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Pecan Pie Cheesecake

This 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 pies 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

Decadent Pecan Pie Cheesecake

When it comes to the holidays, nothing beats pie. But, when it comes to Thanksgiving dessert ideas, there is almost too much to choose from. Lucky for you, you don’t need to choose between two classic favorites!

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.

First, a bit about the preparation. This is one of the simplest cheesecakes I’ve ever made. The crust is a breeze – only three ingredients. 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. 

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 site!

Even with several desserts to choose from at a holiday celebration, this one is pretty much always the most popular. Some of the comments I’ve heard around the table: 

  • “That’s the best cheesecake I’ve ever had!”
  • “Don’t ever make any other cheesecake.” 
  • “Can we have this again for Christmas?” 

I share these comments not to toot my own horn but to encourage you to make this cheesecake! I promise your guests will be just as happy with your efforts!

Ingredients for Pecan Pie Cheesecake

What You’ll Need

For the Crust

  • Vanilla wafers – These will be finely crushed to form the base of our crust. You can also use a different cookie like graham crackers if you like.
  • Brown sugar
  • Unsalted butter – Melted

For the 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 – Melted
  • Eggs – These will mix more easily if they’re not straight from the refrigerator. Set them out before you being baking.
  • Pecans – Finely chopped
  • Vanilla extract

For the Cheesecake

  • 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 This Pecan Pie Cheesecake Recipe

To Make the Crust

  • Preheat the Oven. Preheat the oven to 350°F.
  • Combine the dry ingredients. Using a food processor, grind up the vanilla wafers into small crumbs. Alternatively, you can place the cookies in a zip-top bag and crush them by hand with a heavy glass or a rolling pin. Combine the vanilla wafer crumbs and brown sugar in a medium-sized mixing bowl.
  • Add the butter. Melt the butter in the microwave and stir 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. I like to make the bottom of my crust a little thicker to support the filling, so it doesn’t go all the way up the sides.
  • Bake. Bake the crust for 6 minutes.
  • Cool. Set the crust aside to cool while you make the filling.

To Make the Pecan Filling

  • Combine the filling ingredients. Combine 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. Reduce the heat and simmer until it’s thickened. You’ll need to stir the filling constantly so it doesn’t burn. This should take about 8-10 minutes.
Pecan pie filling added to the cooked crust
  • Pour over the crust. Pour the pecan filling over the crust and set it aside to cool.

For the Cheesecake

  • Reduce the oven’s temperature. Reduce the oven to 325°F.
  • Beat the cream cheese. With a hand mixer or stand mixer, beat the cream cheese at medium speed until it’s light and creamy.
  • Add the dry ingredients. Add the brown sugar and flour, and beat until the mixture is light and fluffy.
  • Mix in the eggs. Add the eggs one at a time, beating well after each one. You want the egg to be fully incorporated into the mixture before adding the next one.
  • Stir in the cream and vanilla. Add the heavy cream and vanilla to the batter and stir gently to combine. I like to do this by hand with a spatula so I don’t lose any of the volume that was just created.
  • Add the filling to the crust. Pour the cheesecake over the pecan filling. You should have two distinct layers on top of the crust now.
  • Bake. 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. It’s important not to open the door so the residual heat continues to cook the cheesecake.
  • 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. Let the cheesecake cool completely on the counter.
  • Chill. Chill the cheesecake in the refrigerator for at least 4 hours prior to serving. This will allow the pie to set completely and prevent any sticking when you release the springform pan.
  • Serve. Prior to serving, release the springform pan and gently remove it from the cheesecake. Cut slices with a sharp knife and enjoy!
Pecan Pie Cheesecake with a few slices missing

Tips for Success

Don’t let this Pecan Pie Cheesecake recipe intimidate you! Despite the long preparation time, the individual components are easy to make. Here are some tips to make your experience with this Thanksgiving dessert a memorable one.

  • 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 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.
  • No Water Bath? Unlike traditional cheesecake recipes, you won’t need a water bath with this one! Baking it low and slow will provide the same results without the fuss.
slice of Pecan Pie Cheesecake on a white plate

Storage Instructions

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.

A bite missing from a slice of pecan pie cheesecake.

