Pecan Pie Cheesecake

A holiday showstopper that brings together the best of pecan pie and cheesecake in one dazzling dessert.

By Laila Ibrahim
Published November 04, 2025
Slice of pecan pie cheesecake on a plate with a fork and mug on a table

Serious Eats / Morgan Hunt Ward, Prop Stylist: Julia Bayless, Food Stylist: Margaret Monroe Dickey
In This Recipe

Why It Works

  • Wrapping the springform pan in foil prevents water from seeping into the crust and making it soggy.
  • Baking the cheesecake in a water bath surrounds the custard with gentle, even heat, which keeps the texture smooth and minimizes cracking.
  • Cooling the cheesecake in stages—first in the oven, then at room temp, and finally in the fridge—lets the custard contract gradually, preventing sudden temperature shocks that can cause cracks.

For most Americans, pecan pie is the heart of the Thanksgiving dessert table. Here, it's reimagined in cheesecake form with a tangy, rich cream cheese base with a glossy, crunchy pecan and caramel topping. It's tall, dramatic, and celebratory—a showpiece sure to draw every eye at the holiday table.

Building the Sturdy Graham Cracker–Pecan Crust

This recipe was developed by our colleague Melissa Gray-Streett in our Birmingham, Alabama, test kitchen, and her attention to detail makes all the difference. The crust sets the tone with buttery graham cracker crumbs blended with finely chopped toasted pecans. The nuts' natural oils help bind the crumbs into a sturdier base than graham crackers alone, and carry the pecan flavor from top to bottom. The crust is prebaked to ensure a crunchy foundation that can hold a generous filling. 

How to Ensure the Silkiest Cheesecake Filling

After the crust is made, the rich yet balanced cheesecake filling comes together with cream cheese, sugar, eggs, sour cream, and vanilla. The cream cheese serves as the flavor backbone, giving the dessert its richness and tangy flavor, while sour cream enhances the richness and provides an even sharper tang. Vanilla adds gentle warmth, and dark brown sugar deepens it all with a subtle molasses note. 

To guarantee the dessert's signature creamy texture, the cheesecake is baked gently in a water bath, a technique that surrounds the pan with steam and regulates the heat. This gentle, even cooking ensures the cheesecake bakes slowly at a consistent low temperature, keeping the filling smooth and preventing it from drying out or cracking.

Sudden temperature changes can cause a cheesecake to crack or even collapse. To prevent this, cooling happens in stages—first in the oven with the door ajar, then at room temperature, and finally in the refrigerator—so the custard adjusts gradually without stress.

Pecan pie cheesecake placed on a cooling rack a hand using a knife on the edge of the cheesecake

Serious Eats / Morgan Hunt Ward, Prop Stylist: Julia Bayless, Food Stylist: Margaret Monroe Dickey

The Caramel and Pecan Crown

After the cheesecake has cooked and then set in the refrigerator comes the crowning glory: pecans tossed in a glossy caramel sauce. To get just the right soft, sliceable set for the caramel, the mixture of sugar, cream, butter, and corn syrup needs to simmer gently until it reaches 224°F—the thread stage in candy making. At this point, the sugars have dissolved and concentrated just enough to create a sauce that clings without turning brittle. Any hotter and the caramel would firm up too much once cooled; any cooler and it would remain thin, slipping off the cheesecake instead of blanketing it. Stirring in the pecans at this precise moment ensures they're evenly coated, and as the mixture cools, the sauce thickens to the perfect gooey consistency for clean slicing. Once draped over the chilled cheesecake, the topping delivers a bite that's both sticky and soft, with the deep caramel flavor wrapping around each crunchy, toasted pecan.

This celebratory dessert—abundant, golden, and glistening—is everything a Thanksgiving showpiece should be. It speaks to pecan pie lovers and cheesecake fans alike, uniting both in one unforgettable slice.

The recipe was developed by Melissa Gray-Streett; the headnote was written by Laila Ibrahim.

Recipe Details

Pecan Pie Cheesecake

Prep 30 mins
Cook 105 mins
Cooling and Chilling Time: 9 hrs
Total 11 hrs 15 mins
Serves 12
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Ingredients

For the Cheesecake:

  • Cooking spray

  • 227 g graham cracker crumbs (8 ounces; about 2 cups)

  • 57 g finely chopped toasted pecans (2 ounces; 1/2 cup)

  • 8 tablespoons unsalted butter (113 g), melted

  • 107 g (3 3/4 ounces; 1/2 cup), plus 42 g (about 1 1/2 ounces; 3 tablespoons) dark brown sugar, divided

  • 1 1/4 teaspoon Diamond Crystal kosher salt, divided; for table salt, use half as much by volume 

  • 2 pounds (907 g) cream cheese, softened

  • 198 g granulated sugar (7 ounces; 1 cup)

  • 4 large eggs, at room temperature

  • 1/2 cup (120 ml) sour cream

  • 1 tablespoon (15 ml) vanilla extract

For the Pecan Caramel:

  • 107 g dark brown sugar (3 3/4 ounces; 1/2 cup)

  • 6 tablespoons (90 ml) heavy cream

  • 4 tablespoons (57 g) butter, melted

  •  1 tablespoon (15 ml) light corn syrup

  • 1/4 teaspoons Diamond Crystal kosher salt, divided; for table salt, use half as much by volume 

  • 162 g pecans (5 3/4 ounce; 1 1/2 cups), toasted and roughly chopped

Directions

  1. For the Cheesecake: Adjust oven rack to middle position and preheat oven to 350°F (175°C). Lightly grease a 9-inch springform pan with cooking spray. Using aluminum foil, wrap bottom half of pan to create a waterproof seal.

