Pecan Pie Cheesecake

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This pecan pie cheesecake has a graham cracker crust, cinnamon pecan pie filling swirled into the brown sugar cheesecake, and cinnamon pecan topping. It has all of the traditional pecan pie flavor, but upgraded into a delicious cheesecake!

This pecan pie cheesecake is a major upgrade from a regular pecan pie. It is the best way to impress your family and guests with a decadent dessert they will not forget after Thanksgiving dinner. If your family loves cheesecakes and pecan pie then this recipe is a guaranteed winner!

For more Thanksgiving dessert recipes, try Pumpkin Pie Cookie Bars, Pecan Pie Cake, and Turtle Cheesecake.

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Why This Pecan Pie Cheesecake Recipe Works
Ingredient Notes for Pecan Pie Topping Cheesecake
Ingredient Substitutions
Step By Step Instructions - Graham Cracker Crust
Step By Step Instructions - Pecan Pie Filling
Step By Step Instructions - Brown Sugar Cheesecake
Preventing Cheesecake Cracks
FAQ
Recipe Variations
Special Tools
Storing and Freezing
📖 Recipe

Why This Pecan Pie Cheesecake Recipe Works

Pecan pie flavor- This dessert brings all of the classic pecan pie flavor, but improves upon it. It pairs perfectly with the cheesecake.
Creamy cheesecake- This cheesecake is a smooth and creamy texture that you will love.
Pecan filling- Pecan pie makes a perfect cheesecake filling as it adds a little crunch and a nutty flavor that complements the sweet cheesecake.

Close up of the side of pecan pie cheesecake.

Ingredient Notes for Pecan Pie Topping Cheesecake

Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.

Unsalted butter- The butter is melted for the crust. You can melt this in the microwave.
Brown sugar- I used light brown sugar, but dark brown sugar will work.
Sour cream- Pull this out 2 hours before baking to get room temperature ingredients.
Heavy cream- Pull this out 2 hours before baking to get room temperature ingredients.
Cream cheese- Use full fat cream cheese. Pull this out 2 hours before baking.
Eggs- Pull the large eggs out 2 hours before baking so they are room temperature. I use whole eggs, not egg white for the fatty yolk.
Baking spray- Make sure you are using a baking spray with flour, not just a cooking spray.

Ingredient Substitutions

Graham cracker- If you live in a country without graham crackers you can substitute digestive biscuits.
Dairy free- You can use your favorite dairy free options for this recipe!
Gluten free- I haven't tested this gluten free. Let me know if you do.

Step By Step Instructions - Graham Cracker Crust

Here is how to make and bake the crust for this pecan pie cheesecake.

STEP 1: Prep. Preheat the oven to 325°F. Then, spray a 9 inch spring form pan with baking spray. Place a 9 inch parchment paper circle on the bottom and spray it again.

STEP 2: Mix crust. Blend the graham crackers into fine crumbs using a food processor. Pour them into a bowl with the brown sugar, and melted butter. Mix it thoroughly with a fork.

STEP 3: Form crust. Pour the graham cracker crumbs into the prepared springform pan. Use your fingers to press it half way up the sides of the pan. Use the back side of a measuring cup to compact the bottom.

STEP 4: Bake crust. Bake the crust for 13 minutes. Then, let it cool.

Meanwhile, start the pecan pie filling.

Step By Step Instructions - Pecan Pie Filling

Here is how to make the pecan pie filling for the pecan pie cheesecake.

STEP 1: Melt butter. Use a saucepan to melt the butter over medium heat.

STEP 2: Cook filling. Add the brown sugar, cinnamon, heavy cream, and chopped pecans to the butter. Heat it until it starts to bubble and then heat for 4-5 more minutes.

STEP 3: Cool filling. Pour the filling in a bowl and place it in the freezer to cool it down quickly.

Step By Step Instructions - Brown Sugar Cheesecake

Here is how to make and bake the brown sugar cheesecake for the pecan pie cheesecake.

STEP 1: Beat cream cheese and brown sugar. Use a mixer to beat the cream cheese and brown sugar together on high speed for 2 minutes. Use a rubber spatula to scrape the sides of the bowl.

STEP 2: Mix cheesecake batter. Add the sour cream, heavy cream, and vanilla extract. Mix it on medium speed until you have a smooth cheesecake mixture. Add the eggs and egg yolk. Mix them in on low speed until just combined.

STEP 3: Pour batter. Pour half of the cheesecake batter into the prepared pan and crust. Next, spoon ⅓ of the pecan pie filling in an even layer on top of the cheesecake. Swirl it in with a butter knife. Then, top it off with the remaining cheesecake batter.

Brown sugar cheesecake batter in a glass bowl.