Can I Freeze Pecan Pie Cheesecake?

Yes, you can freeze this cheesecake! 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.

Pecan Pie Cheesecake

Yield 14-16 servings
Prep Time 40 minutes
Cook Time 1 hour 16 minutes
Total Time 1 hour 56 minutes

This 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 pies 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


For the crust:

  • 1 & 3/4 cups (198g) vanilla wafer crumbs
  • 1/4 cup (50g) firmly packed brown sugar
  • 1/3 cup (75g) unsalted butter, melted

For the pecan filling:

  • 1 cup (200g) granulated sugar
  • 2/3 cup dark corn syrup
  • 1/3 cup (75g) unsalted butter, melted
  • 2 large eggs
  • 1 & 1/2 cups (180g) chopped pecans
  • 1 teaspoon vanilla extract

For the cheesecake:

  • 3 (8-ounce) (680g) packages cream cheese, softened
  • 1 & 1/4 cups (250g) firmly packed light brown sugar
  • 2 tablespoons all-purpose flour
  • 4 large eggs
  • 2/3 cup (158ml) heavy whipping cream
  • 1 teaspoon vanilla extract


To make the crust:

  1. Preheat oven to 350°F.
  2. Combine the vanilla wafer crumbs and brown sugar. Stir in the melted butter. Press into the bottom and up the sides of a 9″ springform pan. Bake for 6 minutes. Set aside to cool.

To make the pecan filling:

  1. Combine the sugar, corn syrup, butter, eggs, pecans, and vanilla in a medium saucepan.
  2. Bring to a boil over medium-high heat. Reduce the heat and simmer until thickened, about 8-10 minutes, stirring constantly. Pour into the crust and set aside.

To make the cheesecake:

  1. Reduce oven to 325°F.
  2. With a hand mixer or stand mixer, beat the cream cheese at medium speed until creamy. Add the brown sugar and flour and beat until fluffy. Add the eggs one at a time, beating well after each one. Stir in the cream and vanilla.
  3. Pour over the pecan filling. Bake for 1 hour. Then, turn off the oven and leave the cheesecake in the oven with the door closed for 1 hour.
  4. Remove from the oven and run a knife along the outside edges to loosen the cheesecake from the sides of the pan. Let cool. Chill for at least 4 hours before serving.


Recipe adapted from Taste of the South.

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    96 Comments on “Pecan Pie Cheesecake”

  1. A crunchy base with crip pecans is going to make me yearn for this dessert so much more! 🙂

  2. Absolutely mouth watering, and it combines 2 of my favorites dessert also! I bet that was popular at the dinner table!

  3. I’m sure this disappeared in no time! Gorgeous!

  4. One of those piecesthat was secretly wrapped up made it to my house but did I get any of it? NO !! I think it was secretly eaten by someone hiding in the pantry. It really was delicious and at Christmas I’ll get own piece to bring home!!

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  6. This seems to be one of my favorite deserts as a kid and even now, years later. It’s a traditional romanian desert we bake for Easter. It’s called “Pască”. Just that we use raisins or nuts as we don’t have pecan 🙂
    My mother makes a chocolate version, too. Great!

  7. This is the BEST cheesecake ever. It tastes like pecan pie filling, which we all know is the best part of a pecan pie.

    I think I’ll be sneaking home a piece at Christmas. In fact, I think I’ll get my dessert before the main course…that way I’ll ensure that I get a piece of this cheesecake at all!

    Great job on the cheesecake and all the other things you did to make Thanksgiving so special!


    Your Sis

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  9. I just found your site & I love it. 🙂
    I’ll be back.
    And, I’ll be making this cheesecake!

  10. Thanks, everyone, for the lovely compliments!

    Picsel, thanks for the info on the similar Romanian dessert. I’m not a big fan of raisins, but most any kind of nuts are fine by me!

    Jan & Nan – Good luck claiming a piece at Christmas. 🙂

    Jane, welcome! I hope you enjoy the cheesecake. Be sure to let me know what you think!

  11. Wow, does that look wonderful! I don’t like pecan pie — I like the crust and the pecans, but I don’t like the texture of that corn syrupy layer. This looks much better to me.

