Cookbooks
Never Say Never to Dolce
A brand-new collection of 50 approachable homemade desserts – from iconic Cannoli to Dolci al Cucchiaio and more – that proves there’s always room for a little sweetness.
Manuela’s Sweet Temptations
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
The Complete Italian Cookbook: Essential Regional Cooking of Italy
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
Best Made-from-Scratch Pecan Pie Cheesecake Recipe
Picture this: a luscious layer of rich and velvety cheesecake with a decadent sweet and sticky caramelized pecan topping. It’s a match made in dessert heaven, bringing together the best of both worlds.
Pecan pie lovers meet your new obsession: Pecan Pie Cheesecake.
As we gear up for Thanksgiving and the holiday season, who wants to take their dessert to the next level?!?
This recipe takes the beloved pecan pie and transforms it into a show-stopping cheesecake that I’m sure is going to steal the spotlight this holiday season.
Whether you’re a die-hard cheesecake enthusiast or just looking to venture beyond traditional pies this season, the Pecan Pie Cheesecake is sure to impress your guests.
Here are a few things to keep in mind when making this decadent pecan pie cheesecake.
To make the perfect crust:
For this recipe, I’m using the classic graham crackers, crushed to fine crumbs and mixed with melted butter and a little brown sugar. Graham cracker crumbs is the traditional and basic, but reliable choice that beautifully complements the cheesecake. But, don’t feel confined – get creative and use your favorite crust (chocolate, nuts, gingersnap…). Your choice!
To make the best cheesecake filling:
Cream cheese: I recommend the traditional full-fat cream cheese for this recipe. Remember to remove the cream cheese from the refrigerator ahead of time, so it will be a room temperature when used. This helps prevent lumps when mixing and cracks after baking!
Also remember, when adding the eggs to the cream cheese mixture, just mix enough to combine. Don’t overmix the mixture to make sure the cheesecake won’t overinflate when baking and then crack when cooking down.
Line the pan with parchment paper to cover the bottom and the sides of the pan if you like. OR grease/spray really well the sides of the pans. This not only helps easily remove the cheesecake after baking from the pan but also allows the cheesecake to shrink a little when baking, which ultimately prevents cracks!
Water Bath or No Water Bath?
No need to fuss with a water bath for this cheesecake, but you can use a water bath when baking if you’re used to it.
If you follow the recipe (room temperature cream cheese, line the pan with parchment paper, don’t overbeat the batter, don’t open the door when baking, and let rest the cheesecake in the oven after baking) you won’t have cracks, even without the water bath
How to store this pecan pie cheesecake:
Cover with plastic wrap on place in an airtight container. Store leftover cheesecake in the refrigerator for up to 5 days.
Tip: For neat and clean slices, remember to wipe the knife clean and dip it into warm water between each slice.
Other favorite desserts you might like:
Video Recipe:
Best Made-from-Scratch Pecan Pie Cheesecake Recipe
Servings:
10
Prep Time
20 min
Cook Time
70 min
Resting Time
4 hr
Total Time
5 hr 30 min
Ingredients
- 1 packet (4.8oz, 135g ) graham crackers, finely crushed
- 2 oz (55g) unsalted butter, melted
- 2 tablespoons (25g) packed dark brown sugar
- 24 oz (680g) regular cream cheese, room temperature
- 3/4 cup (150g) packed dark brown sugar
- 2 tablespoons (16g) all-purpose flour
- 4 large eggs
- 1/2 cup (120ml) heavy whipping cream
- 1 teaspoon vanilla paste (or pure vanilla extract)
- 2 oz (55g) unsalted butter
- 1/2 cup (100 gr) packed dark brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup (60ml) heavy whipping cream
- 1 1/2 cups (180g) whole or chopped pecans
- pinch of salt
Instructions
- Preheat oven to 350F (180C). Line an 8″ or 9″ springform pan with parchment paper and/or grease with cooking spray or butter. Wrap the bottom with aluminum foil or place on a baking sheet.
- Make the crust: Crush the graham crackers in a food processor or blender into fine crumbs. Add the brown sugar and melted butter. Mix some more. Pour into the prepared pan, pat down, and press the mixture into the bottom of the pan. Press just enough to level without packing too hard or the crust will turn out hard.
- Make the filling: In a large mixing bowl, add the cream cheese and beat with a handheld mixer (or stand mixer) until creamy. Add the brown sugar and flour and beat some more until fluffy. Add the large eggs, one at a time while beating after each egg, until combined. Make sure to not overbeat. Add the heavy cream and vanilla paste (or extract) and stir to combine. Avoid over-mixing to help prevent the cheesecake from cracking and deflating when baking.
- Pour the cheesecake mixture over the prepared crust. Lower the temperature to 325F and bake for 60-65 minutes until the center is mostly set. If you notice the top of the cheesecake darkens too soon, cover it loosely with aluminum foil. When done, the middle center part of the cake will slightly wobble if you move the pan. Turn off the oven, prop open the oven door slightly, and let the cheesecake cool in the oven for one hour. Leave the cheesecake in the baking pan and refrigerate for at least 4 hours or overnight.
- When ready to serve, make the pecan pie topping: In a medium saucepan melt the butter and brown sugar over medium-low heat, until bubbly. Add the salt, cinnamon, and heavy cream. Stir. Stir in the pecans and let simmer for a couple of minutes. Let cool for 5 minutes and spoon over the cheesecake. Serve
