Pecan Pie Cheesecake

A luscious cheesecake layer sits atop a rich and gooey pecan filling, all nestled within a buttery vanilla wafer crust. Topped with a cinnamon-spiced pecan topping, this dessert is a true showstopper perfect for any occasion.


For the Crust:

  • 1 ¾ cups vanilla wafer crumbs
  • ¼ cup brown sugar
  • ⅓ cup unsalted butter, melted

For the Pecan Filling:

  • 1 cup sugar
  • ⅔ cup dark corn syrup
  • ⅓ cup unsalted butter, melted
  • 2 large eggs, lightly beaten
  • 1 ½ cups pecans, chopped
  • 1 teaspoon vanilla extract

For the Cheesecake Filling:

  • 24 ounces cream cheese, softened
  • 1 ¼ cups light brown sugar
  • 2 tablespoons all-purpose flour
  • 4 large eggs
  • ⅔ cup heavy cream
  • 1 teaspoon vanilla extract

For the Topping:

  • 3.5 tablespoons unsalted butter, melted
  • ½ cup brown sugar
  • 1 teaspoon cinnamon
  • ¼ cup heavy whipping cream
  • 1 cup toasted pecans, chopped


To make the Crust:

  1. Line the bottom of a 9-inch springform pan with parchment paper and set aside.
  2. In a bowl, combine vanilla wafer crumbs and brown sugar. Stir in melted butter until well combined. Press the mixture evenly into the bottom and halfway up the side of the springform pan. Chill in the fridge to firm the crust while preparing the filling.

To make the Pecan Filling:

  1. In a medium saucepan, combine sugar, corn syrup, melted butter, eggs, chopped pecans, and vanilla extract. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and simmer, stirring constantly, until thickened, about 5-7 minutes. Pour the filling into the prepared crust and set aside.

To make the Cheesecake Filling:

  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, beat the cream cheese until creamy. Add brown sugar and flour, and beat until fluffy.
  3. Add eggs one at a time, beating just until combined after each addition. Stir in heavy cream and vanilla extract. Pour the cheesecake mixture over the pecan filling.
  4. Place the springform pan on a baking sheet and place it in the oven. Reduce the heat to 325°F (160°C). Bake the cheesecake for 60-70 minutes, or until a toothpick inserted into the center comes out almost clean. Turn off the oven and leave the cheesecake inside with the door closed for 1 hour.
  5. Run a knife around the edges of the cheesecake, but do not remove it from the pan until completely cooled.

To make the Topping:

  1. In a small saucepan, combine melted butter and brown sugar. Cook for 3-5 minutes or until very bubbly. Stir in cinnamon, heavy whipping cream, and chopped pecans. Cool to room temperature.
  2. Release the sides of the springform pan and spoon the topping over the cooled cheesecake.
  3. Store the cheesecake in the fridge until ready to serve.

Prep Time: 30 minutes | Cooking Time: 2 hours 5 minutes | Total Time: 2 hours 35 minutes | Servings: 16

Serving and Storage Tips:


  • For an elegant presentation, slice the Pecan Pie Cheesecake using a sharp knife dipped in hot water and wiped dry between each cut.
  • Garnish individual slices with a dollop of whipped cream and a sprinkle of cinnamon for an extra touch of indulgence.
  • Serve alongside a cup of freshly brewed coffee or a scoop of vanilla ice cream for a delightful dessert experience.


  • Store any leftover Pecan Pie Cheesecake in an airtight container in the refrigerator for up to 5 days.
  • To maintain its freshness, wrap the cheesecake tightly with plastic wrap or aluminum foil before placing it in the refrigerator.
  • If you prefer, you can also freeze individual slices of the cheesecake. Wrap each slice tightly in plastic wrap and then aluminum foil before storing them in a freezer-safe container. Frozen cheesecake slices can be enjoyed for up to 1 month.
  • Before serving leftover cheesecake, allow it to thaw in the refrigerator overnight. This will ensure that it retains its texture and flavor.
  • For a quick refresh, warm individual slices in the microwave for a few seconds before serving. Enjoy the decadent flavors of the Pecan Pie Cheesecake whenever the craving strikes!


