Save
This pecan pie cheesecake is a decadent blend of rich brown sugar cheesecake swirled with cinnamon-spiced pecan pie filling, all nestled on a buttery graham cracker crust. It mixes two classic desserts into one crowd-pleasing treat perfect for holidays or special occasions.
I first made this for a family gathering and everyone raved about the unexpected combination. Now it’s my go-to dessert when I want something that feels both homey and fancy.
Ingredients
- Graham cracker crumbs: forms the base crust, choose fine crumbs for even packing and texture
- Brown sugar: gives deep caramel notes, light or dark works depending on your taste preference
- Unsalted butter: melts into the crust and pie filling, quality butter makes a noticeable difference
- Ground cinnamon: adds warmth and spice, freshly ground if possible for best flavor
- Heavy cream: ensures smoothness and richness in both filling and cheesecake
- Pecans: chopped large for crunch, pick fresh ones with a good roast if available
- Cream cheese: the creamy body of the cheesecake, softened to room temperature to blend easily
- Sour cream: adds slight tang and moisture to the cheesecake for balance
- Pure vanilla extract: brings out all the sweet flavors
- Large eggs: help the cheesecake set while keeping it creamy
Step-by-Step Instructions
- Sauté the crust:
- Prepare your pan by spraying a 9-inch springform pan and lining the bottom with parchment circle to prevent sticking. Process graham crackers into fine crumbs then mix with brown sugar and melted butter until evenly moistened. Press crumb mixture firmly halfway up the sides and on the bottom of the pan using your fingers and a measuring cup to compact it. Bake the crust in a 325 degrees Fahrenheit oven for 11 minutes then let it cool.
- Make the pecan pie filling:
- Melt the butter in a large saucepan over medium heat. Stir in brown sugar, ground cinnamon, heavy cream, and chopped pecans until the mixture starts to bubble. Let it cook gently for 4 to 5 minutes to thicken slightly. Set aside half the filling in two bowls—one to chill in the freezer for swirling into the cheesecake, the other can be refrigerated for decorating after baking.
- Prepare the brown sugar cheesecake:
- Using a mixer, beat the cream cheese and brown sugar on high speed for about 2 minutes until smooth and fluffy. Add sour cream, heavy cream, and vanilla and mix on medium until fully incorporated. Add eggs one at a time on low speed just until combined, then scrape down the bowl edges.
- Assemble and bake:
- Pour half the cheesecake batter into the cooled crust. Spoon half of the slightly chilled pecan pie filling over the batter and use a butter knife to swirl the filling gently into the cheesecake. Add the remaining cheesecake batter on top. Set the springform pan inside a larger cake pan and place both in a roasting pan filled with hot boiling water about halfway up the sides of the cake pan, creating a water bath to keep the cheesecake moist and prevent cracking. Cover the springform pan tightly with foil twice to avoid water seeping in. Bake for 65 to 85 minutes until the edges are set but the center still jiggles slightly. Turn off the oven and leave the door ajar letting the cheesecake cool inside for 30 minutes.
- Cool and decorate:
- Remove the cheesecake from the water bath and place on a cooling rack until completely cool. Wrap it in foil and chill in the fridge for at least six hours or overnight. When ready, remove the cheesecake from the pan and take off the parchment paper. Spread the remaining pecan pie filling on top for an impressive finish.
Save
My favorite part is the pecan pie filling swirl which offers bursts of sweetness and crunchy pecans in every bite. I remember making this recipe with my kids who loved swirling the filling and bragged about their sweetness masterpiece.
Storage Tips
This cheesecake keeps well in the refrigerator for up to four days when wrapped tightly in foil or in an airtight container. For longer storage, slice into portions and freeze individual pieces wrapped in plastic wrap inside a freezer bag for up to two months. Thaw in the fridge overnight before serving.
Ingredient Substitutions
If you do not have sour cream, Greek yogurt works well as a substitute and adds a similar tang. For a nut-free variation skip the pecans and swirl a cinnamon spiced apple filling instead. You can swap brown sugar for coconut sugar for a slightly different flavor profile but expect the cheesecake to be less caramel-like.
Serving Suggestions
Serve this cheesecake plain or with a dollop of whipped cream for extra creaminess. A drizzle of caramel sauce pairs wonderfully and emphasizes the sweet notes. It also goes well with a cup of freshly brewed coffee or a glass of dessert wine to complement the rich flavors.
Pro Tips
- Let all your dairy ingredients come to room temperature before mixing to ensure a smooth batter without lumps
- Don’t skip the foil wrapping on the springform pan because the water bath must not let water seep into the crust or the cake can get soggy
- Swirling the pecan pie filling right after you chill it briefly in the freezer helps it hold texture and creates a stunning marbled effect
Recipe FAQs
- → How do I prevent cracks in the cheesecake?
Baking the cheesecake in a water bath helps regulate oven temperature and moisture, which prevents cracks by slowing down the cooking process.
- → Can I substitute ingredients in the crust?
Yes, you can use digestive biscuits or other plain cookies instead of graham crackers for a slightly different flavor and texture.
- → What is the purpose of chilling the pecan pie filling?
Chilling the filling helps it set and firm up, making it easier to swirl into the cheesecake without sinking or mixing too much.
- → How long should the cheesecake cool before slicing?
After baking, allow the cheesecake to cool at room temperature and then chill in the refrigerator for at least 6 hours or overnight to fully set.
- → Why is it important to bring dairy ingredients to room temperature?
Using room temperature dairy ensures smooth mixing and a creamy texture, preventing lumps in the batter.
- → Can I prepare this dessert in advance?
Absolutely—chilling overnight enhances the flavors and texture, making it an excellent make-ahead dessert.