This pecan pie cheesecake has a buttery graham cracker and pecan crust, a rich brown sugar cheesecake filling, and a soft, sticky, and chewy pecan topping that’s almost like pecan praline. I cook the topping separately and spoon it over the cheesecake after it chills.
Pecan Pie Cheesecake with Brown Sugar and Toasted Pecans
Random, but this pecan pie cheesecake reminds me of that old Reese’s commercial from years ago. “You got your peanut butter in my chocolate.” “You got your chocolate in my peanut butter.” I still remember that one. Sometimes I get an idea to combine two desserts, and this is what happened when pecan pie met my regular cheesecake recipe.
The pecan topping is my obvious favorite part. I wanted it to be pecan praline-like, but softer, even stickier, and a little chewier. And I made sure there’s enough of it on top because otherwise, what would be the point. The cheesecake is rich and sweet too. No surprises there.
This is a good one for Thanksgiving because you can make the cheesecake up to three days ahead, then finish it with the topping the day you’re serving it. Which is honestly my favorite way to do it.
The Decisions Behind This Recipe
- I like adding finely chopped pecans into the graham cracker crust so the flavor is more uniform throughout the whole cheesecake. They do stand out and make the crust more weighty, a good thing because there’s a lot going on above it.
- I use light brown sugar in the cheesecake filling and dark brown sugar in the topping. The light brown sugar adds a more caramel-like flavor and dark brown sugar has more molasses going on. It’s a small difference, but it adds up.
- Sour cream keeps the cheesecake from tasting like one big, dense block of cream cheese and sugar. I use four packages of full-fat cream cheese, so this was never going to be a light dessert, but the sour cream adds necessary tang and keeps the filling smooth. You really need to give the sweet pecan topping something to work with instead of adding more sweetness onto more sweetness.
- I specifically use Steen’s cane syrup for this cheesecake because after some cute Southern ladies turned me on to it, it’s become a staple for me. It has this really good sugarcane flavor that you don’t get from light or dark corn syrup. You can totally use light corn syrup, or a mix of light and dark if that’s what you can find, but Steen’s is worth seeking out. It’s more readily available in Southern markets, but you can also look for it in specialty grocery stores or order it online through Walmart or Amazon.
- I make the pecan topping separately instead of baking a pecan pie filling into the cheesecake. This way it’s more like pecan praline, soft and sticky and chewy, instead of a firm layer of pecan pie custard. The cheesecake stays very cheesecake-esque, and the pecan pie part gets to be its own flagship on top.
- Toasting the pecans before they go into the brown sugar sauce is important because the topping never goes back in the oven. Toasting adds more flavor before they get coated in butter, cream, dark brown sugar, and cane syrup. I spoon the topping over the cheesecake after it’s chilled, when the sauce has thickened enough to stay on top but is still soft enough to run down the sides.
Ingredients
- Graham cracker crumbs and finely chopped pecans – These make the crust. The graham crackers are the usual buttery cheesecake base, and the pecans are obvious enough to make a difference.
- Light brown sugar and dark brown sugar – Light brown sugar goes into the crust and cheesecake filling, where it adds some caramel flavor without completely overpowering the cream cheese. I use dark brown sugar in the topping for its molasses flavor, which goes really well with the cane syrup. If you’re out of either one, make a batch of my homemade brown sugar.
- Unsalted butter and kosher salt – Melted butter keeps the crust together, while more butter becomes the base of the pecan topping. Salt is always necessary to balance out this much sweetness.
- Full-fat cream cheese, sour cream, and eggs – These make the cheesecake filling. Bring all three to room temp before mixing so the filling comes together without lumps.
- Granulated sugar, vanilla extract, and all-purpose flour – Granulated sugar sweetens the filling, vanilla goes into both the cheesecake and pecan topping, and flour helps the cheesecake set and stay together once it has cooled.
- Steen’s cane syrup and heavy cream – Steen’s adds sugarcane flavor to the topping, while heavy cream turns the butter and brown sugar into a soft, spoonable sauce. Light corn syrup is fine if you can’t find Steen’s, but it has a milder flavor.
- Toasted pecan halves – Toast these before making the topping. They won’t bake again once they go into the sauce, so toasting them first is important for bringing out their flavor.
How to Make Pecan Pie Cheesecake
Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.
