The Best Pecan Pie Cheesecake Recipe

Imagine putting two classic desserts into one perfect bite — that’s exactly what this pecan pie cheesecake does. You get a rich, creamy cheesecake sitting on a buttery, flaky crust, all topped with that sweet, sticky pecan pie layer everyone loves. It’s simply stunning for holidays or whenever you want to surprise your family with something truly special.

Introduction — What to expect

This pecan pie cheesecake is a beautiful mash-up of textures and flavors—much like my Chocolate Pumpkin Cheesecake Cake—with the crisp, buttery graham cracker crust, a smooth and rich cheesecake filling, and finally, a glossy, gooey pecan pie topping that brings it all together. It’s bound to be the centerpiece dessert at your celebrations or any time you want to impress with ease.

Stick around as I walk you through every step to make this showstopper at home confidently, including:

• Simple, photo-filled instructions covering the crust, cheesecake, and that irresistible pecan topping.
• A printable recipe card that lists ingredients in both US and metric measurements for whatever you prefer.
• Key tips like why a water bath helps keep the cheesecake from cracking, plus mixing and baking tricks, with advice on chilling times before serving.
• Smart hints on slicing, storing leftovers, freezing, and even how to prep this cheesecake ahead so you can relax on party day.

Follow along and you’ll have a silky cheesecake topped with shiny toasted pecans that’ll have your family and friends asking for seconds.

Why you’ll love this awesome pecan pie cheesecake

• This dessert blends the best of both worlds — creamy, velvety cheesecake meets the sweet, nutty punch of pecan pie.
• You can easily adjust the sweetness to your family’s liking, whether that’s subtle or more indulgent.
• Its elegant look and wow-factor taste make it perfect when you want to impress without stress.
• Pecans bring a little extra nutrition with vitamins and minerals, so you can feel just a bit better about indulging!
• It’s a guaranteed crowd-pleaser and will shine on your Easter, Thanksgiving, or Christmas dessert table—pair it with a Southern sweet potato pie for a classic holiday spread.

Pecan pie cheesecake ingredients 

Here’s what you’ll need to get started. I’ve included a photo below so you can see everything laid out for easy reference. 

How to make a pecan pie cheesecake with step-by-step instructions

This pecan pie cheesecake recipe is surprisingly simple and fun to make. Let’s go through it carefully so you know exactly what to do.

Scroll down to the printable recipe card for both US and metric measurements to simplify your prep.

First thing, move the oven rack to the middle position and preheat your oven to 350°F (175°C).

Then, line a 9-inch springform pan with parchment paper or foil on the bottom and sides. Give the inside a quick spray with nonstick spray.

Wrap foil tightly around the outside bottom edge of the pan to stop any leaks during baking, then set it aside.

How to make the Graham cracker crust

Grab a large bowl and stir together the graham cracker crumbs, brown sugar, and ground pecans. Pour in the melted butter and mix everything until it feels like coarse sand — that’s just right.

Mix graham cracker crumbs, brown sugar, pecans, and melted butter.

Stir until evenly mixed.

Dump this crumb mix into your prepped pan. Press it firmly and evenly across the base, then pack it up the sides about a quarter of the way. This creates a strong foundation.

Press the crust into the springform pan.

Press crumbs firmly and bake to set.

Bake the crust for 10 minutes, then pull it out and let it cool while you prepare the filling.

How to make the cheesecake filling

Using a stand mixer with a paddle attachment or a handheld electric mixer, beat the full-fat cream cheese and brown sugar in a large bowl until smooth and creamy — about two minutes is perfect.

Next, add the sour cream, fresh lemon juice, vanilla extract, and cinnamon. Mix just enough to bring it all together nicely, don’t overdo it.

Beat cream cheese and sugar until smooth.

Add sour cream, lemon juice, vanilla, and cinnamon.

Mix just until combined.

Now, turn your mixer to medium speed and add the eggs one at a time. Beat gently just until each egg blends into the batter before adding the next. Overmixing is the enemy here — it can cause cracks and a deflated cheesecake.

When the batter is silky and mixed well, pour it into your cooled crust. Smooth out the top very gently using a spatula, wooden spoon, or palette knife.

Place your springform pan inside a larger roasting pan, then pour about 1½ inches of hot water into the bigger pan to create a water bath. This technique helps keep your cheesecake moist and crack-free by providing gentle steam during baking.

Add eggs one at a time, beating gently.

Mix until the filling is creamy and smooth.

Pour batter into the crust and get ready to bake!

Bake your cheesecake for 60 to 70 minutes. The edges will be set, but the center should still have a slight jiggle — that’s exactly what you want.

If the top starts browning too quickly, loosely tent some foil over it to prevent burning.

When done, turn off the oven and crack the door open slightly. Let the cheesecake cool slowly inside for about an hour. This gentle cooling helps avoid cracks.

Once cooled on the counter, chill it in the fridge for at least 4 hours, or better yet, overnight so the texture firms up perfectly and the flavors meld beautifully.

How to make the pecan pie topping

Begin by melting unsalted butter in a large skillet over low heat. Once melted, stir in light brown sugar and keep stirring constantly until the mixture starts bubbling and thickening. Watch closely to prevent burning.

Next, add heavy cream, cinnamon, and a pinch of salt. Whisk everything together until it’s silky smooth and fully combined.

Melt butter, add brown sugar and cook until bubbling.

Add cream, cinnamon, and salt. Whisk well.

Fold in toasted pecans until coated.

Gently fold in the toasted chopped pecans with a rubber spatula, making sure every piece gets coated in that luscious sauce.

Remove the pan from heat, stir in pure vanilla extract, and let the topping rest for about 10 minutes to cool slightly.

