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Pecan Pie Cheesecake Recipe is the perfect mashup of two of my favorite desserts – pecan pie and creamy cheesecake! It takes everything you love about classic pecan pie – the gooey filling, toasty nuts, and caramel flavor and layers it inside the most decadently smooth cheesecake all in a brown butter pecan crust!
For more show stopping holiday desserts, make my pumpkin pie with graham cracker crust and creamy pumpkin cheesecake!
This Pecan Pie Cheesecake is one of those desserts that immediately stops you in your tracks.
It’s a super creamy vanilla cheesecake enhanced with a little bit of nutmeg and cinnamon for warmth with the most delicious gooey caramel pecan pie filling in the middle.
You heard that right – the cheesecake layer has a buttery yet crunchy pecan swirl all in a brown butter pecan crust and then even more pecan pie sauce on top.
It’s creamy and smooth with and looks just as good as it tastes! It takes some time to make but is SO worth it.
It’s one of those recipes that makes people smile before they even take a bite.
Table of contents
Why You Need To Make This Pecan Pie Cheesecake Right Now!
- Perfect make-ahead dessert! Chill it overnight and free up your oven for the real chaos on Thanksgiving.
- It’s a crowd-pleaser. Even the “I don’t like cheesecake” or “I don’t like pecan pie” people will be fighting for seconds. Not to mention, it’s an impressive dessert that’ll stand out on your dessert table.
- It’s two classic desserts in one. Gooey Pecan pie and creamy cheesecake teaming up for the most iconic holiday duo since mac & cheese and candied yams.
- Perfect creamy texture! Velvety smooth cheesecake with gooey, caramelly pecan pie filling layered inside like a sweet little surprise.
Key Ingredient List
(full list of ingredients can be found in the recipe card)
- Full-Fat Cream Cheese (I use Philadelphia brand) gives your cheesecake its rich, creamy structure thanks to milk fats and proteins that firm up as they bake. When beaten gently, it creates that ultra-smooth, velvety texture you want in every bite. Room temperature is key. Cold cream cheese stays lumpy and over-mixing introduces air bubbles (aka cracks)!
- Pecans Halves bring the crunch, the nuttiness, and all that cozy, toasty flavor. When toasted, their natural oils caramelize slightly, deepening the flavor and adding a buttery richness to both the crust and the pecan pie layer.
- Maple syrup adds moisture and helps keep the cheesecake extra silky because liquid sugars don’t crystallize the way granulated sugar can.
- Vanilla bean paste enhances the caramel notes in the pecan topping and rounds out the richness of the cheesecake filling. Essentially, it makes everything better!
- Sour cream keeps the filling bright and smooth by adding extra fat and acidity. The acidity tenderizes the dairy proteins so the cheesecake bakes up soft, creamy, and never chalky.
- Heavy cream loosens the batter and gives it that melt-in-your-mouth quality. The fat in the cream emulsifies with the cream cheese and eggs, helping prevent cracks and keeping the final texture ultra-silky.
How To Make Pecan Pie Cheesecake
Toast The Pecans
Step 1: Begin by preparing the pecan topping and filling. Preheat the oven to 300 degrees F. Add pecans to a baking sheet and toast in the oven for 8 minutes. Set aside. Increase oven temperature to 350 degrees F. Line a 9 inch springform pan with parchment paper on the bottom and sides of the pan.
Make The Pecan Pie Filling
Step 2: In a heavy bottom pan, melt butter over medium heat. Once melted, add in brown sugar and carefully whisk together until combined, about 2 minutes. Add in the heavy cream and stir constantly for about 5 minutes. Once bubbly and boiling, reduce heat to low and simmer for 15 minutes, until slightly thickened, stirring often. Remove from heat and add in 2 cups of the pecans.
Step 3: Remove 1 cup of the pecans and chop, then add to the pan along with maple syrup, cinnamon, and vanilla bean paste. Set aside to cool. Save the remaining 1/2 cup of pecans for the crust.
Prepare The Brown Butter Pecan Graham Cracker Crust
Step 4: Add butter to a skillet over medium heat. Melt and continue to cook until the butter is foamy/bubbly and browned bits begin to form on the bottom of the pan. Remove from heat.
Step 5: Strain butter through a fine mesh sieve into a bowl, removing the browned bits, reserving for the filling.
Step 6: Add graham crackers, remaining toasted pecans, brown sugar, cinnamon, and kosher salt to a food processor. Blend until fine crumbs form. Then pour in the browned butter and blend until the texture resembles wet sand.
Step 7: Add the graham cracker crumbs to the pan and press firmly against the sides and bottom of the pan to form the crust. Bake in the oven for 12 minutes. Remove and set aside. Reduce oven temperature 325 degrees F.
Boil Water for Water Bath
Boil 5 cups of water – this will be for the water bath. Once boiling, pour into a 9×13 baking dish. Place on the bottom rack of the oven.