- Step One (prepare the pan and pecan crust)
Preheat the oven to 325°F. Wrap the outside of a 9-inch springform pan with two layers of heavy-duty foil. The foil is your insurance policy against water from the water bath getting into the crust. Mix the graham cracker crumbs, finely chopped pecans, light brown sugar, and salt, then stir in the melted butter. Press the mixture firmly into the bottom and slightly up the sides of the pan. Bake for 10 minutes, let the crust cool, then reduce the oven temperature to 300°F. - Step Two (make the cheesecake filling)
Beat the room-temperature cream cheese until it’s completely smooth, about 2 minutes, then add the granulated sugar and light brown sugar. Mix in the sour cream, vanilla, and flour. Add the eggs one at a time on low speed, mixing only until each one disappears into the batter. This is not the time to see how much air you can beat into cheesecake. Too much mixing makes it puff up in the oven and crack as it cools. - Step Three (bake the cheesecake)
Pour the filling over the cooled crust and smooth the top. Set the springform pan inside a large roasting pan, then carefully pour boiling water into the roasting pan until it comes about halfway up the sides of the springform pan. Bake for 65–75 minutes. The outer few inches should be set, while the center still has some jiggle when you gently move the pan. Don’t wait for the middle to become completely firm. It keeps setting as it cools. - Step Four (cool and refrigerate)
Turn off the oven, crack the door, and leave the cheesecake inside for 240 minutes. This is how I cool mine gradually instead of pulling it straight out of the oven and hoping for the best. Remove it from the water bath, let it finish cooling to room temperature if necessary, then refrigerate it for at least 4 hours or overnight. The cheesecake needs to be thoroughly chilled before the pecan topping goes on. - Step Five (make the pecan topping)
Melt the butter in a medium saucepan over medium heat, then whisk in the dark brown sugar, Steen’s cane syrup, and salt. Cook, stirring, until the sugar has dissolved and the sauce is smooth and bubbling. Slowly whisk in the heavy cream, then let it come back to a gentle simmer for 2 minutes, stirring so it stays smooth. Take the pan off the heat and stir in the toasted pecan halves and vanilla. Let the topping cool for 10–15 minutes, until it thickens some but is still soft enough to spoon over the cheesecake. You want it to stay on top, but also want some of the sticky sauce running down the sides. - Step Six (finish and slice)
Run a thin, sharp knife around the inside of the springform pan, then carefully remove the ring. Spoon the pecan topping over the chilled cheesecake. There’s enough, so use it. Slice with a knife warmed under hot water, wiping it clean between cuts. The topping will firm up in the refrigerator, like pecan pie filling, but it stays sticky and chewy.
Recipe Tips
- Bring the cream cheese, sour cream, and eggs to room temperature before you start. Cold cream cheese is how lumps get into a cheesecake batter. Once the eggs go in, keep the mixer on low and stop as soon as they’re incorporated.
- Wrap the springform pan with two full layers of heavy-duty foil before it goes into the water bath. The water should come about halfway up the outside of the springform pan, but the foil needs to keep it away from the pecan crust.
- The cheesecake is done when the outside looks set and the center still has a small, soft jiggle. It shouldn’t look loose or liquid, but don’t wait for the whole thing to become firm in the oven. That’s how cheesecake gets overbaked.
- Keep the 240-minute oven cool-down. Turn the oven off, crack the door, and let the cheesecake come down gradually before moving it to the refrigerator. This helps prevent cracks. If the cheesecake cracks anyway, or you have to take it out early, it’s okay because you’re covering it with a topping.
- Watch the pecan topping while the butter, dark brown sugar, and Steen’s are cooking. You want the sugar dissolved and the sauce smooth and bubbling before the cream goes in. If you see gritty sugar clinging to the sides of the pan, keep stirring and give it another minute.
- Let the finished topping sit for 10–15 minutes before spooning it over the cheesecake. Straight from the saucepan, it’s too runny and will run right off the top. Give it a few minutes to thicken, but don’t wait until it has turned into cold pecan cement.
- Run a thin knife around the inside edge of the springform pan before releasing the ring. When it’s time to slice, warm a sharp knife under hot water and wipe it clean between cuts.
Storage and Make-Ahead
- Store leftover pecan pie cheesecake covered in the refrigerator for up to 5 days. The topping becomes firmer after it chills, but it stays sticky and chewy.
- For Thanksgiving or any other occasion, make the cheesecake up to 3 days ahead and keep it refrigerated without the topping. Make the pecan topping on the day you plan to serve it, then spoon it over once it has cooled and thickened.
- You can freeze the cheesecake without the pecan topping for up to 2 months. Wrap the fully chilled cheesecake tightly in plastic wrap, then foil, or place it in a freezer-safe container. Thaw it overnight in the refrigerator before making and adding the topping.
- I like making the topping on the day I serve the cheesecake, but you can make it a day ahead if you need to. Refrigerate it in a covered container, then warm it gently over low heat until it is soft enough to spoon. Don’t boil it again. You’re just getting it moving.
FAQs
- Can I use corn syrup instead of Steen’s cane syrup?
Yes. Light corn syrup is the easiest substitute and will give the topping the consistency it needs. Steen’s has a distinct sugarcane flavor, so the topping will taste different with corn syrup. - Can I use maple syrup instead of cane syrup?
