This luscious holiday dessert is the epitome of lush, grandiose, extravagant, holiday gluttony. And it's so dang good, too!
It's not a dessert for every day or even every week but if you want a showstopper centerpiece this is the recipe to choose.
🗝️ Key takeaways
- This pecan pie cheesecake with pie crust is a gift to your tastebuds. It blends the best parts of classic cheesecake and traditional pecan pie.
- One of my favorite desserts for Thanksgiving dinner, everyone always begs for it when they come back around at Christmas!
- Cheesecake recipes have a rep for being tricky. If you follow my steps and tips, you'll end up with a perfect result—it's not hard, I promise!
In this beyond-delicious recipe, sweet, gooey pecan pie is topped with a creamy and rich eggnog cheesecake filling, which is then topped with a gooey caramel pecan topping.
Plus, you have the option to use a regular pie crust or a crumb crust made with buttery Pecan Sandie cookies—no matter which you pick, you absolutely cannot go wrong!
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
- Let's start at the bottom of the pie—crust. If you prefer traditional pie crust, feel free to use either homemade pie dough or store-bought.
- I've also made the crust with cookies, and it adds another level of deliciousness. However, you could use graham cracker crumbs if you prefer a graham cracker crust. It's up to you!
- In my original recipe, I swapped the egg nog with spiced rum. Both ways are delicious, so choose whichever you want or can find more easily.
- This pecan pie cheesecake looks (and tastes) even more decadent with whipped cream and a drizzle of caramel sauce overtop before serving.
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page.
Pecan pie layer
- Press pie crust (or cookie crumbs/melted butter) into a spring form pan.
- Melt butter and brown sugar in a pan. Remove from heat.
- Whisk in the corn syrup, vanilla extract, and salt. Add the eggs last.
- Spread the pecans in the crust, pour the pecan pie filling mixture over top, and bake.
- Beat the room-temperature cream cheese and sugar on low. Add eggs, mixing after each addition.
- Stir in the egg nog (or rum) and toffee.
- Fold in the sour cream, vanilla, and browned butter.
- Pour the cheesecake batter carefully over the baked pecan pie layer.
- Melt the butter and brown sugar until smooth.
- Remove from heat and whisk in the vanilla and heavy cream.
- Stir in the pecans.
- Spoon an even layer of warm pecan pie topping over the chilled cheesecake.
🥫 How to store leftovers
This pecan pie cheesecake recipe comes out super rich and decadent. So, despite it's five-star flavor, you might have some leftover!
For best results, cover the extra cheesecake tightly in plastic wrap and store it in the fridge. I like to place smaller slices in an airtight container to prevent them from getting smushed in a packed refrigerator!
You can make pecan pie cheesecake up to two days in advance, and leftovers will keep for three days or so after that. (It's fine in the fridge for about five days in total.)
I don't recommend freezing the leftovers. They don't thaw great, and this dessert is too delicious to ruin!
💭 Things to know
Expert Tip: One of the most critical steps when making a perfect cheesecake is to properly wrap the pan before putting it in the water bath. Make sure your aluminum foil forms a tight seal around the edges and up the sides of the springform so you don't have any leaks.
- Use a 10.5-inch pan or a 9.5-inch pan with very high sides. If yours has shorter sides, use the extra batter for a smaller, crustless cheesecake.
- Make sure all of your fridge ingredients come to room temperature before cooking. This goes for the butter, eggs, heavy cream, and so on.
- Make sure your pie crust reaches well up the sides of the pan. If you use a traditional premade crust, you'll line the bottom/sides with two crusts.
- Opting for crumb crust? Press it in the bottom of the springform pan and up the sides. Pack the crumbs in tight with a small measuring cup.
- Melt butter until it's golden brown for extra flavor. Watch carefully, though—it burns quickly!
- Use a paddle attachment to blend the cheesecake mixture together on low. Don't whip it. This is the key to a smooth, creamy cheesecake layer.
- Always keep the oven door shut while cooking and cooling cheesecake.
- Stand back a bit when adding heavy cream to caramelized sugar and butter. It'll bubble up a little and may splatter, too.
- Don't overcook the praline topping, or it'll set up harder after cooling.
- Let the praline mixture cool a little so it doesn't melt the chilled cheesecake. However, it should still be warm enough to spread easily.
You can give it a little spritz if you're worried about the sides sticking. However, pie crust has a lot of butter in it, so you shouldn't have too much trouble. I like to use parchment paper for a cleaner release.
Don't overwhip the batter! Adding air into the cheesecake mixture will cause it to crack. If you do get a crack, at least it'll be covered over with gooey praline topping—no worries!
A hot water bath is key to evenly cooking a cheesecake. This way, you end up with an ultra-smooth, creamy filling. Without a hot water bath, the texture of cheesecake isn't as tasty.
I like to use a tea kettle to add hot water to a roasting pan or other large, oven-safe vessle with high sides. Place the spingform in, first. Then, don't let any water splash on top of the cheesecake as you slowly fill it most of the way up.
That's okay! Lay a paper towel overtop of the cheesecake before covering and refrigerating. This will absorb any condensation that forms.
📚 Related recipes
- Christmas is coming, and this Peppermint Bark Cheesecake sings with holiday cheer and features a delicious chocolate cookie crust.
