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A perfect slice of creamy pecan pie cheesecake on a white plate, showcasing the distinct layers of crust, filling, and nutty topping.

Pecan Pie Cheesecake: The Ultimate Holiday Dessert

The ultimate dessert hybrid! This Pecan Pie Cheesecake features a creamy, crack-free cheesecake base topped with a rich, gooey caramel pecan pie filling, all on a buttery graham cracker crust.
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Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 40 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

For the Graham Cracker Crust
  • 1.5 cups graham cracker crumbs
  • 0.25 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
For the Cheesecake Filling
  • 32 ounces full-fat cream cheese, softened
  • 1.5 cups granulated sugar
  • 4 large eggs, at room temperature
  • 1 cup full-fat sour cream, at room temperature
  • 2 teaspoons vanilla extract
  • 0.25 cup all-purpose flour
For the Pecan Pie Topping
  • 0.5 cup unsalted butter
  • 1 cup packed light brown sugar
  • 0.5 cup light corn syrup
  • 0.25 cup heavy cream
  • 2 cups pecan halves
  • 1 teaspoon vanilla extract
  • 1 pinch salt

Equipment

  • 1 9-inch springform pan
  • 1 Stand Mixer
  • 1 Roasting pan

Instructions
 

Prepare the Crust and Pan
  1. Preheat your oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan with a double layer of heavy-duty aluminum foil.
  2. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Press the mixture into the bottom and slightly up the sides of the prepared pan.
  3. Bake for 10 minutes, then let it cool completely on a wire rack.
Make the Cheesecake Filling
  1. Reduce oven temperature to 325°F (160°C). Beat the softened cream cheese until completely smooth.
  2. Gradually add the sugar and beat until combined. Add the eggs one at a time, mixing on low speed just until combined.
  3. Gently mix in the sour cream, vanilla extract, and flour on low speed until just combined. Do not overmix.
Assemble and Bake
  1. Pour the cheesecake batter over the cooled crust. Place the springform pan into a large roasting pan and create a water bath by pouring boiling water halfway up the sides.
  2. Bake for 70-75 minutes, until the edges are set but the center has a slight wobble.
Prepare the Pecan Pie Topping
  1. While the cheesecake bakes, melt the butter in a saucepan. Stir in brown sugar, corn syrup, and heavy cream. Bring to a boil for 1 minute.
  2. Remove from heat and stir in the pecan halves, vanilla, and salt. Let it cool and thicken for 10-15 minutes.
Cool, Top, and Chill
  1. Turn off the oven and leave the cheesecake inside with the door cracked for 1 hour. Remove from the oven and water bath.
  2. Pour the slightly cooled pecan topping over the cheesecake. Let it cool completely at room temperature.
  3. Cover and chill in the refrigerator for at least 6 hours or overnight before serving.

Notes

Ensure all dairy and eggs are at room temperature for the smoothest filling.
Do not open the oven door while the cheesecake is baking for the first hour.
Allowing the cheesecake to chill overnight yields the best flavor and texture.
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