Rich & Creamy Pecan Pie Cheesecake

Our 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!

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 our delicious dessert recipes for more inspiration, including our Cookie Butter Cheesecake Bars, Chocolate Bourbon Pecan Pie, and Dulce de Leche Cheesecake.

Ingredient Notes

• Graham cracker crust, made with graham cracker crumbs, sugar, Kosher salt, and melted unsalted butter.
• 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.

How To Make Pecan Pie Cheesecake

1. Prepare the pan. Preheat an oven, butter a springform pan, then wrap in a double layer of heavy-duty aluminum foil.
2. Make the graham cracker crust, by combining graham cracker crumbs, sugar, and Kosher salt in a bowl. Add melted butter, mix well, then press in an even layer in the pan. Bake for 10 minutes, remove, then cool. Reduce the oven temperature to 325F.
3. Boil water for the water bath.
4. Make the cheesecake filling. Beat cream cheese, sugars, vanilla, cinnamon, and Kosher salt until smooth and creamy, about 4 minutes. Add eggs, one at a time, then pour in heavy cream, sour cream, and maple syrup or bourbon.
5. Bake the cheesecake. Pour the cheesecake mixture on top of the cooled graham cracker crust. Smooth the top, then place in a large pan. Place in the preheated oven before adding boiling water — there should be enough water to go halfway up the sides of the springform pan. Bake until the edges of cheesecake turn golden brown and pull away from the sides.
6. Cool in the oven. Turn the oven off, then crack the door slightly as it cools for 1 hour. Continue to cool at room temp until fully cool, then cover tightly and refrigerate for 4 hours or overnight.
7. Make the pecan pie topping. Combine dark brown sugar, unsalted butter, heavy cream, light corn syrup, bourbon, and salt in a saucepan. Simmer for 1-2 minutes, then stir in the toasted chopped pecan halves. Cool for 15 minutes.
8. Slice, then serve. Use a knife to loosen the sides of the cheesecake from the pan, then gently open and remove the springform pan. Top with pecan pie topping and whipped cream, then enjoy!

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.

How To Serve

We 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.

If you make this Pecan Pie Cheesecake recipe, please let us know by leaving a review and rating below!

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Print Recipe

5 from 2 reviews

Rich & Creamy Pecan Pie Cheesecake

Pecan Pie Cheesecake is a decadent dessert that combines the best of two classic desserts: pecan pie and cheesecake. It has a rich, creamy texture and a sweet, nutty flavor. The pecan topping is perfectly gooey and adds a nice crunch to the cheesecake. You'll love this with homemade cinnamon whipped cream. The perfect make-ahead dessert for Thanksgiving!

Prep1 hour hr

Cook1 hour hr 30 minutes mins

Inactive Time4 hours hrs

Total6 hours hrs 30 minutes mins

Course: Dessert

Cuisine: American

Keyword: easy cheesecake, homemade cheesecake, homemade whipped cream, pecan pie

Servings: 12 servings

Calories: 528kcal

Author: Ari Laing

Equipment

9- or 10-inch springform pan with 2¾-inch tall sides

Mixing bowl

Spatula

Stand mixer fitted with paddle attachment

Roasting pan or other baking dish large enough to fit springform pan with room on the sides

Medium saucepan

Ingredients

For the graham cracker crust

• 2 cups (240g) graham cracker crumbs about 16 graham crackers
• 5 Tbsp (63g) granulated sugar
• Pinch of Kosher salt
• 8 Tbsp (113g) unsalted butter melted

For the filling

• 4 (8oz) packages of full-fat cream cheese (2lb) room temperature
• ⅔ cup (147g) packed brown sugar
• ⅔ cup (134g) 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 (163g) 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 (57g) 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 350F. 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 (63g) sugar, and a pinch of Kosher salt in a mixing bowl. Add 8 Tbsp (113g) 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 325F.
• Boil water. Heat a kettle with water to be used for the water bath.
• Make the cheesecake filling. Beat 2lb cream cheese, ⅔ cup (147g) brown sugar, ⅔ cup (134g) 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 (163g) 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 (57g) 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

• The cheesecake will keep for 1 week in a fridge when wrapped well. Baked cheesecake can be wrapped tightly in plastic wrap and aluminum foil, then frozen for up to 2 months. Defrost overnight in a refrigerator before serving.
• To slice, run a long, thin knife until hot water, then wipe off any excess water. Slice and repeat as needed.
• 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.
• Cinnamon whipped cream: Pour 1 cup (236ml) heavy cream into the bowl of a stand mixer fitted with whisk attachment. Whisk on medium-high speed until peaks start to form, about 3 minutes, then add 3 Tbsp (23.4g) powdered sugar, 1 tsp (4.2g) pure vanilla extract, and 2 tsp (5.2g) ground cinnamon. Continue whisking until the cream is fully whipped and reached desired consistency. Pipe decoratively onto the cheesecake or dollop on top of individual slices.

Nutrition

Calories: 528kcal | Carbohydrates: 55g | Protein: 5g | Fat: 33g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.5g | Cholesterol: 114mg | Sodium: 223mg | Potassium: 172mg | Fiber: 2g | Sugar: 46g | Vitamin A: 793IU | Vitamin C: 0.4mg | Calcium: 78mg | Iron: 1mg

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