When you can’t decide between a silky cheesecake and a rich pecan pie, why not have both? This Pecan Pie Cheesecake is the decadent mash-up your dessert table has been waiting for. Imagine a buttery pecan-graham crust, velvety cream cheese filling, and a glossy pecan topping that tastes like the best parts of Thanksgiving and Christmas rolled into one.
This recipe is a showstopper—perfect for impressing family at a holiday gathering or treating yourself on a quiet evening with a fork and no witnesses. While it takes some time (mostly chilling), each step is simple and totally worth the oohs and aahs when you set it down on the table.
Whether you’re a seasoned baker or this is your first foray into cheesecakes, this one is a keeper. It’s the kind of dessert that makes people close their eyes at the first bite. And if you bring it to a potluck? Don’t expect leftovers.
Why You’ll Love This Pecan Pie Cheesecake
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Combines the best of pecan dessert and creamy cheesecake in one slice.
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The pecan topping stays glossy and rich without getting soggy.
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Perfect holiday cheesecake centerpiece that’s make-ahead friendly.
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No fancy tools required—just a springform pan and some patience.
Ingredients
Pecan Graham Crumb Crust
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120 g (1 cup) pecans
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200 g (2 cups) graham cracker crumbs
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55 g (1/4 cup) brown sugar
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1/2 tsp (1 g) cinnamon
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113 g (1/2 cup) unsalted butter, melted
Cheesecake Filling
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680 g (24 oz) full-fat brick-style cream cheese, room temperature
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150 g (3/4 cup) white sugar
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100 g (1/2 cup) brown sugar
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1/2 tsp (1 g) cinnamon
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1 tbsp (8 g) cornstarch
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240 g (1 cup) sour cream, room temperature
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1 tsp (5 ml) vanilla extract
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3 large eggs, room temperature
Pecan Pie Topping
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75 g (1/3 cup) unsalted butter
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150 g (3/4 cup) brown sugar
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180 ml (3/4 cup) heavy cream
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1 tsp (5 ml) vanilla extract
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15 ml (1 tbsp) corn syrup
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1/2 tsp (1 g) cinnamon
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200 g (2 cups) pecan halves
Steps
1. Prep the Pan
Preheat oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan with 3 layers of foil to prevent leaks.
2. Make the Crust
Pulse pecans until finely chopped. Mix with graham crumbs, brown sugar, and cinnamon. Stir in melted butter until it resembles damp sand. Press firmly into bottom and sides of pan. Bake 10 minutes; leave oven on.
3. Make the Filling
Beat cream cheese until smooth. Mix in both sugars, cinnamon, and cornstarch. Scrape bowl, then add sour cream and vanilla. Beat in eggs one at a time on low speed, just until combined. Pour into crust, smoothing top.
4. Bake the Cheesecake
Place springform inside a roasting pan. Add 1/2–1 inch hot water for a water bath. Bake 50–60 minutes until edges are set but center slightly wobbles. Cool in water bath to room temp. Remove foil, cover, and chill 6 hours or overnight.
5. Make the Topping
Melt butter and brown sugar over medium-low heat until sugar dissolves. Simmer 2–3 minutes. Add cream, vanilla, corn syrup, cinnamon, and pecans. Simmer 5 minutes until slightly thickened.
6. Assemble
Remove cheesecake from pan. Spoon topping over slices just before serving.
Tips for Perfect Pecan Pie Cheesecake
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Bring all dairy ingredients to room temperature for a smooth filling.
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Avoid overmixing the batter to prevent cracks.
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If cracks happen, the pecan topping is your delicious disguise.
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Slice with a hot knife for clean edges—wipe between cuts.
My Little Story Behind This Dessert
I first made this cheesecake with pecan topping for a Friendsgiving years ago. I was trying to impress a group of friends who were serious pie lovers, and honestly, I was nervous. But when dessert rolled around, the first slice disappeared in under a minute, followed by a round of “Wait… who made this?!” That night, I didn’t go home with a single crumb, and the recipe has been my secret weapon for holiday gatherings ever since.
What to Serve with Pecan Pie Cheesecake
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Freshly brewed coffee or a creamy latte to balance the sweetness.
