I’m always on the lookout for desserts I can serve for the holidays that are a little different and original but still keep the traditional holiday dessert essence. That’s why I love this Pecan Pie Cheesecake — it’s the perfect medley of two classic desserts in one!
Ingredients
The ingredient list may seem long, but it’s totally worth it when the result is this creamy pecan pie cheesecake!
- Graham cracker crumbs – You can either make your own crumbs with a food processor, or you can use a pre-made crust from the grocery store.
- Brown sugar – We will use a blend of both dark brown sugar and light brown sugar. They will be included in all elements of this pecan pie cheesecake recipe: crust, cheesecake, and pecan pie filling.
- Kosher salt – Different salts measure differently, so be sure to pay attention to that. Do not use table salt as it has a metallic taste to it.
- Unsalted butter – I always use unsalted butter when baking so that I can control the amount of salt in the recipe. If using salted butter, make sure to omit the Kosher salt to avoid a salty dessert.
- Cream cheese – Make sure that your cream cheese is room temperature. It is much easier to work with when softened. Full fat will provide the best luxurious flavor and texture.
- Sour cream – Sour cream helps to soften the cream cheese a bit, making for an extra silky smooth cheesecake.
- Eggs – Eggs help to hold the cheesecake together, as well as add richness to improve the velvety texture.
- Flour – Not all cheesecake recipes call for flour, but the starch helps to prevent the cheesecake from cracking.
- Vanilla extract – We need to add flavor to the cheesecake layer, and vanilla adds a warmth that totally completes the cheesecake batter. Almond or butter can also be used.
- Heavy cream – In addition to butter and brown sugar, we need heavy cream to make the pecan filling
- Semi-sweet chocolate chips – The pecan pie topping is from my favorite chocolate pecan pie recipe and adds something a little different to the cheesecake.
- Whole shelled pecans – These are easily found down the baking aisle at your local grocery store- especially around the holidays!
Variations
Cheesecakes can be finicky, so there aren’t many ways you can change this recipe up. But here are a few options:
- Pie crust – Instead of a graham cracker crust, try making an Oreo crust! The chocolate of the Oreos will really complement the chocolate in the traditional pecan pie filling.
- Maple syrup – Try adding a splash of real maple syrup to the cheesecake batter to bring even more warm, fall flavors to the table.
- Toppings – I like to top my pecan pie cheesecake with a drizzle of homemade caramel sauce. Fleur de sel will also add another element.
How to Make Pecan Pie Cheesecake
You are going to love how easy it is to make this classic cheesecake with gooey pecan pie filling!
- Prepare oven and pan. Preheat oven and line the bottom of a 9-inch spring form pan with parchment paper, then coat with cooking spray.
- Make graham cracker crust. Stir together graham crackers crumbs, brown sugar, and Kosher salt until well combined. Add melted butter. Press into the bottom of the springform pan.
- Bake crust. Bake until the crust is lightly browned. Remove and set aside to cool while you assemble the cheesecake layer.
- Beat cream cheese and sour cream. Beat cream cheese until light and fluffy. Add sour cream and continue to beat until combined. Scrape down the sides and paddle.
- Add brown sugar. Incorporate dark brown sugar, beating until well combined. Scrape down the sides and paddle.
- Eggs, flour, vanilla and salt. Add eggs, one at a time, until fully combined. Add flour, vanilla and salt.
- Add to crust. Spread cheesecake mixture over cooled graham cracker crust. Tap several times to release air bubbles and settle the batter.
- Water bath. Place your cheesecake in another, larger baking dish. Fill with water halfway up the springform pan.
- Bake. Place in oven. If the top starts to brown, cover it loosely with a piece of aluminum foil.
- Turn off the oven. Turn off the oven and vent door, allowing it to cool naturally for about an hour.
- Chill. Remove from the water bath, cover, and place in the refrigerator to chill for 8-24 hours.
- Make a pecan pie layer. Melt butter over low heat in a medium skillet. Add brown sugar and heavy cream. Continue to stir until the sugar is dissolved and the mixture is smooth. Add chocolate chips until smooth.
- Add pecans and salt. Remove from heat, add pecans and kosher salt, tossing until fully covered. Set aside to cool.
- Add on top of the cheesecake. Spoon over cheesecake before serving.
How to Serve Pecan Pie Cheesecake
Because this is obviously a dessert, I generally serve this cheesecake after Thanksgiving dinner. Because of the pecan pie-like quality to it, it’s especially great for serving at holidays like Thanksgiving dinner or Christmas.
It tastes great with other favorite desserts like Mini Pecan Pies and Creamy Pumpkin Cheesecake.
