Pecan Pie Cheesecake Recipe

Introduction

Pecan Pie Cheesecake is a rich and indulgent dessert that combines the creamy texture of cheesecake with the sweet, spiced flavors of pecan pie. Perfect for special occasions or holiday gatherings, this layered treat will impress every guest at your table.

Ingredients

• Pecan Graham Cracker Crust:
• 2 1/2 cups graham cracker crumbs (about 2 full packets), finely ground
• 1/4 cup brown sugar, packed (light or dark)
• 10 tablespoons unsalted butter, melted
• Cinnamon Pecan Pie Filling:
• 10 tablespoons unsalted butter, melted
• 1 1/2 cups brown sugar, packed (light or dark)
• 2 teaspoons ground cinnamon
• 1 1/2 cups heavy cream
• 2 1/2 cups pecans, chopped into larger pieces
• Brown Sugar Cheesecake:
• 24 ounces 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 teaspoon pure vanilla extract
• 4 large eggs, room temperature

Instructions

1. Step 1: Preheat the oven to 325°F. Spray a 9-inch springform pan with non-stick baking spray, then place a 9-inch parchment paper circle on the bottom. Spray again lightly and set aside.
2. Step 2: Make the graham cracker crust by blending the graham crackers into fine crumbs. In a bowl, combine the crumbs with brown sugar and melted butter. Mix until the crumbs are evenly coated.
3. Step 3: Press the crumb mixture into the bottom and halfway up the sides of the prepared pan using your fingers. Use the bottom of a measuring cup to compact the crust firmly. Bake for 11 minutes, then allow to cool.
4. Step 4: Begin the pecan pie filling while the crust bakes. In a large saucepan over medium heat, melt the butter. Stir in the brown sugar, cinnamon, heavy cream, and chopped pecans. Heat the mixture until it starts to bubble, then continue cooking for 4–5 minutes.
5. Step 5: Divide the pecan pie filling in half. Transfer half to two bowls: place one in the freezer to chill for adding into the cheesecake batter, and keep the other half refrigerated for decorating later.
6. Step 6: Prepare the cheesecake batter by beating the cream cheese and brown sugar on high speed for 2 minutes until smooth.
7. Step 7: Add the sour cream, heavy cream, and vanilla extract to the mixture. Beat on medium speed until fully combined and smooth. Reduce mixer speed to low and add eggs one at a time, mixing just until incorporated. Scrape the bowl to combine.
8. Step 8: Pour half of the cheesecake batter over the cooled crust in the springform pan. Spoon half of the chilled pecan pie filling on top and use a butter knife to swirl it gently into the batter. Carefully pour the remaining cheesecake batter over the top.
9. Step 9: Prepare a water bath to bake the cheesecake: place the springform pan inside a 10-inch cake pan, then set both inside a large roasting pan. Pour hot boiling water into the roasting pan until it reaches about two-thirds up the side of the cake pan. This method prevents water from seeping into the crust.
10. Step 10: Bake the cheesecake for 65–85 minutes until the edges are set and the center has a slight jiggle. If the center jiggles excessively, bake for an additional 10 minutes and check again.
11. Step 11: Turn off the oven and prop the door open. Let the cheesecake sit in the oven for 30 minutes, then remove it from the water bath and place it on a cooling rack. Cool completely, wrap in foil, and refrigerate for at least 6 hours or overnight.
12. Step 12: Once fully chilled, remove the cheesecake from the pan and peel off the parchment. Spread the remaining pecan pie filling over the top before serving.

Tips & Variations

• Ensure all dairy ingredients are at room temperature before baking for a smooth cheesecake texture.
• For easier cutting, chill the cheesecake thoroughly and remove it from the fridge about 30 minutes before serving.
• Swap chopped pecans for walnuts if preferred, or add a pinch of nutmeg to the filling for extra warmth.
• Use light or dark brown sugar based on desired depth of flavor—dark brown sugar gives a richer molasses taste.

Storage

Store the cheesecake in an airtight container or covered tightly with foil in the refrigerator for up to 5 days. Keep leftover pecan pie filling refrigerated and reheat gently before spreading on the cheesecake to decorate. For longer storage, cheesecake slices can be individually wrapped and frozen for up to 2 months; thaw overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pecan pie filling ahead of time?

Yes, you can prepare the pecan pie filling in advance. Store it in the refrigerator and reheat gently when ready to use for the cheesecake or decorating.

What is the best way to prevent cracks in the cheesecake?

Using a water bath while baking helps maintain even heat and moisture, reducing the risk of cracks. Also, avoid overmixing the batter and do not overbake to keep the surface smooth.