When you’re ready to serve, carefully loosen the cheesecake from the sides of the pan. If it sticks at all, run a knife gently around the edges for a clean release.

Place cheesecake on a stand or serving plate.

Spoon the pecan pie topping on, then serve!

Transfer your cheesecake to a lovely serving plate, then spread the pecan topping evenly over the surface. You can even add a dollop of whipped cream if you’re feeling extra indulgent — because dessert should be fun!

Cutting tip: For clean and pretty slices, dip a sharp knife in hot water, wipe it dry quickly, and slice through the cheesecake. Wipe the knife, dip it again in hot water, and repeat for each slice. This tip will save you from messy edges!

Serve it up and savor every bite!

Recipe notes and expert tips

• Make a sturdy crust: Press your crust firmly and evenly so the cheesecake has a solid, supportive base that won’t crumble.
• Use room temperature ingredients: Let cream cheese and eggs sit out for about 30 minutes before mixing. This helps your filling be super smooth and lump-free.
• Not in the U.S.? No worries — swap graham crackers for digestive biscuits for the crust; they work fantastic. Speculoos (Biscoff) cookies also make a great crumb base, as used in our No-Bake Mini Biscoff Cheesecake.
• Soft cream cheese helps: Taking the cream cheese out early warms it up, making it easier to beat and giving you that silky filling.
• Topping tweak: Want your pecan pie topping to shine even brighter? Try adding a tablespoon of corn syrup to the mix.
• Slicing like a pro: Chill your cheesecake thoroughly or pop it into the freezer for a couple of hours before slicing. If you’re in a pinch, that hot knife trick mentioned earlier works wonders.
• Water bath baking: This adds gentle humidity and even heat, which helps prevent cracking by cooking the cheesecake slowly and evenly. Prefer to skip the oven entirely? Try a no-bake option like this No-Bake Oreo Cheesecake.
• Cool slowly: After baking, keep the cheesecake in the warm oven with the door cracked open for about an hour. This gradual cooling prevents sudden shrinkage that causes cracks.
• Chill fully: Refrigerate the cheesecake at least 4–6 hours, preferably overnight, to let it set up well and develop its rich flavors.
• Store carefully: Wrap well and keep in the fridge for up to 4 days. For longer life, freeze wrapped tightly for up to 2 months.

Variations

Want to shake things up? Here are some easy swaps and additions so you can customize this pecan pie cheesecake while keeping the process just as simple.

• Crust changes: If you’re outside the U.S., use digestive biscuits. For a cozy spin, try gingersnap cookies for a bit of spice. Or go decadent with crushed chocolate sandwich cookies for a chocolatey crust. Use equal crumb amounts and press/bake as usual.
• Switch the nuts: Swap pecans in the topping for toasted walnuts, sliced almonds, or hazelnuts. Toasting them first really pumps up their flavor.
• Nut-free option: Skip nuts entirely — top with warm salted caramel sauce and toasted coconut flakes or sprinkle on chocolate shavings for a delicious twist.
• Boozy pecan topping: Stir 1–2 tablespoons bourbon or dark rum into the topping after it’s cooked for a smooth, grown-up kick.
• Maple-pecan spin: Mix in 1–2 tablespoons pure maple syrup with the warm topping, or replace some brown sugar with maple syrup for a deep, comforting flavor.
• Spice it differently: Swap cinnamon for pumpkin pie spice or add a pinch of fresh nutmeg in the filling for cozy fall vibes.
• Chocolate layer: Spread a thin layer of chocolate ganache over the chilled cheesecake before pouring the pecan topping on for extra indulgence.
• Quick topping: In a hurry? Heat store-bought pecan pie filling or quality caramel sauce to spoon over your cheesecake — no stovetop needed!
• Mini cheesecakes: Bake this recipe in muffin tins or mini springform pans for individual servings. Keep an eye on baking times since they’ll cook quicker than a full cake. For an effortless no-bake mini option, see our Mini Egg Cheesecake – Easy No-Bake Recipe.

These little changes let you keep the classic recipe but put your own spin on flavor and presentation.

How to store leftover pecan pie cheesecake

After serving, let your cheesecake cool to room temperature to avoid sogginess from condensation.

Wrap it tightly with plastic wrap or foil to protect freshness. You can also keep it in an airtight container to prevent it from picking up fridge smells.

Cheesecakes soak up odors easily, so keep it away from strong-smelling foods like onions or leftovers.

Keep properly covered in the fridge for up to four days for the best taste and texture.

If you want to keep it longer, wrap the cheesecake in several layers of plastic wrap and foil to stop freezer burn and freeze it for up to 2-3 months.

Can pecan pie cheesecake be made ahead?

Absolutely! You can prepare this cheesecake up to four days before your event. Just make sure it’s well covered and refrigerated to hold its freshness and flavor. If you’re building a make-ahead dessert lineup, our Red Velvet Cheesecake Swirl Bundt Cake also keeps beautifully when baked a day or two in advance.

How to make an easy cheesecake water bath

A water bath is the secret trick to a perfectly smooth, crack-free cheesecake. Here’s the quick how-to:

Bring water to a gentle simmer on the stove. Carefully set your springform pan (loaded with cheesecake batter) inside a larger pan filled with the hot water, making sure the water reaches about halfway up the cheesecake pan and it doesn’t touch the water’s sides.

Bake the cheesecake as the recipe says. The water bath keeps the baking environment moist and the heat steady, which helps the cheesecake cook evenly and stay creamy.

When baking’s done, carefully lift the cheesecake pan out of the water bath and place it on a wire rack to cool before chilling in the fridge.