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  13. I made this cheesecake to take to a Christmas party last night. Everyone enjoyed it very much. Fortunately there was enough left over for my family to have small pieces tonight.

    My husband’s favorite desserts are pecan pie and cheesecake. He is nuts for this dessert!

    Thanks for sharing.

  14. Tracy, this still has the flavor of pecan pie but without as much of the filling you don’t like. It might be just the thing for you.

    Anne, I’m so glad the cheesecake was a hit! It sounds like your husband has great taste in desserts – those are two of my favorites, too.

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  19. I made this for Christmas Eve. It was my first cheesecake ever! Unfortunately, it was a little underdone in the middle. But live and learn!

  20. Congratulations, Lauren, on your first cheesecake! I’m sorry it was underdone. Maybe it just needed a little more baking time.

  21. This cheesecake was amazing Jennifer!!! Thank you so much for posting it! I made it for Christmas Dinner and it was a hit. I did find the pecan pie part got super hard, so I think I must have overcooked it on the stove. Still incredible, though!

  22. Amy, I’m so glad you liked it! I made it again for Christmas. My cousin Jenna met me at the door asking, “Where is it?” It really is extremely good.

  23. Well, I did claim TWO pieces at Christmas even after our cousin, Jenna, stalked the kitchen to claim her share when the desserts were served. I can’t say enough about how good this cheesecake really is. This may be my all-time favorite pecan pie/ cheesecake ever!

  24. I had my own oven issues getting this thing baked, but it was YUMMY!!!

  25. Jennifer, I was lucky enough to get one of the
    pieces that got wrapped up at Christmas! It was
    very good! Jenna brought it to me. By the way,
    I can’t stay away from this website!!

  26. Cindy, I’m actually shocked to hear that Jenna gave up any of “her” cheesecake, but I’m glad you got to sample it. Thanks for stopping by!

  27. I made this one last week, and it was a HUGE hit! I didn’t realize how many people like pecan pie. And combining pecan pie AND cheesecake just put everyone over the edge in a good, good way (myself included)!

    Anyway, I’m wondering if you’ve tried baking this one using the Crownover method you talk about in the PB cup cheesecake recipe, as my lone complaint about this cheesecake is that it looked like it was going to refrain from cracking … until sometime during the last 30 minutes in the turned-off oven, when it developed a Grand Canyon-sized crack in the center. I’m wondering if the Crownover method might help keep this cheesecake from cracking (and if you’ve tried it or have any thoughts/speculations).

  28. Lindsay, I’m glad it was a hit! I’ve not tried it using the Crownover method, although I was tempted. The directions for this cheesecake are actually very similar. I’ve made this cheesecake three times, and I only got a little crack once. I am quite a perfectionist, but I don’t get that upset if my cheesecakes crack. They just do sometimes, no matter what you do. That’s what glazes and other toppings are for. 😉

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  30. I made this pie shortly before I graduated from high school back in May and it was amazing!

    The only thing that was odd was when I stored it in the fridge over night, it tasted different the next day…but then the day after that it tasted awesome again haha.

    So I wonder, when you all make this, is it eaten immediately afterward? I plan on making 2 more of these for a friend and one for family this Thanksgiving.

  31. Devin, I usually try to make my cheesecakes a day ahead. I keep it in an airtight container, which usually keeps other smells and flavors from attaching to it. Glad you liked it!

  32. This recipe sounds so delicious it’s making my mouth water by looking at the picture! Quick question though….do I need to bake the cheesecake in a water bath or just let it bake on the rack by itself? Can’t wait to make this recipe! 🙂

  33. Jennifer, I don’t use a water bath for this cheesecake. I’ve made it several times, and it only cracked once. Enjoy!

  34. Have you ever tried to make this cheesecake ahead and then freeze it? Thanks!

  35. Pam, I did freeze it once and then shipped it to someone. It worked very well.

  36. I just happened to stumble upon your website when I googled pecan pie cheesecake. Your recipe looks amazing! I can’t wait to attempt it for Thanksgiving…I’m just hoping I don’t screw it up! And then I stumbled upon all of your fabulous photos of your incredible recipes. There’s about 100 I can’t wait to make!