I wouldn’t. Maple syrup has its own strong flavor and a different consistency from cane syrup or corn syrup. I haven’t tested it in this topping, so I can’t tell you it will act the same way. - Can I make pecan pie cheesecake without a water bath?
You can, but this cheesecake was made with a water bath in mind. It helps the filling bake evenly and reduces the chance of cracks. If you skip it, don’t assume the baking time or texture will be exactly the same. - Why did my cheesecake crack?
Overmixing after the eggs go in, baking too long, and cooling too quickly can all cause cracks. The good news is that this cheesecake gets covered in a pecan topping, so a small crack is not going to ruin the look. - Can I use an 8-inch springform pan instead of a 9-inch pan?
I wouldn’t use an 8-inch pan for this one. There is a lot of filling, and a smaller pan may not hold it all. It would also make the cheesecake much thicker and change the baking time. - Can I use a prepared graham cracker crust?
Most prepared graham cracker crusts are too small and shallow for this amount of cheesecake filling. You would also miss the pecans in the homemade crust, and they’re doing more than taking up space. - Can I use chopped pecans instead of pecan halves in the topping?
Yes, but the topping will look different. Chopped pecans will scatter through the sauce more evenly, while pecan halves give you the big, obvious pieces. The flavor will still be good either way. - Should pecan pie cheesecake be served cold or at room temperature?
I serve it chilled. The cheesecake needs time in the refrigerator to fully set, and the topping becomes firmer and chewier once it’s cold. You can let a slice sit for a few minutes before eating if you want it slightly softer, but I like it straight from the refrigerator.
From My Kitchen Notes
Small observations from the margins.
- Some sweetness needs a little salt before I can believe it.
- Being sticky has never been the same thing as being stuck.
- I don’t need every part of my life baked into the same story.
- The things I let cool down have often made more sense later.
- Getting covered has never meant I disappeared too.
- I’ve always liked knowing there’s more going on below the surface.
- Some people only notice what’s on top, and that’s never been the whole dessert.
More Ways to Love Pecans
- Pecan Pie Bars – Shortbread crust, pecan filling.
- Pecan Cream Pie – Creamy filling, pecans throughout.
- Pecan Pie Cobbler – Pecan filling, no eggs.
- Chocolate Hazelnut Pecan Pie – Nutella, pecans, chocolate.
- Pumpkin Praline Pie with Phyllo – Spiced pumpkin, phyllo, praline.
- Pecan Cream Pie Lush – Graham crackers, cream cheese, pecans.
- Pecan Pie Dip – Cream cheese, brown sugar pecans.
- Kahlua-Pecan-Brown Sugar Baked Brie – Brie, Kahlua, brown sugar, pecans.
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Pecan Pie Cheesecake
This pecan pie cheesecake has a buttery graham cracker and pecan crust, a rich brown sugar cheesecake filling, and an almost pecan praline-like topping that's soft, sticky, and chewy. The topping is cooked separately and spooned over the cheesecake after it chills.
Servings: 10 to 12 slices
Calories: 895kcal
Equipment
- springform pan 9-inch (23 cm). For baking and releasing the cheesecake without damaging the sides.
- Heavy Duty Aluminum Foil To protect the springform pan from water during baking.
- Roasting Pan To hold the springform pan and boiling water for the water bath.
- hand mixer or stand mixer. To beat the cream cheese and combine the cheesecake filling.
- mixing bowls For preparing the crust and cheesecake filling.
- Saucepan (medium) For cooking the brown sugar pecan topping.
- whisk For combining the topping ingredients into a smooth sauce.
- rubber spatula For scraping the mixing bowl and spreading the cheesecake filling.
Ingredients
Pecan Graham Cracker Crust:
- 1¾ cups (175 g) graham cracker crumbs
- ½ cup (55 g) finely chopped pecans
- 3 tbsps (38 g) light brown sugar
- ½ tsp (3 g) kosher salt
- ½ cup (113 g) unsalted butter melted
Cheesecake Filling:
- 32 oz (907 g) full-fat cream cheese room temperature
- 1 cup (200 g) granulated sugar
- ⅓ cup (71 g) packed light brown sugar
- ½ cup (120 g) full-fat sour cream room temperature
- 2 tsps (10 ml) vanilla extract
- 1 tbsp (8 g) all-purpose flour
- 4 large eggs room temperature
Pecan Praline-Like Topping:
- 6 tbsps (85 g) unsalted butter
- ¾ cup (160 g) packed dark brown sugar
- ⅓ cup (80 ml) Steen's cane syrup (substitute light corn syrup if unavailable)
- ½ tsp (3 g) kosher salt
- ½ cup (120 ml) heavy cream
- 1½ cups (165 g) pecan halves toasted
- ½ tsp (2.5 ml) vanilla extract
Instructions
- Preheat the oven to 325°F (163°C). Wrap the outside of a 9-inch (23 cm) springform pan securely with two layers of heavy-duty aluminum foil. Bring a large pot of water to a boil for the water bath.
