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Pecan Pie Cheesecake
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COOK TIME
1 hour 15 min
TOTAL TIME
1 hour 45 min + chill time
SERVINGS
8-10 servings
Can’t decide between pecan pie or cheesecake? You don’t have to! This recipe for Pecan Pie Cheesecake is the best of both worlds combining creamy, tangy cheesecake with a gooey pecan pie layer sitting on top of a classic graham cracker crust. This fall holiday dessert is great any time of the year but especially for Thanksgiving!
This holiday dessert recipe is for those who are like me that can’t choose a favorite. I absolutely love cheesecake so much so that i stuff cheesecake into strawberries and have even figured out a way to make cheesecake for breakfast. But I really love a good pecan pie too, especially when I make it for Thanksgiving. So, instead of deciding which to make, I combined them both! This pecan pie cheesecake is truly everything you love about both desserts and has so many layers of deliciousness!
Classic Graham Cracker Crust
Every cheesecake needs a solid base. This one is a classic graham cracker crust mixed with butter and brown sugar so it’s sweet, buttery, and holds everything together. It’s simple, but it gives the perfect crunch to balance out all the layers.
Pecan Pie Layer
Next comes the pecan pie layer, and honestly, this is where things get interesting. It’s gooey, rich, and filled with pecan flavor. It gives the cheesecake a sweet, nutty bite that we all crave during the cool Fall months.
Cheesecake
This layer is smooth, slightly tangy from the sour cream, and just sweet enough to complement the pecan filling. It’s the kind of cheesecake you’ll want to eat on its own but paired with the crust and pecans, is even better.
Pecan Topping
This layer is made on the stovetop with butter, brown sugar, vanilla, heavy cream, and plenty of chopped pecans. It turns into a glossy, caramel-like sauce that gets spooned over the cheesecake right before serving. Not only does it make the whole dessert look gorgeous, but it adds one last layer of sweet, nutty crunch that ties the whole thing together.
Key Ingredients
Graham Cracker Crumbs – The base of the crust that gives you that sweet, buttery crunch. They’re easy to press into the pan and hold all the layers on top.
Brown Sugar – Adds a rich sweetness with a hint of molasses flavor, and it shows up in both the crust and the pecan topping.
Butter – Melted butter brings everything together keeping the crust firm, and helps make the the topping shine.
Pecans – Toasty, nutty, and crunchy, pecans add texture and flavor in both the filling and the topping.
Light corn syrup – Key for the pecan filling because it keeps the mixture smooth, glossy, and chewy without turning grainy.
Cream cheese – Rich, creamy, and tangy in the best way to make the cheesecake layer. Make sure it’s softened so it blends into a smooth batter.
Sour cream – Adds an extra layer of creaminess plus a little tang to balance the sweetness of the filling.
Eggs – The secret to structure and texture, eggs bind everything together while keeping the cheesecake silky smooth.
Vanilla extract – A little goes a long way, adding warmth and enhances the sweet flavors in every layer.
Heavy cream – Creates that caramel-like pecan topping that gets spooned over the chilled cheesecake for the perfect finish.
Step By Step Instructions
Prepare for baking: Preheat the oven to 325°F. Line a 9-inch springform pan with parchment paper and spray with nonstick spray to prevent sticking.
Make the graham cracker crust: In a medium bowl, stir together graham cracker crumbs, brown sugar, and melted butter until the mixture resembles wet sand. Press the crust firmly into the bottom and slightly up the sides of the prepared pan. Place the crust in the freezer to set while you prepare the pecan pie filling layer.
Make the pecan pie: In a separate bowl, whisk together granulated sugar, light corn syrup, eggs, and vanilla extract until smooth. Stir in the chopped pecans. Melt butter in a medium saucepan over medium heat. Pour in the pecan mixture and cook until it comes to a gentle boil, then reduce to medium-low and stir for a few minutes until the filling thickens slightly and turns a deeper brown.
Assemble the crust and filling: Remove the crust from the freezer and spread the pecan pie filling evenly over the bottom.
Mix the cheesecake batter: In a large mixing bowl with a hand or stand mixer, beat the softened cream cheese and granulated sugar together for 2–3 minutes until light and fluffy. Mix in the salt and flour until just combined. Stir in the vanilla extract, then add the eggs one at a time, mixing gently after each addition. Fold in the sour cream until smooth and creamy.
