Pecan Pie Cheesecake is the best of both worlds—a creamy, smooth cheesecake layered with sweet, sticky pecan pie filling and a crunchy pecan topping. It’s a comforting dessert that feels like a holiday celebration in every bite, with the rich flavors of vanilla, caramel, and toasted pecans blending perfectly together.
I love making this dessert when I want to impress friends without too much fuss because it’s surprisingly easy to put together. The crunchy, buttery crust holds everything nicely, and the pecan layer on top always makes everyone smile. I usually like to let it chill in the fridge overnight so the flavors really come together and the cheesecake slices cleanly.
One of my favorite ways to enjoy this cake is with a simple dollop of whipped cream or a scoop of vanilla ice cream. It feels like a special treat that works well for family dinners or cozy get-togethers. Every time I serve it, there’s always someone asking for seconds, which is the best compliment a baker can get!
Key Ingredients & Substitutions
Graham Cracker Crust: This crumbly crust is buttery and slightly sweet, giving a nice base. You can swap graham crackers for digestive biscuits or crushed vanilla wafers if needed.
Cream Cheese: The star of the cheesecake layer. Make sure it’s softened for a smooth batter. For a lighter option, try Neufchâtel cheese, which has less fat.
Sour Cream: Adds creaminess and tang to the cheesecake. If you don’t have sour cream, plain Greek yogurt works well, just use the same amount.
Corn Syrup: Gives the pecan topping its shiny, sticky texture. If avoiding corn syrup, opt for equal parts honey or maple syrup for a slightly different flavor.
Pecans: Toast them lightly first to boost their nutty flavor. If you’re allergic or want variety, walnuts or almonds can be tasty substitutes.
How Do I Get a Smooth, Crack-Free Cheesecake Layer?
A smooth cheesecake without cracks relies on gentle handling and the right baking method. Here are some tips to keep it perfect:
- Beat cream cheese until silky before adding sugar and eggs. Avoid overmixing once eggs are added to prevent air bubbles.
- Bake at a low temperature (325°F/160°C) to cook the cheesecake evenly without drying out edges.
- Use a water bath if you can—wrap the pan in foil and place it in a larger pan filled with hot water. This keeps heat gentle and moist.
- Don’t overbake; the center should still jiggle slightly when done. It will firm up as it cools.
- Cool gradually: turn off the oven and crack the door for a bit before removing the cheesecake to avoid sudden temperature changes that cause cracks.
Equipment You’ll Need
- 9×9 inch square baking pan – I prefer this size for even layers and easy slicing.
- Mixing bowls – for preparing crust, batter, and topping; a necessity for organization.
- Electric hand or stand mixer – makes beating the cream cheese smooth and effortless.
- Measuring cups and spoons – for accuracy in your ingredients.
- Rubber spatula – helps scrape every bit of batter and topping into your pan.
- Thin spatula or knife – to spread the batter smoothly and evenly.
- Parchment paper (optional) – for easy removal and cleanup.
Flavor Variations & Add-Ins
- Use chopped walnuts or almonds instead of pecans for a different nutty flavor.
- Add a splash of bourbon or vanilla extract to the pecan topping for extra depth.
- Swirl in some caramel sauce or chocolate chips into the cheesecake batter for added richness.
- Top with whipped cream and extra pecans just before serving for a decorative finish and extra crunch.
Pecan Pie Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Layer:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup sour cream
For the Pecan Pie Topping:
- 1 cup packed light brown sugar
- 1/2 cup light corn syrup
- 1/4 cup unsalted butter, melted
- 2 large eggs, lightly beaten
- 1 1/2 cups pecan halves (plus extra for garnish)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and around 1 hour and 30 minutes to bake (in two stages). After baking, plan to refrigerate the cheesecake for at least 4 hours, but overnight is best to let it set and develop full flavor.
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Preheat your oven to 325°F (160°C). Grease a 9×9 inch square baking pan or line it with parchment paper to help remove the cheesecake easily after baking.
2. Make the Crust:
In a medium bowl, mix the graham cracker crumbs and sugar. Pour in the melted butter and stir until the crumbs are all moistened. Press this mixture firmly and evenly into the bottom of the prepared pan to create the crust.
3. Bake the Crust:
Bake the crust for about 10 minutes until it’s just set. Remove it from the oven and let it cool slightly while you prepare the cheesecake layer.
4. Prepare the Cheesecake Batter:
In a large bowl, beat the softened cream cheese using a mixer until smooth and creamy. Slowly add the sugar and continue beating until fully blended.
Add the vanilla extract. Then, beat in the eggs one at a time, mixing well after each egg.
Finally, stir in the sour cream until the batter is smooth and creamy.
5. Bake the Cheesecake Layer:
Pour the cheesecake batter evenly over the baked crust. Bake for 45 to 50 minutes, or until the edges are set but the center still jiggles slightly when you gently shake the pan.
Remove the pan from the oven and let the cheesecake cool.
6. Make the Pecan Pie Topping:
In a bowl, whisk together the brown sugar, corn syrup, melted butter, and beaten eggs until well combined.
Fold in 1 1/2 cups of pecan halves gently, keeping them whole where possible.
7. Add the Topping and Finish Baking:
Pour the pecan topping evenly over the cooled cheesecake layer. Place a few extra pecan halves on top for decoration.
Return the pan to the oven and bake for 20 to 25 minutes, or until the pecan topping is bubbly and set.
8. Cool and Chill:
Take the cheesecake out of the oven and allow it to cool completely at room temperature.
Cover and refrigerate for at least 4 hours, preferably overnight, so it firms up and the flavors meld beautifully.
9. Serve and Enjoy:
Cut into squares and serve chilled. This pecan pie cheesecake is perfect on its own or with whipped cream or ice cream. Dig in and enjoy every delicious bite!
Can I Use Frozen Pecans for the Topping?
Yes, you can use frozen pecans, but be sure to thaw them completely and pat dry before adding to the topping. This helps prevent extra moisture that could affect the texture.
How Should I Store Leftover Pecan Pie Cheesecake?
Store leftovers in an airtight container in the refrigerator for up to 4-5 days. For longer storage, wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight before serving.
Can I Make This Cheesecake Ahead of Time?
Absolutely! This cheesecake actually tastes better after chilling overnight. Prepare the crust, cheesecake layer, and topping in advance and refrigerate for at least 4 hours before serving.
What Can I Substitute for Corn Syrup?
If you don’t have corn syrup, you can substitute with an equal amount of honey or maple syrup. Keep in mind this will slightly change the flavor of the pecan topping, adding a richer note.
