Two favorite holiday desserts in one? I’m in! This pecan pie cheesecake recipe layers classic pecan pie filling with smooth, creamy cheesecake and a buttery praline topping. For even easier assembly, bake the cheesecake ahead and let it chill overnight.
I also have a delicious caramel pecan pie and this butter pecan cheesecake for you to try next.
If you love cheesecake and pecan pie during the holidays, I already know this pecan pie cheesecake is for you! This recipe marries these classic desserts together beautifully. It’s a smooth, creamy homemade cheesecake layer flavored with brown sugar and cinnamon, sandwiched between gooey, crunchy pecan pie filling and the buttery topping from my pecan praline cheesecake. It’s such a delicious way to put a fresh spin on this year’s Christmas or Thanksgiving dessert.
Why This Pecan Pie Cheesecake Recipe Wins Everyone Over
- This dessert is a fun alternative to a traditional pecan pie by combining it with a decadent brown sugar and cinnamon-hinted cheesecake filling.
- There’s not one, but two layers of gooey pecans. This cheesecake has a traditional pecan pie filling on the bottom and a rich homemade pecan praline on top, baked in my easy graham cracker crust.
- While it’s baked in a water bath, you don’t need to worry about cracks, as you’ll be topping the cheesecake with praline anyway!
- Cheesecake is a wonderful make-ahead dessert. This pecan pie cheesecake stores well in the fridge, so you can prep it ahead of a special occasion.
Ingredients You’ll Need to Make It
These are the key ingredients you’ll need to make this pecan cheesecake recipe, why you need them, and possible substitutes. For precise measurements, scroll to the recipe card below.
- Graham cracker crumbs – You’ll combine these with brown sugar and melted butter to make a graham cracker crust. I went with classic graham cracker crumbs, but nilla wafers, Biscoff cookies, or gingersnaps are great alternatives for this recipe. You can also make this in a store-bought graham cracker crust if you’re pressed for time.
- Eggs – Give structure to the pecan pie and cheesecake layers. The eggs should be at room temperature so they mix easily into the batter. Be sure to use large eggs, not medium or extra-large.
- Corn syrup – I prefer dark corn syrup. Light corn syrup will also work. Just note that the flavor won’t be as rich.
- Brown sugar – I highly recommend dark brown sugar, as it gives a better flavor. But in a pinch, light brown sugar will work.
- Vanilla extract and salt – Simple flavorings you’ll use throughout the recipe. Make sure to use pure vanilla extract.
- Chopped pecans – Essential for a pecan pie dessert! If I have time, I like to toast the pecans in a dry skillet for a few minutes to bring out even more flavor and crunch.
- Cream cheese – Allow your cream cheese to come to room temperature before you use it. It will mix more smoothly and easily with the other ingredients. Also be sure to use brick-style cream cheese, not tub-style, which is softer.
- All-purpose flour – This helps give the cheesecake layer a creamier texture and helps to prevent cracks.
- Sour cream – The sour cream should be at room temperature. Otherwise, it won’t mix as smoothly and easily with the other ingredients.
- Ground cinnamon – Cinnamon is optional in this cheesecake, but I think it brings such a warm, festive flair to the filling. You could also try nutmeg or pumpkin pie spice.
- Heavy whipping cream and butter – Form the base of the praline pecan topping. I recommend full-fat heavy whipping cream for the best results.
How to Make Pecan Pie Cheesecake
Let’s get started! Here’s how to make pecan pie cheesecake. There are four main components: the crust, pecan pie filling, the baked cheesecake layer, and lastly, a buttery praline on top. None of them are particularly difficult to make, and you can even prepare them in advance so they’re ready to assemble later on. Scroll to the recipe card below for more detailed instructions.
Make the Crust
To start, preheat the oven to 325°F, line the bottom of a 9-inch springform pan, and grease the sides in preparation to make the graham cracker crust.
Combine the graham cracker crumbs, brown sugar, and melted butter.
Press the mixture into the bottom and up the sides of the springform pan. Bake at 325ºF for 10 minutes.
Assemble the Cheesecake
After you’ve baked the crust, tightly wrap the outside of the pan with aluminum foil to make it leakproof. Next, reduce the oven temperature to 300°F while you prepare your cheesecake layers.
Bring all of the ingredients for the pecan pie filling to a boil in a saucepan, then simmer for 5-7 minutes.
Pour the filling into the prepared crust.
Beat together the cream cheese, dark brown sugar, and flour until smooth.
Mix in the sour cream and vanilla extract.
Add the eggs, one at a time, mixing after each addition until just combined.
Pour the batter over the pecan pie filling. Place the loaded pan in a water bath.
Bake at 300ºF for 1 hour and 10-15 minutes, then cool the cheesecake gradually.
Once the cheesecake is done, switch off the oven and cool the cheesecake inside the still-closed oven for 30 minutes. Next, crack the door and let the cheesecake cool for an additional 30 minutes before removing it from the water bath and placing it into the fridge. Chill for 5-6 hours.
Add the Pecan Topping
When your cheesecake is completely cooled and set, you’re ready to add the praline topping.
