Pecan Pie Cheesecake

November 24, 2007 (updated Oct 21, 2022) by Jennifer McHenry //

Pecan pie cheesecake features a tasty vanilla wafer crust, creamy cheesecake, and decadent pecan pie filling. This crowd-pleasing dessert is one of my favorite Thanksgiving desserts that will delight your friends and family. They’ll beg you to make it again for Christmas!

Pecan pie cheesecake slice in front of the rest of the pie.

When it comes to Thanksgiving dessert ideas, there are almost too many to choose from. Lucky for you, this year you won’t need to choose between two classics! Enter the best combination of flavors you’ll ever taste: creamy cheesecake layered on top of decadent pecan pie filling. This pecan pie cheesecake recipe takes Thanksgiving pies to a whole new level.

Why You’ll Love Pecan Pie Cheesecake

Totally creamy with a hint of crunch. A tender brown sugar crust is topped with a crunchy, vanilla-infused pecan filling and finished off with a smooth, creamy vanilla cheesecake layer. Every bite is incredibly dreamy!
Easy to prepare. This is one of the simplest cheesecakes I’ve ever made. The crust is a breeze – it only requires three ingredients. (Also: I tend to sacrifice full crust coverage up the sides for a thicker bottom crust, which gives a little more support to the two layers of this pie.)
No water baths! The cheesecake filling may seem a bit thin, but don’t worry. It always bakes up perfectly. With this low-and-slow baking method, there’s never a crack in sight and no water bath necessary.
A holiday favorite. Pecan pie cheesecake is a no-brainer for Thanksgiving dessert, but it’s also a great fit for Christmas. Or, you can make it for both occasions!

overhead view of ingredients for pecan pie cheesecake

What You’ll Need

The ingredient list for this pecan pie cheesecake recipe may look long, but there are a lot of repeats. To see the exact amounts and the full set of directions, check out the recipe card below.

Crust:

Vanilla wafers – These will be finely crushed to form the base of your crust. You can also use a different cookie, like graham crackers, if you like.
Brown sugar – Both light and dark brown sugar will work.
Unsalted butter – Make sure to melt this before you begin.

Pecan Pie Filling:

Granulated sugar
Corn syrup – I like dark corn syrup here for its bold flavor, but you can use light if that’s what you have.
Unsalted butter – Also melted.
Eggs – These will mix more easily if they’re not straight from the refrigerator. Set them out before you begin baking.
Pecans – Finely chopped.
Vanilla extract

Cheesecake Layer:

Cream cheese – Bring the cream cheese to room temperature for a smooth filling. Full-fat cream cheese works best.
Brown sugar – Pack firmly in the measuring cup or measure by weight.
All-purpose flour
Eggs – Set these out along with the cream cheese.
Heavy whipping cream – Don’t substitute, as this helps make the cheesecake creamy and rich.
Vanilla extract

A slice of pecan pie cheesecake served on a white plate.

How to Make Pecan Pie Cheesecake

Here’s a quick look at how to make this recipe, along with step-by-step photos. Be sure to scroll down to the recipe card for printable instructions.

Make the Crust

Adding an egg to the crust mixture. — Add butter to the crumbs.

Pressing the crust into the springform pan. — Add butter to the crumbs.

Combine the dry ingredients. Preheat the oven to 350°F, then use a food processor to grind up the vanilla wafers into small crumbs. Next, combine the crumbs and brown sugar in a medium-sized mixing bowl.
Add the butter. Melt the butter in the microwave and stir it into the cookie mixture. Mix until fully combined.
Press the crust into the springform pan. Press the crust into the bottom and up the sides of a 9-inch springform pan.
Bake and let cool. Bake the crust for 6 minutes, then set it aside to cool while you make the filling.

Make the Pecan Filling

Making the pecan pie filling on the stove. — Mix all of the ingredients together.

Pecan pie filling added to the cooked crust. — Mix all of the ingredients together.

Combine the filling ingredients. Mix the sugar, corn syrup, butter, eggs, chopped pecans, and vanilla in a medium saucepan.
Bring to a boil. Heat the mixture over medium-high heat until it starts to boil. Then, reduce the heat and simmer until it’s thickened. You’ll need to stir the filling constantly so it doesn’t burn, which should take about 8-10 minutes.
Pour over the crust. Pour the pecan filling over the crust and set it aside to cool.

Assemble the Cheesecake

Creamed cream cheese. — Beat cream cheese.

Adding dry ingredients to cream cheese. — Beat cream cheese.

Beat the cream cheese. First, reduce the oven to 325°F. Then, with a hand mixer or stand mixer, beat the cream cheese at medium speed until it’s light and creamy.
Incorporate the dry ingredients. Add the brown sugar and flour, and beat until the mixture is fluffy.
Mix in the eggs. Add the eggs one at a time, beating well after each one.

Adding vanilla and heavy cream to the cheesecake batter. — Stir in the vanilla and heavy cream.

Adding the cheesecake layer to the pie. — Stir in the vanilla and heavy cream.

Stir in the cream and vanilla. Add the heavy cream and vanilla to the batter and stir gently to combine.
Add the filling to the crust and bake. Pour the cheesecake layer over the pecan filling and bake the cheesecake for 1 hour. Then, turn the oven off and leave the cheesecake in the oven with the door closed for another hour.
Remove from the oven. Remove the cheesecake from the oven and run a thin knife around the edges to loosen it from the sides of the pan.
Cool and chill. Let the cheesecake cool completely on the counter. Finally, chill the cheesecake in the refrigerator for at least 4 hours prior to serving.

Pecan cheesecake with a few slices missing.

Tips for Success

Toast the pecans. While this is 100% optional, toasted pecans give the pecan pie filling an added layer of flavor. It will only add a few moments to the preparation time. Chop your pecans and toast them in a dry pan (no oil) over medium-high heat. Be sure to stir/shake the nuts constantly, so they don’t burn. The nuts are toasted when they start to smell amazing and darken a bit in color.
Make it in advance. If you’re making this pecan pie cheesecake as one of your Thanksgiving desserts, save yourself some stress and make it ahead of time. The pie can chill overnight in the refrigerator and be ready to serve the next day.
Don’t open the oven door after baking. It’s important not to open the door so the residual heat continues to cook the cheesecake.
Make sure to chill the cheesecake before serving. This will allow the pie to set completely and prevent any sticking when you release the springform pan.

Slice of pecan pie cheesecake on a white plate.

Proper Storage

Refrigerator: If you have leftover pecan pie cheesecake slices, you can store them in the refrigerator for up to 5 days. Wrap them tightly in plastic wrap and place the slices in an airtight container. If you’d rather keep the cheesecake in the springform pan, wrap the entire thing tightly in plastic and refrigerate.
Freezer: After it has set in the refrigerator, remove the springform pan and wrap the cheesecake tightly with plastic wrap, followed by a layer of aluminum foil. You can do the same thing with individual slices that are leftover. Properly stored, the cheesecake can stay in the freezer for up to 2 months. Thaw it overnight in the refrigerator prior to serving.

A bite missing from a slice of pecan pie cheesecake.

More Thanksgiving Dessert Ideas

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