Dessert

Decadent Delight: Pecan Pie Cheesecake Recipe

Byreem everly November 5, 2025November 5, 2025

Introduction

Indulge in the ultimate dessert fusion with this pecan pie cheesecake, combining creamy cheesecake and a rich pecan pie topping on a buttery graham cracker crust. This decadent treat is perfect for holidays or any special occasion.

A tall, round cheesecake with three clear layers sits on a white plate over a white marbled surface. The bottom layer is dark brown and looks like chocolate cake or crust. The middle layer is thick, creamy, and pale yellow, showing the classic cheesecake texture. The top layer is glossy chocolate ganache with a smooth, shiny surface. On top, there is a ring of whole pecans around the edge and smaller chopped pecans spread in the middle, adding a crunchy texture. Some caramel sauce drips down the sides between the layers. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup unsalted butter, melted
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup brown sugar
1/2 cup butter
1/2 cup heavy cream
2 cups pecans, chopped

Instructions

Step 1: Preheat your oven to 350°F (175°C). Mix graham cracker crumbs, sugar, and melted butter in a bowl until well combined. Press the mixture into the bottom of a 9-inch springform pan, forming a slight lip around the edges to hold the filling. Bake for 10 minutes, then remove from the oven and set aside to cool.
Step 2: In a large mixing bowl, beat the cream cheese until smooth. Add granulated sugar and blend until smooth. Add eggs one at a time, fully incorporating each before adding the next. Stir in vanilla extract. Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.
Step 3: Bake the cheesecake in the preheated oven for about 45 minutes, or until the center is just set and the edges are lightly golden. Turn off the oven and let the cheesecake sit in the oven with the door slightly ajar for 1 hour to help prevent cracking. Remove from the oven and cool to room temperature, then refrigerate for at least 4 hours, preferably overnight.
Step 4: In a saucepan over medium heat, combine brown sugar and butter. Cook until the butter is melted and the sugar is dissolved. Add heavy cream and bring to a simmer. Simmer for about 5 minutes, then remove from heat and stir in chopped pecans. Let the topping cool to room temperature.
Step 5: Spoon the pecan pie topping over the chilled cheesecake. Once set and thoroughly chilled, release the cheesecake from the springform pan, slice, and serve.

Tips & Variations

Use full-fat cream cheese for the best texture and rich flavor in the cheesecake layer.
Lightly toast pecans before adding them to the topping for an extra depth of flavor.
For a gluten-free option, substitute the graham cracker crumbs with gluten-free cookies or almond flour crust.
Let the cheesecake cool slowly in the oven to prevent cracks on the surface.

Storage

Store the pecan pie cheesecake covered in the refrigerator for up to 5 days. It can also be frozen for up to one month; thaw it overnight in the refrigerator before serving. Reheat is not recommended as it may affect the texture of the cheesecake.

How to Serve

A round cake sits on a white plate, showing three clear layers: a dark brown crumbly base, a thick middle layer of smooth white cream, and a top layer of sticky caramel sauce covered fully with whole and halved pecans, giving a rich texture. One slice is cut out, revealing the layers and some crumbly pieces on the plate, while caramel sauce drips slightly down the side. The cake rests on a table with a white marbled texture in soft natural light. 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 is perfect for making ahead. Prepare it a day or two in advance and keep it refrigerated to allow the flavors to meld and the texture to set properly.