Creamy brown sugar cheesecake topped with a decadent pecan pie filling. This pecan pie cheesecake tastes just like a favorite holiday pie.
This pecan pie cheesecake combines two classic desserts into one show-stopping dish — rich brown sugar cheesecake with a buttery graham-pecan crust and a gooey pecan pie topping. It’s perfect for holidays or any time you want an impressive dessert without overly complicated steps.
Why This Cheesecake Works
- Rich and creamy: A water bath and slow cooling give a velvety, crack-free cheesecake.
- Brown sugar flavor: Brown sugar in the filling lends caramel-like depth that pairs perfectly with pecans.
- Two desserts in one: A creamy cheesecake base finished with a pecan pie-style topping — the best of both worlds.
- Pecan-forward: Pecans feature in the crust, inside the topping, and as a garnish for texture and flavor.
Ingredient Notes
- Graham crackers: Classic for cheesecake crusts, but you can swap in Oreos, vanilla wafers, or a prebaked pie shell if you prefer.
- Pecans: Toasting brings out their flavor; store extras in the freezer to keep them fresh.
- Cream cheese: Use full-fat cream cheese for the best texture and flavor.
- Sour cream: Adds tang and silkiness; full-fat Greek yogurt works as a substitute.
- Caramel sauce: Ready-made caramel ice cream topping is convenient and reliable.
How to Make Pecan Pie Cheesecake
- Prep: Preheat the oven to 350°F (175°C). Place a large pan filled halfway with water on the bottom oven rack for a water bath.
- Crust: Crush 8 graham crackers, finely chop ½ cup pecans, then mix with 3 tablespoons brown sugar and 5 tablespoons melted butter. Press into a springform pan and bake 5 minutes.
- Filling: Beat four 8-ounce packages of softened cream cheese until smooth. Stir in 1 cup sour cream, 1 cup brown sugar, and 1 teaspoon vanilla until combined. Add 4 eggs one at a time, mixing gently. Pour over the prebaked crust.
- Topping: Evenly sprinkle 1½ cups roughly chopped pecans over the cheesecake. Whisk 3 eggs with 1 jar of caramel ice cream topping and pour the mixture over the pecans.
- Bake: Place the springform pan on a foil-lined baking sheet and bake 60–70 minutes until the center is just set. Turn off the oven and crack the door open; let the cheesecake rest in the cooling oven for 1–2 hours. Remove and cool to room temperature, then refrigerate until chilled.
- Serve: Add extra caramel and toasted pecans before serving if desired.
Storage & Freezing
- Refrigerator: Store wrapped tightly or in an airtight container for up to 3 days.
- Freezer: Wrap well in plastic wrap and place in a freezer-safe container for up to 3 months. Thaw in the refrigerator before serving.
Expert Tips
- Use a food processor to pulse crackers and nuts quickly; a rolling pin in a sealed bag works too.
- Do not skip the oven-cooling step — it prevents cracks and finishes the cheesecake gently.
- Toast garnish pecans briefly to enhance aroma and crunch.
- Avoid premade graham crusts; they’re often too small for this rich filling.
- For clean slices, dip a knife in hot water and wipe between cuts.
More Cheesecakes I Love
Eggnog Cheesecake
Cannoli Cheesecake
Baked Nutella Cheesecake
Snickers Cheesecake
Oreo Cheesecake
Cookie Dough Cheesecake
Bailey’s Cheesecake
Caramel Apple Crisp Cheesecake
📖 Recipe
Pecan Pie Cheesecake
Creamy brown sugar cheesecake topped with a decadent pecan pie filling.
Course: Dessert
Cuisine: American, Southern
Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour 25 minutes
Servings: 10 Slices
Calories: 422 kcal
Author: Krystle Smith
Ingredients
For the Crust
- 8 Graham Crackers
- 3 Tablespoons Brown Sugar
- ½ Cup Pecans
- 5 Tablespoons Butter, melted
For the Filling
- 4 (8-ounce) packages cream cheese, softened
- 1 Cup Sour Cream
- 1 Cup Brown Sugar
- 1 Teaspoon Vanilla Extract
- 4 Eggs
For the Topping
- 1½ Cups Pecans, roughly chopped
- 3 Eggs
- 1 Jar Caramel Ice Cream Topping
- Additional caramel and pecans for garnish (optional)
Instructions
For the Crust
- Preheat oven to 350°F. Fill a 9×13 pan halfway with water and place it on the bottom rack of the oven.
- Crush graham crackers (use a bag and rolling pin or food processor). Finely chop pecans. Combine crumbs, pecans, brown sugar, and melted butter.
- Press the mixture into a springform pan and bake 5 minutes.
For the Cheesecake & Topping
- Beat cream cheese until smooth. Stir in sour cream, brown sugar, and vanilla. Add eggs one at a time, mixing until just combined. Pour over the crust.
- Sprinkle the chopped pecans evenly over the top.
- Whisk the 3 eggs with the jar of caramel until combined and pour over the pecans.
- Place the springform pan on a foil-lined baking sheet and bake 60–70 minutes, until the center is just set.
- Turn the oven off and crack the door. Let the cheesecake rest in the oven for 1–2 hours, then cool to room temperature. Refrigerate until thoroughly chilled.
- When ready to serve, add extra caramel and toasted pecans if desired.
Notes
Ingredient Notes
- Graham Crackers: Swap with Oreos or vanilla wafers if preferred.
- Pecans: Freeze extras to preserve freshness.
- Cream Cheese: Full-fat yields the best texture.
- Sour Cream: Full-fat Greek yogurt is an acceptable substitute.
- Caramel Sauce: Use a reliable store-bought topping for consistent results.
Expert Tips
- Use a food processor to speed up prep or a rolling pin in a sealed bag for crumbs.
- Cooling the cheesecake slowly in the oven prevents cracks and finishes the center gently.
- Toast garnish pecans for extra flavor and crunch.
- Don’t use a premade graham crust — it may be too small for this recipe.
- For neat slices, dip a knife in hot water and wipe it between cuts.
Nutrition
Calories: 422 kcal
| Carbohydrates: 37 g
| Protein: 7 g
| Fat: 28 g
| Carbohydrates: 37 g
| Protein: 7 g
| Fat: 28 g
