Jump to Recipe Print RecipeAs the aroma of warm, spiced pecans wafts through my kitchen, I can’t help but think about the magic that happens when classic desserts take a twist. Enter my Pecan Pie Cheesecake, a recipe that’s bound to wow your family this holiday season! This delightful creation marries a rich, creamy cheesecake with a luscious pecan pie filling, all nestled in a buttery graham cracker crust. Not only is it a show-stopping dessert that will make you the star of Thanksgiving, but it also comes together surprisingly quickly, leaving you more time to bask in festive cheer. Get ready to elevate your dessert game—who can resist a slice of this indulgent treat? What special occasion do you have in mind for this sweet masterpiece? Why is This Pecan Pie Cheesecake Unforgettable? Decadent Fusion: This Pecan Pie Cheesecake is a clever combination of two beloved desserts that everyone adores. Creamy Indulgence: The rich, creamy cheesecake layer paired with the crunchy pecan topping creates a delightful contrast. Effortless Assembly: With straightforward steps, you’ll impress with minimal fuss. Perfect Occasions: Ideal for Thanksgiving or any festive gathering, this dessert is bound to be a crowd-pleaser. For another delightful experience, don’t miss out on our Peanut Butter Cheesecake—it’s equally irresistible! Flavorful Twist: Each bite delivers the classic taste of pecan pie, elevated to a whole new level. Pecan Pie Cheesecake Ingredients • A delightful blend of flavors awaits! For the Crust Graham Cracker Crumbs – Provides a sweet foundation for a sturdy crust; you can also use digestive biscuits for a different twist. Brown Sugar – Adds a rich sweetness that enhances both the crust and filling; feel free to swap it with light or dark brown sugar as desired. Unsalted Butter – Binds the crust together while enhancing the overall flavor; ensure it’s melted to mix easily. For the Cheesecake Filling Cream Cheese – Essential for that creamy texture; remember to take it out early to reach room temperature before mixing. Sour Cream – Contributes tanginess and moisture; Greek yogurt serves as a great alternative if you prefer. Heavy Cream – Ensures a rich and creamy texture; half-and-half can lighten the cheesecake if preferred. Pure Vanilla Extract – Elevates the flavor profile; using high-quality vanilla makes a noticeable difference. Eggs – Provides structure and stability to your cheesecake; make sure they’re at room temperature for best results. For the Pecan Filling Pecans – Adds delightful crunch and richness; chopped pecans help achieve a more even distribution. Brown Sugar – Again, brings sweetness and depth; you can match this with your choice of light or dark brown sugar. Unsalted Butter – Used here to enrich the flavor; melting it is key to incorporate smoothly. Cinnamon – Infuses a warm spice flavor that complements the pecans beautifully; adjust to taste for your preference. Get ready to experience the magic of Pecan Pie Cheesecake as you gather these ingredients, each contributing to a truly memorable dessert! Step‑by‑Step Instructions for Pecan Pie Cheesecake Step 1: Prep Crust Begin by preheating your oven to 325°F (163°C). Meanwhile, grab a 9-inch springform pan and coat it with non-stick spray. Place a parchment circle at the bottom for easy removal later. This preparation sets the stage for your delicious Pecan Pie Cheesecake, ensuring the crust holds its shape and bakes evenly. Step 2: Make Crust In a food processor, pulse graham cracker crumbs into fine particles. Combine them in a bowl with brown sugar and melted unsalted butter until all the crumbs are moistened. Press this mixture firmly into the bottom and halfway up the sides of your prepared pan. Bake for 13 minutes until golden, then remove and allow to cool completely. Step 3: Prepare Pecan Filling In a medium saucepan over medium heat, melt the unsalted butter. Add brown sugar, cinnamon, heavy cream, and chopped pecans. Stir the mixture until it begins to bubble, which should take about 5-7 minutes. Once bubbling, remove from heat and let it cool rapidly in the freezer for about 10 minutes, ensuring the filling firms up slightly for the cheesecake layer. Step 4: Make Cheesecake Filling Using an electric mixer, beat cream cheese and brown sugar in a large bowl until the mixture is creamy and smooth. Gradually add sour cream, heavy cream, and pure vanilla extract, mixing until well combined. Slowly incorporate room temperature eggs one at a time, mixing on low speed just until blended—overmixing can trap air and create cracks in your Pecan Pie Cheesecake. Step 5: Assemble Layers Carefully pour half of the cheesecake batter into the cooled crust, spreading it evenly. Drizzle one-third of your prepared pecan filling on top, then use a knife or spatula to swirl it gently into the batter. Pour in the remaining cheesecake batter, smoothing the top, to create a luscious layered effect in your Pecan Pie Cheesecake. Step 6: Water Bath Method For extra moisture while baking, wrap the bottom of the springform pan in foil to prevent leaks. Place the pan in a roasting pan and fill the pan with hot water until it reaches halfway up the sides of the springform. Bake for 65-85 minutes until the edges are set, and the center has a slight jiggle—this indicates a perfectly creamy cheesecake. Step 7: Cool and Chill Once your cheesecake is done baking, turn off the oven and crack the door