Pecan Pie Cheesecake (Layered Holiday Dessert Perfection)

If you love pecan pie and cheesecake, this dessert is for you. It’s rich, creamy, and topped with a gooey pecan pie layer that tastes just like the holidays. I call it the best of both worlds.

The crust is buttery and crisp, the cheesecake layer is smooth and velvety, and that pecan topping? Sweet, nutty, and full of caramel flavor. It’s the kind of dessert that makes people go quiet with the first bite.

I made this for a family dinner once, and now it’s a must-have every year. It looks fancy, but it’s actually really simple to put together. Let me show you how I make it step by step—you’re going to want to save this one.

Why You’ll Love This Recipe

• Elegant Presentation, Simple Steps: Though it looks bakery-worthy, this dessert doesn’t require advanced baking skills—just some patience and a few helpful tools.
• Texture Lovers’ Dream: Crunchy toasted pecans, silky cheesecake, and a crisp base give you contrast in every forkful.
• Balanced Sweetness: The cheesecake cuts through the richness of the pecan topping, preventing the dish from being cloyingly sweet like some pies.
• Great for Planning Ahead: This is best made the day before serving, so it’s one less thing to stress over when guests arrive.

What You Need to Know Before You Start

Time Commitment
This dessert requires layering and chilling. Set aside time for:

• Preparing the crust and filling: 30 minutes
• Baking the cheesecake: 1 hour to 1 hour 10 minutes
• Cooling: 1 hour at room temp
• Chilling: At least 4 hours, ideally overnight
• Topping: 15 minutes cook time + cooling

Total hands-on time is about 1 hour, but total elapsed time is roughly 6 hours (with chilling).

Servings
Yields 12 standard slices. Because it’s rich, even a modest slice is satisfying.

Skill Level
Intermediate. If you’ve never baked a cheesecake before, this is a good place to start. The water bath might seem intimidating, but I’ll walk you through it.

Important Tips Before You Begin

• Room Temperature Ingredients: Ensure cream cheese, sour cream, and eggs are fully softened/room temp to prevent lumps and cracks.
• Don’t Skip the Water Bath: It insulates the cheesecake and prevents over-baking and surface cracks.
• Chilling is Non-Negotiable: The cheesecake must cool and set to slice neatly and taste its best.

Required Kitchen Tools

To prepare this cheesecake correctly and with the least hassle, have these tools ready:

• 9-inch Springform Pan: Essential for releasing the cheesecake cleanly after chilling.
• Food Processor or Blender: To finely chop pecans and graham crackers for the crust.
• Hand Mixer or Stand Mixer: For whipping the cream cheese and sugar to the right texture.
• Large Mixing Bowls: At least two, one for the filling and one for the topping.
• Roasting Pan: For the water bath—this should be wide enough to hold the springform pan.
• Aluminum Foil + Parchment Paper: To wrap the pan and prevent leaks in the water bath.
• Small Saucepan: To cook the pecan topping before adding it to the cheesecake.
• Spatula and Whisk: For smooth mixing and scraping down bowls thoroughly.

Ingredients for Pecan Pie Cheesecake

This recipe is made in three parts: the crust, the creamy cheesecake filling, and the sticky pecan pie topping. Each layer brings something essential to the final dessert.

For the Crust

A buttery graham-pecan base that bakes firm enough to hold the filling while adding nutty depth.

• 2 cups (272 g) graham cracker crumbs – You can crush full crackers or buy them pre-crumbled.
• 1 cup (100 g) pecans, finely ground – Toast lightly before grinding for maximum flavor.
• ¼ cup (55 g) light brown sugar, packed – Adds a mellow molasses flavor to the crust.
• ½ cup (113 g) unsalted butter, melted – Binds everything together and adds rich flavor.

For the Cheesecake Filling

This is your classic vanilla cheesecake base—dense, rich, but smooth and creamy.