Heat the sugar, whipping cream, butter, and corn syrup until melted. Bring to a boil for 1-2 minutes, then remove from the heat and stir in the pecans, salt, and vanilla extract.
Cool the topping in the fridge, then spread the topping evenly over the cheesecake.
Tips & Tricks for the Best Cheesecake
These are some tips and tricks I’ve found helpful when making this homemade pecan pie cheesecake. You can also check out my tutorial on How to Make the Perfect Cheesecake.
- Don’t overcook the filling (or the topping). When making the pecan pie filling and the pecan topping, it is important not to overcook, as this can cause them to harden or become too firm. Follow the directions and timing closely.
- Use room temperature ingredients. Allow the cream cheese, sour cream, and eggs to come to room temperature before using. If cold, they won’t blend smoothly into the batter, which can lead to over-mixing (see my next point).
- Avoid over-mixing. Over-mixing your cheesecake batter (or mixing at too high a speed) will incorporate excess air into the batter, which can cause the cheesecake to crack as it bakes. So mix on low speed and just until everything is incorporated.
- Use a springform pan. Do yourself a favor and invest in a nice springform pan. The removable sides make it a million times easier to free the cheesecake from the pan.
- Don’t skip the water bath. It will help your cheesecake cook evenly and prevent cracks from forming on the surface. Check out my post on How to Bake Cheesecake in a Water Bath.
- If, for any reason, your cheesecake does crack, don’t worry. You’ll cover it with that delicious praline pecan topping, and all will be forgotten.
- Drizzle carefully when topping the pecan pie filling with cheesecake filling, so as not to displace the pecan pie layer.
- Chill the topping in the fridge just until it is a tad below room temperature. This will get it to the optimal consistency for spreading. Any colder and you will need to reheat it a bit because it will be too firm to spread. Any warmer and it won’t stay in place on top of the cheesecake.
Proper Storage
- Refrigerate: Store the pecan pie cheesecake in an airtight cake carrier or wrap it in plastic wrap. If you use plastic wrap, I suggest using toothpicks to hold it away from the sticky pecan topping. Alternatively, arrange leftover slices in a single layer in an airtight container. This cheesecake lasts in the fridge for up to 5 days.
- Freeze: Flash-freeze the cheesecake for a couple of hours to firm up before wrapping it in a double layer of plastic wrap. Or, arrange individual slices in a single layer in a freezer-safe airtight container. You can store the pecan pie cheesecake in the freezer for up to 3 months. Allow it to thaw in the fridge before serving.
More Cheesecake Recipes To Try
Pecan Pie Cheesecake
- Prep Time: 1 hour 15 minutes
- Cooling/Chill Time: 6 hours
- Cook Time: 1 hour 30 minutes
- Total Time: 8 hours 45 minutes
- Yield: 12–14 slices 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
Description
This pecan pie cheesecake layers gooey pecan pie filling, cinnamon-hinted cheesecake, and a crunchy, buttery pecan praline topping all in a classic graham cracker crust. Bake the cheesecake ahead and let it chill overnight for easy assembly!
Ingredients
Crust
- 2 1/4 cups (302g) graham cracker crumbs
- 3 tbsp (42g) packed dark brown sugar
- 10 tbsp (140g) unsalted butter, melted
Pecan Pie Filling
- 3 large eggs
- 1 cup (240ml) dark corn syrup
- 3/4 cup (168g) packed dark brown sugar
- 1 tsp vanilla extract
- 1/4 cup (56g) butter, melted
- 1/2 tsp salt
- 1 1/2 cups (160g) chopped pecans
Cheesecake Filling
- 24 ounces (678g) cream cheese, room temperature
- 1 cup (224g) dark brown sugar
- 3 tbsp (24g) all-purpose flour
- 3/4 cup (173g) sour cream
- 1 1/2 tbsp vanilla extract
- 3/4 tsp ground cinnamon, optional
- 3 large eggs, room temperature
Pecan Topping
- 1 cup (224g) packed dark brown sugar
- 1/2 cup (ml) heavy whipping cream
- ½ cup (112g) unsalted butter, cut into cubes
- 1 tbsp dark corn syrup, optional
- 1 1/2 cups (160g) chopped pecans, toasted
- 1/2 tsp salt
- 1 tsp vanilla extract
Instructions
Make the Crust
- Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
- Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
- Bake the crust for 10 minutes, then set aside to cool.
- Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare my pan for a water bath). Set the prepared pan aside.
Make the Pecan Pie Filling
- Reduce oven temperature to 300°F (148°C).
- In a medium saucepan, combine all the ingredients for the pecan pie filling and bring to a boil over medium-high heat, stirring constantly.
- Reduce heat and simmer, stirring constantly, until thickened, 5-7 minutes. Don’t overcook it or it will be too firm. Pour into the prepared crust and set aside.
Make the Cheesecake Filling
- To make the cheesecake filling, add the cream cheese, dark brown sugar and flour to a large mixer bowl and beat on low speed until well combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
- Add the sour cream and vanilla extract and mix on low speed until well combined.
- Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.
