Pecan Pie Cheesecake

Pecan pie cheesecake combines two favorite desserts into one ultra-creamy cheesecake recipe with an ooey-gooey, buttery pecan topping. Every bite melts in your mouth with the best pecan crunch!

You might be able to tell from recipes like banana bread brownies and Butterfinger pie, but I’ll never say no to a mash-up dessert! Why settle for one sweet treat when you can enjoy two at the same time?

Why You’ll Love This Pecan Pie Cheesecake

This pecan pie cheesecake combines two classic desserts that I can’t live without, baked cheesecake and pecan pie! It’s a rich and creamy cheesecake recipe topped with a gooey, caramelized pecan layer, made totally from scratch. In case you’ve ever had to choose between pecan pie and cheesecake (I can’t be the only one), here’s why you’ll LOVE this easy recipe:

• Two in one. I use my favorite baked cheesecake recipe as the base, and top it with a buttery pecan praline inspired by classic pecan pie filling. It’s rich, creamy, and caramelized. Really something special!
• Make it ahead. There’s more than one way to get a head start on this pecan pie cheesecake. You can bake the cheesecake the day before, and add the pecan topping before serving (my preferred method). Or, prepare the topping in advance, too.
• Holiday-worthy. The best part about this dessert is that it only looks like I spent hours in the kitchen when in reality, my fridge and oven do most of the work. It’s an impressive and delicious dessert that’s perfect for holidays and special occasions.

Ingredients You’ll Need

These are some notes on the key ingredients you’ll need to make this amazing pecan pie cheesecake. Scroll to the recipe card where you’ll find a printable list with the full recipe amounts.

For the Cheesecake

• Crust – My classic cheesecake recipe has a graham cracker crust. It’s easy to make from scratch with crushed graham crackers, sugar, and melted butter. Feel free to save time with a store-bought crust if you prefer.
• Cream Cheese – Use the kind that comes in blocks, and take the cream cheese out of the fridge ahead of time so that it can soften. It’ll be easier to mix at room temperature.
• Brown Sugar – I like the caramelized flavor of light brown sugar, but you can use granulated sugar, too.
• Sour Cream – Also at room temperature. If you don’t have sour cream, Greek yogurt or plain yogurt are good substitutes.
• Vanilla – Use the real stuff, not imitation.
• Eggs – Like the other refrigerated ingredients, take your eggs out about 20-30 minutes ahead of making the cheesecake.

For the Pecan Topping

• Butter – Salted or unsalted, whichever you prefer. You can skip adding salt to the recipe if you’re using salted butter.
• Sugar – I use light brown sugar here, too, but granulated sugar or dark brown sugar also works.
• Heavy Cream – Or half-and-half.
• Pecans – Chopped. You’ll want to use raw, unseasoned pecans.

How to Make Pecan Pie Cheesecake

Even if you’ve never baked a cheesecake in a water bath before, it’s easier than you think. If needed, refer to my original cheesecake recipe (linked at the start of the post) which has lots of helpful tips! Below is a quick overview of the steps to make this pecan pie version. Find the printable instructions on the recipe card after the post. 

• Prepare the cheesecake crust. First, combine the crust ingredients and press the mixture into a springform pan. You’ll need to par-bake it in a 350ºF oven for 8-10 minutes.

• Make the cheesecake batter. Meanwhile, to make the cheesecake, you’ll beat cream cheese with sour cream and vanilla. Slowly add the eggs one at a time until the batter comes together. Pour that over the cooled crust.
• Bake. Wrap the bottom of the pan with foil and bake the cheesecake in a water bath at 350ºF for 1 hour, or until the edges are set. Afterward, let the cheesecake cool at room temperature before moving it to the fridge. 

Adding the Pecan Topping

This cheesecake needs at least 6 hours to chill in the fridge (I usually leave it in there overnight). When you’re ready, here’s how to make the fudgy pecan pie topping:

• Combine and cook. Heat sugar and melted butter in a skillet over medium heat. Let it boil for 1 minute, then lift it off the heat and stir in heavy cream, a pinch of salt, and chopped pecans. Leave the mixture to cool for 20 minutes.
• Finish the cheesecake. Take out your cheesecake and spread the pecans in an even layer overtop. Finally, pop open the springform pan, slice, and enjoy!

Tips for Success

• Double-wrap the pan. Use a double layer of foil to wrap the bottom of your springform pan. I like to use heavy-duty foil for extra insurance against leaks!
• Don’t overfill the water bath. The water should only be about ¾” deep. Take extra care that the water doesn’t come up past the foil.
• Try not to overboil the topping. Overcooking the caramel can cause it to become rock-hard once it cools off. Only let the mixture boil for a minute, then immediately remove it from the heat to stir in the cream and pecans. 
• How to tell when the cheesecake is baked: After an hour in the oven, the center of the cheesecake should have a slight jiggle, but it should be set at the edges. If it’s still a bit loose, leave it to bake for another 5-10 minutes.

Make Ahead

The best way to make this dessert ahead is to prepare the cheesecake a day in advance and chill it in the fridge overnight. Before serving, whip up the pecan topping, spread it over the cheesecake, and enjoy. 

You can make the pecan praline the day before, too, and refrigerate it in an airtight container. Keep in mind that the mixture will firm up in the fridge, though. If you want your topping extra gooey, make it right before serving.

How to Store

Store the finished pecan pie cheesecake in an airtight container or cake carrier in the fridge for up to 3 days. You can also freeze it airtight for up to 2 months. Thaw the cheesecake in the fridge before serving.

More Cheesecake Recipes

• Brownie Cheesecake
• Banana Pudding Cheesecake
• Sugar Cookie Cheesecake
• Cannoli Cheesecake

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