open, allowing the cheesecake to cool gently for 30 minutes. This helps prevent cracks. After cooling, remove the pan from the water and let it cool completely on a wire rack. Wrap the cheesecake and chill it in the fridge for at least 6 hours, or overnight for best flavor. Step 8: Serve When ready to serve your Pecan Pie Cheesecake, gently remove it from the springform pan. Top it with the remaining pecan filling for extra flavor and a beautiful presentation. Each slice promises a delightful combination of creamy cheesecake and crunchy pecan topping, perfect for your next gathering! What to Serve with Pecan Pie Cheesecake As you prepare to indulge in this luscious treat, consider these delightful pairings to create a memorable table filled with flavor and warmth. Whipped Cream: A dollop of freshly whipped cream adds lightness and a touch of sweetness to balance the richness of the cheesecake. It’s a classic pairing that never disappoints! Vanilla Ice Cream: Take indulgence up a notch by serving a scoop of creamy vanilla ice cream alongside your cheesecake, creating a delicious contrast in temperature and texture. Coffee: A rich cup of coffee complements the sweet, nutty flavors of the cheesecake, enhancing your overall dessert experience. It’s the perfect warm drink to sip while savoring each bite. Spiced Apple Cider: For a cozy touch, warm some spiced apple cider to serve with your cheesecake. The fragrant spices harmonize beautifully with the pecan flavors, adding a festive twist. Nutty Biscotti: Crunchy biscotti sprinkled with nuts makes for a delightful crunchy accompaniment. The texture perfectly contrasts the smoothness of the cheesecake while enhancing its nutty flavors. Chocolate Drizzle: For an extra layer of decadence, drizzle warm chocolate sauce over each slice. The rich chocolate enhances the dessert’s flavor profile and adds an elegant touch to your presentation. Fresh Berries: Brighten up the dessert with a side of fresh berries. Their tart brightness cuts through the sweetness, offering a refreshing contrast that elevates each bite of the cheesecake. Herbal Tea: Opt for a soothing herbal tea, such as chamomile or peppermint, for a calming conclusion to your meal. The gentle flavors won’t overpower the cheesecake but will complement its delightful richness beautifully. Pecan Pie Cheesecake Variations & Substitutions Feel free to mix things up and create your very own version of this Pecan Pie Cheesecake; your taste buds will thank you! Mini Cheesecakes: Use a muffin pan to bake mini cheesecakes for bite-sized delights, perfect for sharing or portion control. Nutty Alternatives: Swap pecans for walnuts or almonds for a different nutty flavor profile in your cheesecake, bringing a new twist to every bite! Seasonal Spices: Add a pinch of nutmeg or cloves for a hint of holiday warmth. These spices can elevate the overall flavor of the cheesecake beautifully. Chocolate Lover’s Delight: Introduce chocolate chips to the cheesecake filling for a delightful chocolatey layer that pairs perfectly with the pecans. Caramel Drizzle: Top with warm caramel sauce for an extra indulgent touch that shines next to the crunchy pecan layer. Flavored Cream Cheese: Use flavored cream cheese, like hazelnut or maple, to infuse the cheesecake with a unique taste twist that will impress your family and friends. No-Bake Option: For a chilled version, turn it into a no-bake cheesecake by using whipped cream instead of heavy cream for a lighter, fluffier texture. To enjoy more cheesecake inspirations, don’t forget to check out our Butterfinger Cheesecake Sweet or dip into the world of Fried Strawberry Cheesecake for a delightful twist on flavors! Expert Tips for Pecan Pie Cheesecake Room Temperature Ingredients: Make sure all dairy ingredients, especially cream cheese and eggs, are at room temperature to avoid lumps in your Pecan Pie Cheesecake batter. Avoid Overmixing: When adding the eggs, mix just until incorporated. Overmixing can introduce air bubbles, leading to cracks in your beautiful cheesecake. Water Bath Advantage: Using a water bath helps create steam in the oven, maintaining moisture and preventing cracks during baking. This is especially important for cheesecakes! Cool Gradually: After baking, leave the cheesecake in the warm oven with the door ajar for 30 minutes to cool slowly. This will help manage temperature changes and prevent cracks. Chill Before Serving: For the best flavor and texture, chill the cheesecake for at least 6 hours or overnight. It will firm up beautifully, making it easier to slice and serve. Make Ahead Options These Pecan Pie Cheesecakes are perfect for busy cooks looking to streamline their holiday preparations! You can prepare the crust and filling up to 24 hours in advance. Simply make the graham cracker crust and store it wrapped in plastic wrap at room temperature, and prepare the pecan filling, letting it chill in the fridge. When you’re ready to assemble, pour half of the cheesecake batter over the crust, add the pecan filling, then top with the remaining cheesecake batter. Bake and cool as directed. This make-ahead method not only saves you precious time but also ensures your cheesecake retains its indulgently creamy texture—just as delicious as if you made it fresh! Storage Tips for Pecan Pie Cheesecake Fridge: Store your Pecan Pie Cheesecake in an airtight container in the fridge for up to 5 days to maintain its creamy texture