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Pecan Pie Cheesecake is the best combination of creamy cheesecake and decadent pecan pie. It is the perfect dessert for Fall or any occasion.

A round Pecan Pie Cheesecake sits on a white marble surface, showcasing a rich, nutty top layer with a golden-brown crust.
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Cheesecake and Pecan pie filling is the perfect combination to make into a pie. The flavor is amazing and your will the texture with every bite. This is the perfect Thanksgiving Recipe to make for all your holiday dinners.

This pecan pie cheesecake might just be my new favorite. If you love pecan recipes as much as my family, try this Pecan Pie Cheesecake Bars or Candied Pecans Stovetop Recipe.

Table of Contents

Why Make this Pie Recipe

Cheesecake is always a good idea in my opinion. I love trying new combinations and recipes. If you are looking for a twist on a holiday classic pie recipe, this is the one to make.

Ingredients

A marble countertop with various baking ingredients laid out, perfect for making a Pecan Pie Cheesecake. It includes a bowl of pecans, brown sugar, cream cheese packets, graham crackers, a small pitcher of milk, eggs, sugar, yogurt bowl, vanilla extract, butter sticks, salt shakers, cornstarch packets, sour cream tubs and a green bottle.

For the full list of ingredients and recipe, scroll to the bottom to see the recipe card.

Variations Ideas

  • Crust – We made a homemade graham cracker crust for this recipe. But you can make it other types of cookies such as Oreos or Snickerdoodle Cookies.
  • Change Nuts – This pie can be made with other types of chopped nuts. Feel free to substitute with chopped almonds or walnuts.

Step by Step Instructions

  • Step 1 – Preheat the oven to 325 degrees F.
A clear glass bowl filled with a crumbly, golden brown mixture sits on a white marble countertop. A wooden spoon with a white handle rests inside the bowl, evoking thoughts of Pecan Pie Cheesecake. The website "Eating on a Dime.com" is visible at the bottom of the image.

Step 2 – Crush the graham crackers in a food processor. Put the graham cracker crumbs in a large bowl and stir in the sugar. Use a microwave safe bowl to melt the butter. Once melted, add the graham cracker crumb mixture until it is mixed together well.

A bowl filled with ground graham cracker crumbs on a white marble surface. The background shows a subtle pattern in the marble. At the bottom of the image, partially visible text reads, "Eating on a Dime.com." Perfect for making Pecan Pie Cheesecake!

Step 3 – Once combined, press the graham cracker mixture into a 9 inch springform pan. Next, put the crust in the freezer to chill while you prepare the filling.

A mixing bowl with creamy batter being mixed by an electric hand mixer is on a marble countertop. Surrounding the bowl are ingredients for Pecan Pie Cheesecake, including eggs, a small bowl of salt, a teaspoon with flour, and a bowl of vanilla extract. “Eating on a Dime.com” is texted at the bottom left.

Step 4 – Get out a large bowl and add the cream cheese and sugar. Beat the mixture until fluffy. Mix with an electric mixer or a stand mixer.

A glass mixing bowl filled with creamy batter is placed on a marble countertop. Beside it are a small glass bowl containing white mixture and an eggshell-filled carton, hinting at the beginnings of a decadent Pecan Pie Cheesecake. The image showcases ingredients and partial preparation for a recipe. "Eating on a Dime.com" watermark is at the bottom.

Step 5 – Add the cornstarch and the salt to the cream cheese mixture. Gently stir in the vanilla extract and the eggs by hand. Make sure to add the eggs one at a time. Then add the sour cream and stir to combine.

A top-down view of a white bowl containing a smooth, creamy white substance resembling yogurt or a similar dairy product, placed on a white marble countertop. The surface of the creamy substance is even and glossy, evoking the rich texture of Pecan Pie Cheesecake filling.

Step 6 – Pour the cream cheese mixture over the graham cracker crust. Use a spatula to smooth out the top as much as you can.

A round white pecan pie cheesecake batter in a circular baking pan placed on a metal baking tray. The tray is set on a white marble surface. The edges of the tray show signs of use, with slight discoloration and marks.

Step 7 – Bake the cheesecake layer in the graham cracker crust.

Make the Pecan Pie Topping

A small black saucepan filled with bubbling caramel sauce sits on a white marble surface, reminiscent of pecan pie cheesecake. A wooden spoon is placed in the sauce, appearing to stir it. The handle of the saucepan extends to the right side of the image.

Step 1 – Combine the brown sugar, corn syrup, vanilla extract and butter in a saucepan over medium heat.  Mix all of this together and bring the mixture to a boil. Heat for 2 to 3 minutes. Take the mixture off the heat and let the corn syrup mixture cool.

A glass measuring cup filled with a creamy yellow mixture and a white spatula inside, set on a marbled countertop. The image has the text "Eating on a Dime.com" at the bottom, suggesting it's an ingredient for their delectable Pecan Pie Cheesecake.

