Pecan Pie Cheesecake is the perfect blend of two classic desserts all rolled into one. Imagine creamy, smooth cheesecake layered under a rich, gooey pecan pie topping with crunchy, toasted pecans sprinkled on top. It’s sweet, nutty, and comforting all at the same time.
I love making this dessert when I want to impress guests but don’t want to fuss around with too many dishes. The combination always gets rave reviews because it hits that delicious spot between creamy and crunchy. I usually chill it overnight so the flavors really settle in and the cheesecake slices beautifully—it makes serving a breeze!
One of my favorite things about this Pecan Pie Cheesecake is how it brings people together, especially around the holidays or any special gathering. It’s a treat I look forward to sharing, and it never lasts long on the table. If you want a little extra fun, try warming a slice and adding a scoop of vanilla ice cream on the side—that’s my go-to way to enjoy it.
Key Ingredients & Substitutions
Graham cracker crumbs: These form the base of your crust and add a lovely crunch. If you don’t have graham crackers, digestive biscuits or even crushed vanilla wafers work well.
Pecans: Using chopped pecans in both the crust and topping adds that classic nutty flavor and crunch. If you’re allergic or don’t have pecans, walnuts or almonds make great substitutes.
Cream cheese: The heart of any cheesecake. Make sure it’s softened to room temperature for smooth mixing. Neufchatel cheese is a lower-fat alternative but can change the texture a bit.
Corn syrup: This keeps the pecan pie topping gooey and shiny. If you prefer natural sweeteners, try using maple syrup or honey, but it may slightly alter the texture.
How Do You Achieve a Smooth, Crack-Free Cheesecake Layer?
Getting a creamy cheesecake without cracks can be tricky but is all about gentle mixing and careful baking:
- Beat cream cheese until smooth before adding sugar and eggs to avoid lumps.
- Add eggs one at a time and mix just until combined to avoid too much air in the batter.
- Bake at a moderate temperature (325°F/165°C) and avoid sudden temperature changes.
- After baking, let the cheesecake cool in the oven with the door slightly open for about an hour before removing. This helps it cool slowly and prevents cracking.
What’s the Best Way to Ensure a Gooey Pecan Pie Topping?
Combine your ingredients thoroughly before adding pecans to ensure even sweetness and gooey texture. Spread the topping gently over the cheesecake without mixing into it. Bake until bubbly and set but not overly firm—this gives you a perfect sticky top.
Equipment You’ll Need
- 9×13 inch baking pan or springform pan – I prefer the springform for easier removal and prettier presentation.
- Mixing bowls – useful for blending the crust, filling, and topping separately.
- Electric hand or stand mixer – makes creaming the cheese and mixing the topping much easier and smoother.
- Measuring cups and spoons – for accuracy with ingredients like vanilla, sugar, and syrup.
- Rubber spatula – great for scraping batter from bowls and spreading the topping evenly.
- Baking sheet or tray (optional) – to catch any drips while baking the pecan topping to prevent messes.
Flavor Variations & Add-Ins
- Swirl in caramel or chocolate sauce into the cheesecake batter for extra richness.
- Add a splash of bourbon or spiced rum to the pecan topping for a warm, boozy flavor.
- Use chopped walnuts or almonds if pecans aren’t available or you prefer a different nut flavor.
- Top with whipped cream or vanilla ice cream when serving for a temperature contrast and extra indulgence.
How to Make Pecan Pie Cheesecake
Ingredients You’ll Need:
For the Crust:
- 2 cups graham cracker crumbs (about 200g)
- 1 cup finely chopped pecans (about 100g)
- 1/2 cup unsalted butter, melted (1 stick / 113g)
- 1/4 cup brown sugar (50g)
For the Cheesecake Filling:
- 3 packages (8 oz each) cream cheese, softened (680g total)
- 1 cup granulated sugar (200g)
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream (120g)
For the Pecan Pie Topping:
- 1 cup light corn syrup (240ml)
- 1 cup packed brown sugar (220g)
- 4 large eggs
- 1/4 cup unsalted butter, melted (56g)
- 1 tbsp vanilla extract
- 2 cups chopped pecans (about 200g)
How Much Time Will You Need?
This recipe takes about 20 minutes to prep, plus baking time of around 1 hour and 20 minutes (split between the cheesecake base and pecan topping). You’ll also need at least 4 hours or overnight to chill before serving, so plan ahead for the best texture and flavor.
Step-by-Step Instructions:
1. Prepare the Crust:
Start by preheating your oven to 325°F (165°C). In a bowl, mix together the graham cracker crumbs, finely chopped pecans, melted butter, and brown sugar until everything is well combined and sticky. Press this mixture firmly into the bottom and slightly up the sides of a 9×13 inch baking pan or a similar-sized springform pan. Bake the crust for 10 minutes, then set aside to cool while you make the filling.
2. Make the Cheesecake Filling:
Using a hand or stand mixer, beat the softened cream cheese until creamy and smooth, about 2-3 minutes. Add the granulated sugar and mix until combined. Add the eggs one at a time, mixing on low speed after each addition so you don’t incorporate too much air. Stir in the vanilla extract and sour cream just until everything is blended.
3. Bake the Cheesecake Base:
Pour the batter evenly over the cooled crust. Bake for about 45-55 minutes until the edges look set, but the center has a slight jiggle if you gently shake the pan. Remove it from the oven and allow it to cool for about 10 minutes before adding the topping.
4. Prepare the Pecan Pie Topping:
In a medium bowl, whisk together the corn syrup, brown sugar, eggs, melted butter, and vanilla extract until smooth. Stir in the chopped pecans.
5. Add the Pecan Pie Layer and Bake:
Pour the pecan pie topping evenly over the cheesecake layer. Return the pan to the oven and bake for another 25-30 minutes, or until the topping is fully set and bubbly.
6. Cool and Chill:
Take the cheesecake out of the oven and let it cool completely on a wire rack. Once cooled, place it in the refrigerator for at least 4 hours or overnight to allow it to fully set. This step makes it easier to slice and enhances the flavors.
7. Serve and Enjoy:
Cut the cheesecake into squares and serve chilled. You can add whipped cream or a scoop of vanilla ice cream on the side for an extra special treat. Enjoy every delicious bite!
Can I Use Frozen Pecans for the Crust and Topping?
Yes, frozen pecans work well! Just be sure to thaw them completely and pat dry before chopping to avoid adding extra moisture to the crust and topping.
How Should I Store Leftover Pecan Pie Cheesecake?
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze individual slices wrapped tightly in plastic wrap and foil for up to 2 months.
Can I Make This Dessert Ahead of Time?
Absolutely! It’s actually better when made ahead since chilling overnight allows the flavors to meld and the cheesecake to set perfectly. Just keep it refrigerated until serving.
Can I Substitute Corn Syrup in the Pecan Topping?
Yes, you can substitute with maple syrup or honey, but note this will slightly change the texture and flavor of the topping. Use about the same amount, and the topping may be less gooey.