and flavor. Freezer: Individual slices can be wrapped tightly in plastic wrap and stored in the freezer for up to 30 days without losing quality. Reheating: To enjoy a slice after freezing, thaw it in the fridge overnight. If desired, warm it slightly in the microwave for 10-15 seconds for a fresh-baked feel. Serving: Always serve chilled for the best flavor, and consider topping with extra pecan filling just before enjoying! Pecan Pie Cheesecake Recipe FAQs How do I choose ripe pecans? Absolutely! For the best flavor in your Pecan Pie Cheesecake, choose pecans that are firm and slightly oily. Look for pecans that are dark brown, but avoid those with dark spots or an off smell, which can indicate spoilage. Fresh pecans should feel crunchy between your fingers. How should I store leftover cheesecake? Very! Store your Pecan Pie Cheesecake in an airtight container in the fridge for up to 5 days. You can also use plastic wrap to cover the entire cheesecake if you prefer. If you want to save individual slices for later, wrap them tightly in plastic wrap and they can last in the freezer for up to 30 days! Just thaw in the fridge overnight when you’re ready to enjoy a slice. Can I freeze the cheesecake? Absolutely! To freeze your Pecan Pie Cheesecake, first let it cool completely. Once cooled, wrap the whole cheesecake or individual slices in plastic wrap, followed by aluminum foil for added protection against freezer burn. Ensure it’s stored at 0°F (-18°C) or lower, and it should stay fresh for up to 3 months. What do I do if my cheesecake cracks during baking? Don’t worry, it happens to the best of us! To prevent cracks, make sure to mix the eggs in just until combined, avoiding overmixing. If a crack does appear, it’s a simple fix—once completely cool, just gently cover the crack with whipped cream and top with additional pecan filling for a beautiful finish! Is it safe for pets? Absolutely not! Cheesecake ingredients like sugar and dairy can be harmful to pets, particularly dogs and cats. Keep your Pecan Pie Cheesecake safely out of reach of furry friends, and consider making a pet-friendly treat if they’re begging for a bite! Can I use different nuts for this cheesecake? Very! If you want to switch things up, feel free to substitute pecans with walnuts or almonds for a different nut flavor in your Pecan Pie Cheesecake. Just chop them similarly and enjoy the delightful variation! Pecan Pie Cheesecake: A Sweet Spin on Holiday Favorites This Pecan Pie Cheesecake combines creamy cheesecake with a luscious pecan pie filling, creating an unforgettable dessert for the holiday season. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 1 hour hr 25 minutes minsChilling Time 6 hours hrsTotal Time 7 hours hrs 55 minutes mins Servings: 8 slicesCourse: DessertCuisine: AmericanCalories: 450 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Crust1 cup Graham Cracker Crumbs or digestive biscuits for a different twist1/4 cup Brown Sugar light or dark brown sugar as desired1/2 cup Unsalted Butter meltedFor the Cheesecake Filling16 oz Cream Cheese at room temperature1/2 cup Sour Cream or Greek yogurt1/2 cup Heavy Cream or half-and-half1 tbsp Pure Vanilla Extract high-quality for best flavor3 large Eggs at room temperatureFor the Pecan Filling1 cup Pecans chopped1/2 cup Brown Sugar light or dark as desired1/4 cup Unsalted Butter melted1 tsp Cinnamon adjust to taste Equipment 9-inch springform panFood processormedium saucepanElectric mixerRoasting Pan Method Step-by-Step Instructions for Pecan Pie CheesecakePreheat your oven to 325°F (163°C) and prepare a 9-inch springform pan with non-stick spray and a parchment circle at the bottom.In a food processor, pulse graham cracker crumbs to fine particles. Combine them with brown sugar and melted unsalted butter in a bowl. Press the mixture into the bottom and halfway up the sides of the prepared pan. Bake for 13 minutes until golden and cool completely.Melt unsalted butter in a medium saucepan over medium heat. Add brown sugar, cinnamon, heavy cream, and chopped pecans, stirring until bubbling (5-7 minutes). Cool in the freezer for about 10 minutes.Beat cream cheese and brown sugar together in a large bowl until creamy. Gradually add sour cream, heavy cream, and vanilla extract. Incorporate eggs one at a time on low speed until just blended.Pour half of the cheesecake batter into the cooled crust, drizzle one-third of the pecan filling on top, and gently swirl it in. Pour in the remaining cheesecake batter and smooth the top.Wrap the bottom of the springform pan in foil and place it in a roasting pan filled with hot water until halfway up the sides. Bake for 65-85 minutes until edges are set and center has a slight jiggle.Turn off the oven and crack the door ajar, allowing the cheesecake to cool gently for 30 minutes. Then cool completely on a wire rack. Wrap and chill in the fridge for at least 6 hours or overnight.Gently remove the cheesecake from the springform pan and top with remaining pecan filling before serving. Nutrition Serving: 1sliceCalories: 450kcalCarbohydrates: 40gProtein: 6gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 95mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 70mgIron: 1mg NotesFor best results, ensure all dairy ingredients are at room temperature and avoid overmixing. A water bath is recommended for a creamy texture and to prevent cracks. Tried this recipe?Let us know how it was!
