This dessert is everything you love about pecan pie, drizzled on the most decadent, creamy cheesecake! Each bite of pumpkin pie cheesecake will wow you!
I love the flavors of pecan pie. They work so well in so many other desserts! Pecan tassies, pumpkin pecan pie bars, and turtle pecan bars are just a few of my favorites. You’ll have to give them a try!
Delicious Caramel Pecan Cheesecake Recipe
I love pecan pie. Honestly, I never thought it could be upgraded until I tried this incredible pecan pie cheesecake! This knockout recipe takes all of the things you love about traditional pecan pie and blends it with the tangy, creamy flavors of cheesecake! I know that pecan pie is a little too sweet and rich for some people. This recipe is the solution! The bright, tangy flavor of the cheesecake balances the sweetness of pecan perfectly! You’ve got to try it and see!
This pecan pie cheesecake recipe is golden. Not only does it impress wherever it goes, but it’s not too hard to make! I’ve broken it up into simple steps and provided you with all of the tips and tricks you need for the best results. In no time, you’ll be baking it like a pro! This is the perfect dessert for switching up Thanksgiving. Trust me, you and yours are going to go crazy over it. Each nutty, tangy bite is an absolute dream. And if you’re craving more fall-flavored cheesecake, you’ll love my pumpkin cheesecake with caramel sauce, as well!
Pecan Pie Cheesecake Ingredient List
Sorry diet, this recipe is not for you. In order to make the best pecan pie cheesecake, you’re going to want to use all full-fat ingredients! The end result is well worth it, believe me. It’s the most creamy, nutty dessert out there! Here is everything you need to put it together! And as always, measurements are located in the recipe card below.
Crust
- Graham Cracker Crumbs: You can’t go wrong with a graham cracker crust! A golden, nutty crust is the perfect foundation for your cheesecake.
- Granulated Sugar: I add a little sugar to the crust for sweetness. It gives it a nice caramelization when baked, too!
- Unsalted Butter: Melted, unsalted butter gives your crust richness and helps to pack and hold.
- Cinnamon: You can’t go wrong with a little cinnamon in your crust! It adds a touch of fall flavor.
- Salt: Added to enhance flavor.
Cheesecake
- Cream Cheese: Softened, full-fat cream cheese is the key player in this dessert!
- Sour Cream: For a little extra tang and fat content.
- Granulated Sugar: Sweetens up your cheesecake mixture!
- Dark Brown Sugar: In addition to granulated sugar, I love adding brown sugar for a deeper flavor.
- Cinnamon: A mild spice balances the sweet pecan pie topping perfectly.
- Vanilla Extract: If possible, use pure vanilla extract here! It will make all the difference in your pecan pie cheesecake’s flavor.
- Eggs: Needed for binding ingredients together.
Pecan Pie Topping
- Unsalted Butter: Needed to make your topping smooth and rich!
- Dark Brown Sugar: With dark brown sugar, you get the most amazing sweet flavor and deep, golden color.
- Heavy Cream: This makes your topping extra rich and tasty.
- Salt: Added to enhance and balance flavors.
- Pecans: I like a combo of whole and chopped!
- Vanilla Extract: Again, pure vanilla extract works wonders here. You’ll love the difference in flavor!
Making Your Cheesecake Crust
Let’s make a delicious foundation! The crust is just as important as the rest of the layers.
- Preheat: First, preheat oven to 325° Fahrenheit.
- Mix: In a large bowl, mix graham cracker crumbs, sugar, and melted butter together. This should resemble damp sand.
- Pack: Pour your crumb mixture into the prepared springform pan and press evenly into the bottom of the pan and up the sides of the pan. You can use the bottom of a flat glass or a flat measuring cup to really press it in well and get a nice, even crust.
- Bake: Next, you’re going to bake for 10 minutes.
- Cool: Allow to cool completely. So easy!
Making Cheesecake Filling
This is the most important step! Making a moist, delicious cheesecake base is a lot easier than you think! It has a bit longer of a cook time, but it is well worth it! Your pecan pie cheesecake is going to be absolutely mouthwatering.
- Mix Cream Cheese: First, add your softened cream cheese to the mixing bowl of your stand mixer and beat with a paddle at medium/high speed for about 1 minute. Scrape down the sides and bottom of the bowl and beat for a few seconds more.
- Add in Sugar and Sour Cream: Next, add sugar, brown sugar and sour cream and mix at medium-low speed until just combined. Scrape the bowl again and mix 10 seconds.
- Mix in Eggs: Add eggs and beat on low speed until combined, about 30 seconds-1 minute. Scrape the bowl again.
