Two holiday dessert favorites come together in this sweet, gooey Pecan Pie Cheesecake! Velvety brown sugar cheesecake is nestled in a pecan-graham crust and topped with a pecan pie filling that will delight all of your senses!
I have come to the conclusion that not every delicious thing you’ll ever eat will be equally as gorgeous as it tastes.
Much like my Pumpkin Meringue Pie from back in the fall, this pie is a masterpiece! It just sadly also looks like a hot mess.
Either that, or I’m the worst person to ever slice and serve pie.
JUST TAKE ME TO THE PECAN PIE CHEESECAKE ALREADY!
If you’d rather skip my (pretty darn helpful) tips and tricks, essential cooking info, and similar recipe ideas – and get straight to this deliciously easy pecan pie cheesecake recipe, just scroll right on down to the bottom of the page where you can find the printable recipe card!
I will say that, after a savory holiday meal, the excitement of getting to dessert usually means no one cares what their portions look like.
My dessert plate often looks just like my dinner plate – a random assortment of cake and pie slices, cookies, candy, and a pile of crackers with honeyed brie all over them.
The mess that is the cheesecake-pie concoction won’t even matter. Unless you’re one of those folks who hates when their foods touch.
Even then, the flavor will blow your mind and looks won’t matter.
This Pecan Pie Cheesecake is the best of two worlds.
I LOVE cheesecake. I avoid it pretty often though, because my brain is always shouting at me about how many calories it hides.
But dammit – the holidays are a perfect time to silence those pesky shouts. Fitness be damned, I’ll be back at the gym in January!
This Pecan Pie Cheesecake is easily one of my new favorites. The crunch of the pecans, the creamy and caramelly cheesecake…each bite is truly indulgence at its best.
Three layers make up this lovely dessert (which is actually baked in a pie pan):
Pecan-graham cracker crust. Because extra pecans never hurt anybody.
Brown sugar cheesecake. It’s soft and creamy, with a texture more like my Nana’s Cheesecake Squares than a sturdy New York-style. The flavor is pure heaven.
Pecan Pie Topping. Very similar to the mixture that goes into a pecan pie, but made quickly on the stovetop. Also completely acceptable to pour on ice cream, waffles, and directly in your mouth.
How Do You Make Pecan Pie Filling?
The pecan pie filling that crowns this cheesecake is super easy to make, and can be refrigerated until you’re ready to use it.
The best part about it is that you can repurpose it as an ice cream topping, or on top of your sweet breakfasts (pancakes, waffles, French toast, etc.)
- First, combine brown sugar, butter, and cinnamon in a medium saucepan set over medium heat. Bring it to a boil and cook for 2 minutes.
- Then, stir in chopped pecans and vanilla extract and cook for an additional 2 minutes until coated.
- Remove the saucepan from the heat and stir in the heavy cream and bourbon, if using.
- Allow mixture to cool for at least 10 minutes, until thickened but still pourable.
- Store any leftovers in a sealable container.
How Do You Make A Pecan Pie Cheesecake?
- First, preheat the oven to 350 degrees F. Combine the graham cracker crumbs, crushed pecans, brown sugar, cinnamon, and salt in a bowl. Then, add the melted butter and mix until thoroughly combined.
- Pour the mixture into a deep 9-inch pie pan. Press the crumbs into the bottom and up the sides.
- Then, in a clean bowl, beat together the cream cheese, brown sugar, and cinnamon until completely smooth. Mix in the vanilla and salt until well combined.
- Next, beat in the eggs, one at a time, on medium-low speed. After the final egg, make sure the batter is well combined, but do not over mix.
- Pour the filling into the crust, then bake for 30 minutes. The cheesecake should be mostly set with a slight overall wobble, but no wet center.
- Remove the cheesecake from the oven and allow it to cool completely. Once it is room temperature, cover and refrigerate.
- At least 30 minutes before you’re ready to serve the cheesecake, carefully pour the cooled Pecan Pie Topping on top. Chill for at least 30 minutes, then slice with a hot-bladed knife and serve.