Pecan Pie Cheesecake Recipe

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★★★★★

4.6 from 124 reviews

This decadent Pecan Pie Cheesecake combines a buttery graham cracker crust, a rich brown sugar cheesecake filling, and a luscious cinnamon pecan pie topping. Baked in a water bath for a creamy texture and garnished with spiced pecans, it’s the perfect dessert for fall and holiday celebrations.

• Author: Ella
• Prep Time: 30 minutes
• Cook Time: 85 minutes
• Total Time: 7 hours 55 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Pecan Graham Cracker Crust

• 2 1/2 cups Graham cracker crumbs (about 2 full packets, finely ground)
• 1/4 cup Brown sugar (packed, light or dark)
• 10 tablespoons Unsalted butter, melted

Cinnamon Pecan Pie Filling

• 10 tablespoons Unsalted butter, melted
• 1 1/2 cups Brown sugar (packed, light or dark)
• 2 teaspoons Ground cinnamon
• 1 1/2 cups Heavy cream
• 2 1/2 cups Pecans, chopped into larger pieces

Brown Sugar Cheesecake

• 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 teaspoon Pure vanilla extract
• 4 Large eggs, room temperature

Instructions

1. Prepare Graham Cracker Crust: Preheat your oven to 325°F (163°C). Lightly spray a 9-inch springform pan with non-stick baking spray and place a 9-inch parchment paper circle on the bottom. Spray the parchment paper as well to prevent sticking. In a food processor or blender, pulse graham crackers until you achieve fine crumbs. In a bowl, combine the graham cracker crumbs with brown sugar and melted butter. Stir with a fork until the mixture is evenly moistened. Press the crumb mixture firmly into the bottom and halfway up the sides of the prepared pan using your fingers and the bottom of a measuring cup. Bake the crust for 11 minutes, then remove and allow to cool completely.
2. Make Pecan Pie Filling: While the crust bakes, melt the butter in a large saucepan over medium heat. Stir in brown sugar, ground cinnamon, heavy cream, and chopped pecans. Bring the mixture to a gentle boil and continue cooking for 4 to 5 minutes, stirring occasionally, until bubbly and slightly thickened. Remove from heat. Divide the pecan pie filling into two bowls: place one bowl in the freezer to chill for swirling into the cheesecake batter, and refrigerate the other half to be used as topping once the cheesecake is baked.
3. Prepare Brown Sugar Cheesecake Batter: Using a mixer, beat the cream cheese and brown sugar on high speed for 2 minutes until smooth and creamy. Add sour cream, heavy cream, and vanilla extract and mix on medium speed until fully incorporated and smooth. Lower the speed and add eggs one at a time, mixing until just combined after each addition. Scrape down the bowl sides to ensure even mixing.
4. Assemble Cheesecake: Pour half of the cheesecake batter into the cooled crust in the springform pan. Spoon half of the chilled pecan pie filling on top of the batter. Use a butter knife to gently swirl the filling through the batter, creating a marbled effect. Carefully spoon the remaining cheesecake batter over the swirled filling, spreading evenly on top.
5. Prepare Water Bath and Bake: For a water bath, place the springform pan inside a 10-inch cake pan, then place both pans inside a larger roasting pan (at least 12×16 inches). Fill the roasting pan with hot boiling water until it reaches about two-thirds up the sides of the cake pan. Alternatively, wrap the springform pan tightly twice with aluminum foil to prevent leaks, place directly into the roasting pan, and fill water halfway up the sides of the springform pan. Bake in the preheated oven for 65 to 85 minutes, or until the edges are set and the center has only a slight jiggle. If the center jiggles excessively, bake an extra 10 minutes and recheck.
6. Cool and Chill: Once baked, turn off the oven and crack open the oven door slightly. Leave the cheesecake inside for 30 minutes to cool gently. Remove the cheesecake from the water bath and allow it to cool completely on a wire rack. Wrap the cooled cheesecake tightly in foil and refrigerate for at least 6 hours, preferably overnight, to fully set.
7. Serve and Decorate: Carefully remove the cheesecake from the springform pan and peel off the parchment paper. Warm the reserved pecan pie filling you kept in the refrigerator and spoon it on top of the cheesecake before serving.

Notes

• Ensure all dairy ingredients (cream cheese, sour cream, heavy cream, eggs) are at room temperature before beginning to ensure a smooth batter.
• The pecan pie filling can be stored in the refrigerator overnight before decorating the cheesecake; reheat gently when ready to use.
• Using a water bath prevents cracks and ensures a creamy consistency in the cheesecake.
• For best texture and flavor, chill the cheesecake at least 6 hours or overnight before serving.
• Use high-quality vanilla extract and fresh pecans for optimum taste.

Keywords: pecan pie cheesecake, pecan cheesecake, fall dessert, holiday dessert, pecan pie filling, graham cracker crust, brown sugar cheesecake