My irresistible Pecan Pie Cheesecake combines two classic desserts to make one decadent dish worthy of any special occasion meal: pecan pie and rich, creamy NY-style cheesecake. The cheesecake is made with brown sugar and cinnamon, then topped with a gooey, sweet pecan pie topping. It’s got a delicious graham cracker crust and is served with homemade cinnamon whipped cream.
If we had to describe it in one word: indulgent! This tops the list for Ari’s favorite dessert recipe of 2023! Can’t decide between pecan pie and pumpkin pie for the holidays? Serve my pumpkin swirl cheesecake with graham cracker crust (or these pumpkin cheesecake bars!) right alongside.
Because the cheesecake needs to cool overnight in a fridge before serving, this is the perfect dessert recipe to make for the holidays as it’s ready the day before serving. Plus, it’s a total showstopper!
Check out all of my delicious dessert recipes for more inspiration, including these crowd-pleasing Speculoos cookie butter cheesecake bars, my pecan pie with chocolate chips and bourbon, or this creamy Dulce de Leche cheesecake.
Ingredient Notes
- Graham cracker crust, made with graham cracker crumbs, sugar, Kosher salt, and melted unsalted butter. You’ll need 16 graham crackers to make 2 cups of graham cracker crumbs.
- Cream cheese: We recommend full-fat cream cheese. Be sure it’s room temperature!
- Brown sugar: Used for both the cheesecake layer and the pecan pie topping.
- Granulated sugar: To sweeten the cheesecake.
- Adding vanilla extract and cinnamon will add warmth to the cheesecake filling.
- Kosher salt: Just a pinch to season everything!
- Eggs: Room temperature eggs give the cheesecake its structure.
- Heavy cream: To make the cheesecake filling smooth and creamy.
- Sour cream: This secret ingredient adds a tangy flavor to the cheesecake.
- Adding maple syrup or bourbon to the cheesecake and pecan pie topping is optional but recommended!
- The pecan pie topping has toasted pecan halves, brown sugar, unsalted butter, heavy cream, light corn syrup, and optional bourbon, which come together to make the most decadent cheesecake topping ever.
Step-by-Step Instructions
Full instructions and quantities can be found in the recipe card below.
- Prep and Crust: Preheat the oven, butter a springform pan, and wrap it in a double layer of heavy-duty foil. Combine graham cracker crumbs, sugar, salt, and melted butter, press into the pan, and bake briefly. Reduce the oven temperature to 325°F.
- Cheesecake Filling: Beat cream cheese, sugars, vanilla, cinnamon, and salt until smooth, then add eggs one at a time. Mix in heavy cream, sour cream, and maple syrup or bourbon.
- Bake in a Water Bath: Pour the filling over the cooled crust. Place the pan in a larger dish, pour in boiling water until it reaches halfway up the pan, then bake until the edges turn golden and pull away from the sides.
- Cooling: Turn off the oven, crack the door open, and let the cheesecake sit for an hour. Finish cooling at room temperature, then cover and refrigerate for at least four hours or overnight.
- Pecan Pie Topping: In a saucepan, simmer dark brown sugar, butter, heavy cream, corn syrup, bourbon, and salt for 1–2 minutes. Stir in toasted pecans and let cool briefly.
- Slice and Serve: Loosen and remove the springform pan, spoon on the pecan topping, add whipped cream if desired, and enjoy.
How to check that it’s done: You can tell a cheesecake is done when the edges appear set and the center wiggles slightly but no longer looks liquid.
Expert Tips
- Scrape the bowl’s sides when mixing the filling.
- Crush graham crackers in a sealed bag or pulse them in a food processor for crumbs.
- Use a water bath for even baking (see below).
- Decorate with whipped cream around the edges if desired.
- Spoon the pecan pie filling over the whole cheesecake or individual slices.
- For clean slicing, dip a thin knife in hot water, wipe it, and repeat.
Baking A Cheesecake With A Water Bath
Explaining a water bath: Double-wrap the springform pan in heavy-duty aluminum foil, then place the cheesecake inside a large roasting pan and move it to the preheated oven. Pour in enough boiling water to reach halfway up the side of the springform pan, and bake as instructed. Afterward, switch off the oven and prop the door open slightly. Let the cheesecake cool slowly in the oven for one hour.
