Pecan Pie Cheesecake Recipe

Pecan pie and cheesecake are both timeless classics on their own, but when you bring them together, you get a dessert that feels like a celebration all by itself. Imagine the buttery crunch of pecans in a caramel-like filling, layered over a creamy cheesecake base—this combination makes each bite indulgent yet perfectly balanced. It’s the kind of dessert that immediately becomes the star of the table, whether you’re serving it after Sunday dinner or at a holiday gathering.

For me, this recipe is all about comfort and a little touch of elegance. Cheesecake pie recipes tend to win hearts quickly because they combine familiar flavors with something a little extra. This version is no exception—it takes the best pecan pie and gives it a creamy, dreamy upgrade. The nutty topping pairs so well with the rich cheesecake layer that you’ll want a second slice before you even finish the first.

It’s especially perfect for Thanksgiving. While pumpkin desserts often take the spotlight, a Thanksgiving pecan pie that doubles as a cheesecake feels like a refreshing twist. Guests love the surprise of it—not just another pie, not just another cheesecake, but a fusion of the two that feels unique without being complicated. And the best part? It’s an easy pecan pie cheesecake that doesn’t require advanced baking skills. If you can mix, pour, and bake with a little patience, you can pull this off like a pro.

Whenever I make this, I think of it as a little gift to myself and to everyone at the table. It’s cozy, festive, and just indulgent enough to make an ordinary day feel special. And if you’ve ever been torn between serving cheesecake or pecan pie, this is hands down the beat pecan pie cheesecake recipe to settle that debate once and for all. It’s rich, nutty, creamy, and just the right amount of sweet—everything you could possibly want in a holiday-worthy dessert.

Why You’ll Love It

• Two desserts in one. You don’t have to choose between cheesecake and pie—you get the creamy richness of cheesecake with the gooey, nutty topping of the best pecan pie.
• Holiday showstopper. Whether it’s for a Thanksgiving gathering or a cozy family dinner, this dessert always grabs attention and sparks compliments.
• Texture heaven. The buttery crust, silky cheesecake filling, and crunchy caramelized pecans give you layers of texture in every single bite.
• Surprisingly simple. Despite looking fancy, this is actually an easy pecan pie recipe with a cheesecake twist—no complicated steps, just mix, bake, and enjoy.
• Perfect make-ahead treat. Cheesecakes need chilling time, which means you can prep this pecan pie cheesecake the day before and stress less on the big day.

Ingredient List

For the crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• 6 tablespoons unsalted butter, melted

For the cheesecake filling:

• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 1 cup sour cream
• 3 large eggs
• 2 teaspoons vanilla extract

For the pecan pie topping:

• 1 cup light corn syrup
• ½ cup brown sugar, packed
• 4 tablespoons unsalted butter
• 2 teaspoons vanilla extract
• 2 ½ cups pecan halves

Ingredient Notes

• Graham cracker crumbs – You can buy them pre-crushed, but I usually blitz whole graham crackers in my food processor. It gives the crust that fresh, toasty flavor I love.
• Cream cheese – Use full-fat, brick-style cream cheese (not the spreadable tub). It makes the cheesecake layer rich, creamy, and firm enough to hold the topping.
• Sour cream – Don’t skip this—it adds tanginess that balances the sweetness of the pecan layer beautifully.
• Corn syrup – This is what gives the pecan topping that classic glossy, gooey texture. I always go with light corn syrup so it doesn’t overpower the flavor.
• Pecan halves – Toast them lightly before adding to the topping if you have time. It deepens the nutty flavor and makes this easy pecan pie cheesecake taste even more special.

Kitchen Equipment Needed

• 9-inch springform pan – A must for cheesecakes; the removable sides make slicing and serving so much easier.
• Mixing bowls – You’ll need a few for the crust, filling, and topping. I love using glass bowls so I can see everything mixing evenly.
• Electric mixer or stand mixer – Helps whip the cream cheese until it’s silky smooth with no lumps.
• Rubber spatula – Perfect for scraping every bit of batter (and for taste-testing just a little).
• Baking sheet – Place the springform pan on top to catch any buttery drips while baking. Saves on oven cleanup!
• Aluminum foil – I always wrap the outside of my pan to prevent any water from seeping in during the water bath.
• Saucepan – For making the gooey pecan pie topping. My small heavy-bottomed pan is my go-to for even heating.