• 16 ounces (452 g) full-fat cream cheese, softened – No low-fat versions; they won’t hold up.
• ½ cup (100 g) granulated sugar – Sweetens the base without overpowering the tang of the cream cheese.
• ½ cup (114 g) sour cream, room temp – Adds moisture and a slight tang that balances the richness.
• 1 tablespoon pure vanilla extract – Rounds out the flavor and enhances the nuttiness of the topping.
• ¼ teaspoon salt – Essential to bring balance.
• 2 large eggs, lightly beaten – They give the cheesecake structure and hold everything together.

For the Pecan Pie Topping

This topping sets up thick and sticky, like classic pecan pie filling, but sits beautifully on the chilled cheesecake.

• 1 cup (220 g) packed light brown sugar – The foundation of the syrupy base.
• ⅔ cup (227 g) dark corn syrup – Provides sheen and sticky consistency.
• 1 tablespoon dark rum (optional) – Adds depth and enhances the caramel tones.
• ¼ cup (56 g) unsalted butter – Melted into the syrup base for richness.
• 3 large eggs – Binds the topping and gives it structure once cooled.
• ¼ cup (60 ml) heavy cream – Softens the final texture slightly so it’s sliceable.
• ¼ teaspoon salt – Prevents it from becoming too sweet.
• 2 ½ cups (260 g) coarsely chopped pecans – Toasted for deeper flavor and chopped for easier slicing.

Variations for Pecan Pie Cheesecake

While the classic version is unbeatable, here are a few variations you might want to try depending on your preferences or available ingredients:

• Bourbon Instead of Rum: Swap the dark rum for bourbon for a Southern-style twist. It adds warmth and complexity to the topping.
• Chocolate Crust: Use crushed chocolate wafer cookies or Oreo crumbs instead of graham crackers for a richer base.
• No Pecans? Use Walnuts: Though pecans are traditional, toasted walnuts work just as well and add a slightly more robust, earthy flavor.
• Mini Cheesecakes: Use a muffin tin lined with parchment cups to make personal-sized cheesecakes. Adjust baking time to 20–25 minutes.
• Salted Caramel Pecan Topping: Drizzle a bit of sea salt caramel over the pecan layer before chilling for extra depth.

How to Make Pecan Pie Cheesecake: Step-by-Step Instructions

1. Prepare the Crust

1. Preheat the oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper. Wrap the outside of the pan with two layers of heavy-duty foil to prepare it for the water bath.
2. Toast the pecans lightly in a dry skillet or oven for 5–7 minutes until aromatic. Let them cool before grinding.
3. Make the crust mixture: In a bowl, combine graham cracker crumbs, ground pecans, and brown sugar. Stir in melted butter until evenly moistened.
4. Press the crust into the bottom and slightly up the sides of the prepared pan. Use the bottom of a measuring cup to compact it evenly.
5. Bake for 10 minutes, then remove and cool while preparing the filling.

2. Make the Cheesecake Filling

1. Beat the cream cheese in a large mixing bowl with an electric mixer on medium speed until smooth and creamy—about 2 minutes.
2. Add sugar and beat until fully combined, scraping down the sides as needed.
3. Mix in the sour cream, vanilla extract, and salt. Blend until the texture is completely smooth.
4. Add the eggs, one at a time, mixing on low speed until just combined. Do not overmix.
5. Pour the filling over the cooled crust and tap the pan gently on the counter to release any air bubbles.

3. Bake the Cheesecake

1. Place the pan inside a large roasting pan and fill the outer pan with 1–2 inches of hot water, creating a water bath.
2. Bake at 325°F (163°C) for 60 to 70 minutes, or until the edges are set and the center is slightly jiggly.
3. Turn off the oven and let the cheesecake sit inside with the door slightly open for 1 hour.
4. Remove from the water bath, take off the foil, and cool the cheesecake on a wire rack for another hour.
5. Refrigerate for at least 4 hours, preferably overnight, until completely set.

