Why You’ll Love Pecan Pie Cheesecake Recipe
- Combines two beloved desserts into one spectacular cheesecake.
- Rich, creamy texture with layers of sweet pecan goodness.
- Perfect centerpiece for holiday gatherings and celebrations.
- Homemade pecan pie filling adds incredible flavor and texture.
- The water bath method ensures a smooth, crack-free cheesecake.
- Can be made ahead, making entertaining easier.
- Delicious served on its own or with whipped cream.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Pecan Pie Filling
- 6 tbsp salted butter
- 3/4 cup dark brown sugar, packed
- 1/3 cup + 1 tbsp heavy cream
- 2 tbsp pure maple syrup
- 1/2 tsp cinnamon
- Pinch of salt
- 1/2 tsp vanilla extract
- 1 3/4 cups + 2 tbsp pecans
For the Crust
- 3 cups graham cracker crumbs
- 1/2 cup salted butter, melted
For the Cheesecake Filling
- 32 ounces full-fat cream cheese, room temperature
- 1 1/2 cups granulated sugar
- 4 large eggs, room temperature
- 3/4 cup full-fat sour cream, room temperature
- 2 tsp vanilla extract
- 3/4 tsp cinnamon
- Pinch of salt
For the Pecan Pie Topping
- 1/2 cup salted butter
- 1 cup dark brown sugar, packed
- 1/2 cup heavy cream
- 3/4 tsp cinnamon
- 2 tbsp real maple syrup
- 1/8 tsp salt
- 1/2 tsp vanilla extract
- 2 1/2 cups pecans
Optional
- Whipped cream for serving
Directions
- Prepare the pecan pie filling by melting the butter and brown sugar in a saucepan over medium heat. Once bubbling, reduce the heat and stir in the heavy cream, maple syrup, cinnamon, salt, vanilla extract, and pecans. Stir until the pecans are fully coated. Remove from heat and allow the mixture to thicken slightly.
- Preheat the oven to 350°F (175°C). Spray a 9-inch springform pan with nonstick spray.
- Make the crust by combining the graham cracker crumbs and melted butter. Press the mixture firmly into the bottom and slightly up the sides of the prepared pan. Bake for 10 minutes, then set aside.
- Prepare a large pot of water and a roasting pan for the water bath. Bring the water to a boil while preparing the cheesecake batter.
- In a large mixing bowl, beat the room-temperature cream cheese until smooth and creamy. Add the sugar and mix until fully incorporated.
- Add the eggs one at a time, mixing just until combined after each addition. Scrape the bowl frequently to ensure a smooth batter.
- Mix in the sour cream, vanilla extract, cinnamon, and salt until just combined.
- Pour half of the cheesecake batter into the prepared crust.
- Spoon the pecan pie filling evenly over the batter layer.
- Carefully pour the remaining cheesecake batter on top and smooth the surface.
- Set up the water bath according to your preferred method, ensuring the cheesecake is protected from leaks.
- Bake for 1 hour 30 minutes to 1 hour 40 minutes, or until the center has only a slight wobble.
- Turn off the oven, crack the door open, and allow the cheesecake to cool inside the oven for 1 hour.
- Remove the cheesecake and cool completely at room temperature.
- Cover and refrigerate for at least 6 hours or overnight.
- Just before serving, prepare the pecan pie topping by melting the butter and brown sugar in a saucepan. Stir in the heavy cream, cinnamon, maple syrup, salt, vanilla extract, and pecans. Cook briefly until coated and slightly thickened.
- Pour the topping over the chilled cheesecake.
- Slice and serve with whipped cream if desired.
Servings and timing
- Servings: 8
- Prep Time: 35 minutes
- Cook Time: 1 hour 40 minutes
- Cooling Time: 1 hour
- Chilling Time: 6 hours
- Total Time: Approximately 7 hours 45 minutes
Variations
- Add a tablespoon of bourbon to the pecan filling for a deeper, more complex flavor.
- Use toasted pecans for extra nuttiness and crunch.
- Swap graham cracker crumbs for vanilla wafer crumbs or digestive biscuits.
- Add a drizzle of caramel sauce before serving.
- Incorporate a pinch of nutmeg into the cheesecake batter for a warm spice profile.
- Use a gingersnap crust for a festive holiday twist.
- Top individual slices with extra whipped cream and chopped pecans.
Storage/Reheating
Storage
- Store leftover cheesecake in an airtight container in the refrigerator for 4 to 6 days.
- For best texture, keep the topping and cheesecake separate if storing for longer periods.
- Freeze individual slices or the whole cheesecake (without topping) for up to 2 months. Wrap tightly in plastic wrap and aluminum foil.
Reheating
- Cheesecake is best enjoyed chilled and typically does not require reheating.
- If frozen, thaw overnight in the refrigerator before serving.
- The pecan topping can be gently warmed in a saucepan over low heat before spooning over slices.
FAQs
Can I make this cheesecake ahead of time?
Yes, this cheesecake is ideal for making a day in advance since it requires several hours of chilling.
Why do the ingredients need to be at room temperature?
Room-temperature ingredients blend more smoothly, creating a creamy, lump-free cheesecake batter.
What does the water bath do?
A water bath provides gentle, even heat and helps prevent cracks in the cheesecake.
Can I skip the water bath?
