Pecan Pie Cheesecake is two classic holiday desserts in one decadent bite! Creamy NY Cheesecake and crunchy pecan pie baked in a pecan crust!
You’ll never need to choose between New York Cheesecake and Pecan Pie again with this decadent Cheesecake recipe. Like my Pumpkin Cheesecake and Apple Pie Cheesecake, it’s two fabulous holiday Desserts in one amazing bite!
Table of contents
Sabrina’s Pecan Pie Cheesecake Recipe
Creamy New York-style cheesecake filling topped with a rich pecan topping baked in a butter pecan graham cracker crust? Truly, your guests will think you picked this decadent dessert up at that famous cheesecake restaurant or a gourmet bakery. Little will they know you made it easily all by yourself. I have all the tips and tricks to help you create a show-stopping holiday cheesecake that will wow!
Chef’s Note: Perfecting Your Holiday Baking
The first and most important step to making a picture-perfect and perfectly cooked cheesecake recipe is getting everything prepared. I gather all the ingredients I will need and measure things like sugar separately for each cheesecake layer so it’s ready to add. Ensure you have the right equipment, like a spring-form pan and a deep baking pan, with room to spare, for the water bath. Read through the recipe at least once all the way through so you don’t miss anything.
Once you are ready to make this delicious Pecan Pie Cheesecake, it goes by pretty fast because you can multitask. As the creamy cheesecake layer is baking, you can prepare the pecan pie filling. You want to have it ready so the half-baked cheesecake mixture can return to the oven quickly. Then comes the hardest part of all—waiting until the cheesecake cools so you can dig in!
Key Ingredients
- Pecans: There is a double layer of pecans in this Pecan Pie Cheesecake recipe. I added pecans to my regular graham cracker crust, and of course there are plenty of crunchy, buttery pecans in the pecan pie topping!
- Cream Cheese: This cheesecake recipe is all about decadence, so use full-fat cream cheese for a rich, smooth and creamy cheesecake layer. Make sure the cream cheese is softened so that it whips up light and airy without over-mixing.
- Sour Cream: The secret ingredient in a New York-style cheesecake is sour cream. The tangy flavor balances out the sweetness and breaks up the cream cheese so it is lighter and creamier.
- Eggs: There are eggs in the cheesecake batter as well as the pecan pie filling so you know this dessert is going to be super rich! Eggs also help bind everything together for a creamy, smooth bite all the way through.
How to Make
Time needed: 5 hours and 45 minutes.
- Prep
Wrap the springform pan with foil. Fill a large pan that will fit the cake pan with enough water to go up the sides but not spill in. A turkey roasting pan works great for this. Make sure a rack is in the center of the oven and there is a room above for your pans to fit easily. Preheat your oven.
- Crust
Pulse the graham cracker crumbs, pecans, sugar, and salt in a food processor until a wet sand consistency. Press into the prepared pan in an even layer and up the sides.
- Cheesecake Layer
Cream sugar and cream cheese in a stand mixer on high. Reduce speed to medium and add the eggs to the cream cheese mixture one at a time. Then add the sour cream, flour and vanilla and mix until smooth.
- First Bake
Pour the cheesecake mixture onto the prepared crust and carefully transfer the cheesecake to the water bath. Don’t let any water splash into the cheesecake pan. Bake uncovered for 30 minutes.
- Pecan Pie Layer
While the cheesecake bakes, whisk together the corn syrup, eggs, sugar, butter, and vanilla. Fold in the pecans until combined.
- Final Bake
Pour the pecan pie mixture over the cheesecake layer and spread the pecan halves as flat as possible. Return to the oven and bake another 30-45 minutes until the top is set and not shiny. Remove from the bath and let the cheesecake chill until room temperature. Finish cooling in the refrigerator for at least 4 hours.
Recipe Card
Ingredients
Pecan Graham Cracker Crust:
- 14 sheets graham crackers
- 1 cup pecans
- 1/3 cup sugar
- 1 pinch salt
- 1/2 cup unsalted butter , melted
Cheesecake Layer:
- 16 ounces cream cheese , softened, 2- 8 oz blocks
- 1/2 cup sugar
- 2 large eggs
- 1/4 cup sour cream
- 1 tablespoon flour
- 2 teaspoons vanilla extract
Pecan Pie Layer:
- 1/3 cup light corn syrup
- 1 large egg
- 1/3 cup sugar
- 1 tablespoon unsalted butter , melted
- 1 teaspoon pure vanilla extract
- 1 1/2 cups pecan halves
Instructions
Pecan Graham Cracker Crust:
- Preheat oven to 350 degrees and wrap a 9 inch springform pan in a large piece of foil.
- Fill a large pan with water.
- Add the graham cracker crumbs, pecans, sugar, and salt to a food processor and pulse until it makes a crumb mixture.
