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Creamy Pecan Pie Cheesecake

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This creamy pecan pie cheesecake combines the best of two classic desserts—a silky, tangy cheesecake base with a rich, caramelized pecan pie topping, all on a buttery graham cracker crust. It’s an easy, showstopping dessert perfect for Thanksgiving or any special occasion.

Ingredients

Scale
  • 2 cups graham cracker crumbs (about 14 sheets)
  • 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar
  • 1/2 tsp ground cinnamon (optional)
  • Pinch of salt
  • 3 (8 oz) packages cream cheese, room temperature
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 cup sour cream
  • 1/4 cup heavy cream
  • 2 tsp pure vanilla extract
  • 1 tbsp all-purpose flour
  • Pinch of salt
  • 1 cup light corn syrup or maple syrup
  • 1/2 cup packed brown sugar
  • 1/3 cup unsalted butter
  • 2 large eggs, lightly beaten
  • 2 cups pecan halves, toasted
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides. Wrap the outside with aluminum foil.
  2. In a medium bowl, combine graham cracker crumbs, melted butter, granulated sugar, cinnamon, and a pinch of salt. Mix until the texture resembles wet sand.
  3. Press the mixture firmly into the bottom of the pan. Bake for 10 minutes, then cool slightly.
  4. In a large bowl, beat cream cheese until smooth and creamy (2-3 minutes). Add granulated sugar and beat until combined.
  5. Mix in eggs one at a time, scraping the bowl between each addition.
  6. Stir in sour cream, heavy cream, vanilla extract, flour, and a pinch of salt. Mix until just combined.
  7. Pour the cheesecake batter over the cooled crust and smooth the top. Tap the pan gently to release air bubbles.
  8. Place the pan in a larger baking dish and fill with 1 inch of hot water to create a water bath.
  9. Bake for 60-70 minutes, or until edges are set and the center jiggles slightly. If the top browns too quickly, tent with foil.
  10. Turn off the oven, crack the door, and let the cheesecake cool for 1 hour inside.
  11. For the topping, melt butter in a saucepan over medium heat. Add corn syrup or maple syrup and brown sugar; cook until sugar dissolves (about 2 minutes). Remove from heat and cool for 5 minutes.
  12. Whisk in eggs, pecan halves, vanilla extract, and a pinch of salt. Return to heat and cook, stirring, until thickened (about 5-6 minutes). Cool to room temperature.
  13. Once the cheesecake is fully cooled, spread the pecan topping evenly over the surface.
  14. Chill in the fridge for at least 4 hours, preferably overnight.
  15. Run a knife around the pan before releasing the springform. For clean slices, dip a sharp knife in hot water and wipe between cuts.

Notes

For best results, use room temperature ingredients and a water bath to prevent cracks. Toast pecans for extra flavor. The cheesecake is best chilled overnight. If cracks appear, the pecan topping will cover them. For gluten-free, use gluten-free cookies or almond flour in the crust. For dairy-free, substitute vegan cream cheese and coconut cream.

Nutrition

Keywords: pecan pie cheesecake, Thanksgiving dessert, creamy cheesecake, pecan pie, holiday baking, easy cheesecake, showstopper dessert

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