Pecan Pie Cheesecake Recipe

If you believe dessert should always be the highlight of a meal, then you’re in for a treat! Pecan Pie Cheesecake is an absolutely decadent fusion of two classic favorites: the rich creaminess of New York-style cheesecake meets the sweet, nutty world of pecan pie. This unforgettable showstopper is equally perfect for holiday tables or cozy gatherings, and it’s guaranteed to have everyone reaching for a second slice.

Ingredients You’ll Need

What makes this Pecan Pie Cheesecake so irresistible is how each straightforward ingredient brings its own magic to the table! Every element — from rich cream cheese to buttery pecans — has a part to play, building luscious texture and incredible flavor in every bite.

• Pecans: Ground for the crust and folded into the topping, these add buttery crunch and nutty depth.
• Graham Cracker Crumbs: Classic base for cheesecakes, providing a sweet and slightly toasty foundation.
• Granulated Sugar: Balances sweetness in both the crust and filling for just the right amount of indulgence.
• Ground Cinnamon: Subtle warmth weaved throughout every layer, offering cozy spiced notes.
• Salt: A pinch brings out sweetness and keeps things from tasting flat.
• Butter: Melted into the crust and gently cooked for the topping, giving unmistakable richness.
• Cream Cheese: The heart and soul of any cheesecake — make sure it’s perfectly soft for a dreamy, lump-free base.
• Full-Fat Sour Cream: Adds a gentle tang and creamy finish that keeps every bite light and luscious.
• Dark Brown Sugar: Deep, molasses-y notes that create a caramel-like complexity in both filling and topping.
• Vanilla Extract: Brings that classic aroma and ties every flavor together seamlessly.
• Eggs + Egg Yolks: Room temperature eggs mean a smooth, cohesive batter that bakes evenly.
• Bourbon (Optional): Just a splash unlocks flavors and gives this dessert a little grown-up flair.
• All-Purpose Flour: Helps stabilize the cheesecake for the perfect slice.
• Heavy Cream: Lends silkiness to the pecan pie topping for lavish texture.

How to Make Pecan Pie Cheesecake

Step 1: Prepare the Pan and Heat the Oven

Begin by preheating your oven to 350°F (175°C). To guarantee a crisp crust with no soggy surprises, tightly wrap your 9-inch springform pan in heavy-duty foil. Give the inside a quick mist of nonstick spray for easy release later on—it will make serving a breeze!

Step 2: Make the Pecan Graham Cracker Crust

Pulse the pecans in a food processor or blender until you’ve got fine, sandy crumbs. Combine these with graham cracker crumbs, sugar, cinnamon, salt, and melted butter in a big bowl. Mix until all the crumbs are evenly moistened, then press the mixture firmly into the pan, working it up the sides to form a solid foundation. Bake for 10 minutes to set, then let it cool while you tackle the filling.

Step 3: Blend the Cheesecake Filling

Drop your softened cream cheese and sour cream into a stand mixer (or use a powerful food processor) and beat until absolutely smooth. Next, add the brown sugar, granulated sugar, cinnamon, and vanilla, scraping down the bowl so everything’s fully blended. Switch to low speed and beat in the eggs and yolks one at a time; stop mixing as soon as they’re just incorporated so you don’t overwork the batter.

Step 4: Finish the Filling

Gently fold in the bourbon and flour with a spatula, mixing only until everything comes together. Pour this blissful blend over your cooled crust and smooth out the top for an even bake.

Step 5: Bake in a Water Bath

For that luxurious, crack-free finish, set your springform pan in a larger roasting pan and pour in about two inches of hot water. Carefully slide the whole setup into the oven and bake at 325°F (160°C) for 1 hour and 10 minutes. Once the time’s up, don’t rush—turn the oven off but leave your cheesecake in there for another 30 minutes with the door closed. It should wobble just a little in the center.

Step 6: Cool and Chill

Take the cheesecake out, run a knife along the edges so it doesn’t stick, and let it come to room temperature on a wire rack. When it’s completely cool, cover and refrigerate for at least 8 hours (or overnight) for the creamiest texture.

