Pecan Pie Cheesecake Recipe

Pecan Pie Cheesecake Recipe

How To Make Pecan Pie Cheesecake

Indulge yourself with a rich, crunchy, and velvety bite of our pecan pie cheesecake! Whip up a decadent batch of this for your next party.

Preparation: 20 minutes
Cooking: 1 hour
Rest and Chill Time: 7 hours
Total: 8 hours 20 minutes



For Crust:

  • 2cupsgraham cracker crumbs
  • 2tbspbrown sugar
  • 7tbspbutter,melted
  • cooking spray

For Filling:

  • 24ozcream cheese,softened
  • 1cupbrown sugar
  • 4eggs
  • 2tbspall purpose flour
  • cupheavy cream
  • tspvanilla extract

For Topping:

  • ¼cupbutter,cut into slices
  • ½cupbrown sugar
  • 1tbsplight corn syrup
  • ½tspcinnamon
  • nutmeg,1 pinch
  • ¼cupheavy cream
  • 2cupspecans,coarsely chopped


  1. Preheat the oven to 350 degrees F.

  2. Coat a 9-inch springform pan with cooking spray.

  3. Place the graham cracker crumbs, brown sugar and butter in a bowl. Stir to combine.

  4. Firmly press the graham cracker mixture into the bottom and up the sides of the prepared pan.

  5. Place the crust in the oven, then bake for 8 to 10 minutes or until light golden brown.

  6. Set aside.


  1. Place the cream cheese and brown sugar in the bowl of a mixer.

  2. Beat for 3 to 4 minutes until completely smooth.

  3. Add the eggs, one at a time, beating after each addition.

  4. Add the flour, heavy cream and vanilla extract. Beat until just combined.

  5. Pour the cheesecake mixture into the baked crust, then smooth the top with a spatula.

  6. Reduce the oven temperature to 325 degrees F.

  7. Bake for 60 minutes or until top is lightly browned and cheesecake is just set.

  8. Turn off the oven, then let the cheesecake sit in the oven for another 60 minutes.

  9. Run a thin spatula around the edge of the cheesecake to loosen the sides, then place the cheesecake in the fridge.

  10. Chill for at least 6 hours or up to 3 days.


  1. Place the butter, brown sugar and corn syrup in a pan over medium heat on the stove.

  2. Cook for 3 to 4 minutes, stirring occasionally, until the mixture is bubbly.

  3. Stir in the cinnamon, nutmeg, heavy cream and pecans, then cook for 1 more minute, stirring often.

  4. Remove the pan from the heat.

  5. Let the pecan mixture cool for 5 minutes or until slightly thickened.

  6. Pour the pecan topping over the cheesecake, then remove the springform pan from the cheesecake.

  7. Slice, serve, and enjoy!


  • Calories: 631.21kcal
  • Fat: 53.86g
  • Saturated Fat: 23.87g
  • Trans Fat: 0.53g
  • Monounsaturated Fat: 18.41g
  • Polyunsaturated Fat: 6.90g
  • Carbohydrates: 32.77g
  • Fiber: 1.88g
  • Sugar: 24.28g
  • Protein: 7.90g
  • Cholesterol: 168.57mg
  • Sodium: 306.49mg
  • Calcium: 118.36mg
  • Potassium: 221.43mg
  • Iron: 1.45mg
  • Vitamin A: 394.69µg
  • Vitamin C: 0.29mg
Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!