Pecan Pie Cheesecake

Pecan Pie Cheesecake

Pecan Pie Cheesecake is the ultimate sweet treat, combining smooth and creamy cheesecake with a gooey, nutty pecan pie topping. To make the crust, mix together graham cracker crumbs, brown sugar, salt, and melted butter until the mixture holds together when squeezed. Press into a springform pan and bake for 10 minutes. For the rich cheesecake filling, beat cream cheese and sugar until smooth before mixing in sour cream, vanilla, eggs, and flour. Pour the smooth, silky filling onto the baked crust.

Once chilled, top the cheesecake with an irresistible pecan topping made by cooking butter, brown sugar, heavy cream, cinnamon, vanilla and toasted pecans. Allow the topping to cool until just warm before drizzling over the cheesecake. The contrast of flavors and textures in this decadent dessert is sublime. With crunchy toasted pecans enveloped in sweet, buttery caramel paired with cool, creamy cheesecake, it’s a guaranteed crowd-pleaser.

Can I use a different nut instead of pecans? 

Yes, you can substitute pecans with most any toasted nut you prefer. Walnuts, almonds and hazelnuts would all work well in the topping.

Can I make the cheesecake ahead of time? 

Yes, you can make the cheesecake base 1-2 days in advance. Keep it refrigerated, then add the warm pecan topping shortly before serving.

How long will the cheesecake last refrigerated?

Properly stored covered in the refrigerator, the cheesecake will stay fresh for 3-4 days. The texture may become slightly firmer over time.

What can I do if my cheesecake cracks on top? 

Cracks happen! Just cover any cracks with some of the warm pecan topping to hide imperfections. You can also fill them in with a cream cheese frosting after chilling if needed. The most important thing is the flavor will still taste incredible no matter the appearance.

Prep Time: 30 minutes

Cook Time: 50 minutes

Total Time: 5 hours plus cooling time

Yield: One 9-inch cheesecake (12 servings)


The Crust:

  • 170 grams graham cracker crumbs or crumbled cookies (about 1 1/2 cups)
  • 1⁄4 teaspoon salt
  • 1⁄4 cup (50 grams) brown sugar, packed
  • 57 grams (1⁄4 cup) unsalted butter, melted

The Cheesecake Filling:

  • 680 grams (24 ounces) cream cheese, room temperature
  • 200 grams (1 cup) granulated sugar
  • 1⁄4 teaspoon salt
  • 1⁄3 cup (80 mL) sour cream
  • 1 tablespoon (15 mL) vanilla extract
  • 3 large eggs, at room temperature
  • 3 tablespoons (25 grams) all-purpose flour

The Pecan Topping:

  • 225 grams (2 cups) pecans
  • 113 grams (1⁄2 cup) unsalted butter
  • 165 grams (3⁄4 cup) brown sugar
  • 150 mL (2⁄3 cup) heavy cream
  • 1⁄2 teaspoon cinnamon
  • 1⁄2 teaspoon vanilla extract


  1. Preheat the oven to 350°F (175°C).
  2. Make the crust: In a medium bowl, mix together the graham cracker crumbs, salt, brown sugar and melted butter until it holds together when squeezed. Press the mixture into the bottom and partially up the sides of a greased 9-inch springform pan. Bake for 10 minutes then set aside.
  3. Make the filling: Using a stand mixer with the paddle attachment or a hand mixer, beat together the cream cheese on medium-low speed until smooth, about 1 minute. Add the sugar and salt and beat for another 2 minutes until fully incorporated. Scrape down the sides as needed. Recipe by
  4. Add the sour cream and vanilla and beat until fully mixed in. Add the eggs one at a time, mixing well after each addition and scraping down the bowl as needed. Sift in the flour and gently mix on low speed just until no streaks remain.
  5. Pour the filling into the prepared crust. Place the springform pan into a large roasting pan and pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake for 40 minutes. Turn off the oven, prop open the door slightly and allow the cheesecake to cool in the oven for 1 hour. Then remove from oven, take off the foil and cool at room temperature for 3 hours. Transfer to the refrigerator and chill overnight.
  6. Make the pecan topping: Spread the pecans on a baking sheet and toast at 350°F (175°C) for about 8 minutes, stirring halfway through, until fragrant and slightly darkened in color.
  7. In a saucepan, melt the butter over medium heat. Whisk in the brown sugar until dissolved, about 2 minutes. Pour in the heavy cream and whisk until smooth. Stir in the cinnamon, vanilla and toasted pecans. Cook for 1 minute more.
  8. Transfer the pecan topping to a heatproof bowl or dish and allow to slightly cool until just warm.
  9. To serve, run a knife around the edges of the cheesecake and remove the outer ring of the springform pan. Spread the warm pecan topping evenly over the top allowing it to drizzle down the sides slightly. Slice and enjoy!

Nutrition Information Per Serving:

612 calories, 44 g fat, 8 g saturated fat, 140 mg cholesterol, 75 g carbohydrates, 6 g protein, 1 g fiber, 356 mg sodium

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