Pecan Pie Cheesecake is the perfect combination of creamy cheesecake and crunchy, sticky pecan pie topping. You get the smooth, rich texture of cheesecake with a sweet, nutty layer of pecans and caramel that adds a delightful crunch in every bite. It’s a dessert that feels like a celebration in your mouth.
I love making this dessert when I want to impress friends or family without too much fuss. The pecan topping always makes people smile, and the cheesecake underneath is so smooth and comforting. One of my favorite tricks is to toast the pecans lightly before adding them on top—it brings out their flavor even more and makes the whole pie taste extra special.
Whenever I serve this, I like to pair it with a cup of coffee or a scoop of vanilla ice cream to balance the sweetness. It’s a dessert that works well for holidays, parties, or even just a cozy night at home. I always look forward to seeing the happy faces as everyone takes that first bite of the rich, nutty, and creamy goodness.
Key Ingredients & Substitutions
Graham cracker crumbs: These create a crunchy, buttery base. If you can’t find graham crackers, digestive biscuits or crushed vanilla wafers work well too.
Cream cheese: This is the heart of the cheesecake. Use full-fat cream cheese for the best creamy texture and flavor. Avoid fat-free versions as they can make the cheesecake dense or grainy.
Sour cream: Adds moisture and tang, keeping the cheesecake smooth. If you don’t have sour cream, plain Greek yogurt is a good substitute.
Light corn syrup: Gives the pecan topping that sticky, glossy finish. If unavailable, you can replace it with honey or maple syrup, but the texture will change slightly.
Pecans: Toast them lightly before adding to deepen their flavor and add crunch. If pecans aren’t your favorite, walnuts can be a tasty alternative.
How Do You Avoid Cracks in Your Cheesecake?
Cracks in cheesecake can be frustrating but are easy to avoid with these tips:
- Beat cream cheese gently to avoid adding too much air.
- Add eggs one at a time and mix just until combined.
- Bake at a low temperature, and avoid overbaking — the center should still jiggle slightly.
- Once baked, turn off oven and leave cheesecake inside with the door slightly open for an hour to cool slowly.
- Let the cheesecake cool completely at room temperature before refrigerating.
These steps help the cheesecake set evenly without cracks and keep it creamy and smooth.
Equipment You’ll Need
- 9×13-inch baking pan – perfect for holding all the layers and making it easy to serve slices.
- Medium mixing bowls – use one for the crust and another for the pecan topping to keep things organized.
- Electric mixer or stand mixer – helps beat the cream cheese and eggs smoothly for a creamy cheesecake.
- Whisk – good for mixing the pecan topping ingredients until combined.
- Rubber spatula – scrapes every bit of batter and topping out of the bowls and spreads everything evenly.
Flavor Variations & Add-Ins
- Chocolate swirl: Drizzle melted chocolate into the cheesecake batter before baking for a rich flavor.
- Other nuts: Swap pecans for walnuts or hazelnuts for a different crunch and flavor profile.
- Spiced twist: Add a pinch of cinnamon or nutmeg to the crust or topping for a warm, cozy touch.
- Caramel swirl: Before baking, swirl some caramel sauce into the cheesecake or pecan topping for extra sweetness.
Pecan Pie Cheesecake Recipe
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
For the Pecan Pie Topping:
- 1 cup light corn syrup
- 1 cup packed brown sugar
- 4 tbsp unsalted butter, melted
- 2 tsp vanilla extract
- 3 large eggs
- 1 1/2 cups pecan halves
Time Needed
This recipe takes about 20 minutes to prepare, 1 hour and 10 minutes to bake, plus 1 hour of resting in the oven and at least 4 hours chilling in the fridge. Plan for a total of around 6 hours, so it’s best to make it a day ahead for the best texture and flavor.
Step-by-Step Instructions:
1. Prepare the Crust
Preheat your oven to 325°F (163°C). In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press this mix firmly and evenly into the bottom of a greased 9×13-inch baking pan. Set aside.
2. Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add sugar and continue to beat until fully combined. Add eggs one at a time, mixing after each. Stir in vanilla extract and sour cream until smooth. Pour this cheesecake batter evenly over the prepared crust.
3. Prepare and Add the Pecan Pie Topping
In a separate bowl, whisk together corn syrup, brown sugar, melted butter, vanilla extract, and eggs until well mixed. Add pecan halves and gently stir to coat. Pour this mixture evenly on top of the cheesecake layer.
4. Bake and Cool
Bake for about 1 hour and 10 minutes, or until the topping sets and the cheesecake is mostly firm but still slightly jiggles in the center. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool slowly and prevent cracking. Then remove and let it cool completely to room temperature before refrigerating.
5. Chill and Serve
Refrigerate the cheesecake for at least 4 hours or overnight to fully set. When ready, cut into squares. For an extra touch, drizzle caramel sauce on the plate before serving. Enjoy your delicious Pecan Pie Cheesecake!
Can I Use Frozen Pecans for the Topping?
Yes, you can! Just make sure to thaw them completely and pat dry to avoid excess moisture in the topping, which could affect the texture.
How Should I Store Leftover Pecan Pie Cheesecake?
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.
Can I Make This Cheesecake Gluten-Free?
Absolutely! Simply substitute the graham cracker crumbs with a gluten-free cracker or cookie crumb of your choice for the crust.
What’s the Best Way to Prevent Cracks in the Cheesecake?
To prevent cracks, avoid overmixing the batter and bake at a low temperature. Also, cooling the cheesecake slowly in the oven with the door slightly open helps it set evenly without cracking.