Why You’ll Love This Recipe

Pecan Pie Cheesecake combines two beloved desserts into one decadent masterpiece. With a creamy, rich cheesecake base sitting atop a buttery graham cracker crust and finished with a luscious, caramel-like pecan pie topping, this dessert is perfect for holidays, special occasions, or when you want to impress. It’s sweet, nutty, and delightfully indulgent.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust

graham cracker crumbsunsalted buttersugar

For the cheesecake layer

cream cheesegranulated sugareggssour creamvanilla extractall-purpose flour

For the pecan topping

light brown sugarmaple syrupheavy creamunsalted butterchopped pecansvanilla extract

directions

Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with foil to prepare for a water bath.

In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined. Press the mixture firmly into the bottom of the pan to form the crust. Bake for 10 minutes and set aside to cool.

In a large bowl, beat the cream cheese until smooth. Add the sugar and mix until well incorporated.

Add the eggs one at a time, mixing on low speed. Stir in the sour cream, vanilla extract, and flour until smooth and creamy.

Pour the cheesecake filling over the crust. Place the springform pan in a large roasting pan and add hot water to reach halfway up the sides.

Bake for 60-70 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.

Remove the cheesecake from the water bath, cool completely at room temperature, then refrigerate for at least 4 hours or overnight.

To make the topping, combine brown sugar, maple syrup, heavy cream, and butter in a saucepan over medium heat. Cook for 5-7 minutes until thickened.

Remove from heat, stir in vanilla and chopped pecans. Let cool slightly, then spoon the pecan topping over the chilled cheesecake before serving.

Servings and timing

This recipe yields 12 servings.Preparation time: 30 minutesBaking time: 70 minutesCooling and chilling time: 6 hoursTotal time: About 7 hours

Variations

Use a gingersnap crust instead of graham crackers for extra spice.
Add a splash of bourbon to the pecan topping for a Southern twist.
Use chocolate chips in the cheesecake layer for a richer flavor.
Make mini cheesecakes using a muffin tin and cupcake liners.

storage/reheating

Store Pecan Pie Cheesecake in the refrigerator, covered, for up to 5 days.
To freeze, wrap tightly and store for up to 2 months. Thaw overnight in the fridge.
This cheesecake is best served chilled. Reheating is not recommended as it may alter the texture.

FAQs

Can I make this cheesecake ahead of time?
Yes, it’s ideal for making a day in advance as it needs time to chill and set.

Do I need a water bath?
Yes, it helps prevent cracks and ensures even baking.

Can I use store-bought pecan pie filling?
You can, but the homemade topping adds a fresher, richer flavor.

Why is my cheesecake cracking?
Overbaking or skipping the water bath are common causes. Allowing it to cool gradually also helps prevent cracks.

Can I use pecan halves instead of chopped pecans?
Yes, but chopped pecans are easier to slice through when serving.

Is this overly sweet?
It’s rich and sweet, like pecan pie. You can slightly reduce sugar in the cheesecake if desired.

Can I make this gluten-free?
Yes, use gluten-free graham crackers and a GF flour substitute.

Can I skip the sour cream?
You can use plain Greek yogurt as a substitute.

How do I know when it’s done baking?
The edges should be set and the center should jiggle slightly when gently shaken.

What pan should I use?
A 9-inch springform pan is best for easy removal and even baking.

Conclusion

The Best Pecan Pie Cheesecake is a show-stopping dessert that delivers the perfect fusion of two iconic sweets. With its smooth, creamy texture and rich, nutty topping, it’s guaranteed to impress your guests and satisfy any sweet tooth. Make it once, and it might just become your go-to holiday dessert.