Pecan Pie Cheesecake

This Pecan Pie Cheesecake takes the classic flavor of decadent pecan pie to an entirely new level. Made with a pecan graham cracker crust, a brown sugar cheesecake filling, and topped with a caramel pecan pie topping, this pecan pie cheesecake recipe is pure gold. Each layer balances the other, and it's hands-down the best way to enjoy this Thanksgiving dessert. This recipe will become a new holiday tradition!

The secret to making a great pecan pie cheesecake is to balance the sweetness as much as possible. The rich pecan pie filling is so decadent it can be hard to eat more than a bite or two. That's where the cream cheese comes in. This tangy, creamy ingredient has a remarkable ability to cut through really sweet flavors, giving them much-needed balance. This version is absolutely stunning, perfectly balanced, and a fun homage to this classic Thanksgiving dessert!

Why You'll Love This Pecan Pie Cheesecake

• Show-stopping appearance. This is the perfect dessert to bring to your Thanksgiving dinner! Your guests will immediately ooh and ahh over the gooey pecan caramel sauce spread over the top. It's absolutely stunning!
• Classic pecan pie flavor. It can be tricky to adapt a classic recipe because you don't want to stray too far from the original. The gooey caramel pecan sauce gives you that traditional flavor and texture you know and love. There are even pecans in the graham cracker pie crust!
• Perfectly balanced. Cream cheese cuts the sweetness of any dessert, even gooey pecan pie. This dessert has all the flavors you love from pecan pie without ever tasting too sweet or over-the-top. It's truly the best fall cheesecake, and you'll get rave reviews!

Ingredient Notes

To make this delicious pecan pie cheesecake recipe, you will need the following ingredients (full measurements in recipe card below):

Pecan Graham Cracker Crust Ingredients

• pecans - pulse the pecans into small pieces to add a nutty flavor to the crust.
• graham cracker crumbs - either crush your own graham crackers into fine crumbs or buy pre-crushed crackers.
• brown sugar - this adds a little sweetness with a subtle caramel flavor.
• butter - hold the crust together with melted unsalted butter. 

Brown Sugar Cheesecake Ingredients

• cream cheese - it's very important to make sure your cream cheese is fully softened.
• brown sugar - this is the main flavor and source of sweetness for the cheesecake mixture. The caramel-like flavor pairs perfectly with the pecan topping.
• eggs - use a mixture of whole eggs and yolks for a creamy texture and perfect rise.
• sour cream - room temperature sour cream adds extra creaminess and tanginess that balances the sweet pecan pie filling.
• heavy cream - use room temperature heavy cream to give the cheesecake batter the perfect consistency.
• vanilla extract
• cornstarch - carefully sift the cornstarch to remove any clumps. This will absorb any excess moisture and help prevent cracking. 
• salt 

Caramel Pecan Pie Topping Ingredients

• pecans - roughly chopthe toasted pecans. This will add crunch and that must-have pecan flavor.
• butter - melt unsalted with the sugar and corn syrup to create a rich caramel sauce.
• brown sugar - this is the main sugar in this homemade caramel sauce. Brown sugar has more flavor thanks to the high molasses content.
• golden corn syrup - this gives the sauce a really glossy, pourable consistency and keep it from crystallizing.
• heavy cream - this gives the sauce a nice body and creamy texture.
• vanilla 
• salt - salt draws out flavors and sweetness, so don't forget to season the topping.

You will also need a food processor, 9-inch springform pan, aluminum foil, stand mixer, spatula, large roasting pan, kettle, large skillet, and whisk.

How to Make the Best Pecan Pie Cheesecake

First, make the pecan graham cracker crust.

1. Combine ingredients. In the bowl of a food processor, add the pecans and grind until finely ground. Add in the graham crackers and brown sugar, then pulse until well-combined with the ground pecans. Finally, pour in the melted butter, then pulse again until well-combined.

2. Press crust. Pour the graham cracker crust into a 9-inch springform cheesecake pan. Press the crust into the bottom and halfway up the sides.

3. Bake. Place into a 350F preheated oven to bake for 11 minutes. When done, allow to cool while you make the cheesecake filling.

Next, make the brown sugar cheesecake.

1. Prep. Turn the oven down to 325F. Prepare the cooled springform pan (with the crust) by wrapping the bottom of the pan with 2 sheets of aluminum foil. Set aside for later.
2. Make filling. In a stand mixer with the paddle attachment fixed, add the softened cream cheese and beat on low until it looks soft and creamy, about 2 minutes. Add the brown sugar and continue to beat on low until very creamy, about 3 minutes. While still beating on low, add the eggs and yolks, one at a time, ensuring that each egg is fully incorporated before adding the next. Scrape the bowl well to ensure everything is well-mixed.

3. Complete filling. Add the sour cream, heavy cream, cornstarch, vanilla, and salt. Beat on low until the cheesecake filling looks creamy, smooth, and uniform.

4. Pour in pan. Pour the filling over top of the cooled crust in the springform pan.
5. Make hot water bath. Place the cheesecake into a large roasting pan. Pour enough boiling water into the roasting pan so that it reaches about halfway up the sides of the springform pan.

6. Bake. Place into the oven to bake for about 1 hour and 30 minutes – begin checking at 1 hour 15 minutes, to ensure you do not overbake. When the cheesecake is done it should still be a little jiggly in the centre, but set around the edges.

7. Cool. When done, lightly crack the oven door open to allow the cheesecake to slowly cool for about an hour and a half. After an hour and a half, remove the cheesecake from the oven and water-bath and place onto the counter to cool to room temperature.
8. Chill. Once at room temperature, wrap with plastic wrap and place into the fridge for at least 6 hours or preferably overnight to fully set up.

Finally, make the caramel pecan pie topping.

1. Toast pecans. Heat a large skillet over medium heat and add the pecans. Toast for 3 minutes or until lightly browned and fragrant. Remove the pecans from the pan and set aside for later. Wipe out the pan to remove any pecan dust.

2. Add sauce. Place the pan back over medium-low heat. Add the butter, brown sugar, and golden corn syrup. Heat, while whisking, until the sauce begins to boil and has come together.
3. Finish. While whisking, slowly pour in the heavy cream. After all of the heavy cream has been added, add in the vanilla, salt, and toasted pecans, then fold together until combined.

4. Cool. Remove from the heat and allow the sauce to cool for 20-30 minutes before pouring onto the cheesecake.
5. Serve. Serve cheesecake immediately after pouring sauce over.

How to Serve

This pecan pie cheesecake is delicious served on its own, or paired with some of my favorite holiday desserts including:

• Pumpkin Dump Cake
• Braided Lattice Apple Pie
• Chocolate Pecan Pie
• Apple Pie Bars
• Pumpkin Bundt Cake

For more fall dessert inspiration, see our 50 Best Fall Desserts.

Storing and Freezing Instructions

How to Store

Let your cheesecake cool at room temperature for 2-4 hours before storing it in the fridge to cool overnight. Wrap it well with plastic wrap to avoid condensation. After serving, store any leftover cheesecake in an airtight container in the fridge for 3-4 days.

How to Freeze

Freeze leftover cheesecake by wrapping each piece in plastic wrap and placing them in a freezer bag for 2-3 months. Since the pecan pie filling is so sticky, it can help to freeze the cheesecake and the sauce separately. Thaw in the fridge before serving.

FAQ

More Pecan Recipes

• 30 Best Pecan Recipes
• Chocolate Pecan Pie
• Pecan Pie Brownies
• Pecan Pie Bars
• Caramel Pecan Pie Cheesecake Bars
• Pecan Sandies

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