Swirled pecan pie into the cheesecake batter.

STEP 4: Water bath. See the water bath section below for options on how to prepare a water bath.

STEP 5: Bake cheesecake. Bake it for 65-85 minutes. It is done when the edges are set and the middle has a slight jiggle. If it is too jiggly, continue to bake for 10 minutes before checking again.

STEP 6: Cool cheesecake. Turn off the oven and leave the oven door cracked open with the cheesecake still inside. Let the cheesecake cool like this for 30 minutes before transferring the pan to a wire rack to cool completely.

STEP 7: Chill cheesecake. Wrap the cheesecake pan in aluminum foil and place it in the fridge to chill overnight or at least 6 hours.

STEP 8: Serve. Once the cheesecake is set, take it out of the springform pan and remove the parchment paper. Add the rest of the pecan pie filling on top.

Water Bath Tips

The water bath provides a moist environment for the cheesecake. This is because of the steam. When it is too dry, it will create cracks in the cheesecake.

Here are two techniques to try. They both use a roasting pan with hot steaming water.

Place the springform pan inside a 10 inch cake pan. Place the cake pan in the large roasting pan. Fill the pan with the hot water (about halfway up the cake pan)
Wrap the springform pan with foil twice very tightly. Place the springform pan inside the roasting pan. Fill the pan halfway up with hot water.

My favorite method is the first one. This won't let any water at all get into the crust. It makes baking cheesecake so easy!

The second option gives the chance to get water inside and create a soggy crust.

Preventing Cheesecake Cracks

Beat the wet ingredients minus the eggs on high speed. Everything need to be super creamy and smooth. Chunks of cream cheese can cause cracks.

Add eggs on low speed. The goal is to have as little air as possible when mixing the eggs. Too much air can cause big bubbles in the cheesecake batter. It will make the cheesecake rise and fall too quickly when baking. Which causes cracks.

Use a water bath. This is essential! See below for cheesecake tips.

Cool the cheesecake. Once the cheesecake is done baking, it needs to sit in the hot oven for 30 minutes. This lets it cool slowly.

If you were to put the cheesecake on the counter right after done baking, it will be too quick of a temperature change, which cause cracks.

How To Easily Remove The Cheesecake From The Pan

First, spray the springform pan with baking non stick spray. Next, line the bottom of the pan with 9 inch parchment paper circle. Make sure to spray the pan again.

Then, after the cheesecake has chilled overnight. The springform pan should pop right off. If it doesn't very gently use a knife around the edge of the cheesecake to pop it off.

Then, you should be able to lay the cheesecake on it's side to take off the bottom of pan and the parchment circle.

FAQ

Can I make this into mini cheesecakes?

This cheesecake cannot easily be make into mini cheesecakes with the apple layer in the middle, as the pecan pie will take up too much of the middle. If you skip the pecan pie layer in the middle you can divide this recipe into thirds to make 12 mini cheesecake. Bake in a muffin pan for 18-20 minutes. Follow this Mini Oreo Cheesecakes for detailed instructions for mini cheesecakes. You will then still top with pecan pie filling.

What other pans can I use?

You can use an 8 inch springform pan. If you skip the pecan pie layer in the middle you can also make smaller cheesecakes. You can halve the recipe to make these into pecan pie cheesecake bars using 8X8 or 9X9 inch baking pan (use 16 oz of cream cheese). If you want to use a 6 inch springform pan, halve the recipe, but use 16 oz of cream cheese. Adjust the baking time as it bakes faster in a larger pan since it is thinner.

How to get the perfect slice?

First, make sure the cheesecake is very cold. Then, use a sharp knife to cut the slices. Clean the knife after every slice.

Recipe Variations

Alternative crust- You can substitute in any other cheesecake crust you prefer. You can use the crust instructions from my Oreo cheesecake for an Oreo crust, for example.
No pie inside- You can skip the pecan pie filling inside and only top the cheesecake. This is helpful when making a thin cheesecake or mini cheesecake as they may not have room for a full pie layer.

Special Tools

Springform pan: I use a good quality 9-inch springform pan. Sometimes I will use an 8-inch springform pan if I want a taller cheesecake.
Parchment paper circles: I used 8-inch parchment paper circles for the bottom of the pan. I love to use the premade circles, so I don't have to cut it out of regular parchment paper.
Baking spray: I use the nonstick spray that has flour in it.
Offset spatula: I use this to easily spread the frosting or fillings.

Storing and Freezing

Store this pecan pie cheesecake in the fridge in an airtight container like a cake carrier. Chill up to 5 days.

You can freeze the pecan pie cheesecake in individual slices. Store in an airtight container and freeze up to 30 days. Thaw for 1-2 hours before eating.

