If you love pecan pie, you HAVE to try my pecan pie cheesecake recipe. A pecan crust, brown sugar cheesecake filling, and gooey pecan pie topping, make this is the ultimate holiday dessert! This crowd-pleasing dessert is delicious plain or with whipped cream. And will leave your friends and family hailing you a baking genius!

Best Pecan Pie Cheesecake

Thanksgiving is just a few weeks away! And this year we’re going with a pecan pie theme.

Pecan pie french toast casserole and pecan cinnamon buns for breakfast… and pecan pie cheesecake for dessert! I wouldn’t turn down a slice of brownie pecan pie either. But I had to draw the line somewhere!

Here’s why this recipe is the absolute best:

• Buttery and crunchy pecan crust… with just a hint of cinnamon spice
• cheesecake filling features brown sugar, vanilla, and bourbon
• pecan pie topping is crunchy, stick sweet, and perfectly gooey
• make-ahead friendly, you can make this pecan pie cheesecake recipe up to 2 months in advance.

Pecan Pie Cheesecake Recipe: Ingredients

This ingredient list is quite similar to my pecan pie cheesecake bars and mini pecan pie cheesecakes. The main difference between these recipes is how they’re prepared. Here’s everything you’ll need to make this pecan pie cheesecake recipe.

• Graham Crackers Crumbs: You can use pre-crushed graham cracker crumbs. Or buy the sleeves of graham crackers from the store and crush them yourself. The easiest way to do this is by placing them in a blender or food processor and pulsing until completely crushed. Then measure and use the amount called for in the graham cracker crust.
• Pecans: You’ll need pecan halves for the pecan crust as well as for the pecan pie topping. Always taste your pecans before use. Nothing ruins a pecan pie cheesecake faster than rancid pecans!
• Dark Brown Sugar: Adds sweetness along with a subtle molasses flavor to the creamy cheesecake filling! In a pinch, light brown sugar will work fine.
• Granulated Sugar: Adds sweetness to the cheesecake batter. In a pinch you can use all granulated sugar or all brown sugar. But ideally, use the amounts called for of each.
• Salt: Helps balance the sweetness and enhance the flavors in the cheesecake batter.
• Melted Butter: I always prefer using unsalted butter, but in a pinch, salted or unsalted butter will work.
• Cream Cheese: When it comes to cream cheese, use full-fat. It’ll give you the best taste and texture. Block-style cream cheese works best, we love Philadelphia brand. Bring cream cheese to room temperature before use.
• Sour Cream: Full-fat works best, and you’ll also want this ingredient at room temperature. If you can’t find sour cream, full-fat Greek yogurt is the best substitute.
• Heavy Cream: Also known as whipping cream, this adds richness to the cheesecake batter and pecan pie filling.
• Vanilla Extract: A dash enhances all the other flavors in this recipe, and adds its signature rich vanilla flavor.
• Bourbon: I love adding a dash of bourbon to the pecan pie topping. It adds a rich and robust flavor, similar to pecan pie. You can sub whiskey or rum, or simply leave it out. If you omit the bourbon from the pecan pie topping, add an extra 2 teaspoons of vanilla.
• Eggs: Use large variety eggs, that are at room temperature. This recipe calls for 3 whole eggs and 2 egg yolks. You can discard the remaining egg white, or save it for a later use.
• Cinnamon: Adds a subtle but warm and cozy spice element!

Of course you’ll also need a baking sheet and a cheesecake pan! This 9″ Springform pan is my absolute favorite. I like to spray the springform pan with non-stick spray. But you could also line the springform pan with parchment paper circle on the bottom.