  1. Chocolate Drizzle: For a chocolate twist, drizzle melted chocolate over the top of the cheesecake before adding the pecan topping. This adds a rich and indulgent flavor to the dessert.
  2. Maple Glaze: Replace the brown sugar in the pecan topping with maple syrup for a delightful maple pecan flavor. Drizzle the glaze over the cheesecake just before serving for an extra touch of sweetness.
  3. Salted Caramel: Top the cheesecake with a layer of homemade or store-bought salted caramel sauce for a decadent caramel pecan cheesecake experience.
  4. Coconut Pecan: Add shredded coconut to the pecan filling for a tropical twist. The coconut adds a subtle sweetness and a hint of texture to the cheesecake.
  5. Nutella Swirl: Swirl Nutella into the cheesecake filling before baking for a delicious chocolate hazelnut flavor that pairs perfectly with the pecans.
  6. Spiced Pumpkin: Add pumpkin puree and pumpkin pie spice to the cheesecake filling for a seasonal twist. Top with candied pecans for an extra crunch.
  7. Espresso Infusion: Infuse the cheesecake filling with espresso powder for a rich coffee flavor. Top with chocolate-covered espresso beans for a delightful contrast of textures.
  8. Berry Compote: Serve the cheesecake with a side of mixed berry compote for a refreshing and fruity variation. The tartness of the berries complements the richness of the cheesecake perfectly.
  9. Gingersnap Crust: Swap out the vanilla wafer crust for a gingersnap cookie crust for a spicy and aromatic twist on the classic cheesecake.
  10. Lemon Zest: Add lemon zest to the cheesecake filling for a bright and citrusy flavor. Serve with a dollop of whipped cream and a sprinkle of lemon zest for a refreshing finish.


  1. Can I use a different type of nut for the filling?
    • Yes, you can substitute pecans with other nuts such as walnuts, almonds, or hazelnuts according to your preference.
  2. Can I make this cheesecake ahead of time?
    • Yes, you can prepare the cheesecake in advance and store it in the refrigerator for up to 5 days. It’s a great make-ahead dessert for special occasions.
  3. Can I freeze this cheesecake?
    • Yes, this cheesecake freezes well. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw it in the refrigerator overnight before serving.
  4. How do I prevent cracks from forming on the cheesecake?
    • To prevent cracks, avoid overmixing the cheesecake batter and baking it at a lower temperature in a water bath. Additionally, letting the cheesecake cool gradually in the oven can help prevent cracks.
  5. Can I omit the eggs in the cheesecake filling?
    • Eggs are essential for binding and setting the cheesecake filling. Omitting them may result in a different texture and consistency.
  6. Can I use store-bought crust instead of making it from scratch?
    • Yes, you can use a pre-made graham cracker or shortbread crust as a time-saving alternative.
  7. How should I store leftover pecan pie cheesecake?
    • Leftover cheesecake should be stored in an airtight container in the refrigerator to maintain its freshness.
  8. Can I add alcohol to this recipe?
    • Yes, you can add a splash of bourbon or rum to the pecan filling for a boozy twist. Adjust the amount according to your taste preference.
  9. Can I make individual mini cheesecakes instead of one large cheesecake?
    • Yes, you can divide the mixture among individual ramekins or muffin tins for mini cheesecakes. Adjust the baking time accordingly.
  10. Can I serve this cheesecake with a sauce?
    • Absolutely! You can serve it with caramel sauce, chocolate sauce, or a fruit compote for added flavor and visual appeal.

Enjoy the luxurious blend of creamy cheesecake and rich pecan pie flavors in this delightful Pecan Pie Cheesecake! Perfect for holiday gatherings or any special occasion.