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Home » Recipes » Cheesecake Recipes

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.
Total time for the recipe to be finished.Total Time 3 hours hours 10 minutes minutes
Jump to Recipe
Closeup of pecan pie cheesecake on a plate.
Uncut pecan pie cheesecake on a cake plate with text overaly for Pinterest.
A closeup of a slice of cheesecake with a text overlay for Pinterest.
A cheesecake with a slice removed showing the layers of pecan pie and cheesecake. Text overlay for pinterest.

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

5 star rating
5 star rating
5 star rating
5 star rating
5 star rating
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.

Labeled ingredients for pecan pie cheesecake.

📖 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

Step by step images showing how to make the pecan pie layer of the cheesecake.
  1. Press pie crust (or cookie crumbs/melted butter) into a spring form pan.
  2. Melt butter and brown sugar in a pan. Remove from heat.
  3. Whisk in the corn syrup, vanilla extract, and salt. Add the eggs last.
  4. Spread the pecans in the crust, pour the pecan pie filling mixture over top, and bake.

Cheesecake layer

Step by step images showing how to make the cheesecake layer of this recipe.
  1. Beat the room-temperature cream cheese and sugar on low. Add eggs, mixing after each addition.
  2. Stir in the egg nog (or rum) and toffee.
  3. Fold in the sour cream, vanilla, and browned butter.
  4. 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.
  1. Melt the butter and brown sugar until smooth.
  2. Remove from heat and whisk in the vanilla and heavy cream.
  3. Stir in the pecans.
  4. 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.

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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.

📚 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!
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🍽️ 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

Closeup of pecan pie cheesecake on a plate.

Pecan Pie Cheesecake

4.91 from 10 votes
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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.
Course Dessert
Cuisine American
Prep Time: 30 minutes minutes
Cook Time: 1 hour hour 40 minutes minutes
Resting Time: 1 hour hour
Total Time: 3 hours hours 10 minutes minutes
Servings:18
Calories:822
Author:Marye Audet-White

Ingredients

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

Cheesecake Layer

  • 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

Praline Topping

  • 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

Instructions

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.

Cheesecake Layer

  • 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.

Praline Topping

  • 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.

Notes

Storage:
Refrigerate any leftovers promptly (within 2 hours). Cover with plastic wrap and keep in the coldest part of the refrigerator. The cheesecake will last up to 5 days.
Tips:
  • 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.
You'll find more helpful tips and variations in the body of the post.

Nutrition Facts

Calories: 822kcal | Carbohydrates: 76g | Protein: 10g | Fat: 55g | Saturated Fat: 25g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 188mg | Sodium: 477mg | Potassium: 243mg | Fiber: 2g | Sugar: 61g | Vitamin A: 1409IU | Vitamin C: 0.4mg | Calcium: 121mg | Iron: 2mg

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.

This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.

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)

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  1. Karin B says

    November 21, 2023 at 2:18 pm

    Looks amazing! I think I might take to my in-laws tomorrow.

    Does the pecan pie portion on the bottom get hard after cooling so that it slices easily?

    Reply
    • Marye says

      November 22, 2023 at 6:20 pm

      It it like a pecan pie. It's set.

      Reply
  2. me says

    February 12, 2022 at 8:21 am

    5 stars
    Made this a few times and it’s always a hit! Halved the recipe for a smaller group and still came out perfect. Highly highly recommend this recipe. I always use the Pecan Sandy crust.

    Reply
  3. Neva bennet says

    March 29, 2018 at 10:19 pm

    Ok do I use the pie crust or the cookie crust method or both

    Reply
    • Marye Audet says

      March 29, 2018 at 10:28 pm

      it's up to you. I used pie crust but some people prefer the cookie crust.

      Reply
  4. Cynthia | What A Girl Eats says

    November 12, 2016 at 11:36 am

    Now THAT'S a cheesecake! I love all the flavors! Pure decadence!

    Reply
    • Marye Audet says

      November 14, 2016 at 5:14 pm

      It really is!

      Reply
  5. Patricia @ Grab a Plate says

    November 11, 2016 at 10:01 pm

    I love the option of the cookie crumb crust....but from there on up - WOW! This is an amazing pie!

    Reply
    • Marye Audet says

      November 14, 2016 at 5:13 pm

      Thank you Patricia!

      Reply
  6. Danae @ Recipe Runner says

    November 11, 2016 at 10:12 am

    Love this mashup of holiday desserts! I could go for an extra big slice right now!

    Reply
    • Marye Audet says

      November 14, 2016 at 5:10 pm

      Thank you!

      Reply
  7. Jodi says

    December 19, 2015 at 9:08 pm

    Hi there,
    I make really good cheesecakes - was login for something new and found your recipe. Before I try it though- do you really bake the pecan pie, then pour the cheesecake batter on top and bake for another 50 minutes? Isnt that a lot of oven time for a pecan pie?
    Also- 2 cups of sugar seems like a lot since most cheesecakes call for 1 1/4 or so cups. And usually the most eggs are 4. This calls for 6.
    I didn't see any reviews here so wanted to clarify those things before I invest all the time.
    Is this cheesecake really that good??
    Looks like it so I do hope so.