- Mix with butter, then gently press it into the springform pan in an even layer and up the sides.
Cheesecake Layer:
- To your stand mixer add the cream cheese and sugar on high speed until light and fluffy.
- Lower the speed to medium and add in the eggs, sour cream, flour and vanilla until smooth.
- Carefully spread the mixture on the crust.
- Place the pan in the water bath and bake for 30 minutes.
Pecan Pie Layer:
- Mix light corn syrup, eggs, sugar, butter and vanilla in a large bowl.
- Stir in the pecans.
- Pour the mixture over the cheesecake layer, arranging the pecans as flat on top as possible.
- Bake for an additional 35-40 minutes until the top is set and no longer shiny.
- Remove the pan from the water bath.
- Let cool in the pan until room temperature.
- Remove the foil.
- Chill completely before serving.
Nutrition
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Can this be made ahead of time?
Yes, pecan pie cheesecake can definitely be made ahead! Here are some tips for doing so:
- Prepare and Chill: Make the cheesecake according to the recipe, then let it cool completely before refrigerating. It’s best to chill it for at least 4 hours, but overnight is even better.
- Storing: Once the cheesecake is fully cooled, you can cover it with plastic wrap and aluminum foil to prevent it from drying out or absorbing other odors in the refrigerator.
- Freezing: If you need to make it further in advance, you can freeze the cheesecake. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It should be good in the freezer for up to 2-4 months. When you’re ready to serve, thaw it in the refrigerator for about 24 hours before serving.
- Adding Toppings: If your pecan pie cheesecake recipe includes a topping or glaze, consider adding it just before serving to keep it fresh and visually appealing.
Nutritional Facts
How to Store
- Serve: Chill in the refrigerator for at least 4 hours before serving to make sure it’s set. Don’t keep at room temperature for more than 2 hours, but it’s best kept chilled unless you are serving.
- Store: Wrap leftover cheesecake tightly with plastic wrap or put in an airtight container. It will keep for up to 1 week, but it looks best within the first couple days.
- Freeze: Pecan Pie Cheesecake can be frozen for up to 4 months. Wrap tightly in plastic wrap and store in a sealed container. Thaw overnight in the refrigerator or at room temperature before serving.
Ideas to Serve Pecan Pie Cheesecake
This Pecan Pie Cheesecake recipe is sure to be your new favorite dessert for Thanksgiving and Christmas! It is an extra-sweet dessert all on it’s own, but the holidays are all about extravagance, so why serve it with some Whipped Cream like a traditional cheesecake? For even more fall flavor, drizzle Salted Caramel Sauce over the pecan pie topping before serving.
Frequent Questions
The best way to prevent cracks is to bake the cheesecake in a water bath and allow it to cool for at least an hour in the oven before removing it. However, since this cheesecake is topped with a layer of pecan pie, you don’t have to worry about cracks at all since no one will see them. The water bath is key to a silky smooth texture, so definitely don’t skip it!
A water bath isn’t just for preventing cracks in a cheesecake; it also ensures a creamy texture for a baked cheesecake made with eggs. The water creates steam and provides a humid, moist environment, while the stable oven temperature cooks the eggs evenly during the long cooking time.
If you don’t have a waterproof spring-form pan or one with a tight seal, don’t worry! You can use these tips to prevent water from leaking in and ruining your cheesecake batter. First, line the bottom with a circle of parchment paper. Use an oven roasting bag, slow cooker liner, or plastic wrap, securing it tightly around the pan. Cover the plastic layer with foil, and then prepare your cheesecake like normal.
Variations
- Crust: You can use all kinds of crispy cookies instead of graham cracker cookies in the crust. Try vanilla wafer cookies, Biscoff cookies, or gingersnaps. A vanilla wafer crust can bring out the sweet flavor of vanilla in the cheesecake. Or try chocolate graham crackers for a chocolate pecan taste.
- Brown Sugar: For a caramel pecan flavor, replace the granulated sugar with brown sugar in the crust and pecan filling mixture.
- Maple: Maple and pecan are a natural pair! Swap a teaspoon of vanilla extract with a teaspoon of maple extract. In a one-to-one swap, replace the corn syrup with maple syrup in the pecan pie topping.
- Cinnamon: Cinnamon is another flavor that goes great with pecans and cheesecake. Add a teaspoon of ground cinnamon to each layer for a real cinnamon punch in every bite. You can also add cinnamon chips to the cheesecake batter!
- Chocolate: Obviously, chocolate makes everything better, so why not add some chocolate chips to both the cheesecake layer and the pecan topping? Use up to ½ cups of chocolate chips in the cheesecake filling and up to ¼ cups of chocolate chips in the pecan filling.
Delicious Holiday Cheesecakes
