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  • Writer's pictureLuis and JudyAnn

Gloriously Gooey Pecan Pie Cheesecake

Updated: Nov 18, 2020

Cheesecake and Pecan Pie together in one dessert. How could anything be better?

Whether you’re mourning the end of Summer or celebrating the beginning of Fall, you can take comfort in knowing this tasty pecan pie cheesecake is here for you! It’s a total showstopper! Pecan pie cheesecake marries two classic holiday desserts into one epic, showstopping sweet treat. It has all of the flavor you love from pecan pie with the incredible creamy texture, and richness of cheesecake. You’ll savor every blissful bite.

Looking for a fun twist on a traditional cheesecake to make it truly Thanksgiving-worthy? Your search is over with this mash-up of New York-style cheesecake and Southern pecan pie. Each slice promises silky-smooth cheesecake crowned with toasty pecans in a buttery caramel sauce, and it’s so delicious you might never go back to classic. With its distinct layers and artful drips of caramel, it’s also a total showstopper that’s as beautiful as anything you’d buy at the bakery.

There’s something magical about pulling a pie or cheese made from scratch out of the oven. It seems to take you back to a time when life was simpler and homemade pie was standard fare in American kitchens. Today, amidst the hustle and bustle of everyday life, taking time to make pie is almost therapeutic. It’s a slower process than opening a box of brownie mix, but there’s so much satisfaction in it. Butter, flour, and sugar are the building blocks of all things good, and making a homemade pie is a pretty great way to use them. Plan to take an afternoon to bake, and you just might love how grounding the whole process is for you. And you’ll have a beautiful pie to enjoy after dinner or to share with friends, and that’s a pretty great reward, too.

The cheesecake makes a perfect base for the sugary, sweet pecan glaze and topping. It offers a clean palette for all that flavor. It helps provide a smooth texture so it’s not an overly sugary bite, like traditional pecan pie can be. Then you’ll add the pecan glaze topping, which is an amazing accent flavor to pair with your cheesecake.


For the crust:

  1. 2 cups graham cracker crumbs, about 18 whole crackers

  2. 1 cup finely ground pecans

  3. 1/4 cup light brown sugar, packed

  4. 8 tablespoons unsalted butter, melted

For the filling:

  1. 16 ounces cream cheese, softened

  2. 1/2 cup granulated sugar

  3. 1/2 cup sour cream, room temperature

  4. 1 tablespoon vanilla extract

  5. 1/4 teaspoon salt

  6. 2 large eggs, room temperature, lightly beaten

For the topping:

  1. 1 cup light brown sugar, packed

  2. 1/4 cup unsalted butter

  3. 3 large eggs

  4. 1/4 cup heavy cream

  5. 1/4 teaspoon salt

  6. 2 and 1/2 cups coarsely chopped pecans


  1. Preheat oven to 325 degrees and grease an 8" or 9" springform pan with cooking spray.

  2. In a large bowl using a hand mixer (or in a stand mixer using the paddle attachment), beat cream cheese and brown sugar. Add eggs, one at a time, then sour cream, flour, vanilla extract, and salt.

  3. In a large bowl, mix together graham cracker crumbs, melted butter, brown sugar, and salt. Press mixture into prepared pan.

  4. Pour filling over crust. Wrap bottom of pan in aluminum foil and place on a baking sheet. (If you want to bake the cheesecake in a water bath, wrap bottom of pan and place in a deep baking pan. Pour in enough boiling water to come up halfway in the baking pan.) Bake until center of cheesecake only slightly jiggles, about 1 hour 30 minutes. Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour, then remove aluminum foil and refrigerate cheesecake in pan until firm, at least 5 hours and up to overnight.

  5. Before serving, make pecan pie topping: In a nonstick skillet over low heat, melt butter and brown sugar until bubbly (keep heat low to avoid burning butter). Stir in cinnamon, heavy cream, pecans, and salt until completely coated, then remove from heat and let cool and slightly thicken. (You can make the topping up to an hour in advance and keep at room temperature; don't refrigerate as the butter will solidify.)

  6. Release springform pan from cheesecake and spoon over cooled pecan pie topping. Serve.


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