- Combine the graham cracker crumbs, finely chopped pecans, light brown sugar, and salt in a medium bowl. Stir in the melted butter until the mixture is evenly moistened.1¾ cups (175 g) graham cracker crumbs, ½ cup (55 g) finely chopped pecans, 3 tbsps (38 g) light brown sugar, ½ tsp (3 g) kosher salt, ½ cup (113 g) unsalted butter
- Press the mixture firmly into the bottom and slightly up the sides of the prepared springform pan. Bake for 10 minutes, then remove from the oven and allow the crust to cool. Reduce the oven temperature to 300°F (149°C).
- Beat the room-temperature cream cheese in a large mixing bowl until completely smooth and free of lumps, about 2 minutes. Add the granulated sugar and light brown sugar, beating until combined.32 oz (907 g) full-fat cream cheese , 1 cup (200 g) granulated sugar, ⅓ cup (71 g) packed light brown sugar
- Mix in the sour cream, followed by the vanilla extract and flour. Add the eggs one at a time, mixing on low speed after each addition until incorporated. Avoid overmixing once the eggs are added, as excess air can cause the cheesecake to rise and crack during baking.½ cup (120 g) full-fat sour cream , 2 tsps (10 ml) vanilla extract, 1 tbsp (8 g) all-purpose flour, 4 large eggs
- Pour the cheesecake filling over the cooled crust and smooth the surface. Place the foil-wrapped springform pan inside a large roasting pan. Carefully pour boiling water into the roasting pan until it reaches approximately halfway up the sides of the springform pan.
- Bake at 300°F (149°C) for 65–75 minutes, until the outer portion of the cheesecake is set but the center still has a slight jiggle when the pan is gently moved. The center should not appear liquid, but it should not be completely firm.
- Turn off the oven, crack the oven door, and leave the cheesecake inside for 240 minutes to cool gradually. Remove the cheesecake from the water bath, allow it to finish cooling to room temperature if necessary, and refrigerate uncovered for at least 4 hours or overnight, until thoroughly chilled.
- Melt the butter in a medium saucepan over medium heat. Add the dark brown sugar, Steen's cane syrup, and salt, whisking until the mixture is smooth and bubbling, approximately 4–15 minutes. Light corn syrup may be substituted for Steen's cane syrup, although the topping will have a milder flavor.6 tbsps (85 g) unsalted butter, ¾ cup (160 g) packed dark brown sugar, ⅓ cup (80 ml) Steen's cane syrup , ½ tsp (3 g) kosher salt
- Slowly whisk in the heavy cream until incorporated. Return the mixture to a gentle simmer and cook for 2 minutes, stirring to keep the sauce smooth.½ cup (120 ml) heavy cream
- Remove the saucepan from the stove and stir in the toasted pecan halves and vanilla extract until the pecans are evenly coated. Allow the topping to cool for 10–15 minutes, until slightly thickened but still soft enough to spoon over the cheesecake.1½ cups (165 g) pecan halves, ½ tsp (2.5 ml) vanilla extract
- Run a thin, sharp knife around the inside of the springform pan to release the chilled cheesecake, then carefully remove the outer ring. Spoon the pecan topping over the cheesecake, spreading it across the surface and allowing some to run down the sides.
- Slice the cheesecake with a sharp knife warmed under hot water, wiping the blade between cuts. Serve chilled. The topping will become firmer after refrigeration while remaining sticky and chewy, similar to pecan pie filling.
Notes
- Steen's cane syrup adds a complex sugarcane flavor to the pecan topping. Light corn syrup can be substituted in the same quantity if Steen's you can't find Steen's. It's more widely avaialable in the South in regular grocery stores or specialty grocery stores everywhere else, but it's easy to get from Walmart shipping or Amazon.
- For the best make-ahead results, prepare the cheesecake up to three days in advance and keep it refrigerated. Make the pecan topping on the day of serving.
- The cheesecake can be frozen without the topping for up to two months. Thaw overnight in the refrigerator before adding freshly prepared pecan topping.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.
Nutrition
Nutrition Facts
Pecan Pie Cheesecake
10 portions per recipe
Amount Per Serving (255 g)
Calories 895
Calories from Fat 666
% Daily Value*
Fat 74g114%
Saturated Fat 34g213%
Polyunsaturated Fat 9g
Monounsaturated Fat 27g
Cholesterol 255mg85%
Sodium 680mg30%
Potassium 330mg9%
Carbohydrates 77g26%
Fiber 3g13%
Sugar 63g70%
Protein 12g24%
Vitamin A 2400IU48%
Calcium 175mg18%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Have you made this Pecan Pie Cheesecake? I’d love to hear how it turned out – leave a comment below and let me know.
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