Pecan Pie Cheesecake
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This pecan pie cheesecake recipe is the perfect dessert to make for the holidays! A creamy cinnamon cheesecake filling, with a buttery graham cracker crust, and after baking it’s topped with a toasted pecan maple topping. And the best part is the cheesecake can be made the day before!
My pecan pie made without corn syrup is one of my favorite desserts to make for Thanksgiving. And well, you can’t disappoint by making my classic vanilla cheesecake recipe. So what’s even better? A mash up between the two desserts!
You have a creamy cheesecake layer spiced with a little cinnamon, on top of my easy graham cracker crust, and after it’s baked topped with a maple pecan pie topping poured over the top of the chilled cheesecake.
Crunchy pecans. Cinnamon. Creamy cheesecake. This dessert has it all.
If you love peppermint, you have to check out my No-Bake Peppermint Cheesecake! Made with a creamy filling, Oreo cookie crust, peppermint extract, and melted white chocolate, this festive dessert is perfect for the holidays and can be made ahead—no water bath needed!
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Table of contents
Why This Recipe Works
- Perfect dessert to serve after Thanksgiving dinner
- Great make ahead holiday dessert as the cheesecake needs to set up in the fridge overnight
- Gooey pecan pie filling that gets poured over the cheesecake before serving
- Tastes like a classic pecan pie in cheesecake form!
Ingredients Needed
- Graham crackers – If you can’t find graham crackers you can also use vanilla wafers or digestive biscuits
- Salt
- Butter – I used unsalted butter but you can also use salted butter. Just omit the added salt.
- Granulated sugar
- Brown sugar – I used packed light brown sugar, but you can also use dark brown sugar. If you have run out try making your own homemade brown sugar!
- Cinnamon
- Cream cheese – Make sure your cream cheese is softened before you begin. Read my tutorial on how to soften cream cheese. I also recommend full-fat cream cheese in the blocks, not the tubs which can have a different texture.
- Vanilla
- Eggs – You want room temperature eggs so you get a creamy filling. Read my tutorial on how to bring eggs to room temperature fast.
- Sour cream – Full fat is best, but a low-fat may still work. I do not recommend fat-free sour cream. And you could try swapping and use plain full-fat Greek yogurt.
- Heavy cream – You want heavy whipping cream. For the whipped cream, you want the cream cold so it whips up to full volume.
- Pecans – I recommend toasting the pecans first for more flavor.
- Maple syrup -Usually pecan pie is made with corn syrup, but for maximum flavor I used maple syrup.
How To Make Pecan Pie Cheesecake
Make graham cracker crust
Prep oven. Preheat oven to 350°F (180°C), with rack in middle of oven.
Make cookie crust. Pulse the graham crackers in a food processor or blender until finely ground. Place the graham cracker crumbs in a large bowl, and stir in the salt, melted butter and brown sugar.
Assemble the crust. Press the crumb mixture firmly into the bottom and slightly up the sides of a 9 inch springform pan, using the bottom of a measuring cup (or you can use your fingers).
Bake the crust. Place the pan on a baking sheet and bake at 350°F (180°C) for 10 minutes. Remove from the oven and let cool.
Make cheesecake filling
Combine cream cheese and sugar. In the bowl of a stand mixer, fitted with a paddle attachment, beat cream cheese and brown sugar on medium speed for 4 minutes.
Add remaining ingredients. Add the salt vanilla extract, and cinnamon beating after each addition.
Add the eggs, one at a time, beating for one minute after each addition.
Add the sour cream, beat until incorporated.
Add heavy cream and beat until incorporated. Scrape down the sides of the bowl and along the bottom to make sure all of the cream cheese has been incorporated.
Bake the cheesecake
Lower the heat on the oven to 325°F (160°C).
Wrap springform pan. Wrap the outside of the springform pan in 3-4 layers of aluminum foil, ensuring none of the pan is exposed and any water can get in. I also recommend wrapping in a slow cooker liner. Or you can place the pan into a larger pan like a 10-inch cake pan then place the larger cake pan into a large roasting pan. I find if I use just tin foil water it still gets in but that’s just my experience!