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A dollop of lightly sweetened whipped cream.
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Vanilla bean ice cream for extra indulgence.
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A sprinkle of flaky sea salt on top for a sweet-salty twist.
How to Store
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Fridge: Store covered for up to 5 days.
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Freezer: Wrap slices individually and freeze for up to 2 months. Thaw in the fridge before serving.
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Always add topping just before eating to keep the pecans crunchy.
FAQs
Can I make this without a water bath?
Yes, but it may crack. The topping will cover it, though.
Can I use store-bought crust?
Sure, but the pecan-graham combo is worth the extra 10 minutes.
Can I make the topping ahead?
Yes—store in the fridge and reheat gently before serving.
Can I use pecan pieces instead of halves?
Absolutely, but halves make for a prettier presentation.
The Sweet Finale
This Pecan Pie Cheesecake is more than just a dessert—it’s a statement piece for your holiday table. Every bite delivers the creamy richness of cheesecake, the buttery crunch of pecans, and the nostalgic flavor of pecan pie. It’s the dessert that says, “Yes, I went the extra mile,” without actually being difficult. And trust me—once you make it, it will become a tradition.
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Pecan Pie Cheesecake
- Total Time: 7 hours 40 minutes (includes chilling)
- Yield: 12 servings 1x
Description
Pecan Pie Cheesecake is the ultimate holiday showstopper, combining the creamy richness of classic cheesecake with the buttery crunch and caramelized flavor of pecan pie. A pecan-graham crust supports a smooth, cinnamon-scented cream cheese filling, topped with glossy pecan halves in a brown sugar-butter glaze. Perfect for Thanksgiving, Christmas, or any festive occasion, this make-ahead dessert ensures you can wow your guests without last-minute stress.
Ingredients
Pecan Graham Crumb Crust
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120 g (1 cup) pecans
-
200 g (2 cups) graham cracker crumbs
-
55 g (1/4 cup) brown sugar
-
1/2 tsp (1 g) cinnamon
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113 g (1/2 cup) unsalted butter, melted
Cheesecake Filling
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680 g (24 oz) full-fat brick-style cream cheese, room temperature
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150 g (3/4 cup) white sugar
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100 g (1/2 cup) brown sugar
-
1/2 tsp (1 g) cinnamon
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1 tbsp (8 g) cornstarch
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240 g (1 cup) sour cream, room temperature
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1 tsp (5 ml) vanilla extract
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3 large eggs, room temperature
Pecan Pie Topping
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75 g (1/3 cup) unsalted butter
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150 g (3/4 cup) brown sugar
-
180 ml (3/4 cup) heavy cream
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1 tsp (5 ml) vanilla extract
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15 ml (1 tbsp) corn syrup
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1/2 tsp (1 g) cinnamon
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200 g (2 cups) pecan halves
Instructions
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Prep the Pan – Preheat oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan with 3 layers of foil to prevent leaks.
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Make the Crust – Pulse pecans until finely chopped. Combine with graham crumbs, brown sugar, and cinnamon. Stir in melted butter until mixture resembles damp sand. Press firmly into bottom and sides of pan. Bake for 10 minutes. Leave oven on.
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Make the Filling – Beat cream cheese until smooth. Add white and brown sugar, cinnamon, and cornstarch. Mix in sour cream and vanilla. Beat in eggs one at a time on low speed until just combined. Pour into crust and smooth top.
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Bake the Cheesecake – Place springform in a roasting pan. Add 1/2–1 inch hot water for a water bath. Bake 50–60 minutes until edges are set and center is slightly wobbly. Cool in water bath to room temp. Remove foil, cover, and chill for 6 hours or overnight.
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Make the Topping – Melt butter and brown sugar over medium-low heat until sugar dissolves. Simmer 2–3 minutes. Add cream, vanilla, corn syrup, cinnamon, and pecans. Simmer 5 minutes until slightly thickened.
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Assemble – Remove cheesecake from pan. Spoon topping over slices just before serving.
Notes
Room-temperature dairy ensures a smooth filling.
Avoid overmixing to prevent cracks.
The pecan topping disguises any surface imperfections.
Slice with a hot knife for neat edges, wiping between cuts.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American