Instructions

1. Prep & preheat

1. Take the cream cheese out of the fridge so it can come to room temperature while you work — this makes the filling silky and lump-free.
2. Preheat your oven to 350°F (177°C) for the crust step.
3. Line the bottom of a 9-inch springform pan with parchment and lightly grease the sides. Wrap the outside bottom and about 2 inches up the sides with heavy-duty foil (you’ll finish the cheesecake in a water bath).
4. Have a roasting pan or large baking dish ready for the water bath later.

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2. Make & bake the crust

1. In a medium bowl combine the graham cracker crumbs and ¼ cup granulated sugar.
2. Pour in the 6 tablespoons melted butter and stir until the crumbs are evenly moistened.
3. Press the mixture firmly and evenly into the bottom (and just up the sides a little, if you like) of the prepared springform pan — use the bottom of a measuring cup to press it flat.
4. Bake the crust for 8–10 minutes at 350°F (177°C) until it smells toasty. Remove from the oven and let it cool while you make the filling.

Pro tip: Press the crust firmly — a compact crust prevents crumbling when you slice the cheesecake.

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3. Make the cheesecake filling

1. Reduce oven temperature to 325°F (163°C).
2. In a large bowl, beat the 24 oz softened cream cheese on medium speed until completely smooth and free of lumps (about 2 minutes).
3. Add 1 cup granulated sugar and beat until combined and glossy. Scrape the bowl down with a rubber spatula.
4. Mix in 1 cup sour cream and 2 teaspoons vanilla extract until smooth.
5. Add the eggs (3 large) one at a time on low speed, mixing just until incorporated after each addition. Avoid whipping in extra air. Scrape the bowl and fold gently so everything is uniform.
6. Pour the cheesecake batter over the cooled crust and smooth the top with a spatula. Tap the pan gently on the counter to release large air bubbles.

Pro tip: Don’t overmix once the eggs are added. Overbeating incorporates air that makes the cheesecake rise and then crack. Low-and-slow mixing is your friend.

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4. Bake the cheesecake (water bath)

1. Make sure the foil around your springform is snug and covers any potential leak points. Place the springform pan on a baking sheet.
2. Place the springform (on its baking sheet) into a larger roasting pan. Carefully pour hot tap water into the roasting pan until it reaches about halfway up the sides of the springform. (Use caution — hot water can splash.)
3. Slide the whole setup into the oven and bake at 325°F (163°C) for 50–60 minutes. The edges should look set and the center will still have a slight jiggle — think of a loose gelatin wobble.
4. When time’s up, turn off the oven and crack the door open. Let the cheesecake sit inside for about 1 hour to cool slowly (this helps prevent cracks).
5. After the hour, move the cheesecake to a wire rack to cool completely, then remove the foil and chill in the fridge for at least 4 hours — preferably overnight.

Pro tip: Check doneness by gently shaking the pan. If the center wiggles just slightly and the edges are set, it’s done. If it looks liquid-y, give it a few more minutes.

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5. Make the pecan pie topping

1. While the cheesecake chills, toast the pecans (optional but highly recommended): spread pecan halves on a baking sheet and toast 6–8 minutes at 350°F (watch carefully — they burn fast). Let cool.
2. In a medium saucepan combine 1 cup light corn syrup, ½ cup packed brown sugar, and 4 tablespoons unsalted butter. Heat over medium, stirring until the sugar dissolves.
3. Bring the mixture to a gentle simmer and cook 1–2 minutes to thicken slightly, whisking continuously. Remove from heat.
4. Stir in 2 teaspoons vanilla extract, then fold in the 2½ cups pecan halves until evenly coated. Let the topping cool for 8–10 minutes — it should be warm and pourable but not hot.

