This Pecan Pie Cheesecake recipe is TO-DIE-FOR with creamy cheesecake, a graham cracker and pecan crust, and gooey caramel pecan pie topping.
Pecan pie and cheesecake are two holiday favorites so a combination of the two is a sure winner!
I’ve shared multiple cheesecake dessert recipes from the original blueberry cheesecake dessert to the most recent caramel apple cheesecake dessert recipe. Every one of them is fabulous but this Pecan Pie Cheesecake just might be my favorite of all time!
What You’ll Find In This Post About Making Pecan Pie Cheesecake
Graham Cracker and Pecan Cheesecake Crust
When making the crust for this pecan pie cheesecake we used a combination of graham crackers and chopped pecans instead of using a basic graham cracker crust. The pecans as flavor and texture to the crust!
- First, crush 9 graham cracker sheets. These are the full sheets of four small graham crackers that you find when you open the sleeve of graham crackers. You should have about one cup of graham cracker crumbs.
- You can crush the graham crackers in a food processor if you have one. Or put the graham crackers in a gallon-size ziptop bag and use a rolling pin to crush them.
- Next, mix together the crushed graham crackers, chopped pecans, brown sugar, and melted butter. Press the mixture into a 9×13-inch pan.
- The easiest way to flatten the crust is to use a small measuring cup or drinking cup with a flat bottom. Otherwise, try sliding your hand into a plastic sandwich baggie and use your covered fingers and hand to flatten the crust.
The smooth, creamy cheesecake layer is in the middle of the dessert. It’s so easy to prepare. You use this cheesecake as the base for any of your favorite cheesecake toppings!
- First, beat two 8-oz packages of softened cream cheese until smooth and fluffy. If you need to soften your cream cheese in a hurry, place the foil-wrapped blocks of cream cheese in hot water for several minutes until softened but not melted.
- Next, beat four eggs and then add them to the cream cheese. Also, add one cup of granulated sugar and vanilla extract. Beat until smooth, scraping the bowl occasionally.
- Finally, pour the cheesecake filling over the graham cracker crust. Bake at 375˚F for 22-25 minutes or until the top is dry to the touch. Cool the cheesecake completely before making the pecan pie sauce.
Pecan Pie Topping
And now for the grand finale…the pecan pie sauce for the top of the cheesecake! I’m warning you that it’s going to be hard to resist eating the sauce with a spoon instead of putting on the cheesecake.
- In a large pot, mix together brown sugar and flour. Stir in heavy cream, butter, and corn syrup.
- Bring the mixture to a boil over medium heat, stirring often. Once it starts to boil, turn the heat down to low and cook for 7-8 minutes, stirring constantly.
- Remove from the heat and stir in chopped pecans and vanilla. Allow the mixture to cool for a few minutes and then pour the mixture over the cooled cheesecake and spread it out evenly.
- Place in the fridge to allow the pecan pie sauce to cool and thicken. Store in the fridge.
Frequently Asked Questions
Yes, you can make this cheesecake ahead of time and store it in the refrigerator overnight.
If you want to skip the pecan pie topping, you can top the cheesecake with canned pie fillings such as strawberry, blueberry, or cherry, fresh fruit, or pudding and whipped cream.
Yes, you should allow the pecan pie topping to cool for a bit before adding it but don’t wait too long because it will start to thicken as it cools.
Want more cheesecake recipes? Try these next:
- This Pumpkin Cheesecake recipe is smooth and creamy with a gingersnap crust! Top it with whipped cream and a sprinkle of cinnamon.
- Banana Cheesecake Dessert has layers of cheesecake, banana cream pudding, and cool whip on a graham cracker crust and is topped with banana slices!
- Strawberry Cheesecake Dessert is creamy and smooth with strawberry pie filling and whipped cream. It’s been part of our family for generations!
- Chocolate Cheesecake Dessert features a chocolate graham cracker crust, layers of creamy cheesecake, and smooth chocolate pudding with cool whip on top!
My pecan sauce completely solidified once cooling, it looks hard like it’s a brittle. Is it supposed to be like that or what did I do wrong? I want it to stay more like a sauce than a thick candy.
What a bummer! It sounds like your sauce turned from a caramel-like sauce to a pecan brittle. I wonder if it may have been cooked too long or at too high of a temperature? Maybe it is the difference between saucepans or cooktops?
Valerie Hadden says
Can this be cut in half?
Yes, you could definitely cut this recipe in half. Enjoy!
Should salted butter or unsalted butter be used?
I use salted butter.
Sheila Bettinger says
Can this all – including topping – be made the day before and stored in fridge? Thanks.
Yes, you can make it the day before. That’s what I did when I sent a pan to work with my husband. Happy Thanksgiving!
Never really thought of combining pecan pie with cheesecake, but this recipe looks absolutely amazing. Thanks for sharing!
Question could this be made in a springform pan
I’ve never tried it. The cheesecake is pretty soft so I’m not sure how well it would work. If you do give it a try, stop back and let us know how it went.
I made this tonight…ummm wayyyy too sweet I couldn’t even really taste the cheesecake because it was overpowered by the sweetness of the topping. It seems
Like the topping recipe could have easily been cut in half and it would have been more than enough to cover the cake. It was good just way too sweet.
I made this desert for my family Christmas as a desert. My grandmother says, “that is the best cheesecake I have ever had!” And would like me to make it for her for her birthday. Instead of a 9×13 pan I used 12 mini and 1 regular sized graham crusts. Thank you for the delicious recipe 🙂
I made this yesterday, it was very good but the topping didn’t turn out quite right. Instead of looking like it does in your pictures where it’s more syrup, mine turned out similar to a fudge…and it seems like the sugar crystallized…. What could have gone wrong? I cooked it exactly like the instructions said!
I think it was either cooked at too high heat or cooked for too long. Or too much flour or corn syrup was added. Any of those things could make it harden. ~Tonia
Made this and cooked for recommended time and temperature, took out when top was dry. After letting it cool I touched the top and it came off on my hand and was very wet. The filling is foamy and not cheesecake consistency…what went wrong?
Hi Michelle, I’m not sure that anything went wrong. 🙂 It is possible that it wasn’t cooked long enough but this cheesecake definitely isn’t a thick dense New York style cheesecake. It is supposed to be light and airy. You can see in the pictures of this one and the Blueberry Cheesecake dessert one: https://www.thegunnysack.com/blueberry-cheesecake-dessert-recipe/ I’ve never tried touching the top after it cooled. Good luck! ~Tonia
Tara Martin says
This looks so dangerously awesome! I will have to try this. I am sure my kids would love it (too much)!
I followed you from Linked IN and thought your blog sounded great! I’m gonna keep poking around.
You’ve irritated my sweet tooth 🙂
Love these recipes!
Thank you for sharing!
Thanks for sharing this awesome recipe! Sounds delish. I would like to make this for Christmas. This may be a dumb question, but I am just wondering after you boil the topping and pour it, wouldn’t that boiling mixture melt your cheesecake?
I allowed the mixture to cool slightly but it thickens as it cools so don’t wait too long before pouring it or you won’t be able to spread it out.