Pecan Pie Cheesecake Recipe

By
Leah Maroney
Leah Maroney
Leah Maroney
A recipe developer and food photographer, Leah Maroney is an ardent home cook and food blogger who has written over 300 recipes for The Spruce Eats.
Learn about The Spruce Eats' Editorial Process
Updated on 06/4/22
pecan pie cheesecake

 The Spruce / Leah Maroney
Prep: 25 mins
Cook: 105 mins
Chilling: 5 hrs
Total: 7 hrs 10 mins
Servings: 8 servings
Yield: 1 cheesecake
Nutrition Facts (per serving)
1074 Calories
87g Fat
65g Carbs
13g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 8
Amount per serving
Calories 1074
% Daily Value*
Total Fat 87g 112%
Saturated Fat 44g 220%
Cholesterol 250mg 83%
Sodium 742mg 32%
Total Carbohydrate 65g 24%
Dietary Fiber 2g 8%
Total Sugars 52g
Protein 13g
Vitamin C 1mg 3%
Calcium 225mg 17%
Iron 2mg 9%
Potassium 383mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Pecan pie cheesecake marries two classic holiday desserts into one epic, showstopping sweet treat. It has all of the flavor you love from pecan pie with the incredible creamy texture, and richness of cheesecake.

You can bake the cheesecake up to four days before Thanksgiving, but do the pecan pie topping the day you are planning to serve. Pour it over the top, then you can even chill it again if you wish. It’s the perfect holiday dish to bring to a friendsgiving or family potluck. It’s sure to stand out from the regular line up of pies and cakes.

Ingredients

For the Graham Cracker Crust:

  • 18 cracker graham crackers

  • 1/3 cup brown sugar, packed

  • 1 teaspoon pure vanilla extract

  • 8 tablespoons (4 ounces) unsalted butter, melted

For the Cheesecake Filling:

  • 32 ounces cream cheese

  • 1 cup brown sugar, packed

  • 3/4 cup heavy cream

  • 1/2 cup sour cream

  • 2 teaspoons pure vanilla extract

  • 1/2 teaspoon salt

  • 2 tablespoons cornstarch

  • 2 large eggs

For the Pecan Topping:

  • 1 1/2 cups pecans

  • 2/3 cup brown sugar, packed

  • 2 tablespoons unsalted butter

  • 1/2 cup heavy cream

  • 2 teaspoons pure vanilla extract

  • 1/2 teaspoon salt

Steps to Make It

Prepare the Graham Cracker Crust

  1. Gather the ingredients. Preheat the oven to 500 F.

    pecan pie cheesecake crust ingredients
    The Spruce / Leah Maroney

  2. Pulse the graham crackers and brown sugar in a food processor until they are fine crumbs. Pour in the melted butter and vanilla while the food processor is running. Run until the butter and vanilla are incorporated into the graham cracker crumbs. 

    Pulse the graham crackers and brown sugar
    The Spruce / Leah Maroney

  3. Pour the graham cracker mixture into the bottom of a 9-inch springform pan. Press down the mixture with a measuring cup to create an even crust. Set aside until you complete the filling. 

    Pour the graham cracker mixture
    The Spruce / Leah Maroney

Prepare the Cheesecake Filling

  1. Gather the ingredients. Make sure everything is at room temperature. This will ensure for even mixing with fewer lumps. 

    pecan pie cheesecake cheesecake portion ingredients
    The Spruce / Leah Maroney

  2. Beat together the cream cheese, brown sugar, heavy cream, and sour cream. Beat until completely smooth and very fluffy. 

    Beat ingredients together
    The Spruce / Leah Maroney

  3. Beat in the vanilla, salt, and cornstarch. Beat in the eggs one at a time until the batter is smooth and completely incorporated. 

    Add remaining ingredients and continue to beat
    The Spruce / Leah Maroney

  4. Pour the batter over the prepared crust. Bake at 500 F for five minutes. Then turn the heat down to 200 F and bake for an hour and a half or until the internal temperature reaches 160 F. The cake will jiggle slightly when gently shaken. 

    Pour the batter over the prepared crust
    The Spruce / Leah Maroney

  5. Place on a cooling rack and allow to cool to room temperature. 

    Place on a cooling rack
    The Spruce / Leah Maroney

  6. Cover the cake with plastic wrap and place in the refrigerator overnight, or for at least four hours. 

    Cover the cake with plastic wrap
    The Spruce / Leah Maroney

Prepare the Pecan Pie Topping

  1. Gather the ingredients. Preheat the oven to 350 F.

    pecan pie cheesecake topping ingredients
    The Spruce / Leah Maroney

  2. Toast the pecans on a sheet tray for 5 to 10 minutes, shaking occasionally. 

    Toast the pecans
    The Spruce / Leah Maroney

  3. Add the brown sugar to a large saucepan. Heat on medium-high heat and allow the brown sugar to melt. 

    Add the brown sugar to a large saucepan
    The Spruce / Leah Maroney

  4. Add in the butter and heavy cream into the pan. Stir gently with a wooden spoon and allow it to come to a boil. Turn the heat down and add in the vanilla and salt. 

    Add in the butter and heavy cream into the pan
    The Spruce / Leah Maroney

  5. Toss the pecans with the finished caramel. 

    Toss the pecans with the finished caramel
    The Spruce / Leah Maroney

  6. Pour the pecan mixture over the top of the cheesecake and serve immediately.

    pecan pie cheesecake recipe
    The Spruce / Leah Maroney