Why You’ll Love Pecan Pie Cheesecake Recipe

The contrasting textures are a highlight: the smooth, dense cheesecake sits between gooey pecan filling and a crunchy pecan topping.
Warm, rich flavors of brown sugar, toasted pecans, and cinnamon make it festive and comforting.
It’s make‑ahead friendly — baking in advance helps simplify holiday or event prep.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Crust

Graham cracker crumbs
Dark brown sugar
Unsalted butter, melted

Pecan Pie Filling

Eggs (large)
Dark corn syrup
Packed dark brown sugar
Vanilla extract
Butter, melted
Salt
Chopped pecans

Cheesecake Filling

Cream cheese, room temperature
Dark brown sugar
All‑purpose flour
Sour cream, room temperature
Vanilla extract
Ground cinnamon (optional)
Eggs (large), room temperature

Pecan Topping

Dark brown sugar
Heavy whipping cream
Unsalted butter, cut into cubes
Dark corn syrup (optional)
Toasted chopped pecans
Salt
Vanilla extract

Directions

Preheat the oven to 325 °F (163 °C). Line the bottom of a 9‑inch springform pan with parchment paper and grease the sides.
In a small bowl, mix graham cracker crumbs, dark brown sugar, and melted butter. Press this mixture firmly into the bottom and up the sides of the pan. Bake for 10 minutes, then remove and let cool.
Wrap the outside of the springform pan with aluminum foil to prevent water from seeping in during baking.
Reduce oven temperature to 300 °F (148 °C).
For the pecan pie filling: in a saucepan combine eggs, corn syrup, packed brown sugar, melted butter, vanilla, salt, and chopped pecans. Bring to a boil over medium‑high heat, stirring constantly, then reduce heat and simmer for 5–7 minutes until thickened. Pour this filling into the prepared crust.
For the cheesecake filling: in a large bowl, beat cream cheese, dark brown sugar, and flour on low speed until smooth. Add sour cream and vanilla extract, mixing on low until well combined. Then add eggs one at a time, mixing just until combined after each.
Gently pour the cheesecake batter over the pecan pie filling, taking care to distribute it evenly without displacing the pecan layer.
Place the springform pan inside a larger pan, then add warm water to the outer pan so it reaches about halfway up the sides of the springform (water bath).
Bake for 1 hour and 10 to 15 minutes. The outer edges should be set; the center may still have a slight jiggle.
Turn off the oven and leave the door closed for 30 minutes to allow gradual cooling. Crack the door open and cool for another 30 minutes.
Remove from oven and water bath. Refrigerate for at least 5–6 hours or overnight until firm.
To make the pecan topping: in a saucepan heat dark brown sugar, whipping cream, butter, and corn syrup over medium‑low until melted. Increase heat to boil gently, stirring constantly for 1–2 minutes. Remove from heat, stir in toasted pecans, salt, and vanilla. Chill until just below room temperature (spreadable).
Remove the cheesecake from its pan, place on a serving platter, and pour the pecan topping over it, spreading evenly. Cover and chill until ready to serve.

Servings and timing

This recipe yields 12 to 14 slices.

Prep & assembly time: about 1 hour 15 minutes
Baking time: approximately 1 hour 10–15 minutes
Cooling and chilling: 5–6 hours (or overnight)
Total time: ~8 hours 45 minutes

Variations

Swap the graham cracker crust for gingersnap or speculoos cookie crumbs for a spicier flavor.
Use light corn syrup instead of dark if that’s what you have — flavor will be a bit lighter.
Omit the cinnamon in the cheesecake filling if you prefer a purer cream cheese taste.
Add a drizzle of salted caramel over the pecan topping for extra richness.
Make it in a smaller springform pan (e.g. 8‑inch) — reduce baking time slightly and monitor doneness.

Storage/Reheating

Store leftover cheesecake in the refrigerator, covered in an airtight container or wrapped in plastic wrap (you can use toothpicks to keep the wrap off the pecan topping). It stays good for up to 5 days in the fridge.
For longer storage, freeze the cheesecake: freeze solid first, then wrap in two layers of plastic wrap. It can be kept for up to 3 months. Thaw in the refrigerator before serving.

FAQs

What type of pan should I use?

A 9‑inch springform pan is ideal because the removable sides make it easier to release the cheesecake without damaging edges.

Is a water bath necessary?

Yes — the water bath helps ensure even baking and minimizes cracking by providing gentle, moist heat to the cheesecake.

Can I make this cheesecake ahead of time?

Absolutely. It actually benefits from being made in advance. You can bake it a day before your event and keep it chilled until serving.

Can I reduce the sugar or calories?

You may adjust the sugar slightly, but significant reduction can affect texture and consistency (especially in the pecan filling and topping). For lighter alternatives, consider using a lower‑sugar pecan layer, but expect differences in firmness and sweetness.

My cheesecake cracked on top. What went wrong?

Common causes are overbaking, mixing at too high speed (introducing air), or cooling too rapidly. Use gentle mixing, bake until just set, and cool gradually (first with the oven closed, then cracked open).

Can I substitute cornstarch for the flour in the cheesecake?

Yes — you can substitute cornstarch, but you may need only half the amount of cornstarch compared to flour.

Can I replace corn syrup in the filling or topping?

Yes — you may use golden syrup or light corn syrup, though the flavor may be a bit milder.

How do I tell when the cheesecake is done?

The edges should be set, but the center might still jiggle slightly when you gently shake the pan. It will continue to set as it cools.

Can I convert this into cheesecake bars?

You can try baking it in a 9×13 pan — consider reducing the number of eggs in the cheesecake filling (e.g. from 3 to 2) and monitoring bake time (check earlier for doneness).

How long can I keep the pecan topping by itself?

You can make the pecan topping ahead and refrigerate it in a container. When ready to use, gently warm it for a few seconds (if needed) to make it spreadable over the cheesecake.

Conclusion

This pecan pie cheesecake is a showstopping dessert that brings together the best of two beloved treats. With rich layers of pecan pie filling, creamy cheesecake, and a crunchy pecan topping, it’s perfect for holiday dinners or special occasions. While it takes some time, much of that is hands‑off baking or chilling, and making it ahead helps simplify the day-of workload. Serve chilled, slice carefully, and enjoy the rich, nutty, sweet delight!

Pecan Pie Cheesecake