Pecan Pie Cheesecake

Published: Oct 3, 2023 · Updated: Nov 12, 2024 by Marye

A creamy, dense, egg nog and toffee cheesecake sits on top of a sweet, traditional pecan pie for a showstopping holiday dessert that will fit everyone's tastes.

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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.

A slice of pecan pie cheesecake on a white plate.

Table of Contents

This was a HIT at an event last night
🗝️ Key takeaways
🧾 Ingredients
📖 Variations
🔪 Instructions
🥫 How to store leftovers
💭 Things to know
👩‍🍳 FAQs
📚 Related recipes
🍽️ Serve with...
🫶 Restless Chipotle recommends
📞 The last word
📖 Recipe
💬 Comments

This was a HIT at an event last night

Marye, this was a HIT at an event last night. Folks who professed to not care for cheesecake or pecan pie were looking for a second piece. I found that the recipe made more cheesecake batter than fit in the springform pan so was able to make a smaller "overflow" cheesecake in a pie plate. I made it crustless so our gluten-free friend could enjoy it. Thanks for the recipe!

Louise

🗝️ 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!

🧾 Ingredients

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.

📖 Variations

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.

🔪 Instructions

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.

Cheesecake layer

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.

Topping layer

Step by step images showing how to make the gooey praline topping for the cheesecake.

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!

The whole cheesecake finished and waiting to be cut.

💭 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.

A slice of pecan pie cheesecake being served.

👩‍🍳 FAQs

Do I need to grease the springform pan?

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.

How do I prevent my cheesecake from cracking?

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!

Why do I have to use a hot water bath?

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.

How do I make a water bath?

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.

Help! My cheesecake layer looks wet in the fridge.

That's okay! Lay a paper towel overtop of the cheesecake before covering and refrigerating. This will absorb any condensation that forms.

Cheesecake sliced open to show the layers of pecan pie, cheesecake, and topping.

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.

🫶 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.

Cheesecake on a white plate with a bite taken out to show how creamy it is.

📞 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!

📖 Recipe

First published November 2012. Last updated October 3, 2023 for better images and improved readability.

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About Marye

Meet Marye Audet, a wizard in the kitchen and a storyteller at heart. Marye is like your eccentric but fun aunt who knows all the secret recipes and isn't afraid to spill them.

Comments

4.91 from 10 votes (8 ratings without comment)

Pecan Pie Cheesecake

This was a HIT at an event last night

🗝️ Key takeaways

🧾 Ingredients

📖 Variations