Prepare the water bath. Prepare pan and boiling water: Place the foil-wrapped springform pan in a large, high-sided roasting pan. Prepare 2 quarts of boiling water.
Pour filling into the pan. Pour the cheesecake filling into the springform pan, over the graham cracker crust. Smooth the top with a rubber spatula.
Place in the oven. Place the roasting pan with the springform pan in it, in the oven.
Add hot water. Carefully pour the hot water into the roasting pan, pouring until the water reaches halfway up the side of the springform pan.
Bake the cheesecake. Bake at 325°F (160°C) for 1 ½ hours until the edges of the cheesecake are set and slightly golden brown, and the middle of the cheesecake is set but still slightly wobbly. If you notice the top is browning too quickly, tent the top of the pan with tinfoil halfway through baking.
Allow cheesecake to cool in the oven. Turn off the heat of the oven. Crack open the oven door and let the cake cool in the oven, as the oven cools, for another hour, which will help prevent the cheesecake from cracking.
Chill the cheesecake. Remove the cheesecake from the roasting pan. Run a knife around the edges on the inside of the cheesecake to release from the springform pan.
Cover the top of the cheesecake with a paper towel or wax paper (to help with condensation forming) and then cover in foil. Chill in the refrigerator for a minimum of 4 hours, or overnight.
Make the pecan topping.
Make the topping. In a medium saucepan, over medium heat combine the butter, brown sugar, maple syrup, and salt.
Bring to a boil and let it simmer for a few minutes, making sure to stir constantly.
Remove from the heat and stir in the vanilla and pecans. Set aside. Allow to cool. If the topping becomes too firm as it cools, simply reheat until soft again in the microwave.
Serving the cheesecake. When ready to serve, remove the foil and springform pan. Cut into slices, top with the pecan topping and whipped cream and serve.
Recipe Tips
- Use the right kind of Cream Cheese. I always use blocks of full-fat cream cheese for my cheesecake filling. Based on my experience of creating different cheesecakes, blocks of full-fat cream cheese give a smooth, silky, and creamy cheesecake. Don’t use the kind in the tub.
- Use softened soften cream cheese. You need the cream cheese at room temperature before you start mixing ingredients so you get a smooth filling.
- Wrap the springform pan well. You don’t want any water from the water bath to leak in and ruin the cheesecake and oreo crust. I like to wrap in a few layers of tin foil, and then wrap in a slow cooker liner. I’ve also used a silicone pan as well that’s also a great option. Read more here about what is a water bath?
- Bake in a water bath. A water bath, or also known as a bain marie, allows the cheesecake filling to cook slowly so you get a smooth filling and no cracks in the top of the cheesecake.
- Cool slowly. You need to let the cheesecake cool in the oven with the heat off and the door open. This will help prevent cracks in the top of the cheesecake.
- Make pecan pie layer before serving. The topping can solidify as it sits in the fridge, so I like to make the topping right before serving.
Serving Suggestions
I like to top with homemade whipped cream. For a fun twist try serving with my cinnamon whipped cream instead!
For more decadence serve with a scoop of vanilla ice cream.
Recipe Variations
If you don’t feel like making a giant cheesecake, try making my classic cheesecake bars and then top with this pecan pie topping before serving and turn them into pecan pie cheesecake bars.
Or you could make my cheesecake pie recipe made in a pie plate, that doesn’t need a water bath. After it’s baked top with pecan topping for a pecan cheesecake pie version!
Storage Instructions
Stored properly, the cheesecake can last up to 4-5 days in the refrigerator in an airtight container.
You can also freeze any leftover cheesecake. I like to freeze individual slices can be wrapped and frozen for later enjoyment. I like to place individual slices of cheesecake on a cookie sheet and freeze uncovered for an hour.
Once frozen I wrap each slice in plastic wrap and then place in a freezer bag for added protection. When ready to eat, thaw overnight in the refrigerator, then unwrap and enjoy!
Recipe FAQs:
While possible, using full-fat cream cheese and sour cream contributes to the best texture and flavor. I do not recommend using fat-free ingredients.
I do not line the pan but you can definitely can if you like for easier release from the bottom.
Yes you want to use a springform pan so you can release the cheesecake and easily slice and serve.
