Pecan Pie Cheesecake

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Creamy brown sugar cheesecake topped with a decadent pecan pie filling. This pecan pie cheesecake tastes just like my favorite holiday pie. 

The only thing better than pecan pie is this pecan pie cheesecake! It will make you the star of Thanksgiving dinner.

Pecan pie is delicious on its own. And cheesecake is one of the most popular desserts on my blog. So, what happens when you combine them into a single dish? Magic! It’s like taking two amazing desserts and putting them together to create something even better than either could be on its own.  Love unique cheesecakes? Try my Caramel Apple  or Banana Bread versions next. 

Plus, it only takes about an hour from start to finish, which makes it perfect for holidays like Thanksgiving and Christmas. Give this recipe a try and let us know how it turns out! It is so good you'll ALMOST want to skip the turkey and stuffing! Not a cheesecake fan? Try my Pecan Pie Cake or my pecan coffee cake instead!!

Why I Love This Cheesecake

• Rich and creamy: Use a water bath and follow my tips for the most decadent cheesecake ever.
• Brown Sugar Cheesecake: This adds a caramel-like richness to our cheesecake. I may never use white sugar again!
• Two In One: Why choose when you can have both. We're putting homemade pecan pie topping on top of cheesecake. Yup, we went there! Bonus: The topping hides any cheesecake cracks.
• Pecan: We use pecans in the crust and on top. The topping is lick your plate clean good.

Ingredient Notes

• Graham Crackers: I love cheesecake with a graham cracker crust. However, you could also use Oreos, vanilla wafers, or even an actual pie crust.
• Pecans: Store leftover pecans in the freezer to keep them fresh.
• Cream Cheese: For best results always use full-fat cream cheese.
• Sour Cream: Sour cream adds a tangy creaminess. If you don't have it on hand you could use full-fat Greek yogurt instead.
• Caramel Sauce: Look for caramel sauce near the ice cream cones. You could also use homemade.

How To Make Pecan Pie Cheesecake

1. Prep work: Preheat the oven, fill a pan with water.
2. Make Crust: Combine butter, pecans, brown sugar, and butter. Press into pan.
3. For the filling: Combine cream cheese, sour cream, brown sugar, and vanilla. Pour into pan.
4. Make the topping: Top with pecans. Then combine eggs and caramel sauce and pour over the top.
5. Bake: Bake for 60-70 minutes. Cool in the oven for 1-2 hours.

Leftovers

• Storage: Store in the fridge for up to 3 days. For easy transport, you can use a cake box or board to carry it. Store in an airtight container or tightly wrapped in plastic wrap. 
• Freezing: Wrap it in cling film and place it in a freezer-safe container. Freeze for up to 3 months.

Expert Tips

1. Feel free to use a food processor to make prepping the crackers/pecans quicker. If you don't have one a rolling pin and a plastic bag will work just as well.
2. Don't skip cooling your cheesecake in the oven!! This will help the center finish cooking and prevent cracks.
3. For an extra pop of flavor toast the pecans you use for garnish.
4. Avoid using a premade graham cracker crust as it won't be large enough to hold all of our filling.
5. Slice with a knife dipped in hot water for clean cuts.

More Cheesecakes I Love

Eggnog Cheesecake

Cannoli Cheesecake

Baked Nutella Cheesecake

Snickers Cheesecake

Oreo Cheesecake

Cookie Dough Cheesecake

Bailey's Cheesecake

Caramel Apple Crisp Cheesecake

📖 Recipe

Pecan Pie Cheesecake

Creamy brown sugar cheesecake topped with a decadent pecan pie filling. This pecan pie cheesecake tastes just like my favorite holiday pie. 

5 from 12 votes

Print Pin Rate

Course: Dessert

Cuisine: American, Southern

Prep Time: 25 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 25 minutes minutes

Servings: 10 Slices

Calories: 422kcal

Author: Krystle Smith

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Ingredients

For the Crust

• ▢ 8 Graham Crackers
• ▢ 3 Tablespoons Brown Sugar
• ▢ ½ Cup Pecans
• ▢ 5 Tablespoons Butter Melted

For the Filling

• ▢ 4 8 Ounce Packages Cream Cheese, Softened
• ▢ 1 Cup Sour Cream
• ▢ 1 Cup Brown Sugar
• ▢ 1 Teaspoon Vanilla Extract
• ▢ 4 Eggs

For the topping

• ▢ 1 ½ Cups Pecans Roughly Chopped
• ▢ 3 Eggs
• ▢ 1 Jar Caramel Ice Cream Topping
• ▢ Additional Caramel/Pecans For Garnish If Desired

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Instructions

For the Crust

• Preheat oven to 350 degrees F. Fill a 9x13 pan halfway with water. Place on bottom rack of oven.
• Crush graham crackers in a baggie using a rolling pin. Finely chop pecans. In a small bowl combine graham cracker crumbs, pecans, brown sugar, and melted butter.
• Press into a spring form pan. Bake for 5 minutes.
• For the Pecan Pie Cheesecake 
• Whip cream cheese until smooth and creamy. Stir in sour cream, brown sugar, and vanilla until combined. Add eggs one at a time. Pour into spring form pan.

For the Filling

• Evenly sprinkle the pecans over the top of the cheesecake.
• In a large bowl whisk eggs and caramel sauce until combined. Pour over pecans.
• Place springform pan on top of a foil lined cookie sheet and bake for 60-70 minutes or until the center is just set.
• Turn the oven off, and open the oven door just a crack. Let the cheesecake rest for 1-2 hours.
• Remove from oven, and cool until the cheesecake is room temperature. Store in the refrigerator.
• Top with additional pecans and caramel when serving is desired.

Notes

Ingredient Notes

• Graham Crackers: I love cheesecake with a graham cracker crust. However, you could also use Oreos, vanilla wafers, or even an actual pie crust.
• Pecans: Store leftover pecans in the freezer to keep them fresh. 
• Cream Cheese: For best results always use full-fat cream cheese. 
• Sour Cream: Sour cream adds a tangy creaminess. If you don't have it on hand you could use full-fat Greek yogurt instead. 
• Caramel Sauce: Look for caramel sauce near the ice cream cones. 

Expert Tips

1. Feel free to use a food processor to make prepping the crackers/pecans quicker. If you don't have one a rolling pin and a plastic bag will work just as well.
2. Don't skip cooling your cheesecake in the oven!! This will help the center finish cooking and prevent cracks.
3. For an extra pop of flavor toast the pecans you use for garnish.
4. Avoid using a premade graham cracker crust as it won't be large enough to hold all of our filling.
5. Slice with a knife dipped in hot water for clean cuts. 

Nutrition

Calories: 422kcal | Carbohydrates: 37g | Protein: 7g | Fat: 28g | Saturated Fat: 8g | Cholesterol: 142mg | Sodium: 194mg | Potassium: 209mg | Fiber: 2g | Sugar: 29g | Vitamin A: 500IU | Vitamin C: 0.3mg | Calcium: 88mg | Iron: 1.7mg

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