Pecan Pie Cheesecake Recipe with a Pecan Crust

A slice of pecan pie cheesecake topped with pecans and a gooey topping on a plate with a fork.

5 from 1 vote

Pecan Pie Cheesecake Recipe with a Pecan Crust

Creamy cheesecake baked in a buttery pecan graham cracker crust and topped with a gooey pecan pie filling; an easy make-ahead holiday dessert everyone will love.

Prep Time15

Cook Time45

Chilling time5

Total Time6

Course: Dessert

Cuisine: American, Southern

Servings: servings

Calories: 774kcal

Author: Sharon Rigsby

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 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.
In a food processor or blender, pulse the graham crackers to a fine crumb resembling sand (about 2 minutes).
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.
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 and vanilla and beat for an additional 1-2 minutes until well combined.
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 cheesecake will sink when you add 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.
Let the topping cook for about 3 minutes, whisking constantly to prevent bubbling over. Turn the heat off and stir in the pecans.
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 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

Always chill the cheesecake briefly before adding the warm pecan topping; this prevents sinking.
Cool the cheesecake 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!)
Keep the cheesecake refrigerated. Store leftovers in an airtight container in the refrigerator for up to five days.

Nutrition