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Creamy Pecan Cheesecake Pie

Section: Sweet Treats

Start with a crunchy graham cracker layer. Then add a thick and golden pecan filling cooked on the stove. Pour a smooth mix of cream cheese, eggs, and sour cream over the pecans. Bake it in a water bath to keep it creamy and crack-free. Chill it overnight so it sets just right. Finally, spoon a warm mix of butter, brown sugar, cream, and pecans on top for extra flavor and crunch. Great for family get-togethers or celebrations.

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Lindsey
Created By Lindsey
Most recently updated on Sun, 30 Nov 2025 02:01:28 GMT
A slice of pecan cheesecake pie. Save
A slice of pecan cheesecake pie. | cookbing.com

This pie brings creamy cheesecake and sweet pecan pie flavors together in one delicious treat. It’s an awesome choice for holidays or special days, with comforting tastes packed into each bite.

I whipped this up the first time for a family get-together when I wanted to surprise everyone. It quickly turned into a favorite that folks keep asking for.

Ingredients

  • Butter (salted): use good quality for extra creaminess and flavor
  • Pecans: fresh ones add crunch and a strong nutty taste
  • Light corn syrup: brings that classic sweetness and smooth texture
  • Brown sugar (light): pick a soft, moist kind for rich caramel flavor
  • Vanilla extract: pure stuff works best to boost aroma
  • Sour cream: adds tang and creaminess, avoid ones with extras
  • Graham cracker crumbs: make sure they’re fresh and spice-free for a crisp crust
  • Heavy cream: used in the topping to add shine and richness
  • Cream cheese: full fat and softened so the cheesecake mixes smooth
  • Small details like quality ingredients take this pie to the next level

Directions

Start The Crust:
Preheat the oven to 325°F. Line a 9-inch springform pan with parchment, then spray lightly so it doesn't stick. Combine the graham crumbs, brown sugar, and melted butter until mixed well. Press the mix firmly into the pan, going about halfway up the sides for a strong base. Toss the crust into the freezer while you get the fillings ready to set it up.
Whip Up The Pecan Filling:
Melt a third of a cup of butter over medium heat on the stove. In a bowl, mix sugar, corn syrup, eggs, vanilla, and chopped pecans. Pour that into the melted butter and cook on medium, stirring constantly for about 10 minutes. When it's thick and golden, take it off the heat. Let it cool for 30 minutes then spread it evenly on top of the chilled crust.
Mix The Cheesecake Layer:
Beat cream cheese and sugar until fluffy and soft. Add salt and flour and stir in well. Slowly pour in vanilla then add eggs one at a time, mixing gently after each so you don’t overdo it. Blend in the sour cream until smooth. Pour this cheesecake mixture on top of the pecan filling and smooth out the top.
Bake In Water Bath:
Wrap the springform pan’s bottom in foil to avoid leaks. Place it inside a bigger pan and pour hot water in the big pan so it goes about an inch up the sides of the springform. This water bath heats it gently and helps stop cracks. Bake for about an hour until the middle wiggles a little. Turn off the oven but keep the cake inside with the door shut for 30 minutes, then open the door just a crack and cool another 30 minutes.
Chill It Overnight:
Once cooled, cover the pie with plastic and pop it in the fridge overnight. This helps it firm up and the flavors come together nicely.
Make Pecan Topping:
In a small pan over medium heat, melt butter and brown sugar together. Let it simmer a bit till thick and darker. Take off heat and stir in vanilla and heavy cream until it’s smooth. Mix in chopped pecans and spoon the yummy topping over the fully chilled cheesecake before you serve.
A slice of pecan cheesecake pie with caramel drizzle.
A slice of pecan cheesecake pie with caramel drizzle. | cookbing.com

The pecan topping is my favorite part since it adds that final crunchy, rich layer. My grandma used to make pecan desserts for holidays. This pie brings back those warm family moments.

Storage Tips

Keep leftovers in a sealed container in the fridge for up to four days. The crust might get softer but the flavor improves. Don’t freeze it though—thawing changes the cheesecake and pecan topping textures.

Swapping Ingredients

If you don’t have graham crackers, crushed digestive biscuits or vanilla wafers work fine. You can switch corn syrup with maple syrup but expect the filling to be a little different. For dairy-free, try cream cheese substitutes and swap sour cream for coconut cream.

Serving Tips

Top slices with whipped cream or vanilla ice cream to cut through richness. Fresh berries like raspberries add a nice tangy touch. Sprinkle toasted pecan pieces on top for extra crunch and looks.

