Pecan Pie Cheesecake

Name: Pecan Pie Cheesecake
Prep time: 30 min
Cook time: 60 min
Total time: 135 min
Ingredients: 2 ½ cups Graham Cracker Crumbs (about 18 full sheets); 1/4 cup Granulated Sugar; 6 tbsp Unsalted Butter (melted); 24 oz Full Fat Cream Cheese (softened to room temperature); 1/2 cup Granulated Sugar; 1/2 cup Light Brown Sugar (lightly packed); 3/4 cup Full-Fat Sour Cream (room temperature); 2 tsp Vanilla Bean Paste (or vanilla extract); 1/4 tsp Ground Cinnamon; 1/8 tsp Ground Nutmeg; 3 Large Eggs (room temperature); 2 cups Pecans (chopped); 1/2 cup Unsalted Butter; 1/2 cup Granulated Sugar; 1/2 cup Light Brown Sugar (lightly packed); 2 tbsp Light Corn Syrup; 1/2 cup Heavy Cream; 2 tsp Vanilla Extract; Sea Salt Flakes (sprinkled over the top of pecan pie topping as garnish)

This decadent Pecan Pie Cheesecake combines a buttery graham cracker crust, a rich, creamy vanilla cheesecake filling with a hint of cinnamon and nutmeg, and a sweet, toasted pecan pie topping sprinkled with sea salt flakes, creating the perfect balance of flavors and textures. It’s an indulgent treat that offers the best of both worlds, making it a fantastic dessert to enjoy during the holidays or any occasion!

Sliced pecan pie cheesecake sprinkled with sea salt flakes on a marble cake stand next to a small bowl of pecans on white background.

Pecans, whether toasted, candied, or chopped, will add a distinctive warmth and depth to any dessert. They also happen to be one of my favorite ingredients. I’ve used pecans in a few of my classic dessert recipes, like my Chocolate Pecan Pie, Salted Pecan Pie Brownies, Homemade Sticky Buns, and now my Pecan Pie Cheesecake!

This recipe is an easy-to-make 9-inch cheesecake that combines two desserts into one delicious treat. It’s ultra smooth and creamy with a decadent pecan pie topping sprinkled with flaky sea salt. I hope you enjoy it as much as I do!

Ingredients
How to Make the Recipe
Recipe FAQs
More Delicious Cheesecake Recipes
Pecan Pie Cheesecake Recipe

Ingredients

The ingredients shown in the image below are used to make this homemade pecan pie cheesecake recipe. Items noted in the bulleted list are key ingredients that needed a bit more explanation. Substitutions are also noted below.

Cream Cheese. Full-fat cream cheese is recommended, and it’s best to use the blocks of cream cheese. The Philadelphia brand of cream cheese is my favorite, but use whatever brand you have on hand.
Pecans. You can have them halved or chopped. My preference is chopped with a few big chunks of pecans sprinkled in. I also highly recommend toasting the pecans before adding them to your topping mixture. Instructions on how to do this are below. And because pecans can be pricey, I used Giant’s generic brand for this recipe, but use whatever brand you prefer.
Sour Cream. It needs to be full-fat sour cream. Or, instead of full-fat sour cream, you can use whole-milk ricotta cheese or Greek yogurt. This is a 1:1 substitution.
Vanilla Bean Paste. I used Nielsen-Massey Pure Vanilla Bean Paste for this pecan pie cheesecake recipe. The flavor is the same as vanilla extract but with a different consistency, and my favorite part is that it has flecks of vanilla bean, which I wanted to see in the cheesecake batter. You can easily use regular vanilla extract as a 1:1 substitute.

For quantities and instructions, please see the recipe card below.

How to Make the Recipe

Below is a brief overview of how to make this salted pecan pie cheesecake. For the full printable recipe, which can be made using US customary or metric measurements, visit the recipe card below.

Quick Tip: After greasing your 9-inch springform pan with flour-based baking spray, wrap 5-6 layers of heavy-duty aluminum foil around the bottom of the pan. You can also choose to line your springform pan (bottom and sides) with parchment paper.

Graham Cracker Crust

Pulverizing graham crackers into fine crumbs in a small food processor for cheesecake crust on a white background.

Step 1. Pulverize the graham crackers. They should be pulsed into fine crumbs (Images 1 and 2). If your food processor doesn’t hold all 18 sheets of graham crackers, you can do them in batches.

Adding melted butter and granulated sugar to graham cracker crumbs in a food processor on a white background.

Step 2. Add the melted butter and granulated sugar. Pulse until the graham cracker crust mixture has formed (Images 3 and 4). The consistency should be similar to wet sand.

Forming the graham cracker crust in a foil lined springform pan on a white background.

Step 3. Press the graham cracker crust into the springform pan. Concentrate on pressing the graham cracker crust into the bottom of the springform pan (Images 5). I used the bottom of a measuring cup. If you like to push some of it along the sides, you can do this well. Bake for 8-10 minutes at 325ºF (Images 6). Let the crust cool down slightly while you prepare the cheesecake batter.

