Pecan Cheesecake Pie

This Pecan Cheesecake Pie is the perfect marriage of creamy cheesecake and rich pecan pie topping. With a buttery graham crust, a velvety cheesecake center, and a caramel-like pecan layer poured over the top, this dessert is luxurious, impressive, and ideal for holidays or special celebrations. Each bite delivers a satisfying mix of crunch and creaminess—truly a showstopper that’s easier to make than it looks.

Ingredients

For the crust:

• 1 sleeve graham crackers, finely crushed
• 5 tablespoons melted butter
• 1/4 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
• 1/4 cup sour cream
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

For the topping:

• 4 tablespoons butter
• 1/2 cup brown sugar, packed
• 1/2 teaspoon cinnamon
• 1/4 cup heavy cream
• 1 3/4 cups whole or chopped pecans
• Pinch of salt

Directions

1. Preheat oven to 325°F and spray a 9-inch springform pan with cooking spray.
2. Combine graham crumbs, melted butter, brown sugar, and salt; press firmly into the pan.
3. Beat cream cheese and brown sugar until smooth.
4. Add eggs one at a time, mixing between each.
5. Mix in sour cream, flour, vanilla, and salt.
6. Pour cheesecake batter over crust.
7. Wrap bottom of springform pan in foil and place on a baking sheet.
8. Bake 1 hour.
9. Turn oven off and crack door; let cheesecake rest inside for 1 hour.
10. Chill at least 5 hours in the refrigerator.
11. For topping, melt butter and brown sugar over low heat until bubbling.
12. Stir in cinnamon, heavy cream, pecans, and salt.
13. Cool 20 minutes, then pour over chilled cheesecake before serving.

Prep Time: 20 minutes | Cooking Time: 1 hour | Total Time: 7 hours (includes cooling)
Kcal: ~520 kcal per slice | Servings: 12

Tips

• Don’t skip cooling in the oven—it helps prevent cracks and keeps texture ultra-creamy.
• Cool the pecan topping slightly so it thickens and doesn’t run off the cheesecake.

FAQ

Can I use a different crust?
Yes—shortbread or vanilla wafer crumbs work beautifully.

Do I need a water bath?
Wrapping the pan and using a baking sheet reduces cracking, but a water bath may be used if preferred.

Can I make this ahead?
Absolutely—this cheesecake tastes even better the next day.

Can I use pecan halves?
Yes, whole, chopped, or a mix all work well for the topping.

How should leftovers be stored?
Refrigerate tightly covered for up to 5 days.