Name: Pecan Pie Cheesecake
Prep time: 25 min
Cook time: 1 h 15 min
Total time: PT-488207H6M16S
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 1/4 cup granulated sugar; 1/2 cup unsalted butter, melted; 24 oz cream cheese, softened; 1 cup granulated sugar; 3 large eggs; 1 teaspoon vanilla extract; 1/2 cup sour cream; 1 cup light brown sugar, packed; 1/2 cup unsalted butter, melted; 3 large eggs; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 1 1/2 cups chopped pecans

A pecan pie cheesecake is one of those desserts I love to make when I want to impress guests with something truly indulgent. It combines the crunch of a buttery graham cracker crust, the creaminess of classic cheesecake, and the rich, gooey topping of pecan pie. I find it’s the perfect holiday showstopper, but honestly, I’ll make it for any special gathering.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:

1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the cheesecake filling:

24 oz cream cheese, softened

1 cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

1/2 cup sour cream

For the pecan pie topping:

1 cup light brown sugar, packed

1/2 cup unsalted butter, melted

3 large eggs

1 teaspoon vanilla extract

1/4 teaspoon salt

1 1/2 cups chopped pecans

Directions

Preheat oven to 325°F (165°C). Grease a 9-inch springform pan.

Make the crust: Mix graham cracker crumbs, sugar, and melted butter in a medium bowl. Press into the bottom of the prepared pan. Bake for 10 minutes, then cool.

Make the cheesecake: Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla and sour cream. Pour over cooled crust, smoothing the top. Bake 45–50 minutes until set. Cool slightly.

Make the pecan topping: Whisk brown sugar, melted butter, eggs, vanilla, and salt in a bowl. Stir in pecans. Pour over cooled cheesecake.

Bake another 20–25 minutes, until topping is set and golden. Cool completely, then refrigerate at least 4 hours or overnight.

Servings and timing

This recipe makes about 12 slices.

Prep Time: 25 minutes

Cooking Time: 1 hour 15 minutes

Total Time: 1 hour 40 minutes + chilling

Calories: ~520 per slice

Variations

I sometimes use chocolate graham crackers instead of plain ones for a richer crust. If I want extra flavor, I add a splash of bourbon or rum to the pecan topping. I’ve also swapped out sour cream for Greek yogurt in the filling for a slightly tangier taste. For an even more indulgent twist, I drizzle caramel sauce over each slice before serving.

Storage/Reheating

I keep this cheesecake refrigerated, covered tightly, for up to 5 days. For longer storage, I freeze individual slices wrapped in plastic wrap and foil for up to 2 months. When I want to enjoy a frozen slice, I thaw it in the fridge overnight. I never reheat this cheesecake, but I like to let it sit at room temperature for about 15 minutes before serving for the best texture.

FAQs

Can I make this cheesecake ahead of time?

Yes, I actually prefer making it a day ahead so the flavors meld and the texture sets perfectly overnight in the fridge.

Can I use store-bought crust instead of making my own?

I can use a premade graham cracker crust, but I find a homemade one holds up better and gives the cheesecake more flavor.

How do I prevent cracks in my cheesecake?

I avoid overmixing the batter and bake the cheesecake in a water bath when I want an ultra-smooth top. Cooling it gradually also helps.

Can I use pecan halves instead of chopped pecans?

Yes, pecan halves work beautifully for presentation, though I often mix halves with chopped pecans for texture and appearance.

How long should I chill the cheesecake before serving?

I always chill it for at least 4 hours, but overnight is best for the perfect consistency.

Conclusion

Pecan pie cheesecake is a dessert I come back to every holiday season because it brings together two beloved classics in one decadent treat. I love the contrast of textures and flavors, and it always earns compliments from family and friends. Whether I make it for Thanksgiving, Christmas, or just a special weekend, it never disappoints.

Pecan Pie Cheesecake