- Flavor: Finally, add vanilla and cinnamon. Beat until just combined. At this point, your batter should be smooth and fairly runny.
Baking The Cheesecake
- Wrap: Using 18-inch heavy duty aluminum foil, wrap the outside of your springform pan with 4 sheets of foil.
- Place in Water Bath Pan: Next, place your wrapped pan in a deep roasting pan. You can alternatively use a baking sheet, so long as the sides are about 2 inches deep. Add your cheesecake batter to the springform pan.
- Add Hot Water: Using very hot water, add water to the baking sheet until there is about 1 ½ inch of water around the springform pan. On a rack in the lower third of the oven, carefully move your pan into the oven.
- Bake: Next, bake for 1-1 ½ hours. After about an hour of baking, check the cheesecake’s consistency. A slight jiggle of the pan (while still in the oven) should tell you if it’s ready or needs more time. The cheesecake should be jiggly, but not liquid. If it seems very liquidy still, give it 15 more minutes and check it again.
- Allow to Cool: Once the cheesecake is firm, yet jiggly, turn the oven off but leave the cheesecake in the oven until it has cooled down. Don’t open the oven during this time! The purpose of this step is to allow the cheesecake to cool slowly. Doing this will prevent it from cracking, as one of the biggest reasons cheesecakes crack is the drastic temperature change going from the hot oven into the much cooler kitchen. Once the oven and the cheesecake are cooled, remove from the oven and carefully remove the foil lining the pan. Chill in the fridge for at least 6 hours.
- Add Topping: Before serving, run a knife around the edge of the pan to ensure an easy release when the springform is removed. Top with the pecan pie topping and enjoy!
Keep it Moist!
You may shudder at the fact you must cook your cheesecake in a water bath. Unfortunately, it is the only way to guarantee the creamiest, most decadent cheesecake. If you do not want to place the cheesecake in the water bath you can achieve the same results by putting the pan of water on the rack directly beneath the cheesecake.
How to Make Pecan Pie Topping
This is my favorite step! It’s so easy to make. Truly, it looks as good as it tastes! This topping is what is really going to bring your pecan pie cheesecake together.
- Melt Butter and Sugar Together: Firstly, melt the butter in a medium saucepan. Add the brown sugar and whisk for about 2 minutes, until the mixture is bubbling.
- Mix in Remaining Ingredients: Add the heavy cream and salt and whisk until combined. Add in the pecans and mix until they’re fully coated. Remove from the heat and stir in the vanilla. Allow to cool for about 10-15 minutes before pouring on top of the cheesecake.
Ingredient Tips and Tricks
- Use Full Fat: For the best consistency and richness in your cheesecake, use full-fat cream cheese and sour cream. Now is not the time to use low-fat. Save that for your other recipes, you will love the difference it creates when seeing how velvety smooth it is.
- Room Temperature Ingredients: To create that smooth luscious filling, you will want all your ingredients (cream cheese, sour cream, eggs, etc.) at room temperature. If your ingredients are too cold they can cause lumps. Take your ingredients out and let them sit for up to 2 hours.
Making the Best Pecan Pie Cheesecake
Pecan Pie Cheesecake is rich, creamy, caramel-y, and nutty! It’s a delightful dessert to serve at any holiday gathering. Here are some tips for making a successful cheesecake!
- Do Not Overbeat: When you overbeat your batter, it will put too much air in the mixture, which can cause it to split or rise and fall drastically. Beat with a paddle on low to medium speed and stop as soon as it is all mixed.
- Grease Your Spring Form Pan: Even if your springform pan is non-stick you will want to grease it. Lightly oil with a cooking spray or with some cold butter rubbed over all the surfaces very lightly. The extra work is worth the peace of mind that it will come out.
- No Peeking: After you have gone to all that trouble of the water bath, you need to let it do its job. Resist the urge to open the oven and peek at your cheesecake. You will release all that hard-earned steam and could cause your cheesecake to crack.
- Let it Cool: You will know your cheesecake is done when there is a slight wobble to the center. Do not stick a knife or a thermometer inside it. It will crack it. Once it is done, turn off the oven and let it come to room temperature inside the oven. This takes about an hour and helps it from cracking. Remove from oven and place in the fridge for 6-8 hours or overnight.
Storing Leftover Pecan Pie Cheesecake
Cheesecake is very easy to store, which makes it the ideal dessert to make ahead. It keeps well in the fridge and can even be frozen!
