Decadent Pecan Pie Cheesecake Recipe

This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.

This dessert is everything you love about pecan pie, drizzled on the most decadent, creamy cheesecake! Each bite of pumpkin pie cheesecake will wow you!

I love the flavors of pecan pie. They work so well in so many other desserts! Pecan tassies, pumpkin pecan pie bars, and turtle pecan bars are just a few of my favorites. You’ll have to give them a try!

Delicious Caramel Pecan Cheesecake Recipe

I love pecan pie. Honestly, I never thought it could be upgraded until I tried this incredible pecan pie cheesecake! This knockout recipe takes all of the things you love about traditional pecan pie and blends it with the tangy, creamy flavors of cheesecake! I know that pecan pie is a little too sweet and rich for some people. This recipe is the solution! The bright, tangy flavor of the cheesecake balances the sweetness of pecan perfectly! You’ve got to try it and see!

This pecan pie cheesecake recipe is golden. Not only does it impress wherever it goes, but it’s not too hard to make! I’ve broken it up into simple steps and provided you with all of the tips and tricks you need for the best results. In no time, you’ll be baking it like a pro! This is the perfect dessert for switching up Thanksgiving. Trust me, you and yours are going to go crazy over it. Each nutty, tangy bite is an absolute dream. And if you’re craving more fall-flavored cheesecake, you’ll love my pumpkin cheesecake with caramel sauce, as well!

Pecan Pie Cheesecake Ingredient List

Sorry diet, this recipe is not for you. In order to make the best pecan pie cheesecake, you’re going to want to use all full-fat ingredients! The end result is well worth it, believe me. It’s the most creamy, nutty dessert out there! Here is everything you need to put it together! And as always, measurements are located in the recipe card below.

Crust

• Graham Cracker Crumbs: You can’t go wrong with a graham cracker crust! A golden, nutty crust is the perfect foundation for your cheesecake.
• Granulated Sugar: I add a little sugar to the crust for sweetness. It gives it a nice caramelization when baked, too!
• Unsalted Butter: Melted, unsalted butter gives your crust richness and helps to pack and hold.
• Cinnamon: You can’t go wrong with a little cinnamon in your crust! It adds a touch of fall flavor.
• Salt: Added to enhance flavor.

Cheesecake

• Cream Cheese: Softened, full-fat cream cheese is the key player in this dessert!
• Sour Cream: For a little extra tang and fat content.
• Granulated Sugar: Sweetens up your cheesecake mixture!
• Dark Brown Sugar: In addition to granulated sugar, I love adding brown sugar for a deeper flavor.
• Cinnamon: A mild spice balances the sweet pecan pie topping perfectly.
• Vanilla Extract: If possible, use pure vanilla extract here! It will make all the difference in your pecan pie cheesecake’s flavor.
• Eggs: Needed for binding ingredients together.

Pecan Pie Topping

• Unsalted Butter: Needed to make your topping smooth and rich!
• Dark Brown Sugar: With dark brown sugar, you get the most amazing sweet flavor and deep, golden color.
• Heavy Cream: This makes your topping extra rich and tasty.
• Salt: Added to enhance and balance flavors.
• Pecans: I like a combo of whole and chopped!
• Vanilla Extract: Again, pure vanilla extract works wonders here. You’ll love the difference in flavor!

Making Your Cheesecake Crust

Let’s make a delicious foundation! The crust is just as important as the rest of the layers.

1. Preheat: First, preheat oven to 325° Fahrenheit.
2. Mix: In a large bowl, mix graham cracker crumbs, sugar, and melted butter together. This should resemble damp sand.
3. Pack: Pour your crumb mixture into the prepared springform pan and press evenly into the bottom of the pan and up the sides of the pan. You can use the bottom of a flat glass or a flat measuring cup to really press it in well and get a nice, even crust.
4. Bake: Next, you’re going to bake for 10 minutes.
5. Cool: Allow to cool completely. So easy!

Making Cheesecake Filling

This is the most important step! Making a moist, delicious cheesecake base is a lot easier than you think! It has a bit longer of a cook time, but it is well worth it! Your pecan pie cheesecake is going to be absolutely mouthwatering.

1. Mix Cream Cheese: First, add your softened cream cheese to the mixing bowl of your stand mixer and beat with a paddle at medium/high speed for about 1 minute. Scrape down the sides and bottom of the bowl and beat for a few seconds more.
2. Add in Sugar and Sour Cream: Next, add sugar, brown sugar and sour cream and mix at medium-low speed until just combined. Scrape the bowl again and mix 10 seconds.
3. Mix in Eggs: Add eggs and beat on low speed until combined, about 30 seconds-1 minute. Scrape the bowl again.
4. Flavor: Finally, add vanilla and cinnamon. Beat until just combined. At this point, your batter should be smooth and fairly runny.

Baking The Cheesecake

1. Wrap: Using 18-inch heavy duty aluminum foil, wrap the outside of your springform pan with 4 sheets of foil.
2. Place in Water Bath Pan: Next, place your wrapped pan in a deep roasting pan. You can alternatively use a baking sheet, so long as the sides are about 2 inches deep. Add your cheesecake batter to the springform pan.
3. Add Hot Water: Using very hot water, add water to the baking sheet until there is about 1 ½ inch of water around the springform pan. On a rack in the lower third of the oven, carefully move your pan into the oven.
4. Bake: Next, bake for 1-1 ½ hours. After about an hour of baking, check the cheesecake’s consistency. A slight jiggle of the pan (while still in the oven) should tell you if it’s ready or needs more time. The cheesecake should be jiggly, but not liquid. If it seems very liquidy still, give it 15 more minutes and check it again.
5. Allow to Cool: Once the cheesecake is firm, yet jiggly, turn the oven off but leave the cheesecake in the oven until it has cooled down. Don’t open the oven during this time! The purpose of this step is to allow the cheesecake to cool slowly. Doing this will prevent it from cracking, as one of the biggest reasons cheesecakes crack is the drastic temperature change going from the hot oven into the much cooler kitchen. Once the oven and the cheesecake are cooled, remove from the oven and carefully remove the foil lining the pan. Chill in the fridge for at least 6 hours.
6. Add Topping: Before serving, run a knife around the edge of the pan to ensure an easy release when the springform is removed. Top with the pecan pie topping and enjoy!

How to Make Pecan Pie Topping

This is my favorite step! It’s so easy to make. Truly, it looks as good as it tastes! This topping is what is really going to bring your pecan pie cheesecake together.

1. Melt Butter and Sugar Together: Firstly, melt the butter in a medium saucepan. Add the brown sugar and whisk for about 2 minutes, until the mixture is bubbling.
2. Mix in Remaining Ingredients: Add the heavy cream and salt and whisk until combined. Add in the pecans and mix until they’re fully coated. Remove from the heat and stir in the vanilla. Allow to cool for about 10-15 minutes before pouring on top of the cheesecake.