Pecan Pie Cheesecake

Pecan Pie Cheesecake is the perfect mash-up of two classic desserts. It has a creamy cheesecake layer topped with a gooey pecan pie filling. It’s the ultimate holiday treat!

This is the best pecan pie cheesecake I’ve ever made. Each layer of pecan pie, creamy cheesecake and caramel sauce makes this a favorite at any Holiday table. It’s a completely from-scratch recipe that’s easier to make than you think! I love a good traditional pecan pie but this cheesecake might just have it beat and I like to prepare it for guests during the holidays. I typically have to double the recipe so we don’t run out!

Why You’ll Love This Pecan Pie Cheesecake Recipe

• No water bath. Several cheesecake recipes require a water bath to ensure that the cheesecake doesn’t overbrown as it bakes. This recipe has a lot of moisture and it is based at a low temperature so you can be sure that it will come out perfectly golden and won’t burn.
• Budget-friendly. The ingredients used in this recipe are very affordable. It is also nice that many ingredients like the butter and sugars are repeated so they are used in multiple layers of the dessert. This prevents you from having tons of different items that you have to purchase.
• Freezes well. I love making it ahead and storing it in the freezer for a special occasion. When wrapped properly it has a great shelf life when frozen. Thaw it in the refrigerator the night before you plan to serve it and you’re ready to go.

Ingredients Needed

Below are all of the ingredients for each layer of this pecan pie cheesecake. I broke them up so it’s easy to see what you will be using in each component and a little information so you will see why we use them.

Graham Cracker Crust

• Graham crackers: Any variety of graham crackers will work for this recipe. I used original honey. You may crush them in a food processor if you wish.
• Brown sugar: To add a little sweetness and texture, I like to add brown sugar. 
• Butter: Melted butter will help bind the graham cracker crust together. You may use salted or unsalted.

Pecan Filling

• Butter: You don’t have to soften or melt the butter before adding it because the filling will be cooked on the stovetop.
• Eggs: Adding eggs gives the filling structure and flavor. When it’s finished it will have that gooey texture of a classic pecan pie filling.
• Vanilla: Pure vanilla extract adds authentic vanilla flavor as well as enhances the flavors of the other ingredients.
• Pecans: Roughly chop the pecans so they aren’t in big pieces. This will give you a little crunch in every bite.
• Corn syrup: A key ingredient in homemade pecan pie is corn syrup. I use light corn syrup in this recipe. It gives the pecan pie layer its classic texture.
• Sugar: White sugar adds sweetness to the pecan pie filling.

Cheesecake Filling

• Cream cheese: Ensure the cream cheese is softened so the cheesecake layer is smooth and creamy.
• Sugar: Classic white sugar works well as the sweetener in this layer, too.
• Flour: This helps to bind the ingredients in the cheesecake together. I use all-purpose flour in this recipe.
• Vanilla: Pure vanilla pairs well with the tangy flavor of the cream cheese.
• Heavy cream: This makes the filling extra creamy and luscious.
• Eggs: Add these one at a time so the cheesecake has the perfect structure as it bakes.

Topping

• Butter: The butter doesn’t need to be softened or melted because it’s going into a saucepan. Salted or unsalted butter would both work great.
• Brown sugar: This adds depth and a subtle molasses flavor you wouldn’t get from white sugar. It compliments the pecan pie filling so well.
• Vanilla: Just like above, try to use pure vanilla extract. It has the best authentic vanilla flavor.
• Cream: This adds richness and creaminess to the topping, giving it a glaze-like texture.
• Pecans: Since this is a pecan pie cheesecake, more chopped pecans are always welcome!

How to Make Pecan Pie Cheesecake

Here are all of the steps needed to make each layer of this recipe. They are divided to make it so much easier for you to follow!

Graham Cracker Crust

• Prep the oven and pan. Preheat your oven to 350 degrees F and spray a 9-inch springform pan with nonstick cooking spray. 
• Make the crust. Add the graham crackers to a food processor and pulse until they become crumbs. Add brown sugar and melted butter to the food processor and pulse until combined.
• Add to the pan. Pour the mixture into the prepared pan and press it down gently to form the crust even in the bottom and 1 inch up the sides.
• Bake. Put it in the oven and bake it for about 10 minutes. Set it aside to cool.

Pecan Pie Layer

• Heat butter, sugar, and syrup. Heat a saucepan over medium-high heat and combine the butter, sugar, and corn syrup. Whisk until the butter is melted and the sugar is fully dissolved. 
• Add eggs. Whisk in the eggs and allow them to continue to cook to thicken and bubble.
• Add vanilla and pecans. Remove the pan from the heat and stir in the vanilla extract and chopped pecans.
• Pour. Carefully pour the pecan filling into the baked crust.

Cheesecake Layer

• Beat the cream cheese. Add the cream cheese to a bowl of a stand mixer and beat it for 5-6 minutes or until it is light and fluffy.
• Add sugar and flour. Mix in the sugar and flour on low speed until combined. Then, beat at medium speed for 1-2 minutes.
• Add vanilla and cream. Beat in the vanilla extract. Next, slowly pour in the heavy cream while the mixer is at low speed.
• Gradually add eggs. Add the eggs one at a time and mix until well combined.
• Pour. Carefully pour the cheesecake mixture on top of the pecan pie layer.
• Bake. Put it in the oven and bake it for 15 minutes. Don’t open the oven door!
• Reduce heat and bake longer. Turn the oven down to 200 degrees F and bake it for an additional 5-55 minutes or until the edges are golden and the center is only slightly jiggly.
• Cool in oven. Turn the oven off and crack the door. Let the cheesecake cool for about 15-20 minutes.
• Chill. Remove it from the oven and allow it to cool on the counter to room temperature before placing it in the refrigerator to chill for at least 6 hours.

Caramel Topping

• Melt butter and sugar. Combine the butter and sugar in a saucepan over medium-high heat until smooth. Allow it to come to a low boil.
• Add vanilla and cream. Remove the pan from the heat and stir in the vanilla extract and heavy cream.
• Add pecans. Fold in the chopped pecans.
• Pour on cheesecake. Drizzle the topping over the top of the chilled cheesecake.
• Serve. Slice and enjoy!

Proper Storage

Store leftovers tightly covered with plastic wrap or in an airtight container for up to 4 days in the refrigerator. To freeze, cover tightly and store it in the freezer for up to 2 months. You may also freeze individual slices in freezer-safe containers.

More Cheesecake Recipes to Try

• Mint Chocolate Cheesecake
• Caramel Apple Cheesecake
• Banana Bread Cheesecake
• Blueberry Crumb Cheesecake
• Cherry Cheesecake Cupcakes