A slice of pecan cheesecake pie.
A slice of pecan cheesecake pie. | cookbing.com

This pecan cheesecake pie is a fun mix of flavors and textures sure to impress your guests every time.

Frequently Asked Cooking Questions

→ What type of crust is used in this pie?

The crust is made by pressing graham crackers mixed with brown sugar and melted butter into the pan for a sweet and crispy base.

→ How is the pecan filling prepared?

Butter, sugar, corn syrup, eggs, vanilla, and chopped pecans are cooked on the stove until thick and golden to make the pecan filling.

→ Why bake the cheesecake in a water bath?

Baking in a water bath helps spread the heat gently so the cheesecake stays smooth and doesn’t crack.

→ Can I prepare this dessert in advance?

Definitely, letting it chill overnight helps the flavors come together and makes sure the layers set well for later serving.

→ What is the purpose of the pecan topping?

The topping blends melted butter, brown sugar, cream, vanilla, and pecans to give a tasty, crunchy layer that goes perfectly with the creamy cheesecake.

Pecan Cheesecake Pie

Smooth cheesecake topped with a sweet pecan layer and crunchy pecans on top.

Preparation Time
45 minutes
Time to Cook
60 minutes
Overall Time
105 minutes
Created By: Lindsey

Type of Recipe: Sweet Treats

Cooking Difficulty: Intermediate Skill Needed

Cuisine Style: American

Servings Yielded: 12 Number of Servings (12 slices)

Diet Preferences: Vegetarian Option

Ingredients List

→ Crust

01 113 g melted salted butter
02 240 g graham cracker crumbs
03 67 g light brown sugar

→ Pecan Filling

04 200 g granulated sugar
05 2 large eggs
06 76 g salted butter
07 150 g chopped pecans
08 240 ml light corn syrup
09 1 teaspoon vanilla extract

→ Cheesecake

10 120 g sour cream
11 3 large eggs
12 450 g cream cheese softened
13 200 g granulated sugar
14 1 tablespoon vanilla extract
15 12 g all-purpose flour
16 0.25 teaspoon salt

→ Topping

17 67 g light brown sugar
18 100 g chopped pecans roughly
19 0.5 teaspoon vanilla extract
20 60 ml heavy cream
21 57 g salted butter

Detailed Cooking Steps

Step 01

Set oven to 163°C. Line a 23 cm springform pan with parchment and spray it so nothing sticks. Mix melted butter, graham crumbs, and brown sugar together. Push this mix down firmly into the pan and make the sides come up halfway. Freeze it while you get the filling ready.

Step 02

Melt butter in a medium pot over medium heat. Add sugar, corn syrup, eggs, vanilla, and pecans. Keep stirring and cooking for about 10 minutes until it thickens and turns a golden brown color. Let it cool for half an hour, then pour over the crust and spread it out evenly.

Step 03

Beat cream cheese and sugar until super smooth and fluffy. Stir in salt and flour well. Slowly fold in vanilla and eggs one by one. Then mix in sour cream till everything blends nicely. Pour this mix carefully on top of the pecan layer.

Step 04

Wrap the bottom of the pan with foil a couple of layers so water won’t leak in. Place it inside a bigger pan and pour water till it comes halfway up the pan’s sides. Bake at 163°C for about an hour until it jiggles a bit when you move it. Turn off the oven and leave the cheesecake inside with the door shut for 30 minutes, then crack open the door for another 30 minutes to cool down slow.

Step 05

Cover the cheesecake with plastic wrap and put it in the fridge overnight so it sets up well. Take it out of the pan before you add the topping.

Step 06

In a small pot, melt butter and brown sugar over medium heat. Let it bubble gently for 2 to 3 minutes till the color deepens. Take it off the heat, then whisk in vanilla and cream till smooth. Stir in pecans and spoon this over the chilled cheesecake.

Helpful Hints

  1. Go for full-fat cream cheese for the best creaminess. Keep stirring the pecan filling all the time so it doesn’t burn. Let the cake chill overnight so it sets up just right.

Necessary Kitchen Tools

  • 23 cm springform pan
  • Parchment paper
  • Non-stick spray
  • Medium saucepan
  • Water bath setup

Allergy Information

Always check ingredient labels for allergens and ask a doctor if unsure.
  • Has dairy, eggs, nuts, and gluten

Nutritional Info (Per Serving)

These nutritional values serve as a guide and don’t replace advice from healthcare experts.
  • Calorie Count: 650
  • Fat Content: 45 grams
  • Carbohydrate Content: 60 grams
  • Protein Amount: 8 grams