This easy Pecan Pie Cheesecake Recipe is the ultimate Southern holiday dessert mash-up, a creamy, velvety cheesecake baked on a buttery pecan graham cracker crust and topped with gooey pecan pie filling.
Perfect for Thanksgiving, Christmas, or any fall gathering, this decadent treat delivers a little slice of heaven in every bite.
Southern comfort food made easy and shareable, that’s what Grits and Pinecones is all about. With 10 years of trusted recipes and a warm Southern voice, Sharon brings real-life experience to every dish.
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Quick look at the recipe
- Time: 15 minutes prep, plus 45 minutes bake, plus 5 hours chill
- Main ingredients: Cream cheese and pecans
- Flavor profile: Creamy, rich, nutty, with gooey caramelized topping
- Servings: 12
- Difficulty: Easy to moderate (springform pan recommended)
- Best for: Thanksgiving dessert, Christmas, or fall entertaining
- Dietary notes: Contains dairy, nuts, and eggs
Why you’ll love this recipe
This pecan pie cheesecake takes two Southern classics and fuses them into one irresistible holiday dessert.
- Combines the best of my pecan praline cheesecake and custard pecan pie into one stunning recipe.
- Features a buttery pecan graham cracker crust with a satisfying nutty crunch.
- A luscious, rich creamy vanilla cheesecake filling that balances the sweet topping.
- Topped with a gooey pecan pie layer that caramelizes as it bakes.
- Make-ahead friendly, perfect for Thanksgiving or Christmas dinner.
- Easy enough for home bakers, impressive enough for company.
Main ingredient notes and easy substitutions
Let’s talk ingredients: what you need, what you can swap, and how to make it work with what’s in your pantry. The full list is waiting down in the recipe card.
- Cinnamon graham crackers: Honey grahams or vanilla wafers also make a great crust.
- Pecans: Try candied pecans or roasted pecans for extra crunch or substitute walnuts if needed.
- Butter: Salted or unsalted both work; if using unsalted, add a pinch of salt.
- Dark brown sugar: Provides that caramelized flavor, but light brown or granulated sugar work in a pinch.
- Heavy cream: For the topping, it makes the gooey filling ultra-rich. Half-and-half or whole milk can be used, though the topping will be less decadent.
Recipe variations and twists
This easy pecan pie cheesecake is already a showstopper, but here are a few ways to make it your own:
- Caramel drizzle: Add a swirl of caramel sauce for a “caramel pecan pie cheesecake” vibe.
- Chocolate lovers: Fold mini chocolate chips into the batter for richness.
- Bourbon flair: A splash of bourbon in the pecan topping makes it extra Southern.
- Cheesecake bars: Use a 9×13 pan and bake them less for pecan pie cheesecake bars, perfect for potlucks.
How to make pecan pie cheesecake and pecan crust
This indulgent dessert comes together in three simple steps: the crust, the creamy filling, and the gooey pecan topping.
- Prep the pan. Preheat oven to 350°F. Line a 9-inch springform pan with parchment and spray the sides.
- Make the crust. Pulse graham crackers into crumbs, then mix with melted butter and chopped pecans. Press firmly into the pan to form a buttery pecan graham cracker crust. Chill while you prepare the filling.
- Mix the cheesecake filling. Beat cream cheese, sugars, eggs, and vanilla until light and fluffy. Spread evenly into the chilled crust. Chill while you prepare the topping.
- Cook the pecan pie topping. Boil brown sugar, cream, butter, and vanilla, whisking constantly, then stir in pecans to form the gooey pecan pie topping.
- Bake. Pour topping over cheesecake and bake about 40 minutes, until center reaches 165°F.
- Cool. Cool for 1 hour, then refrigerate at least 4 hours (overnight is best) before slicing and serving.
Serving ideas
This holiday-ready cheesecake is impressive as-is, but here are a few delicious pairings:
- Serve with whipped cream or a drizzle of caramel sauce.
- Pair with lighter desserts like my Ambrosia or Old-Fashioned Frozen Fruit Salad.
- For a full Southern holiday spread, serve after savory favorites like Smoked Turkey or Baked Ham, Green Bean Casserole or Broccoli Cheese Casserole, and Twice-Baked Mashed Potatoes.
Recipe FAQs
It’s a creamy cheesecake with the gooey, nutty crunch of classic pecan pie topping, a true holiday favorite.