Step 7: Make the Pecan Pie Topping

In a large skillet over low heat, melt the butter, then add brown sugar. Stir until bubbly, about two minutes, then whisk in cinnamon, heavy cream, and salt. Add the pecans and stir to coat every piece in that glossy, candy-like syrup. Off the heat, finish with vanilla and bourbon if you’re using it. Let the topping cool for ten minutes—it will thicken just enough—before crowning your chilled cheesecake.

Step 8: Assemble and Serve

Spoon the warm-but-not-hot pecan pie topping over your pristine cheesecake. Spread it out, slice a generous wedge, and get ready to wow your guests!

How to Serve Pecan Pie Cheesecake

Garnishes

The glorious pecan topping already steals the show, but you can make your Pecan Pie Cheesecake even more special with a drizzle of caramel sauce, a sprinkle of flaky sea salt, or a fluffy dollop of lightly sweetened whipped cream. Each adds a little something extra that brings out the flavors and textures even more.

Side Dishes

This indulgent treat deserves to shine, so pair it with something simple and fresh. Try offering tart berries, a crisp apple salad, or even a splash of good coffee or bourbon to cut through the rich, creamy notes. It’s a dessert that doesn’t mind sharing the spotlight—but never gets overshadowed.

Creative Ways to Present

If you’re entertaining, transform this cheesecake into an interactive dessert centerpiece! Slice it into bars for a more casual gathering, or cut into minis and top each with a single glossy pecan. A swirl of chocolate or a sugar-dusted plate are chic finishing touches that make every serving look restaurant-worthy.

Make Ahead and Storage

Storing Leftovers

Pecan Pie Cheesecake is made for advance prep, and the leftovers are pure gold. Cover the cheesecake tightly with plastic wrap or foil and store in the refrigerator for up to 5 days. The flavor actually deepens as it sits, so a made-ahead cheesecake is often even better on day two or three.

Freezing

This cheesecake freezes beautifully! Simply wrap the chilled, un-topped cheesecake (or even individual slices) in two layers of plastic wrap, then a layer of foil. Freeze for up to 3 months. If freezing with topping, keep in mind the pecans will soften slightly, but it will still be delicious. Thaw overnight in the fridge before serving.

Reheating

Cheesecake doesn’t usually need reheating, but if you prefer it gently warmed, pop a slice in the microwave at 50 percent power in 10-second bursts until just softened. For the topping, warm gently on the stovetop or microwave before spooning over chilled cheesecake for the ultimate fresh-baked effect.

FAQs

Can I make Pecan Pie Cheesecake without bourbon?

Absolutely! The bourbon is optional and simply adds a toasty note to the flavor profile. Feel free to omit it or replace with a splash of vanilla or even maple extract.

Can I use light cream cheese or reduced-fat sour cream?

You can, but for the most luscious, smooth, and satisfying result, full-fat dairy is the way to go. Reduced-fat products may alter the texture and flavor, but it will still be tasty!

How do I prevent cracks in my cheesecake?

The water bath is key for a silky, crack-free Pecan Pie Cheesecake. Also, make sure not to overmix the batter and don’t open the oven during baking or resting time. Cooling it slowly and freeing the edges with a knife also helps.

Can the pecan pie topping be made in advance?

Yes! You can make the topping a day ahead and store in the refrigerator. Gently reheat it before adding to the cheesecake so it’s spreadable and glossy.

What’s the best way to slice and serve cheesecake cleanly?

Use a sharp, thin-bladed knife and run it under hot water (and dry it) between slices. This keeps slices picture-perfect and prevents the rich topping from smearing.

Final Thoughts

This Pecan Pie Cheesecake is far more than just dessert — it’s a celebration on a plate. Whether it’s for a special occasion or to spoil yourself on a Tuesday, you’ll find every bite brings that perfect blend of creamy, crunchy, and just the right hint of sweetness. Give it a try, and don’t be surprised if it turns into your most-requested recipe!

Print