Pecan Pie Cheesecake

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This Pecan Pie Cheesecake is the ultimate combination of creamy cheesecake and rich pecan pie. A buttery graham cracker crust sets the stage for the silky cream cheese filling, spiced with cinnamon and nutmeg. It’s all topped off with toasted pecan halves and a generous drizzle of caramel sauce, creating a dessert that’s impossible to resist.

Why You’ll Love This Pecan Pie Cheesecake

This Pecan Pie Cheesecake is everything you want in a dessert—creamy, crunchy, sweet, and just the right amount of spice. The smooth cheesecake filling is contrasted beautifully by the toasted pecans and buttery caramel sauce, making each bite an indulgent treat. Plus, it’s surprisingly easy to make, and you can prepare it ahead of time, making it a stress-free option for gatherings. Trust me, once you serve this, it’ll become a favorite holiday dessert. You might even find yourself making it for more than just special occasions.

Ingredients Needed For Pecan Pie Cheesecake

Let’s get into this delicious and fabulous Pecan Pie Cheesecake. All you do is make a regular cheesecake that is spiked with cinnamon and nutmeg. Mix it all up, let it bake, let it cool–you know the drill. THEN, you top it with pecan halves and cover the entire thing with caramel sauce. I’m telling you right now, it’s amazing. Especially if you warm up the caramel sauce and drizzle that over the cold cheesecake.

I broke up this pecan pie cheesecake into three parts, the crust, the filling and the toppings! Here’s everything you need:

Graham Cracker Crust

Simple graham cracker crust can be homemade OR you can buy it premade from the grocery store. Either way, it’s going to be delicious. You’ll need:

• Graham Cracker Crumbs – this is the main ingredient for the crust.
• Melted Butter – to hold everything together.
• Sugar – to sweeten.

Cheesecake Filling

Now for the creamy rich filling. You’ll need:

• Cream Cheese – three whole packages of tangy deliciousness (that’s 24 ounces), softened to room temperature.
• Granulated Sugar – to sweeten and balance out the tang.
• Vanilla Extract- to flavor. Vanilla is always a good base.
• Eggs – room temperature. This adds structure to the cheesecake but also makes for great texture.
• All-Purpose Flour – not a ton but enough to fill it out and to give it that structure that it needs.
• Ground Cinnamon + Nutmeg – some more of that cozy fall-time flavor.

Toppings

The whole cheesecake is topped with toasted pecans and good quality caramel sauce.

If you’re wondering what “good quality” means, think of the fancy (expensive) bottle of caramel sauce you’ve been eyeing in the grocery store. Now think of the Hershey’s brand, the “good quality” kind is somewhere between those two. Don’t break the bank for this recipe but do still treat yourself!

OR you can totally make your own caramel sauce if you’re feeling up to it!

Variations

• Pumpkin Pecan Cheesecake: Swirl in some pumpkin puree and pumpkin pie spice for a delicious fall twist.
• Brown Sugar Crust: Replace granulated sugar with brown sugar in the crust for a richer flavor.
• Chocolate Drizzle: Add a layer of melted chocolate on top for an extra indulgent touch.
• Sour Cream Layer: Mix sour cream with a bit of sugar and spread on top of the cheesecake before adding the pecans for added tanginess.

How to Make Pecan Pie Cheesecake

For full recipe details, including ingredient measurements, see the printable recipe card down below. Here are my step by step directions for making the ultimate fall dessert:

1. Preheat Oven + Prep Spring Form Pan

Preheat oven to 325° F. Prepare a 9-inch spring form pan by spraying it with non-stick cooking spray. Trust me it is worth the investment to buy a springform pan.

Pro Tip: If you don’t have a springform pan, use a regular pie pan. Just line it with parchment paper for easy removal.

2. Make the Crust

In a large bowl, mix together graham cracker crumbs, butter and sugar until moist.

Press into the prepared spring form pan and set aside.

3. Prepare the Filling

With an electric mixer or in the bowl of a stand mixer, whip cream cheese and sugar together using the paddle attachment until smooth. With the mixer on low speed, stir in vanilla extract and eggs, one at a time. Scrape sides and bottom of the bowl and stir again. Whip in flour, ground cinnamon, and ground nutmeg. Scrape the sides and stir again if necessary.

4. Bake + Cool

Pour the cream cheese filling into the pie crust. Bake for 40-45 minutes, or until the center is set (hardly jiggles if at all when moved). Let cheesecake cool completely to room temperature.

5. Top with Pecans

Arrange pecan halves over top entire cheesecake in concentric circles. Cover with plastic wrap and refrigerate until ready to serve.

6. Serve + Enjoy!

Once ready to serve, run a sharp knife around the edges of the cheesecake and remove the sides of the springform pan. To serve you can either drizzle 1 cup of caramel syrup over the entire cheesecake and cut (with extra syrup to serve along with) or cut first and drizzle individual pieces.

Storing Pecan Pie Cheesecake

This Pecan Pie Cheesecake can last for one whole week in the fridge, covered with plastic wrap or in an airtight container. I know, amazing. Which means you can make this dessert ahead of time for the holidays.

If your whole cheesecake is going to be eaten in one night I recommend topping the entire cheesecake. However, for storing purposes it’s easier to leave the cheesecake plain and top each slice individually.

Freezing Instructions

Speaking of holiday preparation, you can freeze Pecan Pie Cheesecake for up to 2 months. Simply, freeze uncovered until firm, then transfer to a freezer bag to avoid frostbite. Easy, right?

Similar Recipes to Try!

• Pumpkin Cheesecake Cake
• Mini Turtle Cheesecakes
• Pecan Tarts
• Pumpkin Pecan Tassies
• Brown Sugar Pecan Cream Pie
• Pumpkin Pecan Cobbler – reader favorite!

Perfect for the fall season, this Pecan Pie Cheesecake is the ultimate dessert to impress your friends and family. The creamy filling, toasted pecans, and gooey caramel topping make it a truly unforgettable treat. The printable recipe card is down below. Enjoy, friends! 🙂

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.