  37. We had our Thanksgiving family get together this past Sunday, and I made this cheesecake. It is absolutely wonderful!!!! Didn’t last long either. I’m making another one today 🙂

    Thanks so much for a great recipe!!

  38. I made this for Thanksgiving and it was amazing. So simple to make and everyone loved it. Thanks for an incredible recipe!

  39. (Sorry if I make spelling mistakes, I’m Belgian. I’ve cooked many american sweet recipes for several years, this is my passion – muffins, pies, cheesecakes, cookies, brownies, scones, doughnuts, buns, and the others..)

    I’d like to thank you for this amezing recipe. Two of my favorite foods, pecan pie and cheesecake, in the same pan, this is definitely a dream! The all preparation turned out perfect! But I was afraid when I put the cheesecake filling over de pecan filling, ’cause they both a bit mixed together. However, once the cheesecake was in the oven, I guess the pecan filling went back in the bottom, ’cause the final product was like your pictures: wonderful!
    Here’s a fifth way to satisfy my cheesecake and pecan pie addiction (I’m already fan of Maple Pecan Pie, Chocolate Chunk Pecan Pie, Pecan Cheesecake Pie, Date & Pecan Pie – that I make usually in tartelets, this is even more beautiful and tasty).
    Also, your website is really good, I’ll try some of your other recipes soon.

  40. Hi,
    I’ve been tinkering with the idea of a cheesecake like this for some time. I was glad to see that someone had already made it. I was curious, would it be possible to use a standard pecan pie filling recipe as well as any ol’ cheesecake recipe for this? I have an old family standby pecan pie recipe that is delicious and would love to incorporate it with my own cheesecake recipe. Has anyone tried using a “standard” pecan pie recipe with this? If so, how did it work?
    Thanks in advance, I really do appreciate it!

  41. I just posted a blog about your delicious cheesecake! I had trouble with the filling, but it was great nonetheless!

  42. I meant to say that I just made a blog post about the cheesecake!! Oops!

  43. What a waste! I made a pecan pie cheesecake years ago that was delicious and was looking for it again. Unfortunately this recipe doesn’t compare. This pie turned out horrible! The whole thing is going in the trash. What a waste of expensive ingredients. The crust came out very dark from baking so long, the pecan layer was very dense – not at all like pecan pie, and the cheesecake layer was very eggy! I consider myself an experienced baker and I’ll keep searching for that pie I made years ago!

  44. I followed this recipe for Thanksgiving this year and my family went bananas over it. My father-in-law, who rarely complements anything, said that this was the best cheesecake he’s had in his entire life! I will certainly make another one when we visit my side of the family this Christmas.

    This was the first of your recipes that I’ve tried and I’m hooked! I was inspired to buy a new stand mixer so that I can crank out more desserts. Thanks for being so awesome by sharing your wonderful recipes!

  45. I plan on making this awesome pecan pie cheesecake for Christmas!! It looks wonderful.

  46. My Manager made this cheesecake, oh boy this is the best cheesecake I ever taste. It tasted just like I want a cheesecake to taste. This cheesecake is off the chain!!!!!!!!!!!!!!!!!!

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  48. AMAZING! I made this for my grandma’s birthday which was Thanksgiving Day. We had it Wednesday and she said it was her favorite thing I have made, and she has had tons of my baked goods! I used pecan sandies instead of nilla wafers in the crust, reduced the sugar in the cheesecake mixture to 1 cup and after the hour cooking it was clearly done, so I left it in the oven but kept the door open so it cooled slowly. Thank you thank you thank you for this, it will be made again for sure!

  49. Can’t wait to make this! I’ve been looking for a recipe combining these two 🙂

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  51. Oh this is delicious! Thank you for the inspiration and the recipe. I linked you back on my blog! 🙂

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  53. Made this yesterday and it was ridiculously awesome. When I took it out of my spring form pan, it was so ugly. So, I whipped up a batch of whipped cream, frosted it like a cake and added crushed pecans to the sides. Gorgeous and delicious. Every single person loved it and my hubby refused to let anyone take any home. Lol.

  54. I’ve been looking for this recipe for years (ever since Edwards stopped selling them). Can’t thank you enough for making it available. It’s my favorite cheesecake!