Quick Tip: After baking the graham cracker crust has cooled slightly, wrap the outside of it with an oven bag or slow cooker bag. I used the Reynolds Kitchen Oven Bag. It fits my Fat Daddio 9-inch springform pan perfectly, but you will have to fold the sides down. This acts as an extra layer of protection in case the water seeps through the aluminum foil layers.

Cheesecake Batter

Whipping cream cheese in a glass mixing bowl, then adding in the sugars, sour cream, spices, and vanilla.

Step 1. Beat the cream cheese. The cream cheese should be at room temperature and beaten at medium-high speed until soft and fluffy, similar to a buttercream frosting consistency (Image 1). Keeping the mixer speed the same speed, add in the sour cream, sugars, ground cinnamon, ground nutmeg, and vanilla bean paste (Image 2), beating together until well blended.

Adding eggs to cheesecake batter in a glass mixing bowl, mixing until each one is fully combined.

Step 2. Add the eggs. Add the eggs one at a time on your mixer’s lowest speed until each is just blended (Images 3 and 4). Do not over mix.

Transferring cheesecake batter to a prepared springform pan then transferring it to a large roasting pan.

Step 3. Transfer the cheesecake batter to the springform pan (Image 5). Place the cheesecake in the roasting pan (Image 6), then fill the roasting pan almost halfway (about 1 1/2 inches) with boiling or really hot water. Or, to make it easier, place the cheesecake in the roasting pan, put it into the oven, and then fill it with boiling water.

Cooled down cheesecake on a wire cooling rack, then covered loosely with paper towel and aluminum foil.

Step 4. Bake the cheesecake. For 55-60 minutes at 325ºF. After baking, let the cheesecake in the oven cool down with the oven door still closed for 45 minutes. Remove from the oven, then allow the cheesecake to cool completely (Image 7). Loosely cover the top of the cheesecake with a paper towel and a sheet of aluminum foil (Image 8), then transfer the cheesecake to the fridge to chill for a minimum of 4 hours or, even better, overnight. After the recommended chill time, you can release the sides of the springform pan and transfer it to a cake plate.

Pecan Pie Topping

Toasting chopped pecans on a parchment paper lined baking sheet on a white background.

Step 1. Toast the pecans. Spread the nuts out on a baking sheet (Image 1). Bake for 8-10 minutes at 300ºF (Image 2).

Melting butter in a saucepan, adding in other ingredients, stirring it all together.

Step 2. Melt the butter first. In a medium saucepan, melt the unsalted butter (Images 3 and 4). Add the sugars, heavy cream, and vanilla bean paste (or extract), stirring together until well blended (Images 5 and 6).

Bringing the pecan pie mixture to a boil, in a saucepan, then letting it simmer.

Step 3. Add in the pecans. Add in the pecans, bring the mixture to a boil, then let it simmer for 2-3 minutes (Images 7 and 8). Remove from heat and let it cool in a mixing bowl. The mixture will thicken as it cools.

Adding pecan pie topping to a cooled cheesecake on a white marbled cake stand on a white background.

Step 4. Add the pecan pie topping to the cheesecake. You can add the topping after it’s cooled (Images 7 and 8) or keep it stored in a food storage container until ready to use (reheat for 30-45 seconds in the microwave).

Slices of pecan pie cheesecake topped with sea salt flakes on a white marble cake stand next to a small bowl of pecans on a white background.

Recipe FAQs

Do I need to bake my cheesecake in a water bath?

Yes. Unless the recipe clearly states one is not needed. A water bath keeps your cheesecake from drying out, sinking, or cracking. Having one creates a nice steam bath or little sauna, and all that moisture will help keep your cheesecake nice and moist.

Can I make the pecan pie topping in advance?

Yes. You can make it a day or two in advance. Keep it stored in the fridge in a well-sealed food storage container. Before adding the topping, you’ll need to reheat it in the microwave for 30-45 seconds.

How long does cheesecake last in the refrigerator?

Kept tightly covered in plastic wrap with an optional extra layer of aluminum foil, leftover cheesecake will last roughly 2-3 days.

Can you freeze cheesecake?

Yes. You can either freeze a whole cheesecake or as individual slices. Chill the cheesecake in the fridge for the recommended time noted in this recipe. You can keep the cheesecake in the springform pan, or you can place it onto a freezer-safe plate.

For slices, follow the same instructions. Tightly double-wrap the cheesecake in plastic wrap, then cover it with heavy aluminum foil. It’s best to freeze cheesecake soon after you’ve chilled it rather than letting it sit in the fridge for a few days. Properly stored cheesecake will last up to a month in the freezer. Defrost the night before in the fridge to enjoy the next day.

More Delicious Cheesecake Recipes

Craving more cheesecake? Check out these delectable cheesecake recipes from Beyond the Butter®!

Table of Contents

Ingredients