Yes! This cheesecake is make-ahead friendly and actually improves after chilling overnight.
Absolutely. Wrap tightly, freeze up to 2 months, then thaw overnight in the refrigerator.
A springform pan works best for tall cheesecakes, but a deep-dish pie pan or two standard pie pans can work with adjusted baking times. If using a pie pan, you will also have to cut and serve it like a pie.
Store in an airtight container in the refrigerator for up to five days.
Tips for perfect results every time
- Always chill the cheesecake briefly before adding the warm pecan topping, this prevents sinking.
- Cool on the counter for 1 hour before refrigerating.
- Use room temperature cream cheese and eggs for the smoothest filling.
- Always place your springform pan on a sheet pan before baking and when moving it. Not only will it catch any gooey pecan topping drips, but it also keeps you safe from the dreaded “oops” moment when the removable bottom of the pan decides to come loose. (Ask me how I know this!)
More easy cheesecake recipes to try
Did this pecan pie cheesecake steal your heart? Please be sure to leave a comment and a star rating below. And don’t forget to hit that Pinterest button and save it for your holiday dessert board, you’ll thank yourself later!
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Pecan Pie Cheesecake Recipe with a Pecan Crust
Equipment
- 10-inch springform pan
- hand or stand electric mixer
Ingredients
For the crust:
- 3 sleeves cinnamon graham crackers about 26 graham crackers sheets
- ⅔ cup melted salted butter can substitute unsalted butter and a pinch of salt
- ½ cup chopped pecans
For the cheesecake:
- 32 ounces cream cheese, 4 8-ounce blocks, softened to room temperature
- ¾ cup granulated sugar
- ½ cup dark brown sugar
- 4 large eggs room temperature
- 1 ½ teaspoons vanilla extract
For the topping:
- 1 ¼ cups dark brown sugar can substitute light brown sugar
- ¼ cup heavy cream
- ¼ cup melted salted butter, can substitute unsalted butter and a pinch of salt
- 1 teaspoon vanilla extract
- 2 ½ cups pecans halves
Instructions
- Preheat and prepare your pan. Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper and spray the sides with non-stick spray.
- Make graham cracker crumbs. In a food processor or blender, pulse the graham crackers to a fine crumb resembling sand (about 2 minutes).
- Make the crust. In a large bowl, mix the graham cracker crumbs, melted butter, and chopped pecans. Pour the mixture into the pan and use the bottom of a measuring cup to gently press the crust into the bottom and slightly up the sides of the pan. Move the crust to the refrigerator to set.
- Make the filling. In a large mixing bowl, using a handheld mixer, beat the cream cheese, brown sugar, and granulated sugar 3-4 minutes until the mixture appears light and fluffy.
- Add the eggs. Add the eggs and vanilla and beat for an additional 1-2 minutes until well combined.
- Add the filling to the crust. Scoop your filling into your pie crust, making sure to spread it out evenly. Set the pie in your refrigerator so that it can set while you are making the pecan topping. This is a crucial step, or your pie will sink when you add the topping.
- Make the topping. In a large saucepan over medium heat, whisk together the dark brown sugar, heavy cream, butter, and vanilla extract, allowing the mixture to come to a rolling boil.
- Add the pecans. Once boiling, cook for about 3 minutes, whisking constantly to prevent bubbling over. Turn the heat off and stir in the pecans.
- Bake. Pour the topping over the cheesecake, then bake for 40 minutes or until the internal temperature reaches 165 degrees. It may be helpful to bake the cheesecake over a sheet pan to prevent any issues if the topping bubbles over and drips. The center may wiggle a bit, but it will firm up the cooler it gets.
- Cool and refrigerate. Cool for 1 hour in the pan, then carefully run a knife along the edge to loosen the cheesecake. Cover with plastic wrap and refrigerate overnight or for at least 4 hours. Remove the springform pan before serving.
Notes
Nutrition
“In the South, we don’t choose between cheesecake and pie, we just make both in one pan.”
G&P Wisdom
About Grits and Pinecones
Grits and Pinecones features easy, flavorful Southern comfort food recipes that anyone can make. From timeless casseroles and classic seafood to sweet Southern treats, it’s all about no-fuss, go-to meals made with simple ingredients, perfect for sharing with family and friends.
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