This post contains affiliate links. Please see our disclosure policy.
Pecan Pie Cheesecake is the best of both worlds! Caramelized maple pecan pie filling is layered between creamy cinnamon vanilla cheesecake. It’s all baked atop a crisp graham cracker crust and topped with more luscious pecan pie filling!
Why you’ll love this Pecan Pie Cheesecake:
- Caramelized Pecan Pie Filling & Topping – A quick stovetop pecan pie filling is layered in and on top of our cheesecake. It’s rich and caramelized, with tons of pecans and a hint of cinnamon!
- Creamy Cheesecake Filling- A creamy, baked vanilla cinnamon cheesecake is the perfect base for our pecans.
- Crisp Graham Cracker Crust – A perfectly crisp graham crust is the perfect base for this recipe.
Ingredient Overview:
As always, the full recipe with measurements & directions can be found in the recipe card at the bottom of this post. Use the table of contents (back at the top, below the first image, to navigate).
- Graham Crackers – You can buy ready made graham cracker crumbs or pulse whole graham crackers in a food processor to make your own.
- Butter – I always use salted buter for the best flavor, but feel free to use unsalted butter if you prefer.
- Cream Cheese – Use full fat cream cheese, in the block style. This needs to come to room temperature before using.
- Eggs – Use large eggs at room temperature.
- Sour Cream – Use full fat sour cream, at room temperature.
- Vanilla extract – Use real vanilla extract for best results.
- Pecans – I prefer whole pecans, but you can chop them smaller if you like. (You can also buy chopped pecans rather than whole ones.)
Recipe Variations:
- Gluten-free – Use gluten-free graham crackers to make this recipe gluten-free!
- Dairy-free – I have not had any experience with making dairy-free cheesecakes. I recommend finding a dairy-free or vegan vanilla cheesecake base from a trusted source and then adding in my pecan pie filling & topping.
- Whipped Cream – Feel free to serve with freshly whipped cream. Use my easy whipped cream recipe!
How to Make this Pecan Pie Cheesecake:
Step 1: Make the Pecan Pie Filling. Melt together butter and brown sugar in a medium saucepan. Let bubble a bit, then stir in your heavy cream, pecans, cinnamon, vanilla, and salt. Set aside to cool while you make the batter.
Step 2: Make the Crust. Stir together crushed graham cracker crumbs and melted butter. Press this firmly into the bottom and up the sides of a 9-inch springform pan and bake for 10 minutes.
Step 3: Make the Cheesecake. In a large mixing bowl, beat the cream cheese on high speed with an electric mixer, until creamy. (You can also do this in the bowl of a stand mixer, fitted with the paddle attachment.) Then, mix in the sugar, eggs, vanilla, sour cream, and cinnamon.
You’ll have a silky batter. If there are a few tiny lumps, that’s ok. For a more extensive look at the basics of cheesecake, read my post on New York Style Cheesecake!
Step 4: Assemble & Bake Cheesecake. Pour half of the cheesecake batter over the pre-baked crust. Spoon on the pecan filling in an even layer, then pour on the remaining batter and smooth it with an offset spatula.
Bake as directed in the recipe card below. Let cool completely at room temperature, then transfer to the refrigerator to chill for at least 6 hours or preferably overnight before topping & serving.
Step 5: Make Pecan Pie Topping. Melt together butter and brown sugar in a medium saucepan. Let bubble a bit, then stir in your heavy cream, pecans, cinnamon, vanilla, and salt. This is the same topping that I use in my reader fave Pecan Pie Cookies!
Serving + Storing:
Top the cooled & chilled Pecan Pie Cheesecake with the second batch of pecan pie filling. Slice & enjoy! Serve with fresh whipped cream if desired. Store leftover cheesecake in an airtight container (or cake stand with a lid) in the fridge for 3-4 days.
Expert Baking Tips:
- Oven Thermometer – An oven thermometer will tell you if your oven is actually running at the temperature you set it to. Your oven may not be accurate. Accurate oven temperature is crucial for most bakes, so I leave an oven thermometer in at all times to keep an eye on my oven’s calibration.
- Room Temperature Ingredients – It is imperative that you let your cold ingredients come to room temperature. Cold ingredients will create a lumpy batter.
- Don’t Over Mix – Over mixing the cheesecake batter when you’re adding the eggs can cause the cheesecake to rise up too much in the oven. This could lead to spillage, so be sure to follow the directions carefully.
- Don’t Over Bake – Follow the doneness cues given in the recipe card below to avoid over baking the cheesecake. Don’t panic if it browns the slightest bit on top – that can happen without it being overbaked.
