Pecan Pie Cheesecake: The Ultimate Holiday Dessert Mashup

Welcome to the recipe that will redefine your holiday dessert table. This Pecan Pie Cheesecake is the ultimate fusion of two beloved classics: the rich, creamy decadence of New York-style cheesecake and the gooey, caramelized crunch of traditional pecan pie. If you’re looking to create a show-stopping dessert that will have everyone asking for the recipe, you’ve found it. We’ve crafted a no-fail guide that breaks down every step, ensuring a perfect, crack-free cheesecake every single time. Get ready to bake the best Pecan Pie Cheesecake of your life.

Why This is the Only Pecan Pie Cheesecake Recipe You’ll Ever Need

We’re not just making a cheesecake with pecans on top. We are creating a true hybrid dessert. This recipe features a buttery graham cracker crust, a velvety smooth cheesecake filling, and a glorious layer of rich, gooey pecan pie topping baked right in. It’s a symphony of textures and flavors that is simply unforgettable.

Unlike other recipes that can be overly complicated or result in a cracked, weeping cheesecake, our method is streamlined for the home cook. We focus on simple techniques and key details, like using room temperature ingredients and a water bath, to guarantee success. It’s the perfect make-ahead dessert for Thanksgiving, Christmas, or any special occasion.

The Key Ingredients for Success

Achieving the perfect balance of flavors and textures in this Pecan Pie Cheesecake requires high-quality ingredients. Here’s what you’ll need and why each component is crucial.

For the Graham Cracker Crust:

• Graham Cracker Crumbs: The classic foundation. You can buy pre-made crumbs or make your own by pulsing whole crackers in a food processor.
• Unsalted Butter: Acts as the binder, creating a firm, buttery crust that holds up to the filling.
• Granulated Sugar: Adds a touch of sweetness to complement the tangy cheesecake filling.

For the Pecan Pie Topping:

• Unsalted Butter: Provides richness and a silky mouthfeel to the caramel-like topping.
• Brown Sugar: Delivers deep, molasses-like sweetness that is characteristic of pecan pie.
• Heavy Cream: Creates a gooey, luscious texture that doesn’t become hard or sticky.
• Corn Syrup: Prevents crystallization, ensuring the topping stays smooth and glossy.
• Vanilla Extract & Salt: These are flavor enhancers that balance the sweetness and add depth.
• Pecan Halves: The star of the show! Use fresh, high-quality pecans for the best flavor and crunch.

For the Cheesecake Filling:

• Full-Fat Cream Cheese: This is non-negotiable for a rich, creamy cheesecake. Make sure it’s at room temperature to avoid lumps.
• Granulated Sugar: Provides the perfect amount of sweetness without overpowering the tangy cream cheese.
• Large Eggs: They provide structure. Room temperature eggs incorporate more easily, reducing the risk of over-mixing.
• Sour Cream: Adds moisture and a delightful tang that cuts through the richness. Room temperature is key!
• Vanilla Extract: A splash of pure vanilla enhances the other flavors beautifully.

Step-by-Step Instructions for a Flawless Pecan Pie Cheesecake

Follow these detailed steps carefully for a guaranteed showstopper. We’ll walk through making the crust, the pecan pie topping, and the cheesecake filling before bringing it all together.

Step 1: Prepare the Crust

1. Preheat your oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan with a double layer of heavy-duty aluminum foil. This is crucial for the water bath later.
2. In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the mixture resembles wet sand.
3. Press the crumb mixture firmly and evenly into the bottom and slightly up the sides of the prepared springform pan.
4. Bake for 10 minutes. Once baked, set it aside to cool completely on a wire rack.

Step 2: Create the Gooey Pecan Pie Topping

1. In a medium saucepan over medium heat, melt the butter. Stir in the brown sugar, heavy cream, and corn syrup.
2. Bring the mixture to a boil, stirring constantly. Reduce the heat and let it simmer for 1 minute.
3. Remove the saucepan from the heat and stir in the vanilla extract, salt, and pecan halves until they are fully coated.
4. Carefully pour the warm pecan topping over the cooled graham cracker crust and spread it into an even layer. Set aside.

Step 3: Mix the Creamy Cheesecake Filling

1. In a large bowl, using a handheld or stand mixer fitted with the paddle attachment, beat the room temperature cream cheese on medium speed until completely smooth and creamy. Be sure to scrape down the sides and bottom of the bowl.
2. Add the granulated sugar and beat on medium-low speed until just combined and smooth.
3. Add the eggs one at a time, mixing on low speed after each addition until the yolk disappears. Do not over-mix!
4. Gently stir in the sour cream and vanilla extract on low speed until just combined. The filling should be silky smooth.
5. Pour the cheesecake filling gently over the pecan pie layer in the springform pan.

Step 4: Bake in a Water Bath

1. Place the foil-wrapped springform pan into a large roasting pan. Bring a pot of water to a boil.
2. Carefully pour the boiling water into the roasting pan, ensuring the water comes about halfway up the sides of the springform pan.
3. Bake at 350°F (175°C) for 60-70 minutes. The cheesecake is done when the edges are set and the center has a slight wobble (like Jell-O).
4. Turn off the oven and let the cheesecake cool in the oven with the door cracked for 1 hour. This gradual cooling process is the secret to preventing cracks.
5. Remove the cheesecake from the water bath and the roasting pan. Let it cool completely at room temperature.
6. Once cool, cover the cheesecake with plastic wrap and refrigerate for at least 6 hours, but preferably overnight. This allows the flavors to meld and the texture to set perfectly. For another decadent dessert, try our fan-favorite Cookie Dough Cheesecake.