  2. For the Crust: In a medium bowl, stir together graham cracker crumbs, pecans, melted butter, 42 g (about 1 1/2 ounces; 3 tablespoons) brown sugar, and 1/2 teaspoon kosher salt until well combined. Firmly press mixture into bottom and 1 1/2 to 2 inches up the sides of prepared springform pan. Bake until lightly browned, about 10 minutes. Transfer springform pan to a wire rack to cool completely, about 30 minutes. Reduce oven temperature to 325°F (165°C).

    A springform pan filled with a crumb crust on a wire rack

    Serious Eats / Morgan Hunt Ward, Prop Stylist: Julia Bayless, Food Stylist: Margaret Monroe Dickey

  3. After crust has cooled, in a large bowl with a hand mixer, or in the bowl of a stand mixer fitted with paddle attachment, beat cream cheese on medium speed until smooth, about 1 minute. Add granulated sugar and 1/2 cup (3 3/4 ounces; 107 g) brown sugar. Beat on medium-high speed until combined and smooth, about 1 minute. Add eggs, one at a time, beating on low speed until just combined after each addition, stopping to scrape sides of bowl as needed. Add sour cream, vanilla, and remaining 3/4 teaspoon kosher salt. Beat on low speed until just combined, about 1 minute, stopping to scrape down sides of bowl as needed. Set aside.

    Mixing cheesecake batter in a stand mixer before and after fully mixing with ingredients incorporated

    Serious Eats / Morgan Hunt Ward, Prop Stylist: Julia Bayless, Food Stylist: Margaret Monroe Dickey

  4. Pour cheesecake filling into cooled crust, gently smoothing top into an even layer using a small offset spatula or flexible rubber spatula. Set springform pan in a roasting pan. Place roasting pan in oven and fill with about 2 inches hot water.

    A person smoothing batter in a round pan with an offset spatula

    Serious Eats / Morgan Hunt Ward, Prop Stylist: Julia Bayless, Food Stylist: Margaret Monroe Dickey

  5. Bake until the center of cheesecake jiggles slightly when shaken, about 1 1/2 hours. Turn oven off, leave oven door ajar by about 4 inches, and let cheesecake cool inside oven for 1 hour. Transfer cheesecake to wire rack and allow to cool completely, about 1 hour. Refrigerate, uncovered, until fully chilled and set, at least 6 hours or up to 24 hours.

    Baked cheesecake cooling on a wire rack

    Serious Eats / Morgan Hunt Ward, Prop Stylist: Julia Bayless, Food Stylist: Margaret Monroe Dickey

  6. For the Pecan Caramel: After cheesecake has cooled, in a medium saucepan, bring sugar, cream, melted butter, corn syrup, and 1/4 teaspoon kosher salt to a simmer over medium heat, whisking occasionally. Once simmering, stop whisking, and continue to simmer, undisturbed, over medium heat, until mixture becomes slightly darker and a candy thermometer registers 224°F (106°C), about 2 minutes. Immediately remove from heat and use a flexible rubber spatula or wooden spoon to stir in pecans until coated. Let cool to room temperature, stirring occasionally, about 30 minutes.

    A hand pouring pecans into a saucepan containing a caramel mixture with another hand stirring using a blue spatula

    Serious Eats / Morgan Hunt Ward, Prop Stylist: Julia Bayless, Food Stylist: Margaret Monroe Dickey

  7. Carefully remove cheesecake from springform pan and transfer to serving plate. Spoon cooled pecan pie topping over cheesecake. Slice and serve.

    Pecan pie cheesecake placed on a cooling rack a hand using a knife on the edge of the cheesecake

    Serious Eats / Morgan Hunt Ward, Prop Stylist: Julia Bayless, Food Stylist: Margaret Monroe Dickey

Special Equipment

9-inch springform pan, wire rack, hand mixer or stand mixer, roasting pan, medium saucepan, candy thermometer

Make-Ahead and Storage

Fully cooled crust can be wrapped tightly in plastic wrap and stored at room temperature, while still in the pan, for up to 2 days.

Cheesecake batter can be refrigerated in an airtight container for up to 2 days. Bring the batter to room temperature before baking, and whisk briefly before pouring it into the pre-baked crust.

Cheesecake can be refrigerated in an airtight container for up to 1 week. 

Cheesecake can be frozen in an airtight container for up to 1 month. Thaw overnight in the refrigerator before serving.

Nutrition Facts (per serving)
836 Calories
69g Fat
48g Carbs
10g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 836
% Daily Value*
Total Fat 69g 89%
Saturated Fat 34g 171%
Cholesterol 213mg 71%
Sodium 615mg 27%
Total Carbohydrate 48g 17%
Dietary Fiber 2g 8%
Total Sugars 37g
Protein 10g
Vitamin C 0mg 2%
Calcium 137mg 11%
Iron 1mg 8%
Potassium 262mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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