Slice of cheesecake covered in caramel & topped with pecans on a white plate with silver fork

Pecan Pie Cheesecake

A holiday menu will not be complete unless you serve this Pecan Pie Cheesecake! A toasted nutty graham cracker crust followed by a smooth and velvety cheesecake. Topped with a perfectly sweet caramel topping finished off with a layer of toasted pecans! 

Course Dessert
Cuisine American
Keyword cheesecake, Pecan Pie, Pecan Pie Cheesecake, Thanksgiving Dessert
Prep Time 3 hours 30 minutes
Cook Time 2 hours 10 minutes
Total Time 5 hours 40 minutes
Servings 24
Calories 238 kcal
Author Yvonne


  • 6 oz. graham cracker crumbs
  • 1/2 c. toasted pecan halves
  • 1/2 stick unsalted butter melted
  • 3 pkgs. 8 oz. each cream cheese, room temperature
  • 1 stick unsalted butter room temperature
  • 1/2 c. packed light brown sugar
  • 1/2 c. granulated sugar
  • 1/4 tsp. salt
  • 3 eggs
  • 1/2 c. heavy cream
  • 1 tsp. vanilla

Pecan Topping


  1. Preheat oven to 375; coat a 9-inch springform pan with nonstick spray and wrap entire outside of pan in foil; set aside.  

  2. Combine graham cracker crumbs and toasted pecan halves in a food processor until fine. With processor running, drizzle in the melted butter. Press mixture into the bottom of the pan; bake 10 minutes. Cool crust completely before filling. Reduce oven to 325. 

  3. Beat cream cheese, butter, brown sugar, granulated sugar, and salt in a large bowl until mixture is fluffy, periodically scraping sides of the bowl. Add eggs one at a time, fully beating to incorporate into batter after each addition. Add cream and vanilla; beat until ingredients are completely incorporated into batter.Pour filling over crust, smoothing the top of filling. 

  4. Transfer cheesecake to a roasting pan; place in the oven. Pour boiling water into the roasting pan a third of the way up the sides of the foil-wrapped springform pan. Bake cheesecake until it reaches 155 and sides are set but center still joggles, about 1 hour. Turn off the oven; leave cheesecake inside for 1 hour with the oven door closed.

  5. Remove cheesecake from oven; cool to room temperature. Cover cheesecake with plastic wrap; chill 3-24 hours. Remove cheesecake from refrigerator 30 minutes before serving. 

  6. Spoon caramel over cheesecake carefully and evenly and sprinkle with chopped pecans. If you have any remaining sauce, serve on individual slices.

Recipe Video

Recipe Notes

Adapted from Adapted from Cuisine At Home, Issue No. 78 December 2009

Nutrition Facts
Pecan Pie Cheesecake
Amount Per Serving
Calories 238 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 2g13%
Cholesterol 27mg9%
Sodium 91mg4%
Potassium 113mg3%
Carbohydrates 20g7%
Fiber 2g8%
Sugar 12g13%
Protein 3g6%
Vitamin A 115IU2%
Vitamin C 0.2mg0%
Calcium 32mg3%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.