    Reply
    • Marye Audet says

      December 30, 2015 at 5:21 pm

      I make it exactly as written.

      Reply
  8. Marye Audet says

    November 13, 2015 at 2:12 pm

    Thanks Julie!

    Reply
  9. Erin says

    November 11, 2015 at 9:58 pm

    Whoa. This looks amazing, Marye!!!! I am with you on the recipe titles these days - Blah. Love your alternate title. Pecan pie and cheesecake are two of my favorite desserts. I cannot wait to try this.

    Reply
    • Marye Audet says

      November 13, 2015 at 2:14 pm

      Everything for the almighty google, right? Thanks ... let me know what you think.

      Reply
  10. Nutmeg Nanny says

    November 11, 2015 at 9:33 pm

    Seriously this cheesecake pie looks ahhhhhhhmazing! I LOVE it!

    Reply
    • Marye Audet says

      November 13, 2015 at 2:14 pm

      Thanks!

      Reply
  11. allie @ Through Her Looking Glass says

    November 11, 2015 at 8:32 pm

    5 stars
    I love this pie and especially love the name: Old Fezziwig’s Holiday Cheesecake! Perfect for this decadence. Toffee and buttered rum: heaven! Thanks Marye!

    Reply
    • Marye Audet says

      November 13, 2015 at 2:14 pm

      🙂 Thanks Allie - I wonder how that name would go over with google?

      Reply
  12. Sarah @ The Chef Next Door says

    November 11, 2015 at 8:25 pm

    This looks amazingly decadent and delicious!

    Reply
    • Marye Audet says

      November 13, 2015 at 2:13 pm

      ... and it is!

      Reply
  13. Alida says

    November 11, 2015 at 7:33 pm

    What a gorgeous and delicious cheesecake - perfect for holiday time!

    Reply
    • Marye Audet says

      November 13, 2015 at 2:13 pm

      Thank you ALida!

      Reply
  14. Sara says

    November 11, 2015 at 6:05 pm

    OMG this looks SO good, I wish I had a piece (or two) right now!

    Reply
  15. Carol Borchardt says

    November 11, 2015 at 1:50 pm

    I'm not much of a dessert maker or baker, but I may need to just go for it. This looks insanely delicious!

    Reply
    • Marye Audet says

      November 13, 2015 at 2:11 pm

      Let me know what you think!

      Reply
  16. Florian @ContentednessCooking says

    November 11, 2015 at 9:53 am

    So perfect for the holidays! Looks amazing!

    Reply
    • Marye Audet says

      November 13, 2015 at 2:10 pm

      Thank you!

      Reply
  17. Katie @ Recipe for Perfection says

    November 11, 2015 at 9:50 am

    Old Fezziwig's.... brilliant! It's true- recipe titles rely on ingredient keywords today.

    Reply
    • Marye Audet says

      November 13, 2015 at 2:10 pm

      well you know... #SEO :/

      Reply
  18. Shannon says

    November 01, 2013 at 8:58 am

    Well played!! I was doing research myself for a challenge from my family to recreate an "Edwards Pecan pie CheeseCake" for thanksgiving this year, when I stumbled on this.

    This is just beautiful you should be very proud. Thank you for sharing your steps. I was torn on how the baking may affect the Cheesecake with the extra base, thank you for alleviating those concerns. Again great job you truly deserve it.

    Reply
    • Shannon says

      November 01, 2013 at 12:02 pm

      For the most part yes, We all love to make things more personalized and for me that will involve using a Bourbon Pecan Pie Recipe I inherited for my base, my personal Cheesecake recipe though I will take remove my normal Irish cream and replace with Spiced rum and I want to top it with Praline Pecans. (If you have not seen this month’s Southern home they have done a gorgeous job of it and I want to recreate that on this Pie.

      The note about the Pie crust was a great tip I was thinking of going that route. Now I am trying to decide if I will use my standard butter cookie crust or take the recommendation of using pecan sandies. I want to show my wife all this and get her feel.

      Reply
  19. Louise says

    January 20, 2013 at 6:23 am

    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!

    Reply
    • Marye Audet says

      January 20, 2013 at 11:35 am

      YAY! Thanks for letting me know. EVERYONE has said they had more than needed. I am thinking maybe I used 10" pans?

      Reply
  20. Teresa Craig says

    November 18, 2012 at 7:25 am

    After you bake the pecan pie portion, did you let it cool before adding the cheesecake portion?

    Reply
Marye Audet-White, founder of Restless Chipotle Media

Hey Y'all, I'm Marye

Welcome to my kitchen! ☕

NY Times bestselling author. 10 cookbooks. Mom of 8 kids. Homeschooling mom for 22 years. Addicted to Hallmark Christmas Movies. Collector of old cookbooks.

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