You want to do the jiggle test. This mean that the edges of the cheesecake should be set, but the middle of the cheesecake should have a slight jiggle to it. It should not look wet but still jiggle. The cheesecake will continue to firm up as it cools. If you bake until the middle is no longer jiggly it’s overbaked and may crack.
This is probably due to overbaking. Make sure to use a water bath, and do the jiggle test (explained above). And allow the cheesecake to cool properly in the oven for an hour with the oven off after baking, and then store in the refrigerator (at least 6 hours, ideally overnight). And make sure your ingredients are at room temperature so you do not have to mix the batter for too long which can result in too much air in the mixture which can lead to crack later.
More Recipes To Try
If you’re craving more cheesecake then be sure to give me strawberry cheesecake a try! I used Golden Oreos for the crust, and it’s topped with a fresh strawberry topping.
And my peach cobbler cheesecake is a fan favorite you have to try! There is a layer of sauteed peaches and crumble in the middle of the cheesecake. More is piled on top before serving.
Get My Cheesecake Book!
Don’t forget to grab a copy of my cookbook, Cheesecake For All Seasons! It’s an easy to download digital e-book with over 50 delicious cheesecake recipes, toppings, tips and tutorials for you to master making cheesecake at home!
Pecan Pie Cheesecake
Ingredients
For the crust:
- 1 ¾ cups (210 g) graham crackers (about 14 crackers)
- Pinch salt
- 6 Tablespoons (85 g) unsalted butter melted
- ¼ cup (50 g) granulated sugar
For the cheesecake filling:
- 2 pounds (four 8-ounce) blocks cream cheese softened to room temperature
- 1 ½ cups (320 g) packed light brown sugar
- ½ teaspoon ground cinnamon
- pinch salt
- 2 teaspoons vanilla extract
- 4 large eggs room temperature
- ⅔ cup (151 g) sour cream
- ⅔ cup (160 ml) heavy cream
Pecan Topping:
- ½ cup (1 stick, 113 g) unsalted butter
- ¾ cup (167 g) packed light brown sugar
- ¼ cup (60 ml) maple syrup
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 ½ cups (171 g) toasted, pecan halves
Instructions
Make graham cracker crust
- Prep oven. Preheat oven to 350°F (180°C), with rack in middle of oven.
- Make cookie crust. Pulse the graham crackers in a food processor or blender until finely ground. Put in a large bowl, and stir in the salt, melted butter and brown sugar. 1 ¾ cups (210 g) graham crackers Pinch salt 6 Tablespoons (85 g) unsalted butter ¼ cup (50 g) granulated sugar
- Assemble the crust. Press the crumb mixture firmly into the bottom and slightly up the sides of a 9 inch springform pan, using the bottom of a measuring cup (or you can use your fingers).
- Bake the crust. Place the pan on a baking sheet and bake at 350°F (180°C) for 10 minutes. Remove from the oven and let cool.
Make cheesecake filling
- Combine cream cheese and sugar. In the bowl of a stand mixer, fitted with a paddle attachment, beat cream cheese and brown sugar on medium speed for 4 minutes. 2 pounds (four 8-ounce) blocks cream cheese 1 ½ cups (320 g) packed light brown sugar
- Add remaining ingredients. Add the salt vanilla extract, and cinnamon beating after each addition. Add the eggs, one at a time, beating for one minute after each addition. Add the sour cream, beat until incorporated. Add heavy cream and beat until incorporated. Scrape down the sides of the bowl and along the bottom to make sure all of the cream cheese has been incorporated. ½ teaspoon ground cinnamon pinch salt 2 teaspoons vanilla extract 4 large eggs ⅔ cup (151 g) sour cream ⅔ cup (160 ml) heavy cream
Bake the cheesecake
- Lower the heat on the oven to 325°F (160°C).
- Wrap springform pan. Wrap the outside of the springform pan in 3-4 layers of aluminum foil, ensuring none of the pan is exposed and any water can get jn. I also recommend wrapping in a slow cooker liner. Or you can place the pan into a larger pan like a 10-inch cake pan then place the larger cake pan into a large roasting pan. I find if I use just tin foil water it still gets in.
