Introduction

Pecan Pie Cheesecake is a delightful combination of creamy cheesecake and rich pecan pie filling, perfect for special occasions or whenever you crave a decadent dessert. With a buttery graham cracker crust, swirled pecan filling, and a smooth cheesecake base, this recipe is sure to impress your family and friends.

A slice of cake sits on a white plate with ridged edges, showing four visible layers: a light brown crumbly crust at the base, a dense mixed layer of darker brown nuts and cake, a thick creamy beige layer above that, and a glossy dark chocolate topping covered with chopped pecans that look crunchy and uneven. The background features a soft, out-of-focus brown tone with a wooden surface beneath the plate, replaced here by a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/2 cups Graham cracker crumbs (fine crumb, about 2 packets)
1/4 cup Brown sugar (packed, light or dark)
10 TBSP Unsalted butter (melted)
1 1/2 cups Brown sugar (packed, light or dark)
2 tsp Ground cinnamon
1 1/2 cups Heavy cream
2 1/2 cups Pecans (chopped into larger pieces)
24 oz Cream cheese (room temperature)
3/4 cup Brown sugar (packed, light or dark)
1/2 cup Sour cream (room temperature)
1/2 cup Heavy cream (room temperature)
1 tsp Pure vanilla extract
4 Large eggs (room temperature)

Instructions

Preheat and prep the pan: Preheat your oven to 325°F. Spray a 9-inch springform pan with non-stick baking spray and place a 9-inch parchment circle on the bottom, then spray the parchment again. Set the pan aside.
Make the crust: Blend graham crackers in a food processor or blender until fine crumbs form. Combine the crumbs, 1/4 cup brown sugar, and melted butter; mix with a fork until thoroughly combined. Press the mixture into the pan, bringing it halfway up the sides. Use the bottom of a measuring cup to firmly compact the crust. Bake for 11 minutes, then let cool.
Prepare pecan pie filling: While the crust bakes, melt 10 tablespoons of butter in a large saucepan over medium heat. Add 1 1/2 cups brown sugar, cinnamon, 1 1/2 cups heavy cream, and chopped pecans. Heat until bubbling and cook for 4–5 minutes. Remove from heat.
Chill pecan filling: Divide the pecan filling in half into two bowls. Place one bowl in the freezer to chill for swirling in the cheesecake, and store the other half in the refrigerator for decorating later.
Make the cheesecake batter: Using a mixer, beat cream cheese and 3/4 cup brown sugar on high speed for 2 minutes until smooth. Add sour cream, 1/2 cup heavy cream, and vanilla extract; mix on medium speed until smooth. On low speed, add eggs one at a time just until combined; scrape the bowl to ensure even mixing.
Layer and swirl: Pour half of the cheesecake batter into the springform pan. Spoon half of the chilled pecan filling over the batter and swirl gently with a butter knife. Top with the remaining cheesecake batter.
Prepare water bath: Place the springform pan inside a 10-inch cake pan. Set the cake pan inside a large roasting pan. Pour hot boiling water into the roasting pan until it reaches two-thirds up the side of the cake pan. Alternatively, tightly wrap the springform pan twice with aluminum foil, place it directly in the roasting pan, and add hot water halfway up the pan. This prevents water from leaking into the crust.
Bake: Bake for 65–85 minutes until the edges are set and the center has a slight jiggle. If the jiggle is too large, bake for another 10 minutes and check again.
Cool in oven: Turn off the oven and prop the door open. Let the cheesecake sit inside for 30 minutes.
Remove and chill: Carefully remove the cheesecake from the water bath and place it on a cooling rack to cool completely. Once cooled, wrap in foil and refrigerate for at least 6 hours or overnight.
Finish and decorate: Once fully chilled, remove the cheesecake from the pan and discard the parchment paper. Spread the reserved pecan pie filling over the top to decorate before serving.

Tips & Variations

Use room temperature ingredients to ensure a smooth, even cheesecake batter without lumps.
For extra flavor, toast the pecans lightly before chopping to bring out their nuttiness.
If you don’t have a food processor, crush graham crackers inside a sealed bag with a rolling pin.
Swirl the pecan filling gently to create pretty patterns without mixing it completely into the batter.
Try adding a pinch of nutmeg or allspice to the pecan filling for a warm spice twist.

Storage

Store the cheesecake covered tightly in the refrigerator for up to 4 days. For longer storage, wrap it well and freeze for up to 2 months. When reheating, thaw overnight in the fridge and serve chilled or at room temperature.

How to Serve

The image shows a multi-layered cheesecake on a white marble cake stand with a wooden base, placed on a wooden table with a white marbled texture background. The cheesecake has a thick golden crust at the bottom, followed by a light beige creamy layer that appears smooth and dense. Near the middle, there is a visible darker layer with a nutty texture, and the top is covered in a generous layer of caramelized pecans or walnuts, glistening with a sticky syrup. Crumbs and nuts are scattered around the stand and table. In the background and below, parts of other similar desserts are visible on white plates and in a white bowl. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the crust ahead of time?

Yes, the graham cracker crust can be made a day in advance and stored in the pan covered with plastic wrap. Just bake it before adding the filling as directed.

What if my cheesecake cracks?

Cracking is common and usually caused by overbaking or rapid cooling. Using a water bath and cooling the cake gradually in the oven helps prevent cracks. Small cracks won’t affect the taste and can be covered with pecan filling or whipped cream.