- During the fall, I love to whip up Pumpkin Cheesecake. It's a simple autumn dessert that feels as cozy as a roaring fireplace!
- Cinnamon Roll Cheesecake is decadent and spiced with the sweet flavor of everyone's favorite breakfast treat—it's a fun hybrid dessert!
🍽️ Serve with...
Pecan pie cheesecake is a staple at my family's Thanksgiving dinner. We cook up a huge turkey and serve it with other holiday favorites, like slow cooker cornbread dressing and green bean casserole—loaded with crispy fried onions, of course!
I always like to have a snack to keep the family busy while I'm cooking. This apple cheddar cheese ball keeps 'em out of my hair—and out of the kitchen. Then, once cleaning is over (or, at least managed) we'll whip up cranberry whiskey sours to sip on as the evening happily fades away.
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Restless Chipotle recommends
- This is the springform pan I use but I've had it for 20 years and I'm not sure if the dimensions are the same. I can say it holds up really well!
- I've had my KitchenAid mixer for 13 years...if you need an all-purpose mixer this is the one I recommend.
📞 The last word
NOTE: I've had a lot of people say that there was too much batter for a 9-inch pan and I couldn't figure out what was going on.
In talking to someone recently I realized that my pans have VERY high sides compared to other pans.
I'd suggest using a 10.5-inch pan or one with VERY high sides. Or you can use the extra batter for a smaller, crustless cheesecake.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please comment below and give it 5 stars!
Pecan Pie CheesecakePrint Pin Recipe Save Saved!
Pecan Pie Layer
- Pie dough, for a double crust pie - you'll need both crusts to cover the bottom and partway up sides of the springform.
- 3 cups pecan cookie crumbs and ⅔ cup melted butter if you are using a crumb crust
- ½ cup butter
- 1 cup brown sugar
- ¾ cup corn syrup
- 2 teaspoons vanilla
- ½ teaspoon salt
- 3 eggs
- 2 cups pecans, toasted and chopped
- 32 oz cream cheese, softened
- 2 cups sugar
- 6 eggs
- ⅓ cup egg nog, my original recipe called for spiced rum or bourbon in the same amount
- ½ teaspoon vanilla
- ¼ cup butter, melted and browned (melt in pan over medium heat until deep golden brown, do not burn)
- 1 cup toffee bits
- 1 cup sour cream
- ¼ cup butter
- ⅓ cup brown sugar
- ½ teaspoon vanilla
- ¼ cup heavy cream
- 1 ¼ cups pecans, toasted and chopped
- ½ teaspoon salt crystals, optional
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Pecan Pie Layer
- Preheat oven to 350F
- Roll out the dough and fit it into the bottom of a high sided 9 inch springform pan (or a larger springform if sides aren't very high) and up the sides OR add the melted butter to the cookie crumbs and press on the bottom and up the sides of the springform
- Melt the butter until it is golden and then whisk in brown sugar until it is smooth
- Remove from heat and add the corn syrup, vanilla and salt.
- Whisk beaten eggs into corn syrup mixture.
- Sprinkle pecans on the bottom of the springform and then carefully pour the filling mixture over them.
- Bake for 50 minutes.
- Preheat oven to 375F
- Beat the cream cheese on low speed with the paddle attachment.
- Add the sugar and continue beating until the sugar is well mixed in and no longer grainy.
- Add the eggs one at a time, beating well after each addition (keep it on low speed)
- Add the egg nog (or rum), vanilla, browned butter, toffee, and sour cream.
- Mix well.
- Pour over the pecan pie layer.
- Wrap the springform pan in heavy duty aluminum foil that goes all the way up the sides.
- Place springform in a large roasting pan and add hot water until it is halfway up the sides.
- Bake for 50 minutes.
- Turn oven off and leave door closed for one hour.
- Remove cheesecake from the oven and let it cool to room temperature.
- Cover tightly and refrigerate overnight.
- Melt the butter in a small saucepan over medium heat.
- Whisk in the brown sugar until smooth.
- Bring to a simmer and cook for 2 minutes, or until the sugar crystals are mostly gone, whisking constantly.
- Remove from heat and stir in vanilla and heavy cream.
- Stir in the pecans and spoon the warm praline mixture over the top of the chilled cheesecake. Sprinkle with coarse salt crystals if desired.
- Make sure that you seal the bottom of your springform pan with foil because any leaks will really ruin this. The crust gets really soggy if water gets into the pan. just wrap the aluminum foil over the bottom and up the sides nearly to the top.
- You can use a crumb crust if you prefer but make sure it's really pressed down firmly and goes up the sides or the pecan pie goo will leak out. I suggest pecan sandies.
- Don't whip the cheesecake filling. You want the least amount of air in it possible.
- This cheesecake can be made up to 2 days ahead of time but it does not freeze well.
- Lay a sheet or two of paper towel over the top before covering and refrigerating. The towel will absorb any condensation that forms.
- Keep leftovers wrapped and refrigerated.
- I've had a lot of people say that there was too much batter for a 9-inch pan and I couldn't figure out what was going on. In talking to someone recently I realized that my pans have VERY high sides compared to other pans. SO I'd suggest using a 10.5-inch pan or one with VERY high sides. Or you can use the extra for a smaller, crustless cheesecake.
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
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First published November 2012. Last updated October 3, 2023 for better images and improved readability.