Creamy Pecan Pie Cheesecake is the decadent fusion of two Southern classics: rich, tangy cheesecake and gooey, caramel-laced pecan pie. Each bite delivers layers of buttery graham cracker crust, velvety cream cheese filling, and a crown of brown sugar pecan topping that brings crunch and warmth. It’s the kind of dessert that turns any gathering into a celebration, and it always earns a second slice.

This dessert works beautifully for Thanksgiving, holiday dinners, or any time you want to wow your guests without having to choose between pie or cake. It strikes that perfect balance between creamy and nutty, sweet and slightly tangy. If you’re ready to impress with a show-stopping dessert, this is it.

What Kind of Crust Works Best for Pecan Pie Cheesecake?

A traditional graham cracker crust is the go-to choice because it adds just the right amount of buttery crunch without overpowering the filling. For extra depth, try adding a pinch of cinnamon or a spoonful of finely chopped pecans to the crust mixture. Pre-baking the crust for 10 minutes before adding the filling ensures it stays crisp and flavorful.

Ingredients for the Creamy Pecan Pie Cheesecake

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tbsp melted butter
3 (8 oz) packages cream cheese, softened
1 cup packed light brown sugar
3 large eggs
1/2 cup sour cream
1 tsp vanilla extract
1/4 cup all-purpose flour
1/4 tsp salt
1 cup chopped pecans
1/2 cup heavy cream
1/2 cup packed dark brown sugar
1/4 cup corn syrup
1/4 tsp cinnamon
1/8 tsp nutmeg

How To Make the Creamy Pecan Pie Cheesecake

Step 1: Prepare the Crust

Preheat oven to 325°F. Mix graham cracker crumbs, sugar, and melted butter until well combined. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.

Step 2: Make the Cheesecake Filling

Beat cream cheese and light brown sugar until fluffy. Add eggs one at a time, mixing well after each. Mix in sour cream, vanilla, flour, and salt until smooth. Pour filling over cooled crust.

Step 3: Bake the Cheesecake

Bake the cheesecake for 55-60 minutes until the center is set but still slightly jiggly. Turn off oven, crack the door, and let cheesecake sit for 1 hour. Refrigerate for at least 4 hours or overnight.

Step 4: Prepare the Pecan Topping

In a saucepan, combine heavy cream, dark brown sugar, corn syrup, cinnamon, and nutmeg. Simmer for 3-5 minutes until slightly thickened. Stir in chopped pecans and let cool.

Step 5: Assemble and Serve

Spoon the cooled pecan topping over the chilled cheesecake. Slice and serve for a guaranteed crowd-pleaser.

How to Serve and Store Your Cheesecake

This cheesecake is best served cold, allowing the creamy filling and sticky topping to hold their texture. To get clean slices, dip a knife in hot water and wipe between cuts. Store leftovers tightly covered in the fridge for up to 5 days. For longer storage, wrap slices in plastic wrap and foil, then freeze for up to 2 months.

Frequently Asked Questions

Can I make this cheesecake ahead of time?

Absolutely. It actually tastes better the next day after chilling, so it’s perfect for prepping ahead.

Can I use store-bought crust?

You can, but homemade graham cracker crust provides better flavor and texture for this recipe.

Do I have to use corn syrup in the topping?

Corn syrup helps keep the topping smooth and glossy, but you can substitute with maple syrup or honey for a different flavor.

What if my cheesecake cracks?

No worries! The pecan topping covers imperfections beautifully.

Can I use a different nut?

Pecans are traditional, but walnuts or hazelnuts also pair well with the caramel-like topping.

How do I know when the cheesecake is fully baked?

It should be set at the edges but have a slight jiggle in the center. It will firm up as it cools.

Want More Cheesecake Ideas?

If this creamy pecan pie cheesecake won your heart, check out these other irresistible desserts:

Cherry Chocolate Cheesecake for fruity-meets-decadent indulgence.
Sopapilla Cheesecake Bars with cinnamon sugar and buttery crust.
Pistachio Cheesecake Brownies for a nutty, chocolaty twist.
Cinnamon Donut Bread if you’re craving a cozy, bake-all-day flavor.
Irresistible Pecan Pie Bites when you want the same flavor in bite-sized form.

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you use maple syrup in the topping? Maybe a chocolate drizzle?

I love seeing the creative ways you all adapt this classic. If you have questions, drop them below—let’s bake together!

For daily inspiration and more sweet finds, follow me on Pinterest at Nina Dishes.

Creamy Pecan Pie Cheesecake

Author: Nina Klatten
Total Time: 6 hours
Yield: 12 slices
Diet: Vegetarian

Print Recipe

Description

A luscious blend of two beloved desserts—this creamy pecan pie cheesecake features a buttery graham cracker crust, smooth cheesecake center, and a glossy pecan topping. It’s ideal for holidays, dinner parties, or any occasion that calls for a memorable dessert.

Instructions

1. Preheat oven to 325°F. Mix graham cracker crumbs, sugar, and melted butter. Press into a 9-inch springform pan and bake for 10 minutes. Cool completely.

2. In a large bowl, beat cream cheese and light brown sugar until smooth. Add eggs one at a time. Blend in sour cream, vanilla, flour, and salt until creamy.

3. Pour filling over crust and bake for 55–60 minutes until edges are set and center jiggles slightly. Turn off oven, crack door, and let it sit 1 hour. Chill for 4 hours or overnight.

4. For topping: In a saucepan, combine heavy cream, dark brown sugar, corn syrup, cinnamon, and nutmeg. Simmer 3–5 minutes, then stir in pecans. Cool.

5. Spoon pecan topping over chilled cheesecake and serve.