Why You’ll Love Pecan Pie Cheesecake Recipe
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You get the best of both worlds: the nutty, caramel-rich flavor of pecan pie and the silky, elegant texture of baked cheesecake.
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The filling includes whole pecans in a maple-brown sugar mixture for a deeply indulgent taste.
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It begins with a buttery graham cracker crust that provides the perfect crisp base and contrasts nicely with the creamy center.
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It’s impressive enough for a special occasion yet approachable enough for a home bake (assuming you’re comfortable with some patience for baking and chilling).
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the pecan pie filling:
salted butter
dark brown sugar
heavy cream
pure maple syrup
cinnamon
salt
vanilla extract
pecans
For the crust:
graham cracker crumbs
salted butter, melted
For the cheesecake:
full-fat cream cheese (block style)
granulated sugar
large eggs
full-fat sour cream
vanilla extract
cinnamon
pinch of salt
For the pecan pie topping:
salted butter
dark brown sugar
heavy cream
cinnamon
real maple syrup
salt
vanilla extract
pecans
Directions
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Make the pecan pie filling: Melt butter and brown sugar over medium heat until bubbling. Lower heat, stir in cream, maple syrup, cinnamon, salt, vanilla, and pecans. Mix to coat and let cool to thicken slightly.
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Prepare the crust: Preheat oven to 350°F (175°C). Mix graham cracker crumbs with melted butter and press into a 9-inch springform pan. Bake for 10 minutes, then set aside.
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Make the cheesecake batter: Beat room-temperature cream cheese until creamy. Add sugar, then eggs one at a time, mixing gently. Scrape bowl as needed. Add sour cream, vanilla, cinnamon, and salt and mix until just combined.
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Create a water bath: Boil water in a large pot. Place the springform pan on a middle oven rack. Put a separate roasting pan beneath it and pour in the boiling water to create steam.
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Assemble the cheesecake: Pour half the cheesecake batter into the crust. Evenly spread the cooled pecan pie filling on top, then add the remaining cheesecake batter. Smooth the top.
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Bake: Bake for 1 hour 30 minutes to 1 hour 40 minutes. The edges should be set and the center slightly wobbly. Optionally check internal temp (165°F center, 174°F near bottom).
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Cool gradually: Turn the oven off and crack the door open. Let the cheesecake rest inside for 1 hour. Then remove it, cool completely at room temp, and refrigerate for at least 6 hours or overnight.
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Make the topping: Before serving, cook butter, brown sugar, cream, maple syrup, cinnamon, salt, vanilla, and pecans until thickened. Pour over chilled cheesecake and serve.
Servings and timing
Prep time: approximately 30 minutes
Bake time: about 1 hour 30 minutes
Chill time: at least 6 hours, preferably overnight
Total time: around 7 hours 45 minutes
Servings: 8 to 16 slices, depending on how large you cut them
Variations
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Gluten-free: Use gluten-free graham cracker crumbs for the crust.
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Dairy-free/Vegan: Swap in plant-based cream cheese, sour cream, and butter substitutes. Use a vegan cheesecake base and maple-pecan layers.
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Simplified topping: Skip the pecan pie filling layer inside and add the topping only after baking and chilling for quicker prep.
Storage/Reheating
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Refrigerate: Store in an airtight container or covered cake stand for 3–4 days.
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Reheat: Not recommended. Serve cold or at room temperature. Let sit out for 10–15 minutes before slicing if you prefer a softer texture.
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Freeze: Freeze without the topping. Wrap tightly in plastic wrap and foil. Add the pecan topping after thawing for best texture and appearance.
FAQs
What size springform pan should I use?
A 9-inch springform pan is ideal. Anything smaller may cause overflow, and larger pans may result in thinner cheesecake layers.
Do I really need the water bath?
Yes. It helps bake the cheesecake evenly and prevents cracking by maintaining a moist environment in the oven.
Can I make this ahead of time?
Definitely. It’s best made a day in advance to allow it to chill completely and for flavors to develop.
Can I halve the recipe?
Yes, you can halve the ingredients and bake in a smaller pan like an 8×8 or 9×9 dish. Reduce the bake time and monitor closely.
Why is my crust soggy after using a water bath?
The water likely seeped into the pan. Make sure to wrap the springform pan tightly with foil or use a pan within a pan method to avoid direct contact.
Can I use chopped pecans instead of whole ones?
Yes, chopped pecans are easier to slice through and distribute more evenly, though whole pecans offer a more dramatic presentation.
Can I substitute a different nut (like walnuts) for the pecans?
You can, but the signature flavor of this dessert comes from pecans. Substituting walnuts will change the flavor profile.
Why did my cheesecake crack?
Cracks often happen from overbaking, skipping the water bath, or cooling the cheesecake too quickly. Follow the steps for gentle cooling to avoid this.
How can I get cleaner slices?
Use a sharp knife dipped in hot water and wiped clean between each slice for smooth, neat pieces.
Can I freeze this cheesecake?
Yes, but freeze it without the topping. Wrap tightly and thaw in the refrigerator before adding the pecan topping and serving.
Conclusion
This pecan pie cheesecake is the ultimate dessert fusion—combining the buttery crunch and sweet syrup of pecan pie with the creamy indulgence of cheesecake. With a golden graham cracker crust, a silky center, and layers of maple caramel pecans, it’s a standout dessert that’s sure to impress guests or satisfy any sweet craving. Whether you’re serving it for the holidays or just because, it’s worth every step.
Pecan Pie Cheesecake
This Pecan Pie Cheesecake combines a creamy, rich cheesecake layer with a buttery graham cracker crust and a gooey pecan pie topping. It’s the perfect decadent dessert for holidays or special occasions.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 7 hours (including chilling time)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 and 1/2 cups graham cracker crumbs
- 1/4 cup brown sugar
- 1/4 tsp salt
- 1/4 cup unsalted butter, melted
- 3 (8 oz) blocks cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 1 tbsp vanilla extract
- 3 large eggs
- 1 cup chopped pecans
- 1/2 cup brown sugar
- 1/2 cup light corn syrup
- 1/4 cup heavy cream
- 1/4 cup unsalted butter
- 1/4 tsp salt
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with foil to prevent leaks.
- In a bowl, mix graham cracker crumbs, brown sugar, salt, and melted butter. Press into the bottom and slightly up the sides of the pan. Bake for 10 minutes and let cool.
- In a large bowl, beat the softened cream cheese until smooth. Add granulated sugar and mix well. Mix in sour cream, heavy cream, and vanilla.
- Add eggs one at a time, mixing on low speed just until combined. Do not overmix.
- Pour the cheesecake batter over the cooled crust. Place the pan in a larger pan filled with 1 inch of hot water (water bath).
- Bake for 60-70 minutes until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake sit inside with the door closed for 1 hour.
- Remove from oven and let cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
- For the pecan topping, combine brown sugar, corn syrup, heavy cream, butter, and salt in a saucepan. Cook over medium heat until bubbling. Remove from heat, stir in vanilla and pecans.
- Cool the topping slightly, then spoon over the chilled cheesecake before serving.
Notes
- Make sure all dairy ingredients are at room temperature for the best texture.
- The cheesecake can be made a day ahead and stored in the fridge.
- Don’t skip the water bath; it helps prevent cracks.
- Top the cheesecake with the pecan mixture just before serving for the best texture.
Nutrition
- Serving Size: 1 slice
- Calories: 620
- Sugar: 40g
- Sodium: 290mg
- Fat: 44g
- Saturated Fat: 22g
- Unsaturated Fat: 19g
- Trans Fat: 0.5g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 140mg