Make The Creamy Cheesecake Filling
Step 8: While the crust is baking, make the cheesecake filling. Add room temperature cream cheese, brown sugar, cornstarch, and reserved browned butter bits to the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed for 2 minutes. Scrape down the sides of the bowl with a rubber spatula, then begin adding eggs, one at a time, ensuring each egg is fully incorporated prior to adding the next. Add in maple flavoring, vanilla extract, sour cream, heavy cream, and kosher salt. Mix until just combined, about 1 minute. Scrape down the sides of the bowl again, and continue to mix for an additional 30 seconds to ensure that the batter is mixed well.
Step 9: Add half of the batter to the cooled crust, then add 1 1/2 cups of the pecan pie topping. Then carefully add the remainder of the batter on top. Smooth into an even layer.
Time To Bake!
Place cheesecake onto the middle rack and bake for 1 hour and 15-20 minutes, until the edges are set and the center is slightly jiggly. Turn the oven off and crack the oven door. Allow the cheesecake to sit in the oven for 1 hour, to cool gradually. Then remove and place into the refrigerator to set for at least 6 hours, ideally overnight. When ready to serve, add remaining pecan pie topping on top.
Pro Baking Tips
- Cool it gradually or it WILL crack! The hour in the turned-off oven is what prevents cracks. It lets the cheesecake’s proteins relax and settle without shocking them. Then refrigerate uncovered for 1 hour before covering. This prevents condensation drops on top.
- Let the pecan filling cool longer than you think. Your pecan pie filling should be thick, glossy, and cooled before layering. If it’s too hot, it can melt the cheesecake batter. It should be thick but spoonable is the goal.
- Line the springform pan fully (don’t cheat!)! Parchment on the bottom AND sides keeps the crust crisp and helps you lift the cheesecake out cleanly. No sticking, no cracking at the edges.
- Use room-temperature dairy only! Cream cheese, sour cream, eggs, maple syrup – everything needs to be room temp so the batter stays silky. Cold ingredients cause lumps, over-mixing, and cracks. Treat this batter like the diva she is.
- Mix on LOW, always Over-mixing beats air into the batter, and air = cracks. Keep the mixer on low speed, scrape the bowl twice (don’t rush it), and stop mixing as soon as everything is incorporated. The batter should look glossy and smooth, not whipped.
- Trust the jiggle test. The cheesecake should have set edges and a center that wobbles like Jell-O. If the whole thing jiggles, give it 5 more minutes. If the center is firm, it’s already over-baked :/
Recipe FAQs
Yes! This is the perfect dessert to make ahead of time. Chill it at least 6 hours, but overnight gives you the creamiest texture and cleanest slices.
Mix on low speed, use room-temperature ingredients, don’t over-mix, and let the cheesecake cool slowly in a turned-off oven. These steps prevent excess air and sudden temperature shock.
Yes! Placing a hot water pan on the lower rack adds steam and prevents the cheesecake from drying out or cracking while baking.
You can, but the brown butter pecan graham crust is a whole experience and adds so much flavor. Highly recommended.
Absolutely! Walnuts or hazelnuts work well, but the classic pecan flavor gives that signature holiday richness.
The edges should be set and the center should have a gentle jiggle, like Jell-O. If the entire cheesecake waves at you, keep baking.
It either didn’t simmer long enough or wasn’t cooled before adding to the cheesecake. The filling should be thick, glossy, and spoonable, not liquid.
More Cheesecake Recipes
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Pecan Pie Cheesecake
Equipment
- Large Skillet
Ingredients
Pecan Topping and Filling
- 3 1/2 cups Pecan Halves
- 3/4 cup Salted Butter
- 1 1/2 cups Brown Sugar
- 1 cup Heavy Cream
- 1/2 tsp Cinnamon
- 3 tbsp Maple Syrup
- 2 tsp Vanilla Bean Paste, (vanilla extract)
Brown Butter Pecan Graham Cracker Crust
- 3/4 cup Salted Butter, (browned)
- 18 Graham cracker Sheets
- 1/4 cup Brown Sugar
- 1/2 tsp Cinnamon
- 1/4 tsp Kosher Salt
- 1/2 cup Reserved Toasted Pecans From Above
Pecan Cheesecake Filling
- 32 oz Cream Cheese, (room temeperature)
- 1 1/4 cups Brown Sugar
- 1 tsp Cinnamon
- 1/2 tsp Nutmeg
- 3 tbsp Cornstarch
- Strained Browned Bits, (from above)
- 1 tsp Maple Flavoring, (optional)
- 3 large Eggs, (room temperature)
- 1 tbsp Vanilla Bean Paste , (or vanilla extract)
- 1 cup Sour Cream, (room temperature)
- 1/4 cup Heavy Cream
- 1/2 tsp Kosher Salt
Instructions
- Begin by preparing the pecan topping and filling. Preheat the oven to 300 degrees F. Add 3 1/2 cups pecans to a baking sheet and toast in the oven for 8 minutes. Set aside. Increase oven temperature to 350 degrees F. 3 1/2 cups Pecan Halves
- Line a 9 inch springform pan with parchment paper on the bottom and sides of the pan. Set aside.
