Decadent Pecan Pie Cheesecake Recipe

This dessert is everything you love about pecan pie, drizzled on the most decadent, creamy cheesecake! Each bite of pecan pie cheesecake will wow you! I love the flavors of pecan pie. They work so well in so many other desserts! Pecan tassies, pumpkin pecan pie bars, and turtle pecan bars are just a few of my favorites. You’ll have to give them a try!

Delicious Caramel Pecan Cheesecake Recipe

I love pecan pie. Honestly, I never thought it could be upgraded until I tried this incredible pecan pie cheesecake! This knockout recipe takes all of the things you love about traditional pecan pie and blends it with the tangy, creamy flavors of cheesecake! I know that pecan pie is a little too sweet and rich for some people. This recipe is the solution! The bright, tangy flavor of the cheesecake balances the sweetness of pecan perfectly! You’ve got to try it and see! This pecan pie cheesecake recipe is golden. Not only does it impress wherever it goes, but it’s not too hard to make! I’ve broken it up into simple steps and provided you with all of the tips and tricks you need for the best results. In no time, you’ll be baking it like a pro! This is the perfect dessert for switching up Thanksgiving. Trust me, you and yours are going to go crazy over it. Each nutty, tangy bite is an absolute dream. And if you’re craving more fall-flavored cheesecake, you’ll love my pumpkin cheesecake with caramel sauce, as well!

Pecan Pie Cheesecake Ingredient List

Sorry diet, this recipe is not for you. In order to make the best pecan pie cheesecake, you’re going to want to use all full-fat ingredients! The end result is well worth it, believe me. It’s the most creamy, nutty dessert out there! Here is everything you need to put it together! And as always, measurements are located in the recipe card below.

Crust

Graham Cracker Crumbs: You can’t go wrong with a graham cracker crust! A golden, nutty crust is the perfect foundation for your cheesecake.Granulated Sugar: I add a little sugar to the crust for sweetness. It gives it a nice caramelization when baked, too!Unsalted Butter: Melted, unsalted butter gives your crust richness and helps to pack and hold.Cinnamon: You can’t go wrong with a little cinnamon in your crust! It adds a touch of fall flavor.Salt: Added to enhance flavor.

Cheesecake

Cream Cheese: Softened, full-fat cream cheese is the key player in this dessert!Sour Cream: For a little extra tang and fat content.Granulated Sugar: Sweetens up your cheesecake mixture!Dark Brown Sugar: In addition to granulated sugar, I love adding brown sugar for a deeper flavor.Cinnamon: A mild spice balances the sweet pecan pie topping perfectly.Vanilla Extract: If possible, use pure vanilla extract here! It will make all the difference in your pecan pie cheesecake’s flavor.Eggs: Needed for binding ingredients together.

Pecan Pie Topping

Unsalted Butter: Needed to make your topping smooth and rich!Dark Brown Sugar: With dark brown sugar, you get the most amazing sweet flavor and deep, golden color.Heavy Cream: This makes your topping extra rich and tasty.Salt: Added to enhance and balance flavors.Pecans: I like a combo of whole and chopped!Vanilla Extract: Again, pure vanilla extract works wonders here. You’ll love the difference in flavor!

Making Your Cheesecake Crust

Let’s make a delicious foundation! The crust is just as important as the rest of the layers.

Making Cheesecake Filling

This is the most important step! Making a moist, delicious cheesecake base is a lot easier than you think! It has a bit longer of a cook time, but it is well worth it! Your pecan pie cheesecake is going to be absolutely mouthwatering.

Baking The Cheesecake

How to Make Pecan Pie Topping

This is my favorite step! It’s so easy to make. Truly, it looks as good as it tastes! This topping is what is really going to bring your pecan pie cheesecake together.

Do Not Overbeat: When you overbeat your batter, it will put too much air in the mixture, which can cause it to split or rise and fall drastically. Beat with a paddle on low to medium speed and stop as soon as it is all mixed.Grease Your Spring Form Pan: Even if your springform pan is non-stick you will want to grease it. Lightly oil with a cooking spray or with some cold butter rubbed over all the surfaces very lightly. The extra work is worth the peace of mind that it will come out.No Peeking: After you have gone to all that trouble of the water bath, you need to let it do its job. Resist the urge to open the oven and peek at your cheesecake. You will release all that hard-earned steam and could cause your cheesecake to crack.Let it Cool: You will know your cheesecake is done when there is a slight wobble to the center. Do not stick a knife or a thermometer inside it. It will crack it. Once it is done, turn off the oven and let it come to room temperature inside the oven. This takes about an hour and helps it from cracking. Remove from oven and place in the fridge for 6-8 hours or overnight.

In The Refrigerator: Once cooled to room temperature, this cheesecake can be covered with plastic wrap and stored in the fridge for up to 5 days. It’s best to wait until you’re ready to serve the cheesecake to top it with the pecan pie topping. Once topped, it will keep for up to 2 days in the fridge as the pecan pie topping will weep the longer it sits in the fridge.

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All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.