Introduction

Pecan Pie Cheesecake combines the rich creaminess of cheesecake with the sweet, nutty flavors of pecan pie. This decadent dessert features a graham cracker crust, a luscious pecan pie filling, and a smooth brown sugar cheesecake layer. Perfect for special occasions or whenever you want an indulgent treat.

A slice of nut-topped pie sits on a white plate, showing three distinct layers. The bottom crust is golden brown and crumbly, supporting a dense creamy layer mixed with bits of nuts and darker brown swirls. Above that is a light tan, smooth creamy layer. The top is covered in thick, glossy dark brown sauce with large chopped nuts scattered over it. The setting has a wooden surface and blurred background with warm tones. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/2 cups Graham cracker crumbs (equal to 2 full packets, fine crumb)
1/4 cup Brown sugar (packed, light or dark)
10 TBSP Unsalted butter (melted)
1 1/2 cups Brown sugar (packed, light or dark)
2 tsp Ground cinnamon
1 1/2 cups Heavy cream
2 1/2 cups Pecans (chopped into larger pieces)
24 oz Cream cheese (room temperature)
3/4 cup Brown sugar (packed, light or dark)
1/2 cup Sour cream (room temperature)
1/2 cup Heavy cream (room temperature)
1 tsp Pure vanilla extract
4 Large eggs (room temperature)

Instructions

Step 1: Preheat your oven to 325°F. Spray a 9-inch springform pan with non-stick baking spray and place a 9-inch parchment circle on the bottom. Spray again to ensure it won’t stick. Set aside.
Step 2: Blend the graham crackers in a food processor or blender until fine crumbs form. In a bowl, combine the crumbs, 1/4 cup brown sugar, and melted butter. Mix with a fork until the crumbs are evenly coated and moist.
Step 3: Press the graham cracker mixture into the bottom and halfway up the sides of the pan using your fingers. Use the bottom of a measuring cup to firmly compact the crust. Bake for 11 minutes, then let it cool.
Step 4: While the crust bakes, make the pecan pie filling. In a large saucepan over medium heat, melt the butter. Add 1 1/2 cups brown sugar, cinnamon, 1 1/2 cups heavy cream, and pecans. Heat until it starts to bubble, then cook for 4–5 minutes, stirring occasionally.
Step 5: When done, separate half of the pecan pie filling into two bowls. Place one bowl in the freezer to chill for swirling into the cheesecake, and store the other half in the fridge for decorating later.
Step 6: Beat the cream cheese and 3/4 cup brown sugar on high speed with a mixer for 2 minutes until smooth and creamy.
Step 7: Mix in sour cream, 1/2 cup heavy cream, and vanilla extract on medium speed until smooth. Add eggs one at a time on low speed until just combined. Scrape the bowl to ensure everything is well mixed.
Step 8: Pour half of the cheesecake batter over the cooled crust. Spoon half of the chilled pecan pie filling on top, then use a butter knife to gently swirl it through the batter. Pour the remaining cheesecake batter on top.
Step 9: Prepare a water bath by placing the springform pan inside a 10-inch cake pan, then placing both inside a larger roasting pan. Carefully pour hot boiling water into the roasting pan until it comes about two-thirds up the sides of the cake pan. Alternatively, tightly cover the springform pan with aluminum foil twice and place directly into the roasting pan filled halfway with hot water.
Step 10: Bake for 65 to 85 minutes until the edges are set and the center has a slight jiggle. If the center jiggles too much, bake an additional 10 minutes and check again.
Step 11: Turn off the oven and prop the door open. Let the cheesecake sit inside for 30 minutes to cool slowly. Remove from the water bath and transfer to a cooling rack. Cool completely, then wrap in foil and refrigerate for at least 6 hours or overnight.
Step 12: Once chilled, remove the cheesecake from the pan and peel off the parchment paper.
Step 13: Use the reserved pecan pie filling from the fridge to decorate the top as desired before serving.

Tips & Variations

For extra flavor, toast the pecans lightly before chopping and adding to the filling.
Use light brown sugar for a milder sweetness, or dark brown sugar for a richer molasses flavor.
If you don’t have a springform pan, a regular cake pan will work but the crust may be harder to remove.
Chilling the pecan pie filling before swirling it into the cheesecake helps maintain distinct swirls.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. For longer storage, wrap tightly and freeze for up to 2 months. Thaw in the refrigerator overnight before serving. Reheat slices slightly in the microwave if you prefer a softer texture, but it’s delicious chilled.

How to Serve

A close-up side view of a multi-layered cake sits on a white marble cake stand with a wooden base. The bottom layer is a crumbly, light brown crust. Above it is a dense, nutty chocolate layer filled with small chunks and pieces. The next layer is a thick cream-colored filling with visible nuts embedded inside. On top, there is a thick layer of glossy dark chocolate with lots of crunchy chopped nuts, giving it a textured look. The background is a soft brown color that contrasts with the cake's colors. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cheesecake ahead of time?

Yes, this cheesecake tastes even better after chilling overnight, giving the flavors time to meld. Just complete the full recipe and refrigerate before serving.

What’s the best way to prevent cracks in cheesecake?

Using a water bath helps bake the cheesecake evenly and prevents cracking. Also, avoid over-beating the eggs and allow the cheesecake to cool gradually in the oven before removing it.