Name: Creamy Pecan Pie Cheesecake
Prep time: 30 min
Cook time: 1 h
Total time: 6 h
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 1/2 cup chopped pecans; 1/3 cup unsalted butter, melted; Pinch salt; 3 (8 oz) blocks cream cheese, softened; 1 cup granulated sugar; 1 cup sour cream; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 3 large eggs; 1 cup brown sugar; 1/2 cup corn syrup; 1/4 cup heavy cream; 1/4 cup unsalted butter; 1 teaspoon vanilla extract; 1 1/2 cups chopped pecans; Pinch salt

Imagine the nutty sweetness of a classic pecan pie meeting the silky richness of a New York-style cheesecake. That’s what you get with this Creamy Pecan Pie Cheesecake—a dreamy dessert that layers everything you love about both worlds into one decadent slice. With a buttery pecan crust, a smooth and creamy cheesecake center, and a gooey, caramelized pecan topping, it delivers comfort and indulgence in every bite.

Perfect for holiday gatherings or a cozy weekend baking project, this dessert is a guaranteed showstopper. Whether you’re a seasoned baker or just diving into the world of cheesecakes, this recipe is approachable and endlessly rewarding. It’s sweet, it’s nutty, it’s creamy—it’s the dessert you’ll be asked to make again and again.

What Kind of Pecans Should I Use?

For this recipe, opt for fresh, unsalted pecans—halves or chopped both work well, depending on the texture you want. Toasting them before mixing into the topping enhances their flavor and adds an irresistible crunch. Pecans are the hero ingredient here, so choose high-quality ones for the best flavor and visual appeal.

Ingredients for the Creamy Pecan Pie Cheesecake

Graham crackers – Crushed and blended with butter and pecans to create a firm, nutty crust base.

Pecans – Used in both the crust and the rich topping, bringing texture and a buttery flavor.

Unsalted butter – Essential for binding the crust and enriching the caramel pecan layer.

Brown sugar – Deepens the sweetness with molasses undertones, perfect for the caramel topping.

Granulated sugar – Sweetens the cheesecake base without overpowering the cream cheese.

Corn syrup – Adds that glossy, sticky texture to the pecan pie topping.

Heavy cream – Makes the topping lush and creamy.

Cream cheese – The heart of the cheesecake, smooth and tangy.

Sour cream – Adds balance and prevents the filling from being too dense.

Eggs – Help set the cheesecake and create a velvety texture.

Vanilla extract – Rounds out the flavors in both the filling and the topping.

Salt – Just a pinch enhances every other ingredient and keeps the sweetness in check.

How To Make the Creamy Pecan Pie Cheesecake

Step 1: Make the Pecan Graham Crust

Preheat your oven to 325°F (163°C). In a mixing bowl, combine finely crushed graham crackers, chopped pecans, melted unsalted butter, and a pinch of salt. Press this mixture into the bottom of a springform pan, using the back of a spoon or a flat-bottomed glass to pack it tightly. Bake the crust for 8-10 minutes until lightly golden. Let it cool while you prepare the filling.

Step 2: Prepare the Creamy Cheesecake Filling

In a large bowl, beat softened cream cheese until smooth. Add granulated sugar and continue mixing until fully combined and fluffy. Blend in sour cream, vanilla extract, and a pinch of salt. Beat in eggs one at a time, making sure not to overmix. Pour the filling over the pre-baked crust, smoothing the top with a spatula.

Step 3: Bake the Cheesecake

Place the cheesecake pan on a baking sheet and bake for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for another hour with the door slightly open. This gradual cooling helps prevent cracks. Afterward, transfer it to the fridge for at least 4 hours or overnight.

Step 4: Make the Pecan Pie Topping

In a saucepan over medium heat, combine brown sugar, corn syrup, heavy cream, butter, and a pinch of salt. Stir constantly until everything melts and starts to bubble gently. Let it simmer for 2-3 minutes, then remove from heat and stir in the vanilla extract and chopped pecans. Let the topping cool until slightly thickened but still pourable.

Step 5: Assemble and Serve

Once the cheesecake is chilled and set, carefully pour the pecan topping over the top, allowing it to spread naturally. Use a spoon to gently guide it toward the edges. Chill for another 30 minutes to set the topping. Slice and serve your Creamy Pecan Pie Cheesecake with pride!

How to Serve and Store Creamy Pecan Pie Cheesecake

This cheesecake shines brightest when it’s served chilled but slightly softened, which lets the filling turn extra creamy and the pecan topping glisten just right. For clean slices, use a sharp knife dipped in hot water between cuts.

To store leftovers, cover the cheesecake tightly with plastic wrap or transfer to an airtight container and refrigerate for up to 5 days. You can also freeze individual slices by wrapping them in plastic wrap and foil, then freezing for up to 2 months. Just thaw overnight in the fridge before serving.

Frequently Asked Questions

What kind of pan should I use for this cheesecake?

A 9-inch springform pan works best. It allows easy removal and helps maintain the structure of the layers.

Can I make this ahead of time?

Absolutely! In fact, it’s better when made a day in advance. The flavors deepen as it chills, and it cuts more cleanly.

Can I use store-bought caramel sauce for the topping?

You can, but homemade gives you a richer, fresher flavor. If you’re short on time, warm up a thick, high-quality store-bought version and stir in the pecans.

How do I prevent my cheesecake from cracking?

Avoid overmixing the batter and don’t skip the slow cooling process. Leaving the cheesecake in the oven with the door ajar helps it cool gradually, minimizing cracks.

Do I need to toast the pecans?

Toasting is optional, but it adds a deeper, nuttier flavor that really enhances the topping. Just a few minutes in a dry skillet or oven will do the trick.

Can I make this gluten-free?

Yes—just use gluten-free graham crackers for the crust and double-check that your other ingredients are certified gluten-free.

Want More Cheesecake Ideas?

If this Creamy Pecan Pie Cheesecake won your heart, here are some other irresistible cheesecake-inspired treats to try next:

Lemon Raspberry Swirl Cheesecake Cups for a fruity twist that’s as pretty as it is delicious.
Caramel Cheesecake Cookies if you’re craving a handheld bite with all the cheesecake flavor.
Cherry Cheesecake Puppy Chow for a no-bake snack mix that’s perfect for sharing.
Strawberry Cheesecake Poke Cake to blend classic cake with creamy cheesecake pockets.
Easy Cream Puff Cake if you love creamy layers with a flaky surprise.

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And when you make this cheesecake, I want to see it! Did you go all out with toasted pecans? Did you sneak in a splash of bourbon or use maple syrup? Let me know in the comments below!

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