Pecan Pie Cheesecake

Pecan Pie Cheesecake brings together everything you love about cheesecake and pecan pie. The crisp graham cracker crust holds a creamy vanilla cheesecake filling topped with glossy caramel-coated pecans that add crunch and warmth. It’s a showstopping dessert that is the perfect treat for Fall and definitely deserves a spot at your holiday table, Thanksgiving, and beyond.

Best Pecan Pie Cheesecake Recipe

My Pecan Pie Cheesecake has been carefully tested and developed to guarantee success every time. Each element has been refined, from the sturdy Graham cracker crust to the smooth cheesecake filling and glossy caramel pecan topping.

The crust holds its shape while staying tender, and the filling is rich, creamy, and evenly baked using full-fat ingredients and a gentle water bath. The caramel topping coats the toasted pecans for a deep, buttery flavor. It's truly one of my favorite pecan desserts.

This is a recipe you can trust. It reflects years of testing, professional insight, and a focus on teaching you how to master an elegant, bakery-quality cheesecake in your own kitchen. You'll be able to enjoy two classic American desserts in one.

Start with the Graham cracker crust

Melt the butter gently until liquid, then set it aside to cool slightly. Crush the graham crackers into fine crumbs using a food processor or a zip-top bag and rolling pin. Avoid overprocessing, as it can make the mixture pasty.

Add a pinch of salt, then pour in the melted butter and mix until the texture resembles damp sand. Stir until no dry spots remain. I recommend using good-quality European-style butter with a high fat content (mine has 82%) for the best results.

Press the mixture into the springform pan, starting with the sides and finishing with the base. Use firm, even pressure so it holds together but isn’t dense.

Bake at 350°F (175°C) for 8–10 minutes until lightly golden and fragrant. Let the crust cool completely before adding the cheesecake batter.

For more detailed guidance on crust ratios, techniques, and variations, you can refer to my Graham cracker cheesecake crust recipe, where I share all my professional tips for making the perfect base.

Water bath preparation

Prepare a deep roasting pan large enough to fit your springform pan comfortably.

Wrap the springform pan tightly in 4 or 5 layers of heavy-duty foil, sealing the bottom and sides to prevent leaks when we pour hot water for the water bath.

For extra protection, place the wrapped pan inside a large oven-safe roasting bag.

Learn how to make the cheesecake batter really quickly

Preheat the oven to 325°F (165°C), no fan.

Add the room-temperature, full-fat cream cheese to a stand mixer bowl, fitted with the paddle attachment. Beat on medium-low speed until completely smooth, scraping down the sides and bottom of the bowl to remove any lumps.

Add the granulated sugar and continue mixing on medium-low speed until the mixture looks glossy and fully combined. Then add the sour cream, lemon juice, vanilla, and salt, and mix just until smooth. Avoid overmixing.

Lightly whisk the eggs in a separate bowl, then slowly pour them into the cream cheese mixture while the mixer runs on low speed. Stop as soon as the batter looks uniform and silky.

The goal is to keep the texture smooth without incorporating too much air, as it is one of the top causes of surface cracks during baking.

Bake your cheesecake, but don't overbake it

Pour the cheesecake batter into the cooled crust and smooth the top with a spatula. Tap the pan gently on the counter to release any trapped air bubbles.

Bring a kettle of water to a boil, then place the springform pan in the roasting pan. Pour the boiling water into the pan until it reaches about one-third of the way up the sides of the springform.

Bake the cheesecake at 325°F (165°C) for 60 to 75 minutes.

How do you know that your cheesecake is done baking? The edges should look set, while the center should still wobble slightly when nudged. Avoid using a convection or fan setting, as it can cause the top to brown too quickly and dry out.

Once the baking time is up, turn off the oven and let the cheesecake cool inside with the door closed for 1 hour. This gradual cooling allows the cheesecake to finish setting and helps prevent sinking or splitting. After an hour, remove the cheesecake from the water bath, unwrap the foil, and let it cool for another hour at room temperature.

Transfer the cheesecake to the refrigerator and chill for at least six hours, or preferably overnight, for the best texture and flavor. A slow chill helps the filling firm up while keeping it smooth and creamy.

Make the irresistibly crunchy pecan caramel topping

There are different ways to make caramel. My classic caramel recipe begins by melting sugar with glucose syrup, followed by adding hot cream and then butter once the mixture cools slightly.

For this Pecan Pie Cheesecake, I use a simplified version that starts by melting the butter and sugar together. This method is easier for small quantities and less likely to burn, since the sugar melts more evenly with the butter. Cook the mixture over medium heat while stirring constantly to prevent the butter from separating. Medium heat gives better control and allows the caramel to develop a deep, golden color without scorching.

