Pecan Pie Cheesecake

This post may contain affiliate sales links. Please read my disclosure policy.

Caramel Pecan Pie Cheesecake is the perfect Thanksgiving dessert! Cheesecake topped with pecans with warm caramel drizzled over! SO GOOD! Or if you are looking for my Classic Pecan Pie Recipe <– it’s right here!

Pecan Pie Cheesecake | Topped with Caramel Sauce

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 to die for. Especially if you warm up the caramel sauce and drizzle that over the cold cheesecake.

Main Ingredients Needed

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 store. Either way, it’s going to be delicious. You’ll need:

• Crushed Graham Crackers – this is the main ingredient for the crust.
• Butter – to hold everything together.
• Sugar – to sweeten.

Pecan Pie Cheesecake

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

• Cream Cheese – three whole packages of tangy deliciousness (that’s 24 ounces).
• Sugar – to sweeten and balance out the tang.
• Vanilla – to flavor. Vanilla is always a good base.
• Eggs – this adds structure to the cheesecake but also makes for great texture.
• Flour – not a ton but enough to fill it out and to give it that structure that it needs.
• Cinnamon – to flavor.
• 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!

How to Make Pecan Pie Cheesecake

For full details on how to make Pecan Pie Cheesecake, see the recipe card down below 🙂

1. Preheat

Preheat oven.

2. Make Crust

In a large bowl, mix together all ingredients for the crust until moist. Press into a 10-inch springform pan and set aside. Trust me it is worth the investment to buy a springform pan.

3. Make Pecan Pie Cheesecake Filling

For the filling, in a stand mixer, whip cream cheese, and sugar together until smooth. With the mixer on low, stir in vanilla and eggs, one at a time. Scrape sides and bottom of the bowl and stir again. Whip in flour, cinnamon, and nutmeg. Scrape sides and stir again if necessary.

4. Bake + Cool

Pour filling into prepared crust and smooth the top. Bake until cheesecake is set and hardly jiggles if at all when moved. Remove from oven and cool completely to room temperature.

5. Top with Pecans + Caramel

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

Once ready to serve, run a 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. 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!

• Mini Turtle Cheesecakes
• Pecan Tarts
• Pumpkin Pecan Tassies
• Brown Sugar Pecan Cream Pie
• Pumpkin Pecan Cobbler

Enjoy because this recipe is SO good! The printable recipe card is down below 🙂

PrintPrint Pin ItPin It

5 from 11 votes

Pecan Pie Cheesecake

Caramel Pecan Pie Cheesecake is the perfect Thanksgiving dessert! Cheesecake topped with pecans with warm caramel drizzled over! SO GOOD!

servings 12 Servings

Prep Time 15 mins

Cook Time 40 mins

Total Time 55 mins

Ingredients

for the crust-

• ▢ 3 cups  graham cracker crumbs
• ▢ ½ cups  butter melted
• ▢ ½ cups  granulated sugar

for the filling-

• ▢ 24 oz cream cheese 3 packages
• ▢ ¾ cups  granulated sugar
• ▢ 1 teaspoon  vanilla extract
• ▢ 2 large eggs
• ▢ ½ cups  all purpose flour
• ▢ ¾ teaspoons  cinnamon
• ▢ ¼ teaspoons  nutmeg

for the topping-

• ▢ 1-½ cup  pecan halves lightly toasted
• ▢ 2 cups  good quality caramel sauce homemade is best

US Customary – Metric

Instructions

• Preheat oven to 325 degrees.
• In a large bowl, mix together all ingredients for the crust until moist. Press into a 10-inch springform pan and set aside.
• For the filling, in a stand mixer, whip cream cheese, and sugar together until smooth. With the mixer on low, stir in vanilla and eggs, one at a time. Scrape sides and bottom of the bowl and stir again. Whip in flour, cinnamon, and nutmeg. Scrape sides and stir again if necessary. Pour filling into prepared crust and smooth the top. Bake for 40-45 minutes until cheesecake is set and hardly jiggles if at all when moved. Remove from oven and cool completely to room temperature.
• Arrange pecan halves over top entire cheesecake in concentric circles. Cover with plastic wrap and refrigerate until ready to serve.
• Once ready to serve, run a knife around edges of the cheesecake and remove sides of the springform pan. To serve you can either drizzle 1 cup of caramel syrup over entire cheesecake and cut (with extra syrup to serve along with) or cut first and drizzle individual pieces.

Notes

Side note: I prefer to warm my caramel syrup to have a delicious contrast of hot and cold for this dessert. Totally optional!

Nutrition

Calories: 966kcal | Carbohydrates: 110g | Protein: 13g | Fat: 55g | Saturated Fat: 19g | Cholesterol: 119mg | Sodium: 793mg | Potassium: 360mg | Fiber: 5g | Sugar: 41g | Vitamin A: 1110IU | Vitamin C: 0.4mg | Calcium: 156mg | Iron: 4.1mg

Course: Cake, Dessert

Cuisine: American

Keyword: Caramel Cheesecake, Pecan Cheesecake, Pecan Pie Cheesecake