Introduction

This Pecan Pie Cheesecake is a perfect blend of rich, creamy cheesecake and sweet, nutty pecan pie filling. With a buttery graham cracker crust and a luscious swirl of pecan pie, it offers a delightful twist on two classic desserts in one. Ideal for holidays or special occasions, this dessert is sure to impress your guests.

A thick slice of pie sits on a white plate with subtle ridges around the edge. The bottom layer is a crumbly light brown crust. Above this is a dense mixture with chunks of nuts and a dark brown section, followed by a creamy beige layer with embedded bits. The top layer is a shiny, rich dark brown caramel sauce thickly covering the pie, sprinkled with broken pieces of pecans. The pie slice looks moist and textured, sitting on a wooden surface with scattered crumbs around it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/2 cups Graham cracker crumbs (fine crumb, equal to 2 full packets)
1/4 cup Brown sugar (packed, light or dark)
10 TBSP Unsalted butter (melted)
1 1/2 cups Brown sugar (packed, light or dark)
2 tsp Ground cinnamon
1 1/2 cups Heavy cream
2 1/2 cups Pecans (chopped into larger pieces)
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 tsp Pure vanilla extract
4 Large eggs (room temperature)

Instructions

Step 1: Preheat your oven to 325°F. Spray a 9-inch springform pan with non-stick baking spray and place a 9-inch parchment circle on the bottom. Spray again and set aside.
Step 2: Blend the graham crackers in a food processor or blender until fine crumbs form. Mix the crumbs with 1/4 cup brown sugar and melted butter until evenly moistened.
Step 3: Press the crumb mixture firmly into the bottom and halfway up the sides of the springform pan. Use the bottom of a measuring cup to compact the crust. Bake for 11 minutes, then let cool.
Step 4: To make the pecan pie filling, melt the butter in a large saucepan over medium heat. Add 1 1/2 cups brown sugar, cinnamon, heavy cream, and chopped pecans. Heat until it bubbles, then simmer for 4-5 minutes. Remove from heat.
Step 5: Separate half of the pecan pie filling into two bowls. Chill one bowl in the freezer to use in the cheesecake batter, and store the other in the fridge to decorate later.
Step 6: In a mixer, beat the cream cheese and 3/4 cup brown sugar on high speed for 2 minutes until smooth and fluffy.
Step 7: Add sour cream, 1/2 cup heavy cream, and vanilla extract. Mix on medium speed until smooth. Add eggs one at a time on low speed, mixing just until combined. Scrape down the sides of the bowl.
Step 8: Pour half of the cheesecake batter into the springform pan. Spoon half of the chilled pecan pie filling on top and use a butter knife to swirl it through the batter. Top with the remaining cheesecake batter.
Step 9: Prepare a water bath: Place the springform pan into a 10-inch cake pan, then set both in a large roasting pan. Fill the roasting pan with hot water until it reaches two-thirds up the sides of the cake pan. Alternatively, tightly cover the springform pan with foil twice, place directly in the roasting pan, and fill water halfway up the side of the springform pan.
Step 10: Bake for 65–85 minutes. The cheesecake is done when the edges are set and the center has a slight jiggle. If the center jiggles too much, bake an additional 10 minutes and check again.
Step 11: Turn off the oven and crack the door open. Let the cheesecake sit in the oven for 30 minutes. Then remove from the water bath and transfer to a cooling rack. Cool completely, wrap in foil, and refrigerate for at least 6 hours or overnight.
Step 12: Once fully chilled, remove the cheesecake from the pan and peel off the parchment paper.
Step 13: Decorate the top with the reserved pecan pie filling from the fridge before serving.

Tips & Variations

For a stronger pecan flavor, toast the pecans lightly before chopping and using in the filling.
Make sure all dairy ingredients and eggs are at room temperature to create a smooth, creamy cheesecake batter.
Use a water bath to prevent cracks and ensure an evenly baked cheesecake.
Swap the graham cracker crust for a chocolate cookie crust for a richer flavor.
If you prefer less sweetness, reduce the sugar slightly in the pecan filling or cheesecake batter.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. For longer storage, wrap tightly and freeze for up to 2 months. When ready to serve, thaw in the fridge overnight. Reheat cooled slices gently in a warm oven if desired, but it is best enjoyed chilled.

How to Serve

A thick slice of layered dessert sits on a white ridged plate, placed on a wooden table. The bottom layer is a dense, crumbly crust in light brown. Above this is a thick beige cream layer with chunks of dark brown nuts mixed in. Another layer of creamy light beige follows, topped by a glossy dark brown sauce that drips slightly down the sides. On top, there are many small pieces of pecans, adding a rough, textured finish. Some small nut crumbs lie on the plate and nearby wooden surface. The photo is taken closely from the side, showing the rich textures of the layers. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake benefits from chilling overnight to set fully and develop flavors. You can prepare it up to a day in advance and store it covered in the fridge.

Why use a water bath for baking the cheesecake?

The water bath provides gentle, even heat, which helps prevent cracks and ensures the cheesecake cooks smoothly without drying out.