In a separate pan, warm the cream until just simmering. Slowly pour the hot cream into the caramel while whisking. Cook it for 2-3 minutes, stirring constantly, to achieve a smooth, glossy finish. Remove from heat and stir in cinnamon, salt, and vanilla, then fold in roasted pecans.

Let the caramel cool for a few minutes until it thickens but remains pourable. Spread it evenly over the chilled cheesecake so it sets into a shiny, sliceable layer.

Storing & freezing

Leftover pecan pie cheesecake can be stored covered in the refrigerator for up to 3–4 days. Keep it in its springform pan or transfer slices to an airtight container to keep the caramel topping soft and the cheesecake moist.

You can also freeze the cheesecake before adding the pecan topping. Once it has fully chilled, wrap the entire cheesecake tightly in plastic wrap, followed by a layer of aluminum foil. Freeze for up to 2–3 months.

To freeze individual slices, double wrap each piece in plastic wrap and foil. When ready to serve, thaw overnight in the refrigerator, then prepare the fresh caramel pecan topping before serving for the best flavor and texture.

Flavor Variations

You can easily adapt this Pecan Pie Cheesecake for different flavors and occasions without changing the base recipe. Try replacing some of the graham crackers with gingersnaps or Biscoff cookies for a warm, spiced flavor that pairs beautifully with the caramel and pecans.

To vary the cheesecake batter, add a tablespoon of maple syrup or a few drops of bourbon or rum extract can also work beautifully.

The topping can be customized, too. Swap the pecans for toasted walnuts, almonds, or hazelnuts, or stir a handful of chopped dark chocolate into the caramel before spreading it over the cheesecake for a turtle-style finish.

Ingredient Substitutions

If Graham crackers aren’t available, you can replace them with digestive biscuits, vanilla wafers, or another mild cookie. For a gluten-free crust, simply use gluten-free cookies. Just make sure the texture remains crumbly and not too buttery, or the crust may turn greasy once baked.

The cheesecake filling relies on full-fat cream cheese for richness, but you can substitute part of it with mascarpone or ricotta for a lighter, less tangy flavor. If using ricotta, strain it well to remove excess moisture. Sour cream can be swapped for Greek yogurt or crème fraîche; both add more acidity, which slightly alters the final flavor but still produces a beautifully creamy texture.

Walnuts can be used instead of pecans, but as I explain in my Pecans vs Walnuts guide, pecans have a buttery flavor that walnuts lack, which adds a delicious richness to this Pecan Pie Cheesecake.

Avoid low-fat cream and low-fat cream cheese. You could also try pouring some extra caramel sauce on top for a richer finish.

This recipe isn’t suitable for a vegan conversion. The cheesecake and caramel depend on eggs and dairy, and replacing both won’t produce a comparable taste or texture.

Expert tips to make Pecan Pie Cheesecake

1. Avoid vanilla essence, which has a synthetic flavor and will really impact your cheesecake. Instead, use vanilla extract for the best vanilla cheesecake flavor.
2. If your kitchen runs cold, place the cream cheese packages (still sealed) in a bowl of lukewarm water for 10 minutes to quickly bring them to room temperature without unevenly softening them. I share four other ways to do it in my how to soften cream cheese guide.
3. When wrapping your springform pan, press the foil upward and fold it tightly around the rim, rather than under the base. This prevents water from pooling and seeping in from the bottom during baking.
4. If your caramel starts to look oily or separated, remove it from the heat immediately and whisk vigorously until it comes back together. This re-emulsifies the butter and sugar without burning the mixture.
5. If the caramel topping becomes too firm to cut, let the cheesecake rest at room temperature for 20 to 30 minutes before slicing. The caramel will soften slightly, giving clean, beautiful cuts.

What Equipment To Use

Always weigh your ingredients using a digital scale and don’t rely on cups, as baking demands precision down to the gram.

Crush your graham crackers in a food processor for fine, even crumbs, or use a rolling pin in a zip-top bag for a more hands-on approach.

Mix your cheesecake batter in a stand mixer fitted with the paddle attachment to keep it smooth and air-free. Use a rubber spatula to scrape down the sides as you go.

Bake it in a tall 8-inch springform pan to achieve that beautiful height and creamy center. A 9-inch pan works too, but the cheesecake will be flatter.

Ensure your oven is at the correct temperature with a digital oven thermometer. It’s the best way to avoid overbaking and cracked tops.

Try Some Of My Other Cheesecakes

If you love cheesecakes as much as I do, try some of my other recipes:

Pistachio cheesecake
Basque Burnt cheesecake
Tiramisu cheesecake
Apple crumble cheesecake
Baklava cheesecake

And check out my roundup of the best cheesecake types.

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