- Make the pecan pie filling. In a heavy bottom pan, melt butter over medium heat. Once melted, add in brown sugar and carefully whisk together until combined, about 2 minutes. Add in the heavy cream and stir constantly for about 5 minutes. Once bubbly and boiling, reduce heat to low and simmer for 15 minutes, until slightly thickened, stirring often. 3/4 cup Salted Butter 1 1/2 cups Brown Sugar 1 cup Heavy Cream
- Remove from heat and add in 2 cups of the toasted pecans, cinnamon, maple syrup, and vanilla bean paste. Remove 1 cup of the pecans and chop, then add to the pan. Set aside to cool. Save the remaining 1/2 cup of pecans for the crust. 1/2 tsp Cinnamon 3 tbsp Maple Syrup 2 tsp Vanilla Bean Paste
- Now make the brown butter pecan crust. Add butter to a skillet over medium heat. Melt and continue to cook until the butter is foamy/bubbly and browned bits begin to form on the bottom of the pan. Remove from heat. Strain butter through a fine mesh sieve into a bowl, removing the browned bits, reserving for the filling. 3/4 cup Salted Butter
- Add graham crackers, remaining 1/2 cup of toasted pecans, brown sugar, cinnamon, and kosher salt to a food processor. Blend until uniform crumbs form. Then pour in the browned butter and blend until the texture resembles wet sand. Add the graham cracker crumbs to the pan and press firmly against the sides and bottom of the pan to form the crust. Bake in the oven for 12 minutes. Remove and set aside. Reduce oven temperature 325 degrees F. 18 Graham cracker Sheets 1/4 cup Brown Sugar 1/2 tsp Cinnamon 1/4 tsp Kosher Salt 1/2 cup Reserved Toasted Pecans From Above
- While the crust is baking, make the cheesecake filling. Add room temperature cream cheese, brown sugar, cinnamon, nutmeg, cornstarch, and reserved browned butter bits to the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed for 2 minutes. Scrape down the sides of the bowl, then begin adding eggs, one at a time, ensuring each egg is fully incorporated prior to adding the next. Add in maple flavoring, vanilla bean paste or extract, sour cream, heavy cream, and kosher salt. Mix until just combined, about 1 minute. Scrape down the sides of the bowl again, and continue to mix for an additional 30 seconds to ensure that the batter is mixed well. 32 oz Cream Cheese 1 1/4 cups Brown Sugar 3 tbsp Cornstarch Strained Browned Bits 1 tsp Maple Flavoring 3 large Eggs 1 tbsp Vanilla Bean Paste 1 cup Sour Cream 1/4 cup Heavy Cream 1/2 tsp Kosher Salt
- Add half of the batter to the baked crust, then add 1 cups of the pecan pie topping. Then carefully add the remainder of the batter on top. Smooth into an even layer.
- Boil 5 cups of water – this will be for the water bath. Once boiling, pour into a 9×13 baking dish. Place on the bottom rack of the oven.
- Place cheesecake onto the middle rack and bake for 1 hour and 20-25 minutes, until the edges are set and the center is slightly jiggly. Turn the oven off and crack the oven door. Allow the cheesecake to sit in the oven for 1 hour, to cool gradually. Then remove and place into the refrigerator to set for at least 4 hours, ideally overnight.
- When ready to serve, add remaining pecan pie topping on top. (heat over low heat or place into the microwave for about 20-30 seconds if the topping has stiffened)
Notes
- Let the pecan filling cool longer than you think. Your pecan pie filling should be thick, glossy, and cooled before layering. If it’s too hot, it can melt the cheesecake batter. It should be thick but spoonable is the goal.
- Line the springform pan fully (don’t cheat!)! Parchment on the bottom AND sides keeps the crust crisp and helps you lift the cheesecake out cleanly. No sticking, no cracking at the edges.
- Use room-temperature dairy only! Cream cheese, sour cream, eggs, maple syrup – everything needs to be room temp so the batter stays silky. Cold ingredients cause lumps, over-mixing, and cracks. Treat this batter like the diva she is.
- Mix on LOW, always Over-mixing beats air into the batter, and air = cracks. Keep the mixer on low speed, scrape the bowl twice (don’t rush it), and stop mixing as soon as everything is incorporated. The batter should look glossy and smooth, not whipped.
- Trust the jiggle test. The cheesecake should have set edges and a center that wobbles like Jell-O. If the whole thing jiggles, give it 5 more minutes. If the center is firm, it’s already over-baked :/
- Cool it gradually or it WILL crack! The hour in the turned-off oven is what prevents cracks. It lets the cheesecake’s proteins relax and settle without shocking them. Then refrigerate uncovered for 1 hour before covering. This prevents condensation drops on top.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
