Pecan Pie Cheesecake
Pecan Pie Cheesecake (Rich, Creamy & Ultimate Holiday Dessert)
This pecan pie cheesecake is the ultimate dessert for anyone who loves both classic cheesecake and rich, buttery pecan pie. With a crunchy graham cracker and pecan crust, a smooth and creamy cheesecake center, and a thick, sweet pecan pie topping, every bite is layered with incredible flavor and texture.
It’s the kind of dessert that instantly stands out on a holiday table. Rich, indulgent, and absolutely stunning when sliced, this cheesecake is perfect for Thanksgiving, Christmas, or any special gathering where you want to serve something unforgettable.
Why You’ll Love This Recipe
- Combines cheesecake and pecan pie in one dessert
- Rich, creamy, and perfectly sweet
- Crunchy, flavorful crust
- Show-stopping holiday dessert
- Even better when made ahead
Ingredients
Crust
- 2 cups graham cracker crumbs
- 1 cup ground pecans
- 1/4 cup sugar
- 1 stick butter, melted
- Pinch of salt
Cheesecake Filling
- 3 (8 oz) packages cream cheese, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 tablespoon vanilla extract
- 3 eggs
- 1/2 cup heavy cream
- 1 tablespoon cornstarch
Pecan Pie Topping
- 2 cups chopped pecans
- 1 stick butter
- 1 1/2 cups brown sugar
- 1/4 cup granulated sugar
- 1/4 cup flour
- 3/4 cup corn syrup
- 2/3 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
1. Make the Crust
In a bowl, combine graham cracker crumbs, ground pecans, sugar, and salt.
Add melted butter and stir until fully coated.
Press mixture firmly into the bottom of a 9-inch springform pan lined with parchment paper.
Place in the freezer while preparing the filling.
2. Make the Cheesecake Filling
In a stand mixer, beat cream cheese and heavy cream until smooth.
Add brown sugar, granulated sugar, and vanilla. Mix until combined.
Add eggs one at a time, mixing well after each addition.
Add cornstarch and mix until smooth.
3. Bake the Cheesecake
Pour filling over prepared crust.
Bake at 425°F for 20 minutes, then reduce heat to 300°F and bake an additional 45 minutes.
Remove from oven and set aside.
4. Prepare the Pecan Topping
In a saucepan, melt butter over medium heat.
Add pecans, brown sugar, granulated sugar, corn syrup, heavy cream, and vanilla. Stir until combined.
Add flour and cook, stirring, until the mixture thickens slightly.
5. Add Topping & Bake Again
Wrap the outside of the springform pan with foil to prevent leaks and protect the crust.
Pour pecan topping over the cheesecake.
Return to oven and bake at 350°F for 1 hour, or until the topping is set and no longer runny.
6. Cool & Chill
Remove from oven and allow to cool at room temperature for about 3 hours.
Cover and refrigerate overnight (or up to 24 hours) for best results.
7. Serve
Slice into 2-inch pieces and serve chilled.
Recipe Details
- Prep Time: 30 minutes
- Bake Time: 2 hours 5 minutes
- Chill Time: 12–24 hours
- Total Time: 14–26 hours
- Servings: 10–12
Tips for Best Results
- Use softened cream cheese for a smooth filling
- Wrap pan in foil before second bake to prevent leaks
- Don’t rush the chilling time—this is key for clean slices
- Place pan on a baking sheet to catch any overflow
Storage
- Store covered in the refrigerator for up to 5 days
- Best served chilled
- Can be made 1–2 days ahead
Jennie’s Thoughts
This is honestly one of those desserts that feels a little over the top in the best way possible. It’s rich, it’s sweet, and every layer brings something different—the creamy cheesecake, the crunchy crust, and that thick pecan topping.
I love making this for holidays because it always gets that reaction when you cut into it. It’s one of those “wow” desserts that people remember, and it really does taste just as good as it looks.
This pecan pie cheesecake is a decadent, layered dessert that combines the best of two classic favorites. With its rich flavors, creamy texture, and impressive presentation, it’s the perfect centerpiece for any holiday or special occasion.
