Pecan pie cheesecake is the perfect fall dessert recipe! Pecan graham crust is layered with a traditional cheesecake filling and drizzled with pecan topping. We provide step-by-step instructions and tips to make this cheesecake perfect every single time.
Look no further for the perfect fall inspired dessert! Cheesecake is one of our favorite desserts. It’s smooth, creamy and always a classic. But since we also love pecan pie, we created this Pecan Pie Cheesecake combining everything we love about both desserts. Pour the crunchy pecan topping over the classic cheesecake layer to create a delectable dessert meant for sharing.
Cheesecake is the perfect dessert! It serves a crowd and can be adapted to suit everyone’s tastes. Adding pecan pie flavors creates a delectable sweet treat that will please cheesecake and pecan pie lovers. It’s smooth, creamy and packed with flavor!
To create this fall inspired pecan pie cheesecake, start with classic cheesecake ingredients.
- Cream cheese – Soften the cream cheese before mixing into the other ingredients. Otherwise you might have a clumpy texture.
- Light brown sugar – Brown sugar is the perfect complement to cream cheese and creates a subtly sweet flavor.
- Flour – Only a few tablespoons of flour helps the cheesecake firm up.
- Salt – A necessary ingredient to help the baking process.
- Vanilla extract – Always use pure vanilla extract for the best flavor.
- Eggs – We use Eggland’s Best eggs. They are always fresh and always help create the best baked goods!
- Graham cracker crust – Create a homemade crust with graham crackers, pecans, light brown sugar, cinnamon, salt and butter.
- Pecan topping – The pecan topping is made with most of the same ingredients you find in a classic pecan pie. Crunch, sweet and so good!
Pecan Pie Cheesecake
Pecan pie cheesecake includes three layers, (1) pecan graham crust, (2) cheesecake filling and (3) pecan topping. Exact measurements of ingredients and instructions are below.
Pecan graham crust
To make the pecan graham cracker curst, crush graham crackers into crumbs. You can use a food processor or a a rolling pin to crush the graham crackers. Combine the graham cracker crumbs, pecans, brown sugar, cinnamon and salt in a large bowl. Stir in melted butter until combined. The mixture should be clumpy. Assemble the crust in the pan and chill while you prepare the filling.
For the cheesecake filling, we use a classic cheesecake recipe. Add cream cheese to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until creamy, about 3 minutes. Add brown sugar, flour and salt. Beat until fluffy, about 2 minutes.
Add the vanilla and beat until combined. Add Eggland’s Best eggs, one at a time, beating on low speed just until combined after each addition. Do not overmix.
To make the pecan topping, combine the butter and brown sugar in a small saucepan set over medium heat. Bring to a low boil and cook for 3 to 5 minutes, being careful not to let it burn. Gently stir in the pecans, heavy cream, cinnamon and salt. Remove the mixture from the heat and cool to room temperature.
Assembling and baking the pecan pie cheesecake
Line the bottom of a 9-inch springform pan with parchment paper. Double wrap the outside of the pan lightly with aluminum foil. Press the graham cracker mixture into bottom and halfway up the side of the prepared pan. Place the pan in the refrigerator to firm the crust while you prepare the cheesecake filling.
While you prepare the filling, preheat an oven to 350 degrees F. Place a roasting pan on the center rack and fill with 1 inch of water. Leave the pan in the oven while you make the filling.
Once the crust is chilled, pour the cheesecake mixture into the pan and smooth over with a spatula. Tap the pan on the counter a few times to remove air bubbles. Place the pan in the water in the roasting pan and close the oven door. Immediately reduce the heat to 325 degrees F and bake for 70 to 80 minutes, until the middle (center 2-inches) of the cheesecake is still slightly wobbly. Turn off the oven, prop open the door with a wooden spoon and allow the cake to cool for 1 hour.
Remove the cheesecake to a wire baking rack, let it cool for 5 minutes and then run a hot knife around the edges of the pan. Continue to cool for an additional 1 to 2 hours, then cover with foil and refrigerate overnight.
When you are ready to top, release the sides of the pan and spoon the cooled pecan topping over the cheesecake. Store cheesecake in the refrigerator until you are ready to serve.