Why it’s helpful for cheesecake: This additional step generates steam to help the cheesecake cook evenly and remain moist, while also regulating heat around the edges of the pan so the sides don’t bake too quickly.
Make-Ahead, Leftovers, & Storage
- To make-ahead: Make your pecan pie cheesecake according to the directions and wrap it well. It will keep up to 1 week in the refrigerator.
- Leftovers and storage: You can store leftover cheesecake in an airtight container in the refrigerator for up to 1 week.
- To freeze: Baked cheesecake can be wrapped tightly in plastic wrap and aluminum foil, and then frozen for up to 2 months. Defrost overnight in a refrigerator before serving. We recommend freezing without whipped cream or pecan pie topping, then adding fresh to individual slices or the whole cheesecake.
Serving Suggestions
I recommend serving this creamy cheesecake recipe topped with homemade whipped cream and a cup of coffee, hot tea, or a cold glass of milk (that’s my kids’ preference, obviously!).
Substitutions and Variations
- You can substitute the graham cracker crumbs for any variety of fine crumbs or cookie crumbs that you like. This would be delicious with a crust made from Biscoff Lotus cookies, snickerdoodles, or ginger snaps!
- Don’t feel like making homemade whipped cream? Store-bought Ready Whip is a-okay!
- If you don’t have time to make the pecan pie topping, rest assured that the cheesecake filling is fantastic all on its own. You could drizzle with caramel sauce or dulce de leche for added sweetness!
Rich and indulgent, this is truly one of the best cheesecake recipes you’ll ever try. Endlessly impressive, and sure to be loved by all.
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Rich, Creamy Pecan Pie Cheesecake with Cinnamon Whipped Cream
Video
Equipment
Ingredients
For the graham cracker crust
- 2 cups (240g) graham cracker crumbs about 16 graham crackers
- 5 Tbsp (65g) granulated sugar
- Pinch of Kosher salt
- 8 Tbsp (115g) unsalted butter melted
For the filling
- 4 (8oz) packages of full-fat cream cheese (2lb) room temperature
- ⅔ cup (150g) packed brown sugar
- ⅔ cup (135g) granulated sugar
- 2 tsp pure vanilla extract
- ¼ – ½ tsp ground cinnamon
- Pinch of Kosher salt
- 4 large eggs room temperature
- ⅔ cup (160g) heavy cream
- ⅔ cup (165g) sour cream
- 1 Tbsp maple syrup or bourbon optional
- Boiling water
For the pecan pie topping
- 1 ½ cup (125g) pecan halves
- ½ cup (110g) packed brown sugar
- 4 Tbsp (60g) unsalted butter
- ¼ cup (60g) heavy cream
- 2 Tbsp light corn syrup
- 1 Tbsp bourbon optional
- Pinch of Kosher salt
- Homemade cinnamon whipped cream optional, see notes for instructions
Instructions
- Prepare the pan. Place a rack in the center of the oven, then preheat to 350°F/175°C. Butter the bottom and sides of the springform pan, then wrap in a double layer of heavy duty aluminum foil.
- Make the graham cracker crust. Combine 2 cups (240g) graham cracker crumbs, 5 Tbsp (65g) sugar, and a pinch of Kosher salt in a mixing bowl. Add 8 Tbsp (115g) melted butter, then stir until evenly moistened. Pour the mixture into the greased pan, then press into an even layer along the bottom, reaching about halfway up the sides. Bake for 10 minutes. Remove and let cool slightly while you make the filling. Reduce the oven temperature to 325°F/165°C.
- Boil water. Heat a kettle with water to be used for the water bath.
- Make the cheesecake filling. Beat 2lb cream cheese, ⅔ cup (150g) brown sugar, ⅔ cup (135g) granulated sugar, 2 tsp vanilla extract, ¼ tsp ground cinnamon, and a pinch of Kosher salt in the bowl of a stand mixer until smooth and creamy, about 4 minutes. Scrape down the sides, then add 4 eggs, one at a time, beating for about 1 minute after each addition. and beat on medium-low until fully incorporated and the mixture is fluffy. Reduce the speed of the mixer to low, then add ⅔ cup (160g) heavy cream, ⅔ cup (165g) sour cream, and 1 Tbsp maple syrup or bourbon. Once fully mixed, turn off the mixer, then use a spatula to scrape down the sides and ensure that everything from the bottom is mixed in.