Prepare a water bath: Pour the cheesecake batter over the pecan layer. Wrap the outside of the springform pan tightly in three layers of aluminum foil to keep water from seeping in. Place the cheesecake pan inside a larger roasting pan. Fill the roasting pan with hot water until it comes halfway up the sides of the springform pan.
Bake the cheesecake: Bake at 325°F for 1 hour. Turn the oven off and leave the cheesecake inside with the door closed for 30 minutes.
Cool the cheesecake: Crack the oven door slightly and let the cheesecake rest for another 30 minutes. Remove from the oven, cool completely at room temperature, then cover and refrigerate for several hours or overnight.
Make the pecan topping: In a small saucepan, melt butter and brown sugar over medium heat and bring to a simmer for 2–3 minutes. Remove from heat and stir in heavy cream, vanilla, and chopped pecans until glossy and well combined.
Finish and serve: Carefully release the cheesecake from the springform pan. Spoon the pecan topping evenly over the chilled cheesecake. Slice with a clean, sharp knife and serve. Enjoy!
Expert Tips
Set your cream cheese out early. Softened cream cheese blends smoother and prevents lumps in your batter.
Press the crust with a flat measuring cup. This gives you an even, firm base.
Toast the pecans first. If you have time, just 5–7 minutes in the oven deepens their nutty flavor.
Place the springform pan on a baking sheet. It makes moving the water bath in and out of the oven safer and less messy.
Warm your knife before slicing. Running it under hot water helps you get clean, neat slices without dragging through the topping.
Let the cheesecake sit out before serving. Fifteen minutes at room temp makes the layers softer and creamier.
Wrap the pan with heavy-duty foil. Thicker foil prevents leaks into the crust during the water bath.
Stir constantly when adding cream to the topping. This keeps the sauce glossy and smooth without separating.
Cool on a wire rack before refrigerating. Airflow underneath prevents condensation on the surface of the cheesecake.
Ways To Customize
Swap the graham cracker crust for crushed vanilla wafers or Biscoff cookies or use chocolate graham crackers.
Add a splash of bourbon to the pecan pie layer for warmth.
Stir in mini chocolate chips to the cheesecake batter for a sweet chocolatey layer of flavor.
Use dark corn syrup instead of light corn syrup for a richer, more caramel-like flavor.
Drizzle melted chocolate over the finished cheesecake.
Swap half the pecans with walnuts in the topping for a mix of nutty flavors and textures.
Add a pinch of cinnamon or nutmeg to the cheesecake batter for a warm, spiced flavor.
Storage Instructions
Once the cheesecake has cooled completely, cover it tightly with plastic wrap or foil and store it in the refrigerator. It will stay fresh for about 4–5 days, and the flavors will deepen as it chills.
This cheesecake is not the best for freezing because of the multiple layers. The pecan pie filling and topping don’t thaw as well as the cheesecake itself, and the texture can become soggy. If you absolutely need to freeze it, skip the pecan topping until you’re ready to serve, then wrap the cheesecake well in plastic wrap and foil. Thaw overnight in the refrigerator, add the topping, and serve right away.
For make-ahead prep, you can bake the cheesecake one or two days before your event, keep it chilled, and then add the pecan topping just before serving. This way, the cheesecake sets up well, and the topping stays glossy and fresh.
FAQ
What’s the best way to prevent water from leaking into the cheesecake pan?
Even with foil, springform pans can sometimes let water sneak in. Placing the foil-wrapped pan inside an oven-safe roasting bag (the kind used for turkey) before setting it in the water bath adds an extra layer of protection.
Do I have to use a springform pan?
A springform pan is the easiest option for presentation, but you can also bake this cheesecake in a deep pie dish or 9×9 baking pan. Just know it will be harder to slice cleanly and remove in neat layers.
Can I travel with this cheesecake to another house for the holidays?
Chill it overnight so it’s firm, then keep it in the springform pan for transport. A cooler with ice packs helps keep the temperature safe until you arrive. Add the pecan topping right before serving if possible.