- In The Refrigerator: Once cooled to room temperature, this cheesecake can be covered with plastic wrap and stored in the fridge for up to 5 days. It’s best to wait until you’re ready to serve the cheesecake to top it with the pecan pie topping. Once topped, it will keep for up to 2 days in the fridge as the pecan pie topping will weep the longer it sits in the fridge.
Can I Freeze Pecan Pie Cheesecake?
Definitely! You can prepare the cheesecake part of this recipe and wrap it in 2-3 layers of plastic wrap before putting it in the freezer. It holds up well for up to 3 months in the freezer. Before serving, remove the plastic wrap and allow it to thaw in the fridge. Top with the pecan pie topping once it has thawed and you’re ready to go!
More Pecan Goodness
Desserts
Butter Pecan Cake
Desserts
Amazing Pecan Pie Cobbler
Breakfast
One Hour Caramel Pecan Sticky Buns
Desserts
No Bake Banana Caramel Pecan Pie
Pecan Pie Cheesecake
Ingredients
Crust
- 1 ½ Cup Graham Cracker Crumbs about 12 crackers crushed
- ¼ Cup Granulated Sugar
- 1/2 Cup Unsalted Butter melted
- ½ Teaspoon Cinnamon
- 1 Pinch Salt
Cheesecake
- 2 Pounds cream cheese softened (Four 8 ounce packages)
- 8 Ounces sour cream
- ¾ Cup granulated Sugar
- ¾ Cup packed Dark Brown sugar
- ½ teaspoon ground cinnamon
- 1 tablespoon vanilla extract
- 5 large eggs
Pecan Pie Topping
- 12 Tablespoons Unsalted Butter
- 1 1/3 Cup packed dark brown sugar
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 2 Cups pecans I like a combo of whole and chopped
- 2 Teaspoons vanilla extract
Instructions
The Crust
-
Preheat oven to 325°
-
Mix graham cracker crumbs, sugar, and melted butter together. This should resemble damp sand.
-
Pour your crumb mixture into the prepared springform pan and press evenly into the bottom of the pan and up the sides of the pan. You can use the bottom of a flat glass or a flat measuring cup to really press it in well and get a nice, even crust.
-
Bake for 10 minutes.
-
Allow to cool completely.
Cheesecake Filling
-
Add your softened cream cheese to the mixing bowl of your stand mixer and beat with a paddle at medium/high speed for about 1 minute. Scrape down the sides and bottom of the bowl and beat for a few seconds more.
-
Add sugar, brown sugar, and sour cream and mix at medium-low speed until just combined. Scrape the bowl again and mix for 10 seconds.
-
Add eggs and beat on low speed until combined, about 30 seconds-1 minute. Scrape the bowl again.
-
Add vanilla and cinnamon. Beat until just combined. At this point, your batter should be smooth and fairly runny.
Baking The Cheesecake
-
Using 18-inch heavy-duty aluminum foil, wrap the outside of your springform pan with 4 sheets of foil.
-
Place your wrapped pan in a deep roasting pan. You can alternatively use a baking sheet, so long as the sides are about 2 inches deep. Add your cheesecake batter to the springform pan.
-
Using very hot water, add water to the baking sheet until there is about 1 ½ inch of water around the springform pan. On a rack in the lower 3rd of the oven, carefully move your pan into the oven.
-
Bake for 1-1 ½ hours. After about an hour of baking, check the cheesecake’s consistency. A slight jiggle of the pan (while still in the oven) should tell you if it’s ready or needs more time. The cheesecake should be jiggly, but not liquid. If it seems very liquidy still, give it 15 more minutes and check it again.
-
Once the cheesecake is firm, yet jiggly, turn the oven off but leave the cheesecake in the oven for another hour or so, until the oven has cooled down. Resist the temptation to open the oven during this time! The purpose of this step is to allow the cheesecake to cool slowly as the oven cools. Doing this will prevent it from cracking, as one of the biggest reasons cheesecakes crack is the drastic temperature change going from the hot oven into the much cooler kitchen. Once the oven and the cheesecake are cooled, remove from the oven and carefully remove the foil lining the pan. Chill in the fridge for at least 6 hours.
-
Before serving, run a knife around the edge of the pan to ensure an easy release when the springform is removed. Top with the pecan pie topping and enjoy!
Pecan Pie Topping
-
Melt the butter in a medium saucepan. Add the brown sugar and whisk for about 2 minutes, until the mixture is bubbling.
-
Add the heavy cream and salt and whisk until combined. Add in the pecans and mix until they’re fully coated. Remove from the heat and stir in the vanilla. Allow cooling for about 10-15 minutes before pouring on top of the cheesecake.
