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Pecan Pie Cheesecake Cover Photo

Pecan Pie Cheesecake

  • Author: Trish |
  • Prep Time: 30 minutes
  • Cook Time: 90 minutes
  • Total Time: 120 minutes
  • Yield: 8 -12 servings


Cheesecake and Pecan Pie in one…an indulgent dessert that is perfect for holidays and special occasions!


For the Graham-Pecan Crust

  • 90 grams (1 cup) ground graham crackers
  • 100 grams (1 cup) chopped pecans
  • 50 grams (1/4 cup) granulated white sugar
  • pinch of salt
  • 90 grams (6 tablespoons) melted butter

For the Cheesecake Layer

  • 680 grams (24 oz) cream cheese (at room temperature)
  • 100 grams (1/2 cup) granulated white sugar
  • 110 grams (1/2 cup, packed) brown sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs (at room temperature)
  • pinch of salt

Pecan Pie Topping

  • 110 grams (1/2 cup, packed) brown sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 3 large eggs (at room temperature)
  • 85 ml (1/4 cup) light corn syrup
  • 60 ml (1/4 cup) heavy cream
  • 150 grams chopped pecans



  1. Preheat oven to 300 F (150 C). Grease the bottom of your springform pan and line it with parchment paper.

Make the Graham-Pecan Crust

  1. In a large mixing bowl, mix all the ingredients for the crust. If you have a food processor, pulse all the ingredients until combined. Your mixture should look like a wet sand. Press the mixture into the prepared pan. I like using a flat bottom glass or measuring cup to help spread and even out the crust.

Make the Cheesecake Layer

  1. In a bowl of a stand mixer fitted with paddle attachment or using a handheld mixer, beat the cream cheese until smooth. Add the white granulated sugar, brown sugar, vanilla extract, eggs, and salt. Mix on low to medium-low speed until completely combined and smooth. Pour the mixture over the graham-pecan crust and smooth the top. Bake for 50 minutes.

Make the Pecan Pie Topping

  1. In a mixing bowl, add the sugar, salt, vanilla extract, eggs, light corn syrup, and heavy cream. Mix well until combined – use a stand mixer, a hand mixer, or mix it by hand. Add the 150 grams (1 1/2 cups) of chopped pecans using a spatula. Pour the pecan pie topping over the partially cooked cheesecake then cook for another 30-40 minutes, or until the topping turns golden brown.

Cool and Serve

  1. Cool the cheesecake completely, then cover with plastic wrap. Refrigerate for at least 6 hours before removing the cheesecake from the pan. Run a knife around the rim of the pan to help loosen the cake.


(Note 1) Make sure the cream cheese and the eggs are at room temperature for them to be mixed together properly.
(Note 2) The cheesecake should be cooled before running a knife around the rim of the pan to loosen the cake.
(Note 3) This Pecan Pie Cheesecake can be kept in the fridge for up to 1 week, loosely covered with foil or plastic wrap. You can also freeze it but make sure that it is wrapped tightly with plastic freezer wrap.