Pro tip: Whisk continuously while the sugar heats to prevent grainy bits — you want a smooth, glossy syrup.

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6. Assemble, chill & serve

1. Make sure the cheesecake is fully chilled and firm (chilling overnight is ideal).
2. Pour the slightly cooled pecan pie topping across the surface of the cheesecake. Use a spatula to spread it gently and evenly, leaving a little of the cheesecake edge visible if you like the two-layer look.
3. Return the assembled pecan pie cheesecake to the refrigerator and chill for at least 1–2 more hours so the topping sets well (overnight if possible).
4. To slice cleanly: run a sharp knife under hot water, dry it, then slice; wipe the blade between cuts. Serve with whipped cream or a light dusting of flaky sea salt, if you like.

Tips and Tricks for Success

• Room temp ingredients are key. Softened cream cheese and room-temp eggs blend smoothly for a lump-free filling.
• Don’t rush the cooling. Slow cooling in the oven, then chilling in the fridge, keeps the cheesecake crack-free.
• Wrap your pan well. Double-layer foil around the springform pan prevents water from sneaking into the crust.
• Test doneness with a jiggle. The center should wobble slightly—don’t wait for it to be firm in the oven or it’ll overbake.
• Slice with a hot knife. Dip your knife in hot water, wipe clean, and slice for picture-perfect pieces.

Ingredient Substitutions and Variations

• Crust: Swap graham crackers with crushed vanilla wafers, Oreos, or even gingersnaps for a spiced holiday twist.
• Sweetener: Use dark corn syrup instead of light for a richer, more caramel-like topping.
• Nuts: Not a fan of pecans? Try walnuts or a mix of nuts for a different texture.
• Cheesecake base: Add a teaspoon of cinnamon or bourbon to the filling for warmth and depth.
• Mini version: Bake the cheesecake in muffin tins with liners for individual holiday treats.

Serving Suggestions

• I love serving this pecan pie cheesecake with a dollop of lightly sweetened whipped cream—it balances the rich, nutty topping so well.
• Pair each slice with a hot cup of coffee or spiced chai for the ultimate cozy dessert moment.
• Add a drizzle of caramel sauce on top if you’re feeling extra indulgent.
• Serve with a scoop of vanilla ice cream on the side—the cold creaminess makes every bite feel like a treat.
• For a holiday table, garnish with sugared cranberries or a sprinkle of cinnamon for a festive touch.

Storage and Reheating Instructions

• Refrigerator: Store the cheesecake covered in the fridge for up to 3–4 days.
• Freezer: Wrap individual slices in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the fridge before serving.
• Reheating (optional): Cheesecake is best served chilled, but if you like it slightly warm, let a slice sit at room temperature for about 20 minutes before eating.
• Topping tip: If freezing, wait to add the pecan pie topping until after thawing for the freshest texture.

Frequently Asked Questions

Can I use store-bought crust instead of making my own?

Yes, a premade graham cracker crust works fine for this recipe—just make sure it’s in a deep dish pan to hold all the filling.

What’s the difference between pecan pie cheesecake and regular pecan pie?

Traditional pecan pie is all filling and nuts, while pecan pie cheesecake has a creamy cheesecake layer underneath the pecan topping. It’s richer and more layered in flavor.

Can I make this gluten-free?

Definitely! Just swap the graham cracker crumbs for your favorite gluten-free cookie crumbs and make sure the rest of your ingredients are gluten-free.

How long should I chill the cheesecake before adding the pecan topping?

At least 4 hours, but overnight is best. A fully set cheesecake holds the topping without sinking.

Can I make this recipe without sour cream?

Yes—you can replace the sour cream with plain Greek yogurt. It will still give you that tangy flavor and creamy texture.

Do I have to toast the pecans first?

Not required, but toasting brings out a deeper, nuttier flavor that makes the topping even better.

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Did you try this pecan pie cheesecake recipe? Let me know in the comments how it turned out—I’d love to hear how you served it and if it became a new family favorite!