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  57. I made this for Thanksgiving and it was awesome! We forgot to get dark corn syrup at the grocery and had to run to the convenience store, where they only had light corn syrup. We ended up substituting dark brown sugar for all the sugar (even in the cheesecake layer) to give it an added richness. It was fabulous! The more delicate cheesecake (which was the perfect thickness) was an excellent complement to the super decadent pecan layer, and the crust was a great alternative to graham cracker (buttery and a tad crumbly/crunchy). The only issue we had was the crust became difficult to cut after chilling. Fantastic fall recipe!

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  61. This may be a stupid question but do you bake for an hour AND leave it in the oven with the doors closed for a second hour?

  62. That’s right, Amanda.

  63. Ok just clarifying. Thanks Jennifer. I am so excited to make this for our family New Year’s Day dinner and I didn’t want to mess it up. So looking forward to hearing the ” Mmmmmms” from around the table!

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  66. I LOVED this recipe. I had a pecan pie cheesecake at a restaurant and I had to look online to see if I could find a recipe. I made this twice around Thanksgiving time and everyone loved it. Both times I made it, it cracked in the middle. Even though it didn’t look perfect, it tasted perfect. Not sure what I can do about the cracking, but I got over it after I had my first bite!

  67. How can I make the pecan layer thicker? Could I layer them like pecan on bottom and top and cheesecake in the middle? I just want more pecan layer.

    • Hi, Nicole. If you try to add a top layer, it may sink through the cheesecake filling. You could try making more of the pecan layer. Doubling might be too much, but an extra 50% might be okay. I’ve never tried it, so I can’t offer much advice. Just make sure your springform pan will hold the extra volume. Or, maybe top the finished cheesecake with glazed pecans?

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  70. Jennifer,

    Where do I begin. I have been searching for the one cheesecake recipe that will be my go to for a long time to come.

    With this pecan pie cheesecake I HAVE!


    However, just a friendly suggestion. I’m not sure if the issue has already been addressed but are you aware that your direction for the pecan pie filling says to heat on stove top for 8 to 10 minutes?

    Well I did and OMG I created a brick.

    Anyway, second try was a charm. Heated the pecan pie filling for only 3 to 4 minutes.

    • Jon, I’m so glad you liked it! It’s one of my favorite cheesecakes. The time for cooking the filling is just an estimate, as you just need it to thicken. The amount of heat makes a big difference. On a low simmer, it can take up to 10 minutes. A higher simmer will cook it more quickly.

  71. How do you keep it from cracking in the middle?

  72. Hi Jennifer,

    I just made this for Christmas and my crust did not stick well, and I couldn’t figure out a way to get the cake out of the springfoam pan. So its ugly on top.

    What can I do next time to get it out without it looking ugly and the crust sticking all the way around?

    • Hi, Brandy. I’m sorry you had troubles! Running the knife around the edges of the pan should be enough to prevent the sides from sticking, so that it looks lovely when you release the latch of the pan to remove the side of the pan. After the side of the pan is removed, I generally don’t remove the cheesecake from the bottom part of the pan. That can sit on a serving plate or cake stand.

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  75. This was the first cheesecake I’ve ever made and it turned out perfect! The only problem I had was slicing it, the crust was to hard to slice and the pecan pie filling stuck to the crust but it was still delicious! My family loved it! I went exactly by the directions, what would you recommend to make the crust be a little softer?

  76. Every year for Thanksgiving, I make an assortment of three different cheesecakes. I let people vote on two of them, and I make this one – because it is my ABSOLUTELY FAVORITE!!!!

  77. Just wanted to thank you for this recipe! I make this cheesecake at least 2-3 times a year and have been for the past few years. It’s always a favorite!!! So good! 

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  79. I am wondering about adding a pumpkin cheese cake filling?

  80. Hi Jennifer! I wanted to let you know that I’ve made this cheesecake several times over the years and it’s always a hit. My family requested it again this year for Christmas. Thank you for your recipes and inspiration!

  81. I have made this for my work Thanksgiving years ago and it has been requested every year since! Have you ever froze the cheesecake to make ahead of time?

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