Why You’ll Love This Recipe

The Best Pecan Pie Cheesecake is a decadent fusion of two beloved desserts—rich, creamy cheesecake and gooey, nutty pecan pie. With a buttery graham cracker crust, smooth vanilla cheesecake filling, and a luscious caramel pecan topping, this show-stopping dessert is perfect for holidays, special occasions, or anytime you want to impress.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

graham cracker crumbs
unsalted butter (melted)
cream cheese (softened)
granulated sugar
brown sugar
eggs
sour cream
heavy cream
vanilla extract
all-purpose flour
pecan halves or chopped pecans
corn syrup
cinnamon
salt

directions

Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan. Wrap the outside with aluminum foil to prevent leaks.

In a bowl, mix graham cracker crumbs and melted butter until well combined. Press into the bottom of the pan to form a crust. Bake for 10 minutes, then set aside to cool.

In a large bowl, beat the cream cheese and sugars until smooth and fluffy.

Add the eggs one at a time, mixing well after each. Stir in sour cream, heavy cream, vanilla extract, and flour until fully combined.

Pour the cheesecake filling over the prepared crust and smooth the top.

Bake in a water bath for 55-65 minutes, until the edges are set and the center is slightly jiggly.

Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Then refrigerate for at least 4 hours or overnight.

For the topping, combine brown sugar, corn syrup, butter, heavy cream, cinnamon, and salt in a saucepan over medium heat. Bring to a simmer and cook for 2-3 minutes.

Stir in pecans and let the mixture cool slightly. Spoon over the chilled cheesecake just before serving.

Servings and timing

This recipe yields 12-14 slices.
Preparation time: 25 minutes
Baking time: 55-65 minutes
Cooling and chilling time: 5-6 hours
Total time: approximately 6½ hours

Variations

Use a vanilla wafer crust instead of graham crackers for a different base.
Add a splash of bourbon to the pecan topping for a Southern twist.
Top with whipped cream or a drizzle of caramel sauce for extra indulgence.
Make mini versions using muffin tins for individual servings.

storage/reheating

Store leftovers in the refrigerator in an airtight container for up to 5 days.
Freeze individual slices wrapped in plastic and foil for up to 2 months.
Thaw overnight in the fridge before serving.
Do not microwave; allow it to come to room temperature for best texture.

FAQs

Can I make this cheesecake ahead of time?
Yes, it’s actually better made a day in advance to allow flavors to develop.

Why did my cheesecake crack?
Overbaking or cooling too quickly can cause cracks. Use a water bath and slow cooling to help prevent this.

Do I have to use a water bath?
It’s highly recommended to ensure an even, crack-free bake.

Can I use store-bought crust?
Yes, but a homemade crust gives better texture and flavor.

Can I make it without corn syrup?
You can try using maple syrup or honey, but the texture and taste may vary.

Can I use low-fat cream cheese?
For best results, use full-fat cream cheese for a rich, creamy texture.

Can I add chocolate to the recipe?
Yes, a chocolate ganache layer under the pecan topping adds a delicious twist.

How do I know when the cheesecake is done?
The edges should be set and the center slightly wobbly—it will firm up as it cools.

Can I use pre-chopped pecans?
Yes, but halves look more elegant for presentation.

Is this cheesecake very sweet?
It’s rich and sweet, but well-balanced by the creamy filling and nutty topping.

Conclusion

The Best Pecan Pie Cheesecake is the ultimate dessert for anyone who loves bold flavor and luxurious texture. It combines the best elements of two classic treats into one unforgettable bite. Whether you’re celebrating a holiday or simply indulging in a special dessert, this cheesecake is sure to be a favorite at any table.