You can also freeze the cheesecake before decorating. Wrap the cooled cheesecake (it needs to chill in the fridge overnight first), in plastic wrap and freeze up to 30 days.

Thaw for 1-2 hours before decorating.

Other Cheesecake Recipes To Try

Try these fall recipes too!

Make sure to leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.

📖 Recipe

This pecan pie cheesecake has a graham cracker crust, cinnamon pecan pie filling swirled into the brown sugar cheesecake, and cinnamon pecan topping.

5 from 13 votes

Print Recipe Pin Recipe

Prep Time 1 15

Cook Time 1 15

Chilling Time 6

Total Time 8 30

Course Dessert

Cuisine American

Servings slices

Calories 300 kcal

Ingredients

Pecan Graham Cracker Crust

2 ½ cups Graham cracker crumbs equal to 2 full packets of graham crackers. fine crumb
¼ cup Brown sugar packed light or dark
10 tablespoon Unsalted butter melted

Cinnamon Pecan Pie Filling

10 tablespoon Unsalted butter melted
1 ½ cups Brown sugar packed light or dark
2 teaspoon Ground cinnamon
1 ½ cups Heavy cream
2 ½ cups Pecans chopped into larger pieces

Brown Sugar Cheesecake

32 oz Cream cheese room temperature
1 cup Brown sugar packed light or dark
¾ cup Sour cream room temperature
¾ cup Heavy cream room temperature
1 teaspoon Pure vanilla extract
4 Large eggs room temperature
1 Egg yolk room temperature

Instructions

Graham Cracker Crust

Preheat oven to 325°F. Spray a 9 inch spring form pan with a non-stick baking spray. Place a 9 inch parchment circle on the bottom of the pan. Then, spray again. Set aside.
Blend graham crackers in a food processer or blender until fine crumbs form. Combine the graham cracker crumbs, brown sugar and melted butter. Mix with a fork until everything is wet from the butter.
2 ½ cups Graham cracker crumbs, ¼ cup Brown sugar, 10 tablespoon Unsalted butter
Pour crumbs into pan. Use fingers to bring the crust halfway up the sides of the pan and on the bottom. Use the bottom of a measuring cup to compact the crust down.
Bake for 13 minutes. Then, allow to cool.

Pecan Pie Filling

While the crust is baking, start the filling. In a saucepan over medium heat, melt the butter.
10 tablespoon Unsalted butter
Add in brown sugar, cinnamon, heavy cream, and chopped pecans. Heat until it starts to bubble. Heat for 4-5 minutes.
1 ½ cups Brown sugar, 2 teaspoon Ground cinnamon, 1 ½ cups Heavy cream, 2 ½ cups Pecans
Pour batter in the a bowl and place in the freezer to rapidly cool.

Brown Sugar Cheesecake

Using a mixer, beat the cream cheese and brown sugar on high speed for 2 minutes. Use a rubber spatula to scrape the bowl.
32 oz Cream cheese, 1 cup Brown sugar
Add in sour cream, heavy cream, and vanilla. Mix on medium speed until smooth. Add in the eggs and egg yolk on low speed until just combined. Take off the mixer and scrape the bowl.
¾ cup Sour cream, ¾ cup Heavy cream, 1 teaspoon Pure vanilla extract, 4 Large eggs, 1 Egg yolk
Pour half of the batter into the springform pan. Spoon ⅓rd of the pecan pie filling on top of the batter. Use a butter knife to swirl it in. Top with the rest of the cheesecake batter.
Water bath: For either option, use a large roasting pan (12X16 inches) and hot boiling water
1. Place spring form pan in a 10 inch cake pan. Then, place in a roasting pan. Fill with hot water until ⅔rds up the side of the cake pan. This option is the best so no water can get into the crust.
2. Cover spring form pan with aluminum foil twice very tightly. Place the pan directly in the roasting pan and fill with hot water about ½ way up the spring form pan
Bake for 65-85 minutes. Bake until there is a very slight jiggle in the middle and the edges are set. If there is a big jiggle, bake for 10 more minutes and check again.
Once baked, turn off the oven, and prop the oven door. Let the cheesecake sit in the oven for 30 minutes. Then, pull out of water bath and on a cooling rack. Cool completely. Then, wrap in foil and chill in the fridge. Chill for at least 6 hours or overnight.
After completely cooled. Take the cheesecake out of the pan and remove the parchment paper.
Top the cheesecake with the rest of pecan pie filling.

Notes

All dairy ingredients have to be pulled out at least 2 hours before baking.

Nutrition

Calories: 300kcal

Keyword brown sugar cheesecake, cinnamon, creamy cheesecake, pecan graham cracker crust, pecan pie, pecans, thanksgiving, whipped cream

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