- Prepare the water bath. Prepare pan and boiling water: Place the foil-wrapped springform pan in a large, high-sided roasting pan. Prepare 2 quarts of boiling water.
- Pour filling into the pan. Pour the cheesecake filling into the springform pan, over the graham cracker crust. Smooth the top with a rubber spatula.
- Place in the oven. Place the roasting pan with the springform pan in it, in the oven.
- Add hot water. Carefully pour the hot water into the roasting pan, pouring until the water reaches halfway up the side of the springform pan.
- Bake the cheesecake. Bake at 325°F (160°C) for 1 ½ hours until the edges of the cheesecake are set and slightly golden brown, and the middle of the cheesecake is set but still slightly wobbly. If you notice the top is browning too quickly, tent the top of the pan with tinfoil halfway through baking.
- Allow cheesecake to cool in the oven. Turn off the heat of the oven. Crack open the oven and let the cake cool in the oven, for another hour, which will help prevent the cheesecake from cracking.
- Chill the cheesecake. Remove the cheesecake from the roasting pan. Run a knife around the edges on the inside of the cheesecake to release from the springform pan. Cover the top of the cheesecake with a paper towel or wax paper(to help with condensation forming) and then cover in foil. Chill in the refrigerator for a minimum of 4 hours, or overnight.
Make the pecan topping.
- Make the topping. While the cheesecake cools make the topping. I recommend making the topping right before serving as it can harden if it sits. In a medium saucepan, over medium heat combine the butter, brown sugar, maple syrup, and salt. Bring to a boil and let it simmer for a few minutes, making sure to stir constantly. ½ cup (1 stick, 113 g) unsalted butter ¾ cup (167 g) packed light brown sugar ¼ cup (60 ml) maple syrup ¼ teaspoon salt
- Add vanilla and pecans. Remove from the heat and stir in the vanilla and pecans. Set aside. Allow to cool slightly before topping cheesecake. If the topping becomes too firm as it cools, simply reheat until soft again in the microwave. 1 teaspoon vanilla extract 1 ½ cups (171 g) toasted, pecan halves
- Serving the cheesecake. When ready to serve, remove the foil and springform pan. Cut into slices, top with the pecan topping and serve.
Notes
- Storage: Stored properly, the cheesecake can last up to 4-5 days in the refrigerator in an airtight container.
- Freezing: You can also freeze any leftover cheesecake. I like to freeze individual slices can be wrapped and frozen for later enjoyment. I like to place individual slices of cheesecake on a cookie sheet and freeze uncovered for an hour. Once frozen I wrap each slice in plastic wrap and then place in a freezer bag for added protection. When ready to eat, thaw overnight in the refrigerator, then unwrap and enjoy!
- Graham crackers – If you can’t find graham crackers you can also use vanilla wafers or digestive biscuits.
- Butter – I used unsalted butter but you can also use salted butter. Just omit the added salt.
- Cream cheese – Make sure your cream cheese is softened before you begin. Read my tutorial on how to soften cream cheese. I also recommend full-fat cream cheese in the blocks, not the tubs which can have a different texture.
- Sour cream – Full fat is best, but a low-fat may still work. I do not recommend fat-free sour cream. And you could try swapping and use plain full-fat Greek yogurt.
- Heavy cream – You want heavy whipping cream. For the whipped cream, you want the cream cold so it whips up to full volume.
- Pecans – I recommend toasting the pecans first for more flavor.
- Wrap the springform pan well. You don’t want any water from the water bath to leak in and ruin the cheesecake and oreo crust. I like to wrap in a few layers of tin foil, and then wrap in a slow cooker liner. I’ve also used a silicone pan as well that’s also a great option. Read more here about what is a water bath?
- Bake in a water bath. A water bath, or also known as a bain marie, allows the cheesecake filling to cook slowly so you get a smooth filling and no cracks in the top of the cheesecake.
- Cool slowly. You need to let the cheesecake cool in the oven with the heat off and the door open. This will help prevent cracks in the top of the cheesecake.
- Make pecan pie layer before serving. The topping can solidify as it sits in the fridge, so I like to make the topping right before serving.
