Pecan Cheesecake Pie

The Ultimate Dessert Mash-Up: Creamy, Nutty, and Utterly Irresistible

If you’ve ever found yourself torn between choosing a rich, velvety cheesecake or a sticky-sweet slice of pecan pie, this dessert is your dream come true. Pecan Cheesecake Pie is a luxurious hybrid that blends the best of both worlds — the smooth tang of cheesecake and the deep, caramelized crunch of pecan pie — all layered over a buttery graham cracker crust. It’s decadent, eye-catching, and bursting with fall-inspired flavors, yet perfect any time of year.

This dessert isn’t just a treat — it’s an experience. From the first forkful, you’re met with a medley of textures and flavors: the slight crunch of the graham cracker base, the silky brown sugar cheesecake filling, and finally, the warm, spiced pecan caramel cascading over the top. Each bite is a celebration of balance and indulgence.

Whether you’re hosting Thanksgiving, celebrating a birthday, or just craving something extraordinary, this pie delivers that wow factor every time. Let’s get into the details.

Ingredients

For the Crust:

1 sleeve graham crackers (finely crushed)
5 tablespoons melted butter
¼ cup packed brown sugar
Pinch of salt

For the Cheesecake Filling:

3 (8 oz) blocks cream cheese, softened
1 cup packed brown sugar
3 large eggs
¼ cup sour cream
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
¼ teaspoon salt

For the Pecan Topping:

4 tablespoons butter
½ cup packed brown sugar
½ teaspoon cinnamon
¼ cup heavy cream
1 ¾ cups whole or chopped pecans
Pinch of salt

Instructions

1. Prepare the Oven and Pan

Preheat your oven to 325°F (160°C). Lightly spray a 9-inch springform pan with nonstick baking spray, or grease it with butter.

2. Make the Crust

In a bowl, mix the finely crushed graham crackers, melted butter, brown sugar, and a pinch of salt. Stir until the crumbs are uniformly moistened. Press the mixture firmly into the bottom of the springform pan, creating an even layer. Set aside.

3. Prepare the Cheesecake Filling

In a large bowl, beat the cream cheese and brown sugar together using a hand mixer until smooth, fluffy, and free of lumps.

Add the eggs, one at a time, mixing just until incorporated after each addition (don’t overmix — this can cause cracking). Stir in the sour cream, flour, vanilla extract, and salt. Blend until fully combined and creamy.

4. Assemble for Baking

Pour the cheesecake filling over the prepared crust. Tap the pan gently on the counter to release any air bubbles.

To ensure a smooth top and avoid cracks, prepare a water bath: wrap the bottom and sides of the springform pan tightly in two layers of aluminum foil. Place the pan in a deep baking dish or roasting pan. Pour hot water into the dish until it reaches halfway up the sides of the springform pan.

5. Bake

Bake the cheesecake in the water bath for 1 hour. The edges should be set while the center will have a slight jiggle.

6. Cool Gradually

Turn off the oven, crack the oven door slightly, and allow the cheesecake to cool inside for 1 hour. This slow cooling process helps prevent sudden temperature shifts that cause surface cracks.

After an hour, remove the cheesecake from the oven and let it cool completely at room temperature. Then, cover and refrigerate it for at least 5 hours, or preferably overnight, to allow the flavors to develop and the texture to fully set.

7. Make the Pecan Topping

While the cheesecake chills, prepare the topping. In a skillet over low heat, melt the butter and brown sugar together. Allow it to gently bubble for 2–3 minutes, then stir in the cinnamon, heavy cream, pecans, and a pinch of salt.

Cook for another 2 minutes, just until the pecans are well coated and the sauce has thickened slightly. Remove from the heat and let it cool for about 20 minutes — it will continue to thicken as it rests.

8. Finish and Serve

Once the cheesecake is fully chilled, remove it from the springform pan and transfer it to a serving platter. Spoon the warm (but not hot) pecan topping over the cheesecake, letting it cascade naturally across the top and sides.

Slice and serve — and prepare for compliments! This Pecan Cheesecake Pie is rich enough to satisfy, elegant enough to impress, and easy enough to make again and again

Tips for Success

For a crispier crust, pre-bake it at 325°F for 10 minutes before adding the filling.
Use room-temperature ingredients for a smoother batter.
You can toast the pecans before adding them to the topping for an extra layer of flavor.
Leftovers keep well in the fridge for up to 5 days — if there are any!

Final Thoughts

This dessert is more than just a pie — it’s a showstopper. Perfect for holiday tables or when you want to spoil your guests (or yourself), Pecan Cheesecake Pie is proof that sometimes, the best things happen when you mix two classics together. Creamy, nutty, caramel-laced goodness in every bite.