How to Make Pecan Pie Cheesecake

1. Pecan Crust: Use a food processor to pulse the pecans into fine crumbs. Combine the pecan crumbs with the graham cracker crumbs, sugar, cinnamon and salt. Add the melted butter and combine. Pat the mixture into the prepared pan and bake for 10 minutes.
2. Cheesecake Batter: You’ll need a high-power blender, food processor, stand mixer, or handheld electric mixer. Beat the softened cream cheese and sour cream until completely smooth. Once you add the eggs, beat on low until just combined. Pour cheesecake batter on top of crust.
3. Bake: Place the cheesecake pan in a water bath and bake for 1 hour and 10 minutes. Then let the cheesecake sit in the oven, with the oven off but the oven door closed, for 30 minutes.
4. Chill: Once you remove the cheesecake from the oven, remove it from of the water bath and place on a wire rack. Allow the cheesecake to cool to room temperature, then place the pan in the fridge and chill for 6 hours. The longer you let the cheesecake chill, the creamier it’ll be.
5. Pecan Pie Filling: You can make the pecan pie topping right before you plan on serving. Or make it up to 48 hours in advance and store in the fridge. It’ll get hard in the fridge, so you’ll need to microwave it for a few seconds before use.

Once your cheesecake has chilled, you can top it with the pecan pie topping, slice, and serve! Or serve with whipped cream or even ice cream.

Do I have to make a Water Bath for this Cheesecake?

Ok, so normally my answer is yes! But for this recipe, I say it’s up to you! If you don’t use one, it may crack. But since you’re covering the top with pecan pie filling, it really won’t matter too much. That said, I always use a water bath because in addition to reducing the likelihood if cracks, it helps the cheesecake bake slowly and evenly. This ensures the perfect creamy texture!

If you are going to use a water bath, here are a few tips:

• The best type of pan to use for a water bath is a roasting pan or any other large pan with sides at least 2 inches high. You need a pan with high edges so you can put enough water into the pan without it overflowing.
• The best way to prepare a water bath is to place the wrapped cheesecake pan into the roasting pan, place the pan into the oven, and then – very carefully – add 2 inches of water into the pan.
• Since this recipe uses a springform pan, you’ll need to wrap the pan first with aluminum foil to prevent water from coming through the bottom. To quote Mary Berry, “nobody likes a soggy bottom!”.
• So play it safe and use MULTIPLE layers of heavy duty aluminum foil. You’ll want to bring the layer all the way up the sides of the pan, and in a crisscross pattern, for best results.
• If you’d like to avoid making a water bath at all costs, you can place the roasting pan on the rack beneath the cheesecake. This work about 60% of the time for me. And since you’ll be covering this cheesecake with pecan pie topping, a few cracks aren’t the end of the world.

Freeze Pecan Pie Cheesecake

Just like my best cheesecake recipe and my pumpkin cheesecake recipe, this pecan pie cheesecake freezes great! Here’s how to do it:

1. Bake cheesecake as directed. Then cool completely at room temperature, this can take 2 to 3 hours.
2. Chill cheesecake – without pecan topping – in the fridge for at least 4 hours.
3. Wrap the whole cheesecake, or slices of the cheesecake, in multiple layers of saran wrap, then place in a freezer bag. Place in the freezer for up to 2 months.

This cheesecake will keep, stored properly in the freezer, for two months. I do find this cheesecake freezes best without the pecan topping. When you’re ready to serve, thaw the cheesecake in the fridge. Then make and top with pecan pie topping, slice, and serve1

Defrost Pecan Pie Cheesecake

Allow the cheesecake to sit at room temperature for 20 minutes before slicing. This will help increase creaminess.

To defrost the cheesecake, simply thaw the wrapped cheesecake in refrigerator for 8 hours – or overnight. Never attempt to thaw a cheesecake in the microwave or oven!

Pecan Pie Cheesecake

Ashley Manila

If you love pecan pie, you HAVE to try Pecan Pie Cheesecake! Featuring a crunchy pecan crust, creamy brown sugar cheesecake filling, and gooey pecan pie topping, this is the ultimate holiday dessert! This crowd-pleasing dessert will leave your friends and family hailing you a baking genius!