- Pour the cheesecake batter into the crust, over the pecan pie filling, drizzling evenly over the pecan filling so that you don’t displace it.
- Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
- Bake for 1 hour and 10-15 minutes. The center should be set, but still (how to tell when your cheesecake is done baking).
- Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
- Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
- Remove the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight.
Add the Topping
- When you’re ready to make the topping, add everything but the pecans, salt and vanilla extract to a medium saucepan and heat over medium-low heat until the butter and brown sugar are melted.
- When the sugar has melted, turn the heat up to medium and bring to a full boil. Stir constantly for 1-2 minutes. Don’t cook it too long or the topping may end up too firm.
- Remove from heat and stir in the pecans, salt and vanilla extract.
- Allow it to cool in the fridge until it’s a little cooler than room temperature. You want it to still be spreadable, but not too warm, so that it’ll stay in place on top of the cheesecake. You could refrigerate it until completely cold, but it will be fairly firm and you may need to reheat it in the microwave for a few seconds to make it spreadable again.
- Remove the cheesecake from the pan and place on a serving platter. Pour the topping onto the cheesecake and spread evenly.
- Cover and refrigerate cheesecake until ready to serve. Cheesecake is best if eaten within 4-5 days.
Nutrition
- Serving Size: 1 Slice
- Calories: 904
- Sugar: 75.1 g
- Sodium: 513.4 mg
- Fat: 58.3 g
- Carbohydrates: 92.5 g
- Protein: 10.4 g
- Cholesterol: 185.9 mg
Categories:
Cheesecakes, Christmas, Fall and Holiday Favorites, Holidays, Recipes, Sweets and Treats, Thanksgiving,
This was the best thing I’ve ever made! My whole family loved it. Thanks for sharing!
So glad to hear that!
Can you substitute anything for the dark brown corn syrup?
Not that I know of.
Can you use light corn syrup and light brown sugar?
I wish I could eat this with out being rushed to the hospital.. looks so good! Any way you can convert this to diabetic friendly version??
I’m sorry, I’m don’t typically work with those substitutions. But a good place to look would be All Day I Dream About Food.
This was my first time making a cheesecake or anything like this, and it was so much fun!
I loved taking my time and the outcome was absolutely delicious! My fiancé has eaten about half of it over two days and insists I make one every month.
Thank you for sharing this recipe and I look forward to trying other recipes you have posted!
Awesome! I’m so glad it was a hit!
This cheesecake was delicious! This recipe cannot be rushed, so allow plenty of time to make it! This was the first time I made a cheesecake; it was the perfect dessert for Thanksgiving and my family loved it!
Awesome! I’m so glad you were happy with it!
Thank you again for another awesome dessert recipe, Lindsay! My family went crazy over this cheesecake on Thanksgiving day. Bonus, it was rich so I sliced the pieces somewhat small, but than everyone got to take some home to have with their coffee in the morning. I was getting phone calls again in the morning raving about how delicious this cheesecake was! Definitely will be making this again next year and throughout the year as I’ve already had requests for some family members birthday desserts. Love it!
Awesome! So glad to hear that!
I have made several of your cheesecakes, and this one was loved by many! The combo of pecan filling and cream cheese together is amazing. This is a must make 😀
So glad it was a hit!
I made this pecan pie cheesecake for Thanksgiving and it was a complete success. Everyone was talking about it all day. Thank you!
So glad it was a success!
Another amazing recipe. I cooked it in an 11 inch springform pan. I cooked it about 10 minutes longer and turned out perfect. The pecan filling and cheesecake flavoring complimented each other so well. Looking forward to making this again.
Awesome! So glad you enjoyed it!
Another recipe of perfection. Just made this a week ago and it was gone the next day! The flavors of the pecan filling and the cheesecake blended so well together. I made mine in an 11 inch springform pan. Only thing is I cooked it about 10 minutes longer than listed on the recipe. Looking forward to making this again!
Hi! I would like to try this for thanksgiving. I usually prepare my cheesecake without flour. Is the flour necessary for cheesecake filling?
Thank you!
The flour helps give you a smoother, creamier cheesecake, but feel free to try it without it.
Nothing but raves!
So glad to hear that!
Can I make this in a 9×13 pan instead of a spring form pan?
I imagine you could, I just haven’t tried it myself to be able to fully advise on that. You could refer to my 9 x 13 vanilla cheesecake though for bake times and such.
When do you suggest removing the bottom part of the springform pan? Any tips on removal? Thank you for such a wonderful recipe!!
When I take the sides of the pan off of the cheesecake after it cools, I also go ahead and remove the bottom part of the pan and place the cheesecake on a serving plate. I actually have a full tutorial on how I remove the cheesecake from the pan.
Definitely making this for Thanksgiving but a couple of questions. Once the cake is out of the oven do I leave it in the pan and then refrigerate? And if I leave it in the pan do I keep it there to add the topping? Thanks so much!
You can take it out of the water bath, but want to leave it in the springform pan while it chills in the fridge. You could add the topping while it’s in the pan, but I removed it from the pan first, and then added the topping. Since it did drizzle down the sides a bit, that would end up looking nicer if it happens out of the pan.