FAQs:
Yes! Cut the recipe in half and bake in a 9×9 pan with tall sides. I think a half quantity would still be a bit too much for a 6-inch springform pan. Start with 32-40 minutes, and add time as needed, checking for doneness in the same way as the recipe card states.
Yes. That’s the nature of cheesecake. Allow the cheesecake to come to room temp after it’s baked, and then transfer to the fridge to chill at least 6 hours or up to 1 day before serving. This slight annoyance actually makes cheesecake the perfect dessert to make ahead!
The hot water produces steam that fills the oven, which helps the cheesecake cook evenly and remain nice and creamy, without cracking. It also helps prevent the edges from cooking at a faster rate than the center.
You have two options – place the roasting pan filled with water on the rack below your cheesecake, or place your cheesecake pan (still wrapped in aluminum foil) into a 10-inch cake pan inside of the roasting pan. Pour water into the roasting pan only. If you place the foil-wrapped cheesecake pan into the roasting pan and pour in water, it will almost always leak to some degree.
Special Tools:
- Springform Pan – This recipe uses a 9-inch springform pan. You must use this size pan, or even a 10-inch springform if that’s what you have. Anything else will be too small for the amount of batter!
- Offset Spatula – I use an offset spatula for so many things, including smoothing the batter evenly into the pan for this recipe.
More Cheesecake Recipes to Love:
- Key Lime Pie Cheesecake
- Classic Strawberry Cheesecake
- Bailey’s Chocolate Cheesecake
- Biscoff Cheesecake
- Tiramisu Cheesecake
- Lemon Blueberry Cheesecake
- Black Forest Cheesecake
Did you make this recipe? Leave a comment & star rating!
Click the little stars in the header of the recipe card below to leave a comment & star rating, letting me know how you liked the recipe. I take all feedback seriously, & leaving a rating helps my small business immensely!
Pecan Pie Cheesecake
Ingredients
For the Pecan Pie Filling:
- 6 tbsp salted butter, 85 grams
- 3/4 cup dark brown sugar, packed, 165 grams
- 1/3 cup + 1 tbsp heavy cream, 107 g
- 2 tbsp pure maple syrup, 40 g
- 1/2 tsp cinnamon
- pinch of salt
- 1/2 tsp vanilla extract
- 1 and 3/4 cup + 2 tbsp pecans, 210 grams
For the Crust:
- 3 cups graham cracker crumbs, 276 grams
- 1/2 cup salted butter, melted, 113 grams
For the Cheesecake:
- 32 ounces full fat cream cheese, at room temperature , use the block style – 904 grams
- 1 and 1/2 cups granulated sugar , 315 grams
- 4 large eggs, at room temperature
- 3/4 cup full fat sour cream, at room temperature , 180 grams
- 2 tsp vanilla extract
- 3/4 tsp cinnamon
- pinch of salt
Pecan Pie Topping:
- 1/2 cup salted butter, 113 grams
- 1 cup dark brown sugar, packed, 220 grams
- 1/2 cup heavy cream, 120 grams
- 3/4 tsp cinnamon
- 2 tbsp real maple syrup, 40 grams
- 1/8 tsp salt
- 1/2 tsp vanilla extract
- 2 and 1/2 cups pecans, 275 grams
Instructions
- Make the Pecan Pie Filling: Melt the butter and brown sugar in a pan over medium heat. Let it start bubbling, then reduce the heat to low and stir in the heavy cream, and the remaining topping ingredients. Stir the pecans around to get them all coated in the mixture, and remove the pan from the heat. Let it set for a few minutes to thicken up a bit (you can speed this up in the fridge).6 tbsp salted butter, 3/4 cup dark brown sugar, packed, 1/3 cup + 1 tbsp heavy cream, 2 tbsp pure maple syrup, 1/2 tsp cinnamon , pinch of salt, 1/2 tsp vanilla extract , 1 and 3/4 cup + 2 tbsp pecans
- Make the Crust: Preheat oven to 350° F. Spray a 9-inch springform pan with nonstick spray and make sure the bottom is securely fastened. Stir together crust ingredients and press into prepared pan and up the sides a bit (see photos above). Bake this for 10 minutes. Set aside. Keep the oven on at 350. Fill a large pot with water and set it on your stove, and get out a large roasting pan – you'll need this for your water bath later.3 cups graham cracker crumbs, 1/2 cup salted butter, melted
- Make the Cheesecake Filling: Remember that your cold ingredients need to come to room temp before you start or the filling won't turn out. In a large mixing bowl, beat the softened cream cheese with electric mixer until creamy, about 1-2 minutes. Add the sugar & mix until well incorporated, about 1 minute. Scrape the sides of the bowl with a rubber spatula as you go. Add the eggs one at a time, mixing on medium speed after each until just incorporated – if you over-mix, the cheesecake can inflate and overflow in the oven. Be sure to scrape the bottom of the bowl between each egg addition, as little lumps of cream cheese will hide down there. Add the vanilla, sour cream, cinnamon, and salt and mix until just combined.32 ounces full fat cream cheese, at room temperature , 1 and 1/2 cups granulated sugar , 4 large eggs, at room temperature , 3/4 cup full fat sour cream, at room temperature , 2 tsp vanilla extract , 3/4 tsp cinnamon , pinch of salt
- Prepare the Water Bath: Bring the large pot of water to a boil. Set your springform pan on a rack positioned in the center of the oven, and place the roasting pan on the rack below, or wrap the base of the cheesecake pan in foil and place it inside a 10-inch cake pan inside the roasting dish. Pour the boiling water into the roasting pan. Both of these methods ensure no leaks.