Common Questions about Pecan Pie Cheesecake
Philadelphia-style cheesecake most often has a graham cracker crust and isn’t quite as dense as a New York-style cheesecake. New York cheesecakes are typically thicker and have a sponge cake crust.
Yes! You can purchase a graham cracker crust from the grocery store for cheesecake.
It’s a great idea to use a water bath with your cheesecake. This will help the filling to remain smooth and should prevent cracks in your cheesecake.
Storage and Freezing
From refrigerating to freezing, it’s easy to store this cheesecake whole or in slices.
You can make cheesecake up to 2-3 days in advance, allowing it to set and develop flavors in the refrigerator. For the best results, refrigerate it for at least 4-6 hours or overnight before serving.
How to Store
Store any leftover pecan pie cheesecake in an airtight container in the refrigerator. You can also wrap it tightly in plastic wrap. Be sure to store the pecan topping separately.
Can I Freeze Pecan Pie Cheesecake?
To freeze a whole cheesecake, wrap it tightly in plastic wrap or aluminum foil to prevent freezer burn, then place it in an airtight container or resealable freezer bag. Store it in the freezer for up to 2-3 months for best quality.
To freeze a slice of cheesecake, wrap it in plastic wrap or aluminum foil, ensuring it’s tightly sealed to prevent freezer burn. Place it in an airtight container or resealable freezer bag, and store it in the freezer for up to 1-2 months.
More Cheesecake Recipes
If you’re looking for more creamy, dreamy cheesecake recipes, these check all the boxes!
Pecan Pie Cheesecake Recipe
Ingredients
Crust:
- 2 cups graham crackers crumbs (about 1 sleeve)
- 1/3 cup dark brown sugar
- ½ teaspoon Kosher salt
- 5 tablespoons unsalted butter
Cheesecake Layer:
- 24 ounces cream cheese , softened
- 1/4 cup sour cream
- 1 cup dark brown sugar
- 3 large eggs
- 2 tablespoons flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
Pecan Layer:
- 4 tablespoons unsalted butter
- ½ cup light brown sugar
- 1/4 cup heavy cream
- ¼ cup semi-sweet chocolate chips
- Pinch Kosher salt
- 10 ounces whole shelled pecans
Topping:
Instructions
- Preheat oven to 350 degrees.
- Line the bottom of a 9-inch spring form pan with parchment paper, then coat with cooking spray.
- Stir together graham crackers crumbs, brown sugar and Kosher salt until well combined.
- Add melted butter until fully combined. Press into bottom of springform pan.
- Bake for 6-7 minutes or until crust is lightly browned. Remove and set aside to cool while you assemble the cheesecake layer.
- In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl with electric mixer, beat cream cheese until light and fluffy. Add sour cream and continue to beat until combined. Scrape down the sides and paddle.
- Incorporate dark brown sugar, beating until well combined. Scrape down the sides and paddle.
- Add eggs, one at a time, until fully combined.
- Add flour, vanilla and salt.
- Spread cheesecake mixture over cooled graham cracker crust. Tap several times to release air bubbles and settle the batter.
- Wrap the bottom of your springform pan in aluminum foil to prevent water bath from seeping in.
- Place your cheesecake in another, larger baking dish. Fill with water to half way up springform pan.
- Place in oven for 90 minutes. If the top starts to brown, cover loosely with a piece of aluminum foil.
- After 90 minutes, turn off oven and vent door, allowing to cool naturally for about an hour.
- Remove from water bath and take off aluminum foil wrap. Cover and place in the refrigerator to chill for 8-24 hours.
- To make pecan pie cheesecake, melt butter over low heat in a medium skillet.
- Add brown sugar and heavy cream. Continue to stir and heat over low heat until sugar is fully dissolved and mixture is smooth.
- Add chocolate chips until smooth.
- Remove from heat, add pecans and Kosher salt, tossing until fully covered. Set aside to cool for a minimum of 30 minutes.
- Spoon over cheesecake before serving.
- Garnish with Easy Caramel Sauce and Fleur de Sel.
Notes
Nutrition
Not a big cheesecake person, but my bff is so I made this for her birthday and man. MAN. I think I’m now a big cheesecake person 😉
This cheesecake was AMAZING! The pecan topping was incredibly delicious and it was the best of both cheesecake and pie worlds. Adding this to our dessert menu this weekend! 🙂
Thank you for this recipe! My Dad’s favorite has always been pecan pie. Well now that has been updated to pecan pie cheesecake! So Yummy!
Two of my all-time favorite recipes combined into one epiiiiiic dessert. I was very excited to try this pecan pie cheesecake and it did not disappoint! SO GOOD!
Wow! This cheesecake is a show stopper! The pecan topping is incredible, total perfection!
You had me at pecan pie. No, wait. You had me at cheesecake 🙂