Introduction

This pecan pie cheesecake combines the rich creaminess of classic cheesecake with the sweet, nutty flavors of pecan pie. Perfect for holiday celebrations or any special occasion, it offers a delicious twist that’s sure to impress your guests.

This image shows a cheesecake on a white cake stand with three distinct layers. The bottom layer is a thick, crumbly golden brown crust. The middle layer is a creamy off-white cheesecake that looks smooth and dense. The top layer is a generous sticky caramel glaze covered with whole and chopped pecans that have a shiny, rich brown color. A slice has been cut out from the front, revealing the inside layers clearly. In the background, there is another smaller cheesecake on a white plate, and to the side, a white cloth with some pecans scattered on it is visible, all set on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Crust: 2 cups speculoos cookie crumbs, 1/2 cup pecans, 1/2 cup melted butter, 1/4 cup brown sugar, 1/4 tsp salt
Filling: 4 (8-oz.) packages cream cheese, 1 cup sour cream, 1 1/4 cups sugar, 2 Tbsp. flour, 1/2 tsp salt, 4 eggs plus 1 yolk, 1 Tbsp. vanilla
Topping: 1 1/2 cups pecans, 6 Tbsp. butter, 3/4 cup brown sugar, 1/4 tsp salt, 1/2 cup heavy cream, 1 tsp vanilla

Instructions

Step 1: Preheat your oven to 325°F. Prepare the crust by combining all crust ingredients in a food processor and pulsing until evenly mixed. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10–14 minutes, then let cool completely.
Step 2: Beat the cream cheese until smooth using a mixer. Add sour cream, sugar, flour, and salt, mixing well. On low speed, add eggs one at a time, blending after each addition. Stir in vanilla extract.
Step 3: Pour the filling over the cooled crust. Place the springform pan into a water bath and bake for 1 hour to 1 hour 20 minutes, until the center just barely jiggles when gently shaken.
Step 4: Cool the cheesecake slowly by turning off the oven and leaving it inside for 15 minutes. Then let it cool at room temperature for 2 hours before chilling in the refrigerator for at least 8 hours, preferably overnight.
Step 5: To make the topping, melt butter and brown sugar in a saucepan until bubbling. Whisk in heavy cream, then fold in toasted pecans and vanilla. Allow the mixture to cool for 30 minutes before spooning over the chilled cheesecake.

Tips & Variations

Toast the pecans for the crust and topping to enhance their flavor and crunch.
Use a water bath to prevent the cheesecake from cracking and ensure a smooth texture.
For extra richness, substitute half the sour cream with Greek yogurt.
If you don’t have speculoos cookies, graham cracker crumbs make a good alternative for the crust.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. For longer storage, freeze it (without topping) in an airtight container for up to 1 month. Thaw overnight in the fridge before adding the topping and serving. Reheat topping gently if needed.

How to Serve

The image shows a creamy cheesecake with three visible layers placed on a white plate. The bottom layer is a thick, crumbly brown crust with a rough texture. Above it is a smooth, thick middle layer of pale yellow cream cheese. The top layer is a glossy caramel sauce dripping down the sides, covered with many shiny, brown pecans evenly spread across the surface. The whole cheesecake sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, it’s best made a day ahead to allow the flavors to meld and the texture to set properly. Just add the pecan topping before serving.

How do I prevent the cheesecake from cracking?

Using a water bath during baking helps maintain even heat and moisture, which minimizes cracking. Also, avoid overbaking and cool the cheesecake gradually in the oven before removing it.

Pecan Pie Cheesecake Recipe

Print Recipe

★★★★★

4.9 from 603 reviews

This Pecan Pie Cheesecake combines the creamy richness of a classic cheesecake with the sweet, nutty flavors of pecan pie. Featuring a crunchy speculoos cookie and pecan crust, a smooth cream cheese filling, and a luscious pecan caramel topping, this dessert is perfect for special occasions and holiday celebrations.

Author: Dylan
Prep Time: 25 minutes
Cook Time: 1 hour 30 minutes
Total Time: 10 hours 15 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Crust

2 cups speculoos cookie crumbs
1/2 cup pecans
1/2 cup melted butter
1/4 cup brown sugar
1/4 tsp salt

Filling

4 (8-oz.) packages cream cheese, softened
1 cup sour cream
1 1/4 cups sugar
2 Tbsp. flour
1/2 tsp salt
4 eggs plus 1 egg yolk
1 Tbsp. vanilla extract

Topping

1 1/2 cups pecans, toasted
6 Tbsp. butter
3/4 cup brown sugar
1/4 tsp salt
1/2 cup heavy cream
1 tsp vanilla extract

Instructions

Preheat and Prepare Crust: Preheat your oven to 325°F (163°C). Combine speculoos cookie crumbs, pecans, melted butter, brown sugar, and salt in a food processor. Pulse until the mixture comes together. Press this mixture evenly into the bottom of a 9-inch springform pan. Bake the crust for 10-14 minutes, then remove and let it cool completely.
Make the Cheesecake Filling: Using a mixer, beat the softened cream cheese until smooth and creamy. Add in the sour cream, sugar, flour, and salt and mix until well combined. On low speed, add the eggs one at a time, ensuring each is fully incorporated before adding the next. Finally, stir in the vanilla extract for flavor.
Bake the Cheesecake: Pour the filling over the cooled crust in the springform pan. Place the pan in a water bath by setting it inside a larger pan filled with about an inch of hot water to ensure even baking and prevent cracking. Bake for 1 hour and 10 to 20 minutes, or until the center of the cheesecake just barely jiggles when gently shaken.
Cool the Cheesecake: Turn off the oven and leave the cheesecake inside with the oven door slightly open for 15 minutes to cool gradually. Then remove it from the oven and let it sit at room temperature for 2 hours. Afterward, refrigerate the cheesecake for at least 8 hours or overnight to fully set.
Prepare the Pecan Topping: In a saucepan over medium heat, melt the butter and brown sugar, stirring until the mixture starts bubbling. Slowly whisk in the heavy cream until smooth and combined. Remove from heat, then fold in the toasted pecans and vanilla extract. Let the topping cool for 30 minutes to thicken slightly before spreading it over the chilled cheesecake.

Notes

Using a water bath helps prevent cracks in the cheesecake by ensuring gentle and even cooking.
Letting the cheesecake cool gradually helps maintain its creamy texture.
To toast pecans, spread them on a baking sheet and bake at 350°F for 5-8 minutes or until fragrant; watch closely to avoid burning.
The topping can be prepared ahead of time and refrigerated; bring to room temperature before spreading.
For easier removal, run a knife around the springform pan edges before releasing the sides.

Keywords: pecan pie cheesecake, cheesecake recipe, pecan pie, dessert, holiday dessert, cream cheese dessert