- Assemble & Bake Cheesecake: Pour half the batter into your prepared pan, then spoon the pecan pie filling on evenly. Pour the remaining batter on top, and gently smooth it into an even layer. Bake the cheesecake for 1 hour 30 minutes to 1 hour and 40 minutes. When done, the cheesecake will have only a slight wobble in the center, and a knife inserted into the edge will come out clean, and will have just a bit of thick batter when inserted into the center. An instant read thermometer inserted into the center should read about 165℉ and it should read about 174℉ towards the bottom (try to avoid poking the bottom of the pan as this will give you a falsely higher temperature).Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour before removing it.
- Cheesecake Cooling: Once the hour is up, remove the pan from the oven. It should be cool enough to handle. Remove the foil and set the springform pan on a wire rack. Let cool completely at room temp, then cover with foil and refrigerate at least 6 hours or up to 1 day before removing from the pan and serving.
- Make the Pecan Pie Topping: Make this just before you’re ready to serve the cheesecake! Do not make it ahead. Melt the butter and brown sugar in a pan over medium heat. Let it start bubbling, then reduce the heat to low and stir in the heavy cream, and the remaining topping ingredients. Stir the pecans around to get them all coated in the mixture, and remove the pan from the heat. Let it set for a few minutes to thicken up a bit (speed this up in the fridge).1/2 cup salted butter, 1 cup dark brown sugar, packed, 1/2 cup heavy cream, 3/4 tsp cinnamon, 2 tbsp real maple syrup, 1/8 tsp salt, 1/2 tsp vanilla extract, 2 and 1/2 cups pecans
- Serve + Store: Pour the topping over the chilled cheesecake, slice, and serve! Store leftovers, in an airtight container, in the fridge for 4-6 days.
- Optional: Serve with whipped cream – make the whipped cream from my Key Lime Cheesecake recipe. No need to pipe it on. You can simply let folks dollop it onto a slice themselves.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve made this cheesecake twice now and it turned out perfect both times! The texture was creamy and the flavor was absolutely delicious. Everyone who tried it loved it and asked for the recipe. Thank you for sharing such a wonderful and reliable recipe!
So glad to hear you enjoyed this recipe, Sara!
This recipe is awesome! I followed exactly except I roughly chopped the pecans for the center layer and used whole pecans on the top. It’s our family’s new favorite!!
So glad to hear you enjoyed this recipe, Deb!
I have made this cheesecake twice now (Thanksgiving and Christmas). Everyone loved it and thought it was the best cheesecake ever. It does take a lot of time but well worth it. BTW don’t look at the fat grams or calories lol.
Thanks so much, Patrick! Eh, calories don’t count at Christmas haha!
Would everything still workout if I chopped my pecans instead of leaving them whole?
Hi Tia, I think that would be fine.
I made this for Thanksgiving and it was super delicious. I did not do the pecan pie filling, just to make it less complicated for me. My only problem is I think the oven I used (not mine) runs hot. I even decreased the temperature to 325° from the beginning and it was quite brown on top after only an hour. The topping was amazing. Will make again for sure.
So glad to hear you enjoyed this recipe, Andrea! A little browning on top is normal with my cheesecake recipes, since the pan is usually SO full to the top.
Was a favorite at Thanksgiving. Easy to follow recipe.
So glad to hear you enjoyed this recipe, Sean!