Name: Pecan Pie Cheesecake Recipe
Prep time: 120 min
Cook time: 120 min
Total time: 240 min
Yield: 12
Cuisine: American
Ingredients: 250 grams Chocolate Graham Crackers; 120 grams Unsalted Butter; 90 grams Granulated Sugar; 675 grams Cream Cheese, softened; 150 grams Unsalted Butter, softened; 190 grams Granulated Sugar; 4 Large Eggs (beaten); 30 grams All Purpose Flour; Zest of grated and juice of 1 large Lemon; 1 teaspoon Pure Vanilla Extract; 200 grams Sour Cream; 200 grams Sour Cream; 50 grams Icing Sugar; 125 grams Pecans; 1 teaspoon Pure Vanilla Extract; 20 grams Light Corn Syrup

Front shot of Pecan Pie Cheesecake in a plate

Indulge in the ultimate fusion of two beloved desserts with our Pecan Pie Cheesecake! This creamy, rich cheesecake is complemented by a buttery graham cracker crust and topped with a luscious caramel pecan layer. Packed with the nutty goodness of pecans and the tangy zest of cream cheese, this dessert is perfect for special occasions like Thanksgiving, Christmas, or any celebration that calls for a show-stopping sweet treat. With ingredients that bring joy and techniques that ensure success, this recipe will make your baking experience both fun and rewarding.

Partner with Classic Bakes

We collaborate with brands through sponsored recipes, editorial features, and video collaborations. If your brand wants to reach a health-focused audience, we’d love to explore how we can work together.

Explore brand collaborations

#Brunch #Healthy Desserts #Sweet Desserts #Lacto Vegetarian #Pescetarian #Christmas #Thanksgiving #Eggs, Cheese and Milk #Nuts and Seeds #Baking

Pro Tip

Use a sharp, warm knife for clean slices. Wipe the blade after each cut.

Be cautious when handling hot caramel—it can cause severe burns.

Combines two iconic desserts: pecan pie and cheesecake.
A decadent caramel pecan topping adds a luxurious finish.
Perfect for holiday gatherings or anytime you want to impress.
Offers a delightful mix of creamy, crunchy, and nutty textures.
A make-ahead dessert that tastes even better the next day.

Room Temperature Ingredients: Ensure cream cheese, butter, and eggs are at room temperature for a smooth, lump-free filling.
Water Bath: Place a pan of hot water on the bottom oven shelf to prevent cracks and maintain a moist texture.
Caramel Sauce: Keep a close eye on the sugar when making caramel—it can burn quickly.
Chilling Time: Allow the cheesecake to chill for at least 4-6 hours before serving for the best results.

Top with freshly whipped cream or vanilla ice cream.
Add a drizzle of chocolate sauce for extra indulgence.
Serve with a side of warm coffee or a spiced latte to enhance the flavors.

Crust: Swap chocolate graham crackers with digestive biscuits or traditional graham crackers.
Sweeteners: Replace granulated sugar with brown sugar for a deeper flavor.
Nuts: Substitute pecans with walnuts or almonds for a different nutty twist.
Gluten-Free: Use gluten-free graham crackers for a gluten-free version.

Storage: Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
Freezing: Wrap individual slices tightly in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator overnight before serving.

Baking Sheet

Digital Food Kitchen Scale

Food Processor

Lemon Zester

Medium Mixing Bowl

Small Heavy Bottom Pot

Springform Cake Pan 9 inch

Stainless Steel Measuring Spoons

Stand Up Mixer

Stand Up Mixer Paddle Attachment

Chocolate Graham Crackers: Forms the sturdy base with a rich, chocolatey flavor.
Unsalted Butter: Adds richness and binds the crust.
Granulated Sugar: Sweetens the crust and filling.
Cream Cheese: The star ingredient for the creamy filling.
Lemon Zest and Juice: Adds a subtle tang to balance the richness.
Sour Cream: Enhances the creamy texture and tangy flavor.
Pecans: Provide the nutty crunch for the topping.
Light Corn Syrup: Ensures the caramel sauce stays smooth and pourable.

