Pecan Pie Cheesecake


 The Spruce Eats / Leah Maroney

  • Total: 2 hrs 10 mins
  • Prep: 25 mins
  • Cook: 105 mins
  • Chilling: 5 hrs
  • Yield: 1 cheesecake (serves 8)

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.


  • For the Graham Cracker Crust:
  • 18 graham crackers
  • 1/3 cup brown sugar
  • 1 teaspoon vanilla extract
  • 8 tablespoons butter
  • For the Cheesecake Filling:
  • 32 ounces cream cheese
  • 1 cup brown sugar
  • 3/4 cup heavy cream
  • 1/2 cup sour cream
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 2 tablespoons cornstarch
  • 2 eggs
  • For the Pecan Topping:
  • 1 1/2 cups pecans
  • 2/3 cup brown sugar
  • 2 tablespoons unsalted butter
  • 1/2 cup heavy cream
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract

Steps to Make It

Note: while there are multiple steps to this recipe, this cake is broken down into workable categories to help you better plan for preparation and cooking.

Prepare the Graham Cracker Crust

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

     The Spruce Eats / 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 is incorporated into the graham cracker crumbs. 

      The Spruce Eats / 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. 

      The Spruce Eats / 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. 

      The Spruce Eats / Leah Maroney
  2. Beat together the cream cheese, brown sugar, heavy cream, and sour cream. Beat until completely smooth and very fluffy. 

      The Spruce Eats / 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. 

      The Spruce Eats / 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. 

      The Spruce Eats / Leah Maroney
  5. Place on a cooling rack and allow to cool to room temperature. 

    ​ The Spruce Eats / Leah Maroney
  6. Cover the cake with plastic wrap and place in the refrigerator overnight, or for at least four hours. 

      The Spruce Eats / Leah Maroney

Prepare the Pecan Pie Topping

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

     The Spruce Eats / Leah Maroney 
  2. Toast the pecans on a sheet tray for 5 to 10 minutes, shaking occasionally. 

      The Spruce Eats / Leah Maroney
  3. Add the brown sugar to a large saucepan. Heat on medium high heat and allow the brown sugar to melt. 

      The Spruce Eats / 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. 

      The Spruce Eats / Leah Maroney
  5. Toss the pecans with the finished caramel. 

      The Spruce Eats / Leah Maroney
  6. Pour the pecan mixture over the top of the cheesecake and serve immediately.

     The Spruce Eats / Leah Maroney