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The Ultimate Creamy Pecan Pie Cheesecake

A perfect slice of pecan pie cheesecake showing a graham cracker crust, creamy filling, and sticky pecan topping.
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A rich, show-stopping dessert combining a buttery graham cracker crust, ultra creamy cheesecake base, and a decadent, gooey pecan pie topping. This recipe is perfect for holiday gatherings and can be made ahead of time.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 large eggs, room temperature
  • 1 cup pecan halves, plus extra for topping
  • 1/2 cup packed light brown sugar
  • 1/2 cup light corn syrup
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and 6 tablespoons melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Set aside to cool slightly.
  3. Prepare the cheesecake filling: Beat the softened cream cheese, 1 1/2 cups sugar, flour, vanilla extract, and salt in a large bowl until smooth. Beat in the eggs one at a time, mixing just until combined after each addition. Do not overmix.
  4. Pour the cheesecake batter over the cooled crust. Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until the water reaches halfway up the sides of the springform pan (this creates a water bath).
  5. Bake the cheesecake for 50 to 60 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. Remove from the water bath and cool completely on a wire rack. Chill in the refrigerator for at least 4 hours, or preferably overnight.
  6. Prepare the pecan topping: In a medium saucepan, whisk together brown sugar, corn syrup, 2 tablespoons melted butter, vanilla extract, and salt. Bring the mixture to a simmer over medium heat, stirring constantly. Remove from heat. Stir in the 1 cup of pecan halves.
  7. Once the cheesecake is fully chilled, carefully spoon the pecan topping evenly over the top of the cheesecake. Arrange extra pecans on top for decoration if desired.
  8. Chill the finished cheesecake for at least 1 hour before slicing and serving.

Notes

  • For the creamiest texture, bring your cream cheese and eggs to room temperature before starting the filling.
  • Make this dessert the day before serving; chilling overnight allows the cheesecake to set fully and the topping to adhere well.
  • If you want a caramel pecan dessert flavor, add 1/4 cup of caramel sauce to the pecan topping mixture before pouring it over the cheesecake.

Nutrition

Find it online: https://pureplatepath.com/pecan-pie-cheesecake-recipe/