- Bake the cheesecake. Pour the cheesecake batter on top of the cooled graham cracker crust, then use a spatula to smooth the top. Place the cheesecake in a large roasting pan, then transfer to the preheated oven. Pour enough boiling water to come halfway up the side of the springform pan. Bake for 1 hour 45 minutes, or until the edges of cheesecake turn golden brown and pull away from the sides. The middle of the cheesecake will be a little jiggly.
- Cool in the oven. Turn the oven off, then crack the door slightly. Let the cheesecake cool for an hour in the oven, then remove from the oven. Carefully remove the foil, then continue to cool at room temperature until fully cool. Cover tightly with plastic wrap or foil, then refrigerate for 4 hours or overnight.
- Make the pecan pie topping. Place ½ cup (110g) brown sugar, 4 Tbsp (60g) unsalted butter, ¼ cup (60g) heavy cream, 2 Tbsp light corn syrup, 1 Tbsp bourbon, and a pinch of Kosher salt in a saucepan set to medium-high heat. Once the sugar has dissolved, allow the mixture to simmer for about 1-2 minutes. Remove from the heat, then stir in the toasted pecan halves. Allow to cool for at least 15 minutes.
- Slice, then serve. Use a sharp knife to loosen the sides of the cheesecake from the pan, then gently open and remove the springform pan. If using whipped cream, I like to pipe that in a decorative way around the outer edges of the cheesecake. The pecan pie filling can be spooned on top of the whole cheesecake or onto individual slices. See tip below for slicing cheesecake.
Notes
- Make ahead & storage: Cheesecake can be made ahead and refrigerated, well wrapped, for up to 1 week. Store leftovers airtight in the fridge.
- Freeze baked cheesecake (without whipped cream or pecan topping) tightly wrapped for up to 2 months. Thaw overnight, then add toppings fresh.
- Slicing tip: Use a long knife dipped in hot water; wipe clean between slices.
- Cinnamon whipped cream: Whip 1 cup heavy cream to soft peaks, then add powdered sugar, vanilla, and cinnamon. Whip to desired consistency and dollop or pipe on top.
Nutrition
Photography by: Cambrea of Cambrea Bakes
Ari, thank you for another delicious recipe! The pecan pie cheesecake was amazing! It was rich and creamy and received rave reviews all around on Thanksgiving. To make meal prep easier, I did make it 2 weeks in advance and then froze it until two days prior to serving. The topping was made that day and took very little time to come together. I will definitely be making this again!
Thank you for trusting me with a dessert recipe for Thanksgiving! This is hands down my favorite cheesecake recipe — never fails to impress and I’m so glad you were able to prep it in advance, freeze it, and have it be every bit as wonderful for serving. xo, Ari
Love! I made this for thanksgiving only to find out someone else was brining cheesecake. I wrapped up the cheesecake and froze according to instructions and just thawed it today! It thawed beautifully and was perfection! I used maple syrup in the topping because I didn’t have corn syrup, so I suppose my topping was likely a bit more runny than intended but still delicious! The texture of the cake was the right level of sweet to not be overwhelmed by the sweet topping. I licked the pie cutter when done cutting it and the cheesecake is most certainly delicious on its own as stated. Will definitely make again maybe with a biscoff crust!
Thanks, Erin! My favorite cheesecake! xo, Ari
Hi Ari,
Can you bake this in any other pan besides a springform.?
Whenever I use the springform pan with the water bath, it always leaks and the crust gets wet. I even use the heavy duty aluminum foil. I can’t figure out why this happens. I double the aluminum foil and double check for tears or rips. So frustrating.
I totally get that, I’m sorry that’s happened to you in the past. I always do a double layer of heavy duty aluminum foil and that seems to do the trick, but of course if you want to avoid a springform pan, you can! Use the same size pan as instructed here, but line the bottom with parchment (I like to buy round parchment paper cut specifically to the size of the pan)and grease the sides very well. My go-to baking spray is Baker’s Joy — it is the best on the market!! Once the cheesecake has cooled and chilled completely overnight, you’ll need to invert the cheesecake onto a plate. I’d recommend lining the plate with parchment paper first. Then invert it again onto a serving tray or cake stand so that it’s facing up. Does this make sense? Let me know what you think — this is the very best creamy cheesecake and so perfect for Thanksgiving! xo, Ari
Thank you for your quick response. I am going to try this method.