4. Make the Pecan Pie Topping

1. In a saucepan, combine brown sugar, corn syrup, butter, and optional rum. Heat over medium, stirring until the sugar dissolves and butter melts—do not boil.
2. In a small bowl, whisk together eggs, heavy cream, and salt.
3. Slowly pour the egg mixture into the warm syrup, whisking constantly so the eggs don’t scramble.
4. Return to low heat and stir constantly until the mixture thickens slightly and coats the back of a spoon, about 5–7 minutes.
5. Remove from heat, stir in chopped toasted pecans, and let it cool for 15–20 minutes until slightly thickened but pourable.

5. Assemble the Cheesecake

1. Once the cheesecake is fully chilled, carefully remove it from the springform pan and transfer to a serving platter.
2. Spoon the pecan topping over the top of the cheesecake, spreading it gently to the edges.
3. Chill again for 30–60 minutes, or until topping is fully set.

Serving and Presentation Ideas

This cheesecake is best served chilled but not too cold. Let it sit at room temperature for 10–15 minutes before slicing. Use a sharp knife dipped in warm water and wiped dry between each slice for clean cuts.

For an elegant finish:

• Garnish with whole toasted pecans on top of the pecan layer before it sets.
• Add a dollop of whipped cream on each slice when serving.
• Serve on a cake stand or plate lined with parchment for easier transfer and a polished look.

How to Store Pecan Pie Cheesecake

Refrigeration:

• Store covered in the fridge for up to 5 days.
• Use a cake carrier or wrap the cheesecake gently in plastic wrap once the topping has fully set.

Freezing:

• You can freeze the cheesecake without the topping for up to 2 months. Wrap it tightly in plastic wrap, then in foil.
• To serve, thaw overnight in the refrigerator. Make and add the pecan topping fresh the day of serving.

Pro Tips for Success

• Use a water bath: This prevents cracking and ensures even, gentle baking.
• Don’t overbake: The center should still jiggle slightly when you remove it from the oven—it will firm up as it cools.
• Cool slowly: Rushing the cooling process can lead to cracks or a sunken center.
• Toast the nuts: Toasting pecans enhances their flavor and gives the topping a deeper, more complex profile.
• Chill overnight: The texture and flavor improve dramatically after resting in the fridge overnight.

Nutrition

Serving Size	1 slice (1/12 of cheesecake)
Calories	~580 kcal
Total Fat	40 g
Saturated Fat	16 g
Cholesterol	135 mg
Sodium	210 mg
Total Carbohydrates	50 g
Dietary Fiber	2 g
Sugars	35 g
Protein	6 g
Calcium	80 mg
Iron	1.5 mg

Note: Nutrition values are approximate and may vary based on specific ingredients and portion sizes.

Pecan Pie Cheesecake FAQs

Can I make this without a water bath?
You can, but it increases the risk of surface cracks and uneven baking. A water bath ensures even heat and moisture.

How far in advance can I make this cheesecake?
Up to 2 days in advance. Keep it tightly covered in the fridge. Add the pecan topping the day of serving for best texture.

Can I use store-bought crust?
You could use a pre-made graham crust, but it won’t have the same depth of flavor or support the layers as well as the homemade crust.

What if I don’t have sour cream?
You can substitute with full-fat Greek yogurt. The texture and tang will be slightly different, but still delicious.

Can I use light corn syrup instead of dark?
Yes, though the topping will have a milder flavor and lighter color. Dark corn syrup is recommended for that classic pecan pie taste.

Conclusion

Pecan Pie Cheesecake is more than just dessert—it’s a layered celebration of textures and flavors that come together in one unforgettable bite. With its nutty crust, rich cheesecake base, and sticky pecan topping, it’s perfect for holidays or any time you want to impress a crowd.

If you follow each step and give it the chilling time it deserves, you’ll have a dessert that tastes like it came straight from a professional bakery. Keep it chilled, slice it clean, and serve it proudly.