You can, but the cheesecake may be more prone to cracking and uneven baking.
How do I know when the cheesecake is done?
The center should have a slight wobble while the edges appear set.
Can I use light cream cheese?
Full-fat cream cheese is recommended for the richest texture and best results.
Can I substitute walnuts for pecans?
Yes, walnuts can be used, though the flavor will be slightly different from traditional pecan pie.
How long should the cheesecake chill?
At least 6 hours, though overnight chilling provides the best texture and flavor.
Can I freeze the finished cheesecake?
Yes, but it’s best frozen without the pecan topping and added after thawing.
What should I serve with pecan pie cheesecake?
Whipped cream, caramel sauce, vanilla ice cream, or a cup of coffee pair beautifully with this dessert.
Conclusion
Pecan Pie Cheesecake is a luxurious dessert that delivers the best of both worlds: creamy cheesecake and classic pecan pie. With its buttery graham cracker crust, rich cheesecake filling, and indulgent pecan topping, every bite is packed with flavor and texture. Whether you’re serving it for Thanksgiving, Christmas, or a special family gathering, this impressive dessert is sure to become a favorite that everyone requests again and again.
Pecan Pie Cheesecake
A rich and creamy cheesecake layered with pecan pie filling and topped with a buttery maple pecan topping. Perfect for holidays and special occasions, this decadent dessert combines two classic favorites in one showstopping treat.
- Prep Time: 35 minutes
- Cook Time: 2 hours 10 minutes
- Total Time: 7 hours 45 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 6 tbsp salted butter (85 grams)
- 3/4 cup dark brown sugar, packed (165 grams)
- 1/3 cup + 1 tbsp heavy cream (107 g)
- 2 tbsp pure maple syrup (40 g)
- 1/2 tsp cinnamon
- pinch of salt
- 1/2 tsp vanilla extract
- 1 and 3/4 cup + 2 tbsp pecans (210 grams)
- 3 cups graham cracker crumbs (276 grams)
- 1/2 cup salted butter, melted (113 grams)
- 32 ounces full fat cream cheese, at room temperature (904 grams)
- 1 and 1/2 cups granulated sugar (315 grams)
- 4 large eggs, at room temperature
- 3/4 cup full fat sour cream, at room temperature (180 grams)
- 2 tsp vanilla extract
- 3/4 tsp cinnamon
- pinch of salt
- 1/2 cup salted butter (113 grams)
- 1 cup dark brown sugar, packed (220 grams)
- 1/2 cup heavy cream (120 grams)
- 3/4 tsp cinnamon
- 2 tbsp real maple syrup (40 grams)
- 1/8 tsp salt
- 1/2 tsp vanilla extract
- 2 and 1/2 cups pecans (275 grams)
Instructions
- Make the pecan pie filling by melting 6 tbsp butter and 3/4 cup brown sugar over medium heat. Once bubbling, reduce heat and stir in 1/3 cup plus 1 tbsp heavy cream, 2 tbsp maple syrup, 1/2 tsp cinnamon, salt, 1/2 tsp vanilla, and 210 g pecans. Stir to coat and remove from heat. Let thicken slightly.
- Preheat oven to 350°F. Spray a 9-inch springform pan with nonstick spray. Mix graham cracker crumbs with 1/2 cup melted butter and press into the pan and slightly up the sides. Bake for 10 minutes and set aside.
- Bring a large pot of water to a boil for the water bath.
- Beat the cream cheese until smooth and creamy. Add granulated sugar and mix until incorporated. Add eggs one at a time, mixing just until combined after each addition. Mix in sour cream, 2 tsp vanilla, 3/4 tsp cinnamon, and salt until combined.
- Prepare the water bath using a roasting pan filled with boiling water beneath or around the cheesecake pan to prevent cracking and leaks.
- Pour half of the cheesecake batter into the crust. Spoon the pecan pie filling evenly over the batter. Top with the remaining batter and smooth the surface.
- Bake for 1 hour 30 minutes to 1 hour 40 minutes, until the center has a slight wobble. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
- Remove from the oven and cool completely on a wire rack. Cover and refrigerate for at least 6 hours or up to 1 day.
- Just before serving, make the topping by melting 1/2 cup butter and 1 cup brown sugar over medium heat. Once bubbling, reduce heat and stir in 1/2 cup heavy cream, 3/4 tsp cinnamon, maple syrup, salt, vanilla, and 275 g pecans. Stir to coat and let thicken slightly.
- Pour the topping over the chilled cheesecake. Slice and serve. Store leftovers refrigerated for 4 to 6 days.
Notes
- Bring cream cheese, eggs, and sour cream to room temperature before mixing for the smoothest texture.
- Do not overmix the batter after adding the eggs to help prevent cracking.
- Use a water bath for the creamiest cheesecake and to reduce the risk of cracks.
- Make the pecan topping just before serving for the best texture.
- Serve with whipped cream if desired.
- Store covered in the refrigerator for up to 6 days.
Nutrition
- Serving Size: 1 slice
- Calories: 980 kcal
- Sugar: 62 g
- Sodium: 520 mg
- Fat: 72 g
- Saturated Fat: 35 g
- Unsaturated Fat: 33 g
- Trans Fat: 1 g
- Carbohydrates: 78 g
- Fiber: 3 g
- Protein: 11 g
- Cholesterol: 245 mg
