Pecan Pie Cheesecake Recipe

If you need the ultimate Thanksgiving or holiday dessert, this is it! Pecans scream the holiday season to me and combined with this creamy cheesecake, it’s absolutely decadent. This pecan pie cheesecake recipe is a fun twist on a typical pecan pie that may just become your new go-to.

Why you’ll love this pecan pie cheesecake recipe:

• Easy: The prep time for this pecan pie cheesecake is only 30-minutes. Who said cheesecake had to be overcomplicated?
• Delicious: This pecan pie cheesecake is the perfect Thanksgiving or Christmas recipe when you’re looking for something traditional, but with a modern spin
• Creamy: I love cheesecake and who doesn’t? It’s so dang creamy and delicious. This pecan pie cheesecake recipe won’t let you down

Ingredient Notes:

Crust: This pecan pie cheesecake recipe uses a classic graham cracker crust but I’ve thrown in some cinnamon to add that warming, fall flavor to the crust as well.

Filling: The filling, aka the best part uses brown sugar, vanilla, and cinnamon within it to add so much flavor and depth to your traditional creamy, cheesecake filling.

Topping: Lastly, the pecan pie topping adds a crunch and sweetness to your cheesecake that everyone around the table will love.

How to make a pecan pie cheesecake recipe:

1. Preheat the oven to 350F.
2. Let the cream cheese and eggs sit at room temperature while you prepare the crust.
3. Combine the graham cracker crumbs, sugar, cinnamon, and salt in a small bowl.  Melt the butter in the microwave or a small pot over medium heat, and add to the graham crumbs. Stir with a spoon to combine.  The crust base should stick together easily, squeezing in the palm of your hand to test. Add more melted butter if needed. 
4. Lightly spray a 9-inch springform pan with non-stick spray oil. Transfer the graham cracker crust mixture into the pan.  Firmly pat the mixture in the pan, working it from the center and up the sides, about 2 – 2 ½ inches in height. Wrap tin foil around the edges of the springform pan, as high up as you can, ensuring all surface area is covered. Bake for 10 minutes. Set aside to cool.
5. Reduce the oven temperature to 325F.
6. In a large bowl, add the softened cream cheese and sour cream. Using a stand mixer OR hand mixer, whip together on high speed until completely smooth. Add in both of the sugars and vanilla, whisking and scraping down the sides until smooth. Reduce your speed to low and add the eggs one by one until JUST combined. Do not overmix. Add the flour, again mixing at low speed until just combined. Pour the filling into the springform pan and use a spoon to level the top. Set the cheesecake in a deep + large pan and set it into the oven. Fill the deep pan with hot water, about 2 inches.  This will allow your cheesecake to bake evenly and support it to be crack-free.
7. Bake the cheesecake for 1 hour and 15 minutes.
8. Remove the cheesecake from the oven carefully, dry the sides of the springform pan, and set it on a wire rack.
9. Once the cheesecake has cooled, gently run a knife around the edge of the pan. 
10. Wrap it in plastic wrap and allow the cheesecake to chill in the fridge for 6 – 8 hours.
11. Prior to serving your pecan pie cheesecake, prepare the pecan pie topping. In a pot over medium-high heat, melt the butter. Add the brown sugar, whisk + cook for about 2 minutes until the mixture is bubbling and combined. Add the heavy cream, cinnamon, salt, and vanilla. Allow cooking for a minute while stirring. Transfer the sauce to a medium-sized bowl and mix in the pecans. Cool the topping for 10 minutes then pour over top of the chilled cheesecake.

Expert Tips & FAQ:

Do I have to use pecans? Nope! You can replace them with any nut or seed of choice. Seeds can be a great option if you have any nut allergies in your family.

Serving: Serve the pecan pie cheesecake with whipped cream or fresh fruits if desired.

I don’t have enough brown sugar: No problem! Use granulated sugar instead. If you want, you can also remove the cinnamon for a more simple, basic cheesecake recipe that you’re used to. OR have fun and add your own flavors within it. This recipe is a great base to experiment with.

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Storage: Store cheesecake in an airtight container in the fridge for 3 – 7 days or in the freezer for up to 2 months.

