Pecan Pie Cheesecake: Creamy brown sugar cheesecake topped with a decadent pecan pie filling. Your favorite holiday pie, in cheesecake form!
The only thing better than pecan pie is this pecan pie cheesecake! It will make you the star of Thanksgiving dinner,or help you wrangle a man. (Just not at the same time cause that’d be weird).
SO decadently delicious. The crust features a hint of brown sugar, and even more pecans. Then, the cheesecake itself is made with brown sugar, which lends a richer flavor.
Then the whole thing is topped with a gooey, sticky, lick your plate clean pecan pie topping. Whether you are hosting Thanksgiving with family, or just chilling with friends, you need to give this recipe a try. It is so good you’ll ALMOST want to skip the turkey and stuffing!
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Pecan Pie Cheesecake
Ingredients
- For the Crust
- 8 Graham Crackers
- 3 Tablespoons Brown Sugar
- ½ Cup Pecans
- 5 Tablespoons Butter Melted
- For Pecan Pie Cheesecake 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
Instructions
- Preheat oven to 350 degrees F. Fill a 9x13 pan halfway with water. Place on bottom rack of oven.
- For the Crust
- 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 topping
- 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.
Nutrition
Pecan Pie Cheesecake adapted via I Wash You Dry
Not a cheesecake fan? Try my Pecan Pie Cake instead!!
Pecan Pie Cheesecake Tips:
- Feel free to use a food processor to make prepping the crackers/pecans quicker.
- Don’t skip cooling your cheesecake in the oven!! This will help the center finish cooking, and prevent cracks.
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Pecan Recipes From Blogs I Heart:
Pecan Pie Brownie Bombs via The Domestic Rebel
Salted Caramel Maple Pecan Bars via Averie Cookes
Muddy Buddy Pecans via Crazy For Crust
What do you think of this Pecan Pie Cheesecake?
What size spring form pan do you need
Hi Debbie,
I used a 9 inch.
Salted or unsalted butter for the crust? I’m never sure when to use what. I always second guess my memory of the rule if there is added salt… I can’t wait to make this for our friendsgiving celebration!
Happy Friendsgiving! I used unsalted. You can always use salted and omit the salt if needed. Trust your instincts <3
What size springform pan? Thank you
I used 9 inch!
Fantastic!! I was searching for a new cheesecake recipe & was looking through Google images and saw this phenomenal looking cheesecake & I just had to try it. This is one of the best tasting cheesecakes I’ve ever made. Creamy, flavorful, yummy! Everyone loved it! I’ll be making this again and again! Thanks for sharing!
Yayyy so glad you enjoyed! 🙂
Hi 😀 I’m gonna make this today. What size springform pan did you use ?
9 inches! Hope it was amazing Georgina!
This looks amazing!!
Thanks Julie!
I have a question…..why is there no eggs in this recipe but 7 eggs in the pecan cheesecake. They are so similar otherwise. Both look abdolutely yummy and I’m trying to decide. Thanks.
Hi Mary Ann,
There are 4 eggs in the cheesecake portion and 3 in the topping.
This has to be on my thanksgiving table this year!!
I hope you try it Nicole! 🙂
Dear Krystle, this fall cheesecake is absolutely beautiful!! I would love a slice of this decadent cake. Pinning for later! xo, Catherine
Thanks so much Catherine! My waistline wishes I could have shared with you!! Hope you try it this Fall! 🙂
GOOD GRAVY this is an out of this world gorgeous treat!
Thanks so much!
+10 for keeping your comment Thanksgiving related! 🙂
Do you leave the pan with water in the oven the whole time the cheesecake is cooking?
Yes ma’am!