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!

One slice of pecan pie cheesecake on a plate.

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!

Side view of pecan pie cheesecake close up.

Tips for making the cheesecake

Here are my tips, so yours turns out like this recipe!

  • Tip 1: You can make the pecan pie filling ahead of time or while the crust is baking. Cook the filling while bubbling for 4-5 minutes. It will still be liquidly but it thicken a lot while cooling.
  • Tip 2: When you add in the eggs, make sure to mix it on low. If you introduce too much air to the egg, it will cause air bubbles that rise rapidly and pop in the oven, causing cracks.
  • Tip 3: You need to use a water bath to get a moist cheesecake and helps prevent cracks. I like to use a large roasting pan ( I got it at Walmart for $5) and a 10 inch cake pan. This allows a water bath but no water will get into the cheesecake.
Pecan pie filling in a bowl.
You want small to medium pieces of pecans for the filling. Make this while the crust is baking.
Cheesecake batter in a bowl.
For a deeper flavor, use dark brown sugar for this recipe.
Pecan pie filling swirled into cheesecake batter.
Pour half of the cheesecake batter on top of the crust. Then, dollop the pecan pie filling over the cheesecake and swirl it in. Top with the rest of the cheesecake batter.
Baked cheesecake on a platter.
Chill the cheesecake still in the springform pan overnight for best results.
Cheesecake slice on its side on a plate.

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If you want more pecan recipes try my pecan pie cinnamon rolls and pecan pie cake.

Cheesecake side view on a cake stand.

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 Video

One slice of pecan pie cheesecake on a plate.
5 from 13 reviews

Pecan Pie Cheesecake

Stephanie Rutherford
This pecan pie cheesecake has a graham cracker crust, cinnamon pecan pie filling swirled into the brown sugar cheesecake, and cinnamon pecan topping.
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Prep Time: 1 hour 15 minutes
Cook Time: 1 hour 15 minutes
Chilling Time: 6 hours
Total Time: 8 hours 30 minutes
Servings: 16 slices

Ingredients
 
 

Pecan Graham Cracker Crust

  • 2 1/2 cups Graham cracker crumbs, equal to 2 full packets of graham crackers. fine crumb
  • 1/4 cup Brown sugar, packed light or dark
  • 10 TBSP Unsalted butter, melted

Cinnamon Pecan Pie Filling

  • 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

Brown Sugar Cheesecake

  • 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
 

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 1/2 cups Graham cracker crumbs, 1/4 cup Brown sugar, 10 TBSP 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 11 minutes. Then, allow to cool.

Pecan Pie Filling

  • While the crust is baking, start the filling. In a large saucepan over medium heat, melt the butter.
    10 TBSP Unsalted butter
  • Add in brown sugar, cinnamon, heavy cream, and chopped pecans. Heat until it starts to bubble. Heat for 4-5 minutes.
    1 1/2 cups Brown sugar, 2 tsp Ground cinnamon, 1 1/2 cups Heavy cream, 2 1/2 cups Pecans
  • Separate half of the pecan pie filling into two bowls. Place one bowl in the freezer to chill for going in the cheesecake. The other half can be stored in the fridge until ready to decorate.

Brown Sugar Cheesecake

  • Using a mixer, beat the cream cheese and brown sugar on high speed for 2 minutes.
    24 oz Cream cheese, 3/4 cup Brown sugar
  • Add in sour cream, heavy cream, and vanilla. Mix on medium speed until smooth. Add in the eggs on low speed until just combined. Take off the mixer and scrape the bowl.
    1/2 cup Sour cream, 1/2 cup Heavy cream, 1 tsp Pure vanilla extract, 4 Large eggs
  • Pour half of the batter into the springform pan. Spoon 1/2 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 2/3rds 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 1/2 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.
Calories: 684kcal, Carbohydrates: 50g, Protein: 6g, Fat: 53g, Saturated Fat: 26g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 17g, Trans Fat: 1g, Cholesterol: 118mg, Sodium: 242mg, Potassium: 231mg, Fiber: 2g, Sugar: 40g, Vitamin A: 1500IU, Vitamin C: 0.4mg, Calcium: 125mg, Iron: 1mg
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