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Pecan Pie Cheesecake

Pecan pie is a classic family favorite dessert, especially around the holidays.
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Course: Breakfast, Brunch, Dessert
Cuisine: American
Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour 25 minutes
Servings: 10


For the crust:

  • 1 sleeve graham crackers, finely crushed
  • 5 tbsp melted butter
  • ¼ cup brown sugar, packed
  • Pinch of salt

For the cheesecake:

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

For the topping:

  • 4 tbsp butter
  • ½ cup brown sugar, packed
  • ½ tsp cinnamon
  • ¼ cup heavy cream
  • 1 ¾ cup whole or chopped pecans
  • Pinch of salt


  • Preheat your own to 325 degrees F and grease a 9-inch springform pan with non-stick cooking spray.
  • In a medium bowl mix together the crust ingredients and press firmly into the bottom of the prepared pan. Use the back of a measuring cup or glass to press the mixture down firmly. Set aside
  • In a large bowl, using a hand mixer, beat the softened cream cheese and brown sugar together till fully combined (2-3 minutes)
  • Add in the eggs one at a time, followed by sour cream, flour, vanilla, and salt. Mix well.
  • Pour the filling over the crust, wrap the bottom of the pan in aluminum foil, and place it on a baking sheet. Bake in preheated oven for 60 mins, until the center of the cheesecake slightly jiggles, and the top begins to brown. If you prefer to bake it in a water bath, place the wrapped pan in a large baking pan and fill it with boiling water till it reaches halfway up the springform pan.
  • Once your cheesecake is finished baking, turn off the oven and prop the door open slightly. Allow the cheesecake to cool in the oven for 1 hour, then chill in the fridge for 5 hours or overnight.
  • To make the topping, melt the butter and brown sugar in a skillet over low heat until it begins to bubble
  • Whisk in the cinnamon, heavy cream, pecans, and salt until combined. Remove from the heat and allow the mixture to cool slightly (about 20 minutes)
  • Spoon over cooled cheesecake and serve.
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