 

4.93 from 26 votes

PRINT RECIPE PIN RECIPE

Prep Time 30 minutes mins

Cook Time 1 hour hr 15 minutes mins

Inactive Time 8 hours hrs

Total Time 9 hours hrs 45 minutes mins

Course Dessert

Cuisine American

Servings 1 Cheesecake (9″)

Ingredients

 

For the Pecan Graham Cracker Crust:

• 1/2 cup pecans, pulsed into crumbs
• 2 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 8 tablespoons butter, melted

For the Cheesecake:

• (3) 8-ounces bricks cream cheese, very soft
• 3/4 cup full-fat sour cream
• 1/2 cup dark brown sugar, packed
• 2/3 cup granulated sugar
• 1/4 teaspoon ground cinnamon
• 2 teaspoons pure vanilla extract
• 3 large eggs + 2 egg yolks, at room temperature
• 1 Tablespoon bourbon (optional)
• 2 tablespoons all-purpose flour

For the Pecan Pie Topping:

• 6 Tablespoons unsalted butter
• 2/3 cup dark brown sugar, packed
• 1/2 teaspoon ground cinnamon
• 1/3 cup heavy cream
• 1/4 teaspoon salt
• 2 cups pecans, whole or chopped
• 1 teaspoon vanilla extract
• 1 Tablespoon bourbon (optional)

Instructions

 

For the Pecan Graham Cracker Crust:

• Preheat oven to 350 degrees (F). 
• Wrap the bottom and sides of a 9″ springform pan with heavy duty tinfoil. I recommend doing several diligent layers here to ensure no water creeps through when you place the pan in the water bath. Lightly spray the pan with non-stick spray, then set aside.
• Place pecans in the body of a blender or food processor, and pulse until the nuts have been completely pulsed to fine crumbs.
• In a large bowl combine the pecan crumbs, graham cracker crumbs, sugar, cinnamon and salt. Add in the melted butter and, using a rubber spatula, stir well to combine.
• Pour crust into prepared pan. Firmly pat the mixture into the prepared pan, working it from the center and up the sides. 
• Bake for 10 minutes. Place crust on a cooling rack while you prepare the filling.
• Reduce oven temperature to 325 degrees (F). 

For the Cheesecake:

• In the body of a high power blender, food processor, stand mixer fitted with the whisk attachment, or in a large bowl using a hand held mixer, beat the softened cream cheese and sour cream until completely smooth.
• Add in both sugars, ground cinnamon, and vanilla and beat on medium speed, just until smooth, scraping down the sides and bottom of bowl as needed.
• Reduce to low speed and add in the eggs and yolks and beat until just combined.
• Turn the mixer off and, using a rubber spatula, fold in the bourbon. Then fold in the flour, mixing just until combined.
• Pour filling on top of the partially baked crust. Using a rubber spatula, smooth the top.
• Place the cheesecake pan into a large, deep pan. Fill the pan with 2 inches of hot water. This is your water bath and will help ensure your cheesecake comes out crack free.
• Carefully place the pan in the oven and bake for 1 hour and 10 minutes. Turn oven off and let the cheesecake sit, undisturbed, for 30 minutes, inside the oven, with the door shut. The cheesecake should be still slightly wiggly. 
• Remove cake from oven and gently run a knife very around the edge of the cake. Place the cheesecake on a cooling rack and cool completely, then loosely cover the pan with saran wrap and chill for at least 8 hours.
• Cheesecake will keep, covered in the fridge, for 5 days. Cheesecake may be frozen for 2 months. Thaw overnight before slicing. 

For the Pecan Pie Topping:

• In a large skillet over low heat, melt the butter. Add in the brown sugar and cook, stirring with a whisk, until the sugar has melted and mixture is bubbling, about 2 minutes.
• Add in the cinnamon, heavy cream, and salt and whisk to combine. Add in the pecans and, using a rubber spatula, fold them into the liquid mixture until they’re completely coated. Remove from heat and stir in the vanilla and bourbon.
• Cool for 10 minutes, then scrape the mixture on top of the cheesecake. Slice and Serve.

Video

Notes

• Pecan Pie Topping can be made, and kept at room temperature, up to an an hour in advance. I don’t recommend refrigerating the topping, as it will solidify. 

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