How to Make a Pecan Pie Cheesecake

This dessert is more than the sum of its parts; it’s a culinary journey that marries the cozy familiarity of pecan pie with the sophisticated richness of cheesecake.

One bite, and you’ll understand why this is the ultimate dessert for any occasion.


For The Crust

113 g Unsalted Butter melted
240 g Graham Cracker Crumbs approximately 16 full-sheet graham crackers
75 g Granulated Sugar

For The Cheesecake

904 g Full-Fat Brick Cream Cheese at room temperature
200 g Brown Sugar Dark preferred
240 g Full-Fat Sour Cream at room temperature
3 Large Eggs at room temperature
1 tsp Pure Vanilla Extract
1 tsp Fresh Lemon Juice optional, but recommended
1/4 tsp Ground Cinnamon

For The Brown Sugar Pecan Topping

180 g Pecan Halves
56 g Unsalted Butter
100 g Brown Sugar Dark preferred
90 ml Heavy Cream
15 ml Light Corn Syrup
A Pinch of Salt less than 1/8 tsp


Brown Sugar Whipped Cream See Note


Preparing The Oven

Position your oven rack in the center, and a lower rack for a later water bath. Preheat your oven to 350°F (177°C).

The Crust

If you’re starting with whole graham crackers, grind them into fine crumbs using a food processor.

Combine the crumbs and sugar in a medium bowl, blending well before incorporating the melted butter.

Transfer this mixture to a 9- or 10-inch ungreased springform pan. Firmly pat it down to form a smooth crust. Bake for 10 minutes and set aside to cool.

The Cheesecake Filling

Employing a hand mixer or stand mixer with a paddle attachment, beat the cream cheese and brown sugar on medium-high until smooth, taking about 2 minutes.

Introduce sour cream, vanilla extract, lemon juice, and ground cinnamon. Beat until well-blended.

Incorporate the eggs one at a time, beating just enough to mix after each addition. Avoid overmixing; otherwise, the cheesecake may deflate and crack.

Baking The Cheesecake

Pour the filling onto the pre-baked crust and smooth it out.

Employ a water bath technique for optimal moisture. Place the cheesecake in the oven, and a pan with boiling water below it. Bake for 55-70 minutes or until almost set, tenting with foil if it browns too quickly.

Cooling and Topping

Turn off the oven and let the cheesecake sit inside for an hour, allowing it to cool slowly.

Further cool at room temperature before refrigerating for at least 4 hours or overnight.

For the topping, preheat the oven to 300°F (150°C). Toast the pecans for 8-10 minutes, and set aside.

In a saucepan, combine butter, brown sugar, heavy cream, salt, and corn syrup. Bring to a simmer, remove from heat, and add the toasted pecans. Let it cool completely before use.

Final Touches

Remove the cheesecake from the springform pan and add the pecan topping.

Optional: garnish with brown sugar whipped cream before serving.

Note: The brown sugar whipped cream is a delightful optional garnish that brings a touch of extra sweetness.

Enjoy this decadent cheesecake, perfect for special occasions or satisfying late-night cravings. It’s a masterpiece of complementary flavors and textures, sure to impress even the most discerning palate.


For Freezing: Cheesecake can be frozen up to 3 months without the topping.Non-US Ingredients: You can replace graham crackers with 240g of ground digestive biscuits. Use golden syrup as an alternative to corn syrup if needed.Water Bath: A traditional water bath can also be used as mentioned in the original recipe. But ensure to wrap the springform pan with aluminum foil to prevent leaks.