Can I make this cheesecake ahead of time?

Yes, it’s best to make it a day ahead as the flavors deepen and the texture improves with chilling.

What’s the best way to prevent cracks in the cheesecake?

Use a water bath and avoid overmixing the batter to prevent air bubbles.

Can I use a different topping?

Absolutely! You can top the cheesecake with chocolate ganache, fresh berries, or a simple fruit compote.

How to Make Pecan Pie Cheesecake

Begin by preparing the chocolate graham cracker crust, combining crushed crackers, melted butter, and sugar. Press the mixture into a springform pan and bake briefly. For the filling, cream sugar and butter until fluffy, then add eggs, flour, lemon zest and juice, and vanilla. Mix in cream cheese and sour cream to create a velvety batter. Pour the filling over the cooled crust and bake using a water bath for even cooking.

For the topping, toast pecans while preparing a rich caramel sauce with sugar, heavy cream, and butter. Pour the caramel over the baked cheesecake and sprinkle with pecans. Chill the cheesecake thoroughly before slicing and serving.

Author: Narandradath Jaikaran

Total rating includes sum of all comments and anonymous votes.

Prevent Screen Saver

Click to avoid screen dimming during cooking.

Time & Serves

Prep Time

120 mins

Cook Time

120 mins

Total Time

240 mins

Serves

Ingredients

Base

250 grams Chocolate Graham Crackers
120 grams Unsalted Butter
90 grams Granulated Sugar

Filling

675 grams Cream Cheese, softened
150 grams Unsalted Butter, softened
190 grams Granulated Sugar
4 Large Eggs (beaten)
30 grams All Purpose Flour
Zest of grated and juice of 1 large Lemon
1 teaspoon Pure Vanilla Extract
200 grams Sour Cream

Topping

200 grams Sour Cream
50 grams Icing Sugar
125 grams Pecans
1 teaspoon Pure Vanilla Extract
20 grams Light Corn Syrup

Instructions

Base

Grind the crackers in a food processor (or plastic bag) until finely crushed.

Melt the butter in a saucepan over a gentle heat, gently stir in the crumbs and sugar. Remove from heat.

Spread crumb lightly over a prepared 9" pan base (use spring form pan with buttered sides). Press down lightly.

Stand on a baking sheet and bake in the preheated oven (325F) for 5 minutes.

Remove and let cool completely.

Filling

In a stand-up mixer, with a paddle, cream sugar and butter, at medium speed, until pale & fluffy.

At low speed, gradually beat in the eggs.

Mix in the flour, zest and juice, and vanilla. Empty in a bowl.

Beat the cream cheese separately until smooth.

Gently beat in the sour cream, then gradually beat in the butter and sugar mixture.

Spoon mixture over crumb base, level surface.

Set middle oven shelf. Heat the oven to 325 °F. Place a pan of hot water on the bottom shelf.

Bake in oven (middle shelf) for one and half to two hours or until the inserted tester comes out clean.

Remove the cheesecake from the oven. Increase the temperature to 350 °F.

Cover the cheesecake with a large bowl and let cool. (keep on drying condensation on the inside of the bowl)

Topping

Spread the pecan on a baking sheet and bake for 15 minutes. Remove and break the pecans into halves.

In a saucepan, on medium heat, heat heavy cream, butter, essence, corn syrup until just steaming. Reduce heat sufficiently to keep warm.

In a saucepan, medium heat, cook sugar, no stirring, until the sugar begins to melt and caramelize. Cook for 2 more minutes while swirling the sugar using a pan.

Remove from heat, whisk in cream mixture (watch out for bursting bubbles). Return to heat and cook the caramel for 2 more minutes until just flow-able.

Spoon the caramel over the cheesecake, starting in the center, and helping it spread around. Sprinkle the pecans over.

Chill in the refrigerator until required.

Warm a sharp knife in hot water, wipe it dry and slice through to the desired sizes for cutting. Repeat for every new slice.

Nutrition Disclosure