Pecan Pie Cheesecake Recipe is so creamy and topped with the best pecan pie topping. This recipe combines two amazing desserts into one luscious treat.
This Pecan Cheesecake Pie has become a must at our holiday dinners. Each bite is the best combination of cheesecake and pecan pie. The topping really takes this recipe to the next level.
Making Pie Recipes is one of my favorite dessert recipes. There are many ways to make them and with these easy recipes, your family will be impressed. You may also love Pecan Pie Cheesecake Bars Recipe or Easy Chocolate Pecan Pie Recipe.
Check out another family favorite – Butterscotch Pecan Pie Recipe.
Table of Contents
Why We Love This Recipe
Cheesecake pecan pie recipe is loaded with flavor. The creamy cheesecake layer piled on the graham cracker crust with the pecan toppings makes this the ultimate cheesecake.
Everyone will love the creamy texture and how every bite is filled with all the layers. It is perfect for Thanksgiving, Christmas, birthdays, and more. And really any day of the week.
Ingredients
Crust
- Graham Crackers. Plain honey graham crackers.
- Unsalted Butter – melted
Cheesecake Layer
- Cream Cheese. Room temperature
- Vanilla Extract. Pure vanilla extract.
- Cornstarch. Helps to thicken the mixture.
- Eggs. Room temperature.
- Sour Cream. Gives the cheesecake filling a tanginess.
Pecan Topping
- Light Brown Sugar. Learn how to make Homemade Brown Sugar Recipe.
- Eggs. Large eggs.
- Heavy Cream. This gives the topping a rich flavor.
- Pecans. Pecan halves.
Scroll to the bottom of the post for the full recipe in the recipe card.
Substitutions and Additions
- Crust – This pie is made with graham cracker crumbs and butter. But feel free to use a store-bought crust. You can even make it with other cookies such as Oreos.
- Spices – Feel free to add warm spices to the cheesecake batter. A teaspoon of cinnamon is always a great addition.
- Change the Nuts – You actually don’t have to use pecans. Walnuts and almonds would taste amazing.
Step by Step Instructions
Step 1 – Add the graham crackers to a food processor and crush them into fine crumbs.
Step 2 – Add the crumbs to a large bowl. Add the sugar and melted butter. Combine all of this really well.
Step 3 – Put the mixture into a 9-inch springform pan and firm press down so it is even.
Step 4 – Beat the cream cheese and sugar until fluffy with a mixer in a large bowl. Then add in cornstarch and salt.
Step 5 – Gently stir in the vanilla extract and the eggs one at a time. Then mix in the sour cream by hand.
Step 6 – Pour the cream cheese mixture on top of the graham cracker crust. Use a spatula to make the top even and smooth. Place the cheesecake in an ice bathr
Step 7 – Combine the brown sugar, corn syrup, vanilla extract, and butter in a medium saucepan. Bring to a boil and stir constantly. After it comes to a boil, keep heating for 2 to 3 minutes.
Step 8 – Stir together the eggs, salt, and heavy cream.
Step 9 – Stir the heavy cream mixture into the cooled corn syrup mixture. Add the chopped pecans to the mixture and stir together.
Step 10 – Spoon this mixture on top of the cheesecake and put it back in the oven to bake. The pecan pie layer needs to be baked again so the top of the cheesecake can brown and crisp.
Recipe Tips
- Cool Cheesecake – Once the cheesecake has finished baking, move the cheesecake to a wire rack so that it can cool completely. Once cooled, refrigerate for at least 4 hours before you release the springform pan.
- Combining Ingredients – Don’t overbeat the cheesecake mixture or it will puff up during baking which will cause it to crack. Use a stand mixer or an electric mixer on medium speed to combine.
- Preparing Crust – Add the graham crackers to a food processor. If you don’t have one, place the graham crackers into a resealable bag. Use a rolling pin or the back of a wooden spoon to crush into fine crumbs.
- Heavy Cream Mixture – Make sure to give time for the corn syrup mixture to cool completely before adding in the heavy cream mixture.
- Water Bath – There is no need for a water bath for this cheesecake recipe.
Topping Ideas
When we serve this pie, we love to add toppings. Pecan pie cheesecake is delicious with a spoonful of Homemade Whipped Cream on top. We have even drizzled caramel sauce or chocolate sauce for added flavor.
Check out more Cheesecake Toppings ideas.
Frequently Asked Questions
Store the leftover cheesecake in the fridge covered with wax paper loosely. This cheesecake will last about 4 days in the fridge.
Save time the day you need to serve this dessert and make it ahead. I actually prefer the way it tastes when made in advance. The cheesecake will keep in the fridge up to 4 days.
You can freeze this cheesecake for up to 2 months. I prefer to cut into individual servings before freezing. Wrap in plastic wrap and aluminum foil and place in a freezer-safe container with lid or freezer bags. You will love being able to enjoy a slice of cheesecake when the craving strikes.
More Pecan Desserts
Easy Cheesecake Recipes
Make sure to leave us a comment if you try this Pecan Pie Cheesecake. We love hearing from you.
Pecan pie cheesecake
Ingredients
For the Crust:
- 3 cups 20 graham crackers
- 12 tablespoons 1 ¼ sticks unsalted butter melted
- 2 tablespoons granulated sugar
For the Cheesecake Layer:
- 2 blocks 8 oz each cream cheese room temperature
- 1 cup Sugar
- 1 tsp Vanilla Extract
- 1 Tbsp Cornstarch
- 3 eggs
- 1/2 cup Sour Cream
- 1/4 tsp Salt
For the Pecan Topping:
- 1/4 cup Light Corn Syrup
- 1/2 cup brown sugar
- 1/4 cup Unsalted Butter
- 3 Large Eggs
- 1/4 tsp Salt
- 1 tsp vanilla extract
- 1/4 cup heavy cream
- 1 cup pecans roughly chopped
Instructions
For the Crust:
- Preheat the oven to 325 degrees F.
- Crush graham crackers in food processor or resealable bag
- Add crumbs to large bowl
- Stir in sugar
- Melt butter in microwave safe bowl
- Stir into crumb mixture until well combined
- Press firmly into 9 inch springform pan
- Place the crust in the freezer to chill while you prepare the filling.
For the Cheesecake Layer:
- In a large bowl, beat together cream cheese and sugar until fluffy.
- Then add in the cornstarch and the salt.
- Then gently hand stir in the vanilla extract and the eggs (adding in one at a time) and then mix in the sour cream.
- Then pour the cream cheese mixture over the graham cracker crust and use a spatula to make the top as smooth as possible.
- Place the pan into a large pan and pour boiling water around the cheesecake pan until it goes up approximately halfway up the side of the cheesecake pan.
- Bake of 30 minutes.
For the Pecan Pie Topping:
- While the cheesecake layer is baking, prepare the pecan topping.
- Combine the brown sugar, corn syrup, vanilla extract and butter in a medium sauce pan. Stir and bring the boil to a mixture and then heat for 2-3 minutes.
- Remove the heat and allow the corn syrup mixture to cool.
- In a separate bowl, stir together the eggs, salt and heavy cream.
- Then after the cheesecake has baked for 30 minutes. Stir the heavy cream mixture into the cooled corn syrup mixture and stir in the chopped pecans. Then spoon this mixture on top of the cheesecake.
- Then bake for another 40-50 minute until the top of the cheesecake is brown and crisp.
- After the cook time, move the cheesecake to a wire rack to cool completely. Then refrigerate the cheesecake for a minimum of 4 hours before releasing the springform pan, cutting and serving.