- Do not over-beat the eggs. Over-beating can cause cracks and may affect the texture of the cheesecake. When adding the eggs, add one at a time and beat on low speed just until combined. Pause after each egg and scrape down the side of your mixing bowl.
- For the cheesecake pan, we use a springform pan. The pan helps to cook the cheesecake evenly and makes removing the cake easy.
- Do not open the oven while it’s baking. Opening the oven door during baking reduces the temperature of the oven which can affect the baking process and might cause your cheesecake to sink or crack. At some point, you will need to check for doneness but minimize opening the oven as much as possible.
- Cool at room temperature before moving to the fridge!
- Even if you have a few cracks on the top of your cheesecake, you won’t notice once you add the pecan topping.
- Store the cheesecake in the refrigerator. Cheesecake shouldn’t be left out at room temperature for more than a few hours.
Pecan pie cheesecake is the perfect dessert to enjoy all season long! Bake this cheesecake recipe for the next holiday or bring it to your next dinner party. Impress your family and friends with this fun fall twist on a classic dessert!
Pecan Pie Cheesecake
- 1 cup graham crackers crushed
- 1 cup pecans finely chopped
- 2 tablespoons light brown sugar
- 1/2 teaspoon cinnamon
- pinch salt
- 1/4 cup unsalted butter melted
- 32 ounces cream cheese softened
- 1 cup light brown sugar packed
- 2 tablespoons all-purpose flour
- pinch salt
- 2 teaspoons pure vanilla extract
- 4 large Eggland's Best eggs room temperature
- 1/4 cup unsalted butter
- 1/2 cup light brown sugar packed
- 1 1/2 cups pecans chopped
- 1/4 cup heavy cream
- 1 teaspoon cinnamon
- pinch salt
Line the bottom of a 9-inch springform pan with parchment paper. Double wrap the outside of the pan tightly with aluminum foil; set aside.
In a large bowl, combine graham crumbs, pecans, brown sugar, cinnamon and salt. Stir in the melted butter until well combined and clumpy. Press the mixture evenly into bottom and halfway up the side of prepared pan. Set in the refrigerator to firm the crust while making the filling.
Preheat the oven to 350 degrees F. Place a roasting pan on a center rack and fill with 1 inch of water. Leave the roasting pan in the oven while you prepare the filling.
Add the cream cheese to the bowl of an electric mixer fitted with a paddle attachment (or use a hand mixer). Beat the cream cheese on medium speed until creamy, about 2 to 3 minutes. Add the brown sugar, flour and salt. Beat until fluffy, about 2 minutes.
Add vanilla and beat until combined. Add eggs, one at a time, beating just until combined after each addition, being careful not to overmix.
Pour the cheesecake mixture into the prepared pan and smooth over. Tap pan on the counter a few times to remove any air bubbles.
Carefully place the pan in the water in the roasting pan and close the oven door. Immediately reduce heat to 325 degrees F and bake for 70 to 80 minutes, until the middle (center 2-inches) of the cheesecake is still slightly wobbly. Turn off the oven, prop open the door with a wooden spoon and allow to cool for 1 hour.
Remove the cheesecake to a wire rack and run a hot knife around the edges. Continue to cool for 1 to 2 hours, then cover with foil and refrigerate overnight.
Pecan Pie Topping
In a small saucepan set over medium heat, combine the butter and brown sugar. Bring to a low boil and cook for 3 to 5 minutes, being careful not to let it burn. Stir in pecans, heavy cream, cinnamon and salt. Remove from heat and cool to room temperature.
When ready to top, release the sides of the pan and spoon topping over cooled cheesecake. Spread topping evenly over the top of the cheesecake. Store cheesecake, covered, in the refrigerator until ready to serve.
- Store the cheesecake in the refrigerator for up to 3 days.
Nutrition InformationCalories: 664, Fat: 53g, Saturated Fat: 23g, Cholesterol: 181mg, Sodium: 330mg, Potassium: 269mg, Carbohydrates: 42g, Fiber: 2g, Sugar: 34g, Protein: 10g, Vitamin A: 1438%, Vitamin C: 1%, Calcium: 137%, Iron: 2%
*Nutritional information is an estimate. Please consult a doctor or nutritionist for the most accurate nutritional info.
This post is sponsored by Eggland’s Best. As always, all opinions are my own.