Combining two of my favorite flavors this Pecan Pie Cheesecake is super creamy with a tasty pecan pie topping. The perfect Fall holiday dessert that you’ll want to grace your table.

Pecan Pie and Cheesecake, how can you choose between the two? What if you didn’t have to? Well with this Pecan Pie Cheesecake you don’t because you are combining the two flavors into one.

I take my cheesecakes super serious and I’ve been using the same base recipe for many years because it is a tried and true base cheesecake that you can flavor to your liking.

This Pecan Pie Cheesecake is perfect for Fall and the winter months as everyone is craving Pecan Pie in these cooler months, I know I am. But I also love cheesecake.

So why not combine the two, with lightly spiced cheesecake and a crust that also consists of pecans all of which is topped with the perfect pecan topping, this is a dessert that you will not be able to resist!

Do NOT let cheesecakes intimidate you, they are super easy to make. The hardest part is waiting for the cheesecake to set up before can consume.

This Pecan Pie Cheesecake is absolutely worth the wait! This will also be the dish of the season that you will want to bring to any and all of your gatherings!

Some of my other favorite cheesecake recipes we have on our site include: Cinnamon Apple Cheesecake, Pumpkin Cheesecake and Creme Brulee Cheesecake!

WHY THIS RECIPE WORKS:

Easy to find baking ingredients help this recipe come together quickly.
This is ultra creamy with the perfect balance of flavors that are not too sweet.
This serves a crowd.

INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM):

Graham cracker crumbs
Pecans
Granulated sugar
Unsalted butter
Cream cheese
Eggs
Sour cream
Vanilla extract
Ground cinnamon
Ground nutmeg
Heavy cream
Dark brown sugar
Light corn syrup
Baking soda
Salt

HOW TO MAKE A PECAN PIE CHEESECAKE, STEP BY STEP:

Preheat the oven to 325°F.
In a medium-sized bowl mix together the graham cracker crumbs, finely chopped pecans, sugar, and melted butter until fully combined.
Press this mixture into a 9-inch springform pan on the bottom and up the sides. I like to use the bottom of a flat measuring cup to pack it in. Place in the refrigerator until ready to use.
In the bowl of a stand mixer or in a large bowl with an electric hand mixer, whip the cream cheese until smooth with no lumps. Slowly add in the sugar until combined.
Add the eggs one at a time until fully incorporated, making sure the first one is mixed in before adding the next.
Mix in the sour cream, vanilla, cinnamon, and nutmeg until smooth.
Wrap your springform pan that has the crust in it well with heavy-duty foil. Pour the cheesecake mixture into the crust.
Place the cheesecake into a large roasting pan. Fill the pan halfway up the side of the cheesecake pan with hot water.
Reduce the oven temperature to 300°F. Bake for 1 hour and 30 minutes, turn off the heat, and let the cheesecake sit in the oven for an additional hour, until the center is set. It will still be slightly jiggly.
Remove the cheesecake from the oven and place it on the counter. Let it cool to room temperature, then place in the refrigerator for at least 8 hours, up to overnight.
Just before serving, make the pecan pie topping. In a small saucepan place the butter, heavy cream, sugar, brown sugar, corn syrup, baking soda, cinnamon, salt, and nutmeg.
Place over medium heat, stirring constantly until everything is melted.
Bring to a boil, reduce heat to low, and simmer, stirring occasionally for 8 minutes. The mixture will darken and thicken.
After 8 minutes take off the heat, add the pecans and vanilla, stir them in to combine. Let the mixture cool for 10 minutes.
Take your cheesecake out of the springform pan and place it on your serving platter. Spoon the pecan mixture evenly on top. Serve immediately.

DO I NEED A WATER BATH?

While I usually recommend doing a water bath with cheesecake recipes. I like that it helps from the cheesecake cracking on top. You don’t have to but then you risk it not turning out like we intended.

You can wrap your cheesecake in foil and then place in a pan and fill halfway up the sides of the pan or you can place a pan full of water on the rack underneath the cheesecake itself.

The water bath not only helps the cheesecake not crack while baking it also helps ensure that it stays creamy and smooth. So I definitely recommend one.

WHY DO I HAVE TO LET MY CHEESECAKE COOL BEFORE REFRIGERATING?

This is an important step when it comes to making cheesecake. It absolutely needs to cool completely before you place it in the refrigerator.

This again helps the cheesecake from cracking and it also helps allow the cheesecake to pull gently away from the sides of the pan so when you remove your springform nothing will stick.

Please do not skip this step and place in the refrigerator right after taking out of the oven, it is still baking and we need that process to stop slowly rather than quickly.

WHAT SIZE PAN SHOULD I USE?

For most of our cheesecakes we use a 9″ springform pan. You can use a 10″ springform pan if you’d like you will just have a larger cheesecake that won’t be as thick.

You will still cook for the same amount of time, but you will have a few more servings if you were to bake it in a larger pan. I recommend going larger rather than smaller since the cheesecake takes up a lot of room just in the 9″ pan itself.

SOME OF MY OTHER FAVORITE PECAN/PECAN PIE FLAVORED RECIPES:

I love a good pecan pie recipe but I also love anything flavored like pecan or have pecans in them, let me share some of my favorites with you:

HOW TO STORE:

If you are not serving the whole cheesecake at once, I suggest cutting slices of the cheesecake then spooning the pecan mixture over each slice to serve. Once the topping gets cold, it will harden.

Store any leftovers in the fridge. To loosen the pecan topping, place it back on the stove over medium-low heat until warmed and pourable.

This Pecan Pie Cheesecake can be stored in the refrigerator covered or individually sliced in airtight containers for up to 5 days.

This can also be frozen without the topping! Remove your springform pan sides and place uncovered in freezer for about one hour, then remove and remove from the bottom of the springform pan.

Wrap tightly in plastic wrap or tin foil and place in an airtight container or a large ziplock bag, this should keep for about 3-4 months.

Defrost in your refrigerator overnight before cutting and eating!

TIPS AND TRICKS:

Make sure to beat your cream cheese well, this is important for making sure you have no lumps in your cheesecake.
Adding in eggs one by one ensures that they are evenly distributed.
Make sure you scrape down the sides when mixing, this will also help with keeping lumps out of your cheesecake recipe.
Do not skip the water bath it is essential for the outcome of this cheesecake.
Make sure to cool your cheesecake on the counter before placing in the refrigerator, this is an important step.
To cut the perfect slice, heat a knife under hot water and wipe dry before slicing.
This cheesecake can be frozen, see my tips above on how to do that.

If you want that perfect cheesecake that will serve all your fall and holiday needs, then you have to make my Pecan Pie Cheesecake! You won’t regret it.

If you like this recipe you might also like:

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Pecan Pie Cheesecake