Think of your favorite creamy cheesecake and then a nutty pecan pie - this pecan pie cheesecake is those two things combined! This cheesecake has a pecan graham cracker crust, cinnamon brown sugar filling and covered in a caramel pecan topping.

Now I love a pie for Thanksgiving, but sometimes it's nice to mix it up! This pecan pie cheesecake is the perfect dessert for those who love pecan pie, and I swear they won't be missing that pie once they take a bite!

This cheesecake is based on my apple crisp cheesecake, another delicious (and simple) dessert. It has a pecan graham cracker crust, though you can easily sub out the graham crackers for digestive biscuits.

While the cheesecake cools, make an easy caramel on the stove, then stir in roasted pecans. Roasting your pecans will really bring out their flavor!

I've got some tricks on how to make a cheesecake without using a tricky water bath, so keep reading!

Homemade Caramel Makes All The Difference

All the ingredients needed to make pecan pie cheesecake weighed out into small bowls.

All the ingredients needed to make pecan pie cheesecake topping weighed out into small bowls.

Graham Crackers: I have tested this recipe with both graham crackers and digestive biscuits!

Cream Cheese: make sure to use full fat cream cheese. If you're in Europe and your cream cheese comes in tubs, make sure to pat it down with a paper towel before using. Cream cheese in Europe has more moisture!

Sour Cream: this is going to give us that slightly tangy taste for the cheesecake!

Pecans: use crushed pecans for the crust and pecan halves for the topping.

Step by Step Instructions

Steps 1 and 2 in the pecan pie cheesecake baking process.

Step 1: Mix together your graham cracker pecan crust ingredients in a bowl, making sure all the graham cracker crumbs are moist! Pack down into a 9″ springform pan. I use the bottom of a measuring cup to do this, I also make sure it slightly goes up at the sides. Bake in a preheated oven (350°Fahrenheit/175°Celsius) for 10 minutes. Remove from the oven and lower the temperature to 325°Fahrenheit/160°Celsius. Make sure there is a rack in the middle of the oven and space at the bottom of the oven. Place a large roasting pan at the bottom of the oven.

Step 2: In a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, mix the cream cheese with the sugar and light brown sugar. Add the sour cream, vanilla extract, and cinnamon. Beat on medium low speed until everything is combined.

Test Kitchen Tip 👩🏻‍🍳 Make sure not to overbeat the cheesecake batter. Mix on low when you are adding the eggs and stop mixing as soon as the last egg is combined. If you mix too much then you are adding more air into the batter, which will lead it to crack. Cheesecakes are also likely to crack if you bake them for too long, so keep an eye on it while it's in the oven as all ovens are different!

Steps 3 and 4 in the pecan pie cheesecake baking process.

Step 3: Add the eggs one at a time, beating on low speed and stopping as soon as each egg is combined. While doing this, put your kettle on to boil.

Step 4: Pour the cheesecake batter into the cooled crust. Tap on the counter to remove any air bubbles! Open the oven and pour the boiling water into your roasting tin (you want about an inch of water in there!). Then place the cheesecake on the middle rack, above the boiling water.

Bake for 55-65 minutes. Turn off the oven and crack the oven open (I use a wooden spoon to keep it open about an inch!) for an hour. After that hour, remove it from the oven and let it cool down to room temperature. Place in the fridge overnight, then the next day you can remove it from the springform pan!

Steps 5 and 6 in the pecan pie cheesecake baking process.

Step 5: While your cheesecake is cooling in the fridge, preheat the oven to 350°Fahrenheit/175°Celsius. Pour the pecan halves on to a baking sheet or in a baking pan and bake for 10 minutes. Remove and let them cool.

Step 6: In a small saucepan, melt the butter with the heavy cream, salt, vanilla and cinnamon. Stir constantly over medium-low heat until it sugar has melted. Once it starts to simmer, stop stirring and let it bubble away for 2 minutes (use a timer!). Take it off the heat and stir in the pecans. Let this cool down, then decorate your cheesecake with the pecan topping.

An overhead shot of a pecan pie cheesecake, one slice has been cut.

Smooth and Creamy Cheesecake

Measuring - I highly recommend using a weighing scale and measuring out your ingredients the metric way. It makes a huge difference to your baking and is the most accurate way to bake!
Cream cheese in tubs - if your cream cheese comes in tubs and not packets, make sure to pat it down with a paper towel to remove any excess moisture!
Water bath - you can still use a regular water bath if you prefer! I love the method that I use though because I don't have to worry about water leaking into my springform pan. Placing the cheesecake just above the pan with water means it will still create a moist environment for the cheesecake to bake in.
Room Temperature Ingredients - make sure all of your ingredients, especially the sour cream, eggs, and cream cheese are at room temperature before starting this recipe!
Toasting Pecans - this step is optional but it really brings out the nutty flavors in the pecans and I recommend taking the time to do it!