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Pecan Pie Cheesecake

Ingrediens: Graham Cracker Crust

  • 1 cup pecans
  • 2 cups graham crumbs
  • ¼ cup brown sugar
  • ½ teaspoon cinnamon
  • ½ cup unsalted butter

Ingredients: Cheesecake Filling

  • 24 ounces cream cheese* full fat, brick-style
  • ¾ cup white sugar
  • ½ cup brown sugar
  • ½ teaspoon cinnamon
  • 1 tablespoon cornstarch*
  • 1 cup sour cream*
  • 1 teaspoon vanilla extract
  • 3 large eggs

Ingredients: Pecan Pie toppin

  • cup unsalted butter
  • ¾ cup brown sugar
  • ¾ cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 tablespoon corn syrup
  • ½ teaspoon cinnamon
  • 2 cups pecan halves



  • Preheat the oven to 350F degrees.
  • Wrap the outside of a 9-inch springform pan with aluminum foil so that the bottom and sides are covered. Wrap at least 3 times so that all the seems are covered.

Graham cracker crust:

  • Pulse the pecans in a food processor until crushed.
  • In a medium bowl mix together the crushed pecans, graham crumbs, brown sugar, and cinnamon.
  • Mix in the melted butter. The consistency will be like damp sand.
  • Press into the bottom and up the sides of the springform pan.
  • Bake in the preheated oven for 10 minutes. Remove from the oven (leave the oven turned on).

Cheesecake filling:

  • In a very large bowl, beat the cream cheese until soft.
  • Mix in the white sugar, brown sugar, cinnamon and cornstarch. Turn off the mixer and scrape down the sides of the bowl.
  • Beat in the sour cream and vanilla extract.
  • With the mixer on low speed, beat in the eggs 1 at a time until just combined. Do not continue beating the mixture after the eggs have been incorporated.
  • Pour the filling over top of the crust, and smooth the top

Pecan Pie topping:

  • Before serving, make the pecan pie topping.
  • Add the butter and brown sugar to a medium saucepan over low-medium heat. Melt them together while gently stirring until the sugar is no longer grainy. Bring to a gentle simmer for 2-3 minutes.
  • Add in the cream, vanilla, corn syrup, cinnamon and pecans.
  • The mixture will start to boil. Stir constantly as it simmers and thickens. Allow the mixture to simmer for at least 5 minutes as you gently stir.
  • Remove from the heat.

Baking and cooling:

  • Place the cheesecake in the middle of a large roasting pan.
  • Pour about ½ – 1 inch of hot water into the roasting pan to make the water bath.
  • Place the roasting pan with cheesecake inside in the oven to bake for 50-60 minutes, or until the cheesecake just has a slight wobble in the middle.
  • Remove the cheesecake from the oven, and cool in the roasting pan until the cheesecake is room temperature.
  • Remove the cheesecake (still in the springform pan) from the roasting pan, remove the aluminum foil, cover the pan, and chill in the fridge for at least 6 hours or preferably overnight.



Notes for cooking:

1 tablespoon cornstarch can be substituted with 2 tablespoons all-purpose flour. Cream cheese, sour cream, and eggs should all be room temperature before getting started. A 10-inch spingform pan can be used instead of a 9-inch pan. The bake time will be 5-10 minutes shorter. A 6-inch or 8-inch pan is too small for this recipe. Store leftovers covered in the fridge.

Make ahead tips: Make the cheesecake 1 day in advanced. Then make the pecan pie topping befor serving (about 1 hour before max for a gooey topping). If the pecan pie topping is refrigerated, it will harden. It is still absolutely delicious – but it will no longer be gooey and will be a bit more difficult to cut the cheesecake.


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