Step 2 – In a separate bowl and stir together the eggs, salt and heavy cream. Set this mixture aside.

A saucepan filled with a mixture of chopped nuts and a caramel-like sauce, reminiscent of pecan pie cheesecake, is being gently stirred with a wooden-handled silicone spatula. The pan rests elegantly on a white marble surface.

Step 3 – Once the cheesecake has baked for 30 minutes. Stir the heavy cream mixture into the cooled corn syrup mixture. Once combined, stir in the chopped pecans.

A round baking dish filled with a mixture resembling pecan pie filling, placed on a silver baking tray. The decadent mix, akin to Pecan Pie Cheesecake, consists of visible chopped pecans in a caramel-colored blend. The white text "Eating on a Dime.com" is at the bottom of the image.

Step 4 – Spoon this mixture on top of the cheesecake filling.

  • Step 5 – Place the pie back in the oven on a baking sheet. Then bake for another 40 to 50 minute until the top of the cheesecake is brown and crisp.
  • Step 6 – Once out of the oven, move the cheesecake to a wire rack so that it can cool completely. 
  • Step 7 – After the cheesecake has completely cooled. Put in the fridge for a minimum of 4 hours before you take it out of the 9-inch springform pan.

Recipe Tips

  • Make in advance -This cheesecake can definitely be made ahead of time before serving.  This cheesecake will keep in the refrigerator for up to 4 days.
  • Mixing– Make sure that you do not overbeat the cheesecake mixture or it will puff up during baking which will cause it to crack.
  • Topping – While pecans are amazing, try using walnuts and almonds for a change.
  • Gadgets – I prefer to use a Food processor to make the crust. This is optional but sure saves time and makes it so much easier.

Topping Ideas

This pie is delicious just as it is served. But we also have topped it with caramel sauce, Homemade Whipped Topping, and Ice Cream. We have even topped it with chocolate sauce for a rich and decadent dessert.

A whole Pecan Pie Cheesecake sits on a white cake stand, featuring a dense, crumbly base with a golden brown, nutty topping. The smooth, creamy middle layer is sandwiched between the crust and the top layer. A red and white checkered cloth is partially visible in the bottom left corner.

Frequently Asked Questions

How to Store Leftovers:

Keep the cheesecake in the fridge. It will last up to 4 days. Just make sure to cover it.

Can you Freeze?

Freeze this recipe up to 2 months. You can freeze the entire pie or slices. I like to cut into individual servings before freezing. Just wrap in plastic wrap and aluminum foil and place in a freezer safe container with lid. You will love being able to enjoy a slice of cheesecake whenever you feel like it.

How to Thaw Cheesecake:

If you are ready to serve your frozen cheesecake. Place it in the fridge and let it thaw overnight.

More Easy Cheesecake Recipes

We love hearing from you. If you make this Pecan Pie Cheesecake Recipe, make sure to leave us a comment.

Review Pin Print
A rich pecan pie cheesecake sits on a white cake stand. One slice is partially pulled out, revealing layers of crumbly crust, creamy cheesecake, and pecan topping. A red and white checkered cloth is blurred in the background.

Pecan Pie Cheesecake

5 from 7 votes
Pecan pie cheesecake is the best combination of creamy cheesecake and decadent pecan pie. It is the perfect dessert for Fall or any occasion!
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Refrigerate 4 hours
Total Time 5 hours 40 minutes
Servings 8
Cuisine American
Course Dessert
Calories 837
Author Carrie Barnard

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:

For the Pecan Topping:

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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.

Recipe Notes

This cheesecake can definitely be made ahead of time before serving.  This cheesecake will keep in the refrigerator for up to 4 days.  

Nutrition Facts

Calories 837kcal, Carbohydrates 80g, Protein 11g, Fat 54g, Saturated Fat 23g, Trans Fat 1g, Cholesterol 218mg, Sodium 821mg, Potassium 240mg, Fiber 1g, Sugar 60g, Vitamin A 2067IU, Vitamin C 1mg, Calcium 143mg, Iron 2mg

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About the Author

Hi, I’m Carrie. Welcome to Eating on a Dime!

I’m on a mission to help you cook delicious meals without busting your budget. Together we are going to cook real food… for real families!

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5 from 7 votes (6 ratings without comment)

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Comments

  1. Carrie Barnard says:

    I haven’t tested it in the 9 inch disposable pan so I can not say if that will work or not. If transporting the cheesecake, wait to release it from the pan until you get to your destination or transport it in a cake carrier. I hope you enjoy this recipe!

  2. Tess says:

    5 stars
    Can I do this in a 9 inch throw away pan instead of a spring form pan? If not how do I transport to thanksgiving after I bake in spring form pan? Ty!