Pro Tips for the Best-Ever Cheesecake

Want to elevate your cheesecake from great to absolutely perfect? Follow these expert tips.

• Room Temperature is a Must: Seriously, don’t skip this. Cold cream cheese leads to a lumpy filling, and cold eggs can cause the batter to curdle. Set your ingredients out at least an hour before you begin.
• Don’t Over-mix the Filling: Over-mixing, especially after adding the eggs, incorporates too much air. This excess air causes the cheesecake to rise rapidly in the oven and then fall and crack as it cools.
• The Water Bath is Your Best Friend: A water bath (or bain-marie) adds moisture to the oven environment and ensures gentle, even baking. This is the single most effective technique for preventing cracks and achieving a silky texture. Looking for a simpler dessert? Our Easy Peach Cake Recipe is a guaranteed crowd-pleaser.
• Chill, Chill, Chill: Be patient! A long, uninterrupted chill in the refrigerator (overnight is best) is essential. It allows the cheesecake to set completely, making for clean, beautiful slices and a richer flavor. For a quicker no-bake treat, these No-Bake Christmas Cheesecake Bites (coming soon) are perfect.

Storage and Make-Ahead Instructions

This Pecan Pie Cheesecake is a fantastic make-ahead dessert, which is perfect for busy holiday planning. You can bake the cheesecake up to 3 days in advance and store it, covered, in the refrigerator. The flavors will actually deepen and improve with time! Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. You can also freeze the cheesecake for up to 3 months. To do so, cool and chill completely, then wrap it tightly in plastic wrap and a layer of foil before freezing. Thaw overnight in the refrigerator before serving.

Frequently Asked Questions

The Perfect End to Any Meal

This Pecan Pie Cheesecake is more than just a recipe; it’s a celebration in a pan. Every slice delivers the perfect bite of crunchy, gooey pecans, creamy cheesecake, and buttery crust. It’s the dessert that will have your family and friends talking for years to come. We hope you love making it as much as we do. If you try it, let us know how it turned out in the comments below and don’t forget to share your beautiful creations on Pinterest!

Pecan Pie Cheesecake Recipe

Pecan Pie Cheesecake: The Ultimate Holiday Dessert Mashup

The ultimate dessert hybrid, this Pecan Pie Cheesecake features a buttery graham cracker crust, a creamy cheesecake filling, and a gooey pecan pie topping. The perfect show-stopping dessert for Thanksgiving or Christmas.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 35 minutes mins

Servings: 12 slices

Course: Dessert

Cuisine: American

Calories: 650

Ingredients Equipment Method Notes

Ingredients

  

For the Graham Cracker Crust

• 1.5 cups graham cracker crumbs
• 6 tablespoons unsalted butter melted
• 1/4 cup granulated sugar

For the Pecan Pie Topping

• 1/2 cup unsalted butter
• 1 cup brown sugar packed
• 1/2 cup heavy cream
• 1/4 cup light corn syrup
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1.5 cups pecan halves

For the Cheesecake Filling

• 32 ounces full-fat cream cheese softened to room temperature
• 1 cup granulated sugar
• 4 large eggs room temperature
• 1/2 cup sour cream room temperature
• 1 teaspoon vanilla extract

Equipment

• 1 9-inch springform pan
• 1 Electric mixer
• 1 Roasting Pan

Method

 

Prepare the Crust

1. Preheat oven to 350°F (175°C). Tightly wrap the outside of a 9-inch springform pan with two layers of heavy-duty aluminum foil.
2. In a bowl, mix graham cracker crumbs, melted butter, and sugar until it resembles wet sand. Press mixture firmly into the bottom and slightly up the sides of the prepared pan.
3. Bake for 10 minutes. Set aside to cool completely.

Create the Pecan Pie Topping

1. In a saucepan over medium heat, melt butter. Stir in brown sugar, heavy cream, and corn syrup. Bring to a boil, then simmer for 1 minute, stirring constantly.
2. Remove from heat. Stir in vanilla, salt, and pecan halves. Pour over the cooled crust and spread evenly.

Mix the Cheesecake Filling

1. Using an electric mixer, beat the room temperature cream cheese until smooth. Add sugar and mix until just combined.
2. Add eggs one at a time, mixing on low speed until just incorporated. Do not over-mix.
3. Gently stir in sour cream and vanilla. Pour the filling over the pecan layer.

Bake the Cheesecake

1. Place the springform pan in a large roasting pan. Pour boiling water into the roasting pan to come halfway up the sides of the springform pan.
2. Bake for 60-70 minutes, until the edges are set and the center has a slight wobble.
3. Turn off the oven and let the cheesecake cool inside with the door cracked for 1 hour. Remove from the water bath and cool completely at room temperature.
4. Cover and refrigerate for at least 6 hours or overnight before serving.

Notes

Using room temperature ingredients is crucial for a smooth, lump-free cheesecake.
Do not over-mix the batter after adding the eggs to prevent cracking.
The water bath is essential for an even bake and creamy texture.