Can Pecan Pie Cheesecake Be Frozen?
Yes, you can freeze this dessert! If you’re looking to get ahead on holiday baking, feel free to make a few of these easy cheesecakes in advance.
After the cheesecake has been chilled, overwrap it tightly in the pie pan with plastic wrap, then a layer of aluminum foil (or a gallon-sized plastic freezer bag). Freeze for up to two months.
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Pecan Pie Cheesecake
Ingredients
Pecan Crust
- 1 cup graham cracker crumbs ~6 crackers, crushed
- ½ cup pecans crushed
- ¼ cup brown sugar loosely packed
- ⅓ cup unsalted butter melted
- ¼ teaspoon ground cinnamon
- Pinch kosher salt
Brown Sugar Cheesecake
- 16 ounces (2 packages) cream cheese room temperature
- ⅔ cup brown sugar packed
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- Pinch kosher salt
- 2 large eggs room temperature
Pecan Pie Topping
- ¾ cup brown sugar packed
- 6 tablespoons unsalted butter
- 1 teaspoon cinnamon
- 1 cup pecans chopped
- ⅓ cup heavy cream
- 1 teaspoon bourbon optional
Instructions
Pecan Crust
- Preheat the oven to 350 degrees F.
- Combine graham cracker crumbs, crushed pecans, brown sugar, cinnamon, and salt in a bowl. Add the melted butter and mix until thoroughly combined.
- Pour the mixture into a 9-inch pie pan. Press the crumbs into the bottom and up the sides, keeping the bottom crust thicker.
Brown Sugar Cheesecake
- In a stand mixer or with a hand mixer, beat together the cream cheese, brown sugar, and cinnamon until completely smooth. Mix in the vanilla and salt until well combined. Beat in the eggs, one at a time, on medium-low speed. After the final egg, make sure the batter is well combined, but do not over mix.
- Place the pie pan onto a baking sheet. Pour the filling into the crust.
- Bake for 30 minutes, until the cheesecake is mostly set with a slight overall wobble. There should be no wet center.
- Remove the cheesecake from the oven and allow it to cool completely. Once it is room temperature, cover and refrigerate it until ready to serve.
Pecan Pie Topping
- In a medium saucepan set over medium heat, combine brown sugar, butter, and cinnamon. Bring to a boil and cook for 2 minutes.
- Stir in pecans and vanilla and cook for an additional 2 minutes. Remove from heat and stir heavy cream and bourbon, if using.
- Allow mixture to cool for at least 10 minutes, until thickened but still pourable.
- Pour the pecan topping over the cheesecake, then refrigerate for at least 30 minutes before serving.
- Store any leftovers covered in the refrigerator.
Nettie Moore says
I am in love with this cheesecake! I will be making it for Christmas! Nettie
Cathy says
This looks like pure decadence! I’ve never tried chocolate pecan pie – and on cheesecake?! Yes please!! Can’t wait to try this!!
Keri says
Wow! Your cheesecake looks awesome! Bookmarking and pinning this recipe.
Adrianne says
Oh wow, I will be putting this directly in my mouth, haha and YUM what a fabulous recipe. I can’t wait to give this a go!! Cheers
Louise says
This pie looks so good! I love the use of brown sugar in the cheesecake filling, I bet that goes perfectly with the pecan topping!
Caroline says
My goodness, what an amazing looking dessert! Love the idea of the gooey pecan topping over the rich cheesecake. And even better being pecan crust. Yum!
Nellie Tracy says
Now this I have got to try! It looks phenomenal!
Erica says
It is honestly one of the best cheesecakes I’ve ever made!
Cindy says
Looks awesome! You mentioned it can be frozen, but if I want to make just a few days ahead of time will it last in the fridge ok wrapped up?
Erica says
Yep, it will be fine! We just finished it off last night and I made it last week – it holds up perfectly! Enjoy, Cindy!