Other sweet recipes you’ll love:

• Strawberry Crumble Bars
• 10-Minute Peanut Butter Almond Bars
• Vegan Cashew Chocolate Mousse Cake
• Chocolate Chunk Vegan Blondies
• Warm Apple Fritters

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Pecan Pie Cheesecake Recipe

5 from 7 votes

A creamy, decadent pecan pie cheesecake recipe that'll replace a traditional pecan pie and knock the socks off your guests at your holiday dinner table.

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Prep Time 30 minutes mins

Cook Time 2 hours hrs 3 minutes mins

Total Time 1 hour hr 40 minutes mins

Course Vegetarian

Cuisine Baked Goods

Servings 10 -12

Calories 591 kcal

Ingredients

  

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• For the Crust
• 2 ½ cups graham cracker crumbs
• 1/2 cup granulated sugar
• 1 tsp cinnamon
• ½ tsp salt
• ¾ - 1 cup butter melted
•  
• For the Filling
• 3 cups cream cheese
• 2/3 cup sour cream
• ½ cup brown sugar
• 2/3 cup granulated sugar
• 1 tbsp vanilla
• ½ tsp cinnamon
• 3 large eggs room temperature
• 2 large egg yolks room temperature
• 2 tbsp all-purpose flour
•  
• For Pecan Pie topping
• 6 tbsp butter
• ½ cup brown sugar
• 1 tbsp vanilla
• ½ tsp cinnamon
• ½ tsp salt
• 1/3 cup heavy cream
• 2 cups pecans

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Instructions

 

• Preheat the oven to 350F.
• Let the cream cheese and eggs sit at room temperature while you prepare the crust.
• Combine the graham cracker crumbs, sugar, cinnamon, and salt in a small bowl.  Melt the butter in the microwave or a small pot over medium heat, and add to the graham crumbs. Stir with a spoon to combine.  The crust base should stick together easily, squeezing in the palm of your hand to test. Add more melted butter if needed. 
• Lightly spray a 9-inch springform pan with non-stick spray oil. Transfer the graham cracker crust mixture into the pan.  Firmly pat the mixture in the pan, working it from the center and up the sides, about 2 – 2 ½ inches in height. Wrap tin foil around the edges of the springform pan, as high up as you can, ensuring all surface area is covered. Bake for 10 minutes. Set aside to cool.
• Reduce the oven temperature to 325F.
• In a large bowl, add the softened cream cheese and sour cream. Using a stand mixer OR hand mixer, whip together on high speed until completely smooth. Add in both of the sugars and vanilla, whisking and scraping down the sides until smooth. Reduce your speed to low and add the eggs one by one until JUST combined. Do not overmix. Add the flour, again mixing at low speed until just combined. Pour the filling into the springform pan and use a spoon to level the top. Set the cheesecake in a deep + large pan and set it into the oven. Fill the deep pan with hot water, about 2 inches.  This will allow your cheesecake to bake evenly and support it to be crack-free.
• Bake the cheesecake for 1 hour and 15 minutes.
• Remove the cheesecake from the oven carefully, dry the sides of the springform pan, and set it on a wire rack.
• Once the cheesecake has cooled, gently run a knife around the edge of the pan. 
• Wrap it in plastic wrap and allow the cheesecake to chill in the fridge for 6 – 8 hours.
• Prior to serving, prepare the pecan pie topping. In a pot over medium-high heat, melt the butter. Add the brown sugar, whisk + cook for about 2 minutes until the mixture is bubbling and combined. Add the heavy cream, cinnamon, salt, and vanilla. Allow cooking for a minute while stirring. Transfer the sauce to a medium-sized bowl and mix in the pecans. Cool the topping for 10 minutes then pour over top of the chilled cheesecake.
• Serve immediately! Enjoy!!

Notes

Replace pecans with any nut or seed of your choice!

Serve the cheesecake with whipped cream or fresh fruits if desired.

Swap the brown sugar for more granulated sugar and remove the cinnamon from the entire recipe for a simple cheesecake! Add any flavours your desire, this is a great base recipe! Have fun with it!!

Store cheesecake in an airtight container in the fridge for 3 – 7 days or in the freezer for up to 2 months.

Nutrition

Serving: 12 | Calories: 591kcal | Carbohydrates: 46.4g | Protein: 7.2g | Fat: 42.6g | Saturated Fat: 25g | Polyunsaturated Fat: 2.2g | Cholesterol: 189.8mg | Sodium: 458.2mg | Fiber: 0.6g | Sugar: 39.9g

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