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 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
- Prep work: Preheat the oven, fill a pan with water.
- Make Crust: Combine butter, pecans, brown sugar, and butter. Press into pan.
- For the filling: Combine cream cheese, sour cream, brown sugar, and vanilla. Pour into pan.
- Make the topping: Top with pecans. Then combine eggs and caramel sauce and pour over the top.
- 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
- 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.
- Don’t skip cooling your cheesecake in the oven!! This will help the center finish cooking and prevent cracks.
- For an extra pop of flavor toast the pecans you use for garnish.
- Avoid using a premade graham cracker crust as it won’t be large enough to hold all of our filling.
- Slice with a knife dipped in hot water for clean cuts.
More Cheesecakes I Love
Caramel Apple Crisp Cheesecake
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.
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Servings: 10 Slices
Calories: 422kcal
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
Don't lose this recipe. Pin for later!
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.
- 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.
- Don't skip cooling your cheesecake in the oven!! This will help the center finish cooking and prevent cracks.
- For an extra pop of flavor toast the pecans you use for garnish.
- Avoid using a premade graham cracker crust as it won't be large enough to hold all of our filling.
- 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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adapted via I Wash You Dry
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!