My pecan pie filling thickened too much while cooking, can I still use it?
If the filling looks too stiff, stir in a tablespoon or two of hot water to loosen it before spreading over the crust. It should be pourable but not runny.
What if my pecan pie layer floats up into the cheesecake batter?
That can happen if the filling is too hot when you pour the cheesecake layer on top. Let the pecan filling cool for at least 15–20 minutes before adding the cheesecake batter so the layers stay apart.
Can I bake this cheesecake without a water bath if I don’t have a roasting pan?
Yes, place a separate pan of hot water on the oven rack below the cheesecake instead. It won’t be as effective as a full water bath, but it will still add humidity and help reduce cracking.
More Fall Holiday Desserts
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Pecan Pie Cheesecake
Pecan Pie Cheesecake is a combination of two classic and incredible desserts. You get the crunchy texture and the buttery flavor of a pecan pie filling plus a creamy, sweet cheesecake all on top of a graham cracker crust. Incredible!
Ingredients
Crust
2 cups graham cracker crumbs
⅓ cup brown sugar, packed
½ cup Hiland Dairy butter, melted
Pecan Pie Layer
⅓ cup Hiland Dairy butter
1 cup granulated sugar
1 cup light corn syrup
2 eggs
1 teaspoon pure vanilla extract
1½ cups pecans, chopped
Cheesecake
2 blocks (16 oz) Hiland Dairy cream cheese, softened
1 cup granulated sugar
¼ teaspoon salt
1½ tablespoons all-purpose flour
1 tablespoon pure vanilla extract
3 eggs
½ cup Hiland Dairy sour cream
Pecan Topping
¼ cup Hiland Dairy butter
⅓ cup brown sugar
½ teaspoon pure vanilla extract
¼ cup Hiland Dairy heavy cream
1 cup pecans, chopped
Instructions
Crust:
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Preheat the oven to 325 degrees. Line a 9 inch springform pan with parchment paper and spray with nonstick spray. Set aside.
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In a medium bowl, add the graham cracker crumbs, brown sugar and melted butter. Mix together until combined and has a sand consistency.
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Press the mixture into the bottom of the springform pan and up the sides as well. Place the pan in the freezer to chill while you make the pecan pie layer.
Pecan Pie Layer:
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In a medium bowl, whisk the sugar, corny syrup, eggs and vanilla until smooth. Add pecans and mix again.
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Add ⅓ cup butter to a medium saucepan over medium heat. When melted, add the sugar mixture to the saucepan and mix all together.
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Cook over medium heat for about 10 minutes, mixture will come to a boil. Once to a boil, move to medium low heat and stir constantly for another few minutes until the mixture turns a darker brown color and gets a bit thicker.
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Remove the crust from the freezer and pour the pecan mix over the crust, spread out evenly. Set aside.
Cheesecake:
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Using a stand mixer or a hand mixer and large bowl, mix the cream cheese and sugar together for 2-3 minutes until light and fluffy. Add salt and flour, mix again.
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Add the vanilla and one egg at a time, mix by hand after each egg until they are just combined.
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Add the sour cream and mix by hand again until smooth. Pour cheesecake mixture over the pecan pie filling layer.
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Wrap the bottom of the springform pan in 3 layers of aluminum foil. Place the pan in a larger pan with higher sides. Pour water into the larger pan up about halfway up the springform to make a water bath for the cheesecake.
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Bake for 1 hour at 325 degrees. Turn the oven off but leave the door closed for 30 minutes. Open the oven door slightly for another 30 minutes.
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Remove the cheesecake from the oven and wrap in plastic wrap and refrigerate for several hours or overnight.
Pecan Topping:
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In a small saucepan, melt the butter and brown sugar over medium heat. Bring to a simmer and then continue to cook for another 2-3 minutes.
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Remove from heat and add the heavy cream, vanilla and pecans. Stir all together to combine.
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Remove the outer layer of the springform, spoon the pecan layer on top of the cheesecake and serve!
Notes
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2 Responses
You are amazing! Your cousin Micah (I adore her) introduced me to your recipes. I just can’t wait to try some of them. Keep putting them out for the rest of us. Happy Holidays
You are so sweet, thank you! I adore Micah too! I hope you find something you love!