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5 from 1 vote
Slice of pecan pie cheesecake on a dark plate with a gold fork.
Pecan Pie Cheesecake
Prep Time
40 mins
Cook Time
1 hr 30 mins
Chill Time
3 hrs
Total Time
5 hrs 10 mins

Get the best of both worlds with this pecan pie cheesecake! Crunchy graham cracker crust, warm brown sugar cheesecake filling, & a gooey pecan pie topping.

Course: Dessert
Cuisine: American
Keyword: pecan pie cheesecake, pecan pie cheesecake bars, pecan pie cheesecake recipe
Servings: 12
Calories: 808.13 kcal
For the Graham Cracker Crust:
For the Brown Sugar Cheesecake Filling:
For the Pecan Pie Topping:
To Make the Graham Cracker Crust:
  1. Lightly mist a 9-inch diameter cake pan** with non-stick spray, and line with a circle cut from parchment.

  2. Toss the melted butter, graham cracker crumbs, brown sugar, cinnamon, and salt together in a medium bowl until combined.

  3. Transfer the mixture to the prepared pan, pressing it into an even layer.

To Make the Brown Sugar Cheesecake Filling:
  1. Preheat the oven to 400 degrees F.

  2. Place the cream cheese, brown sugar, cornstarch, and salt in a large mixing bowl, and beat together on medium-low speed until smooth.

  3. Scrape the bottom and sides of the bowl with a silicone spatula, then beat in the first egg.

  4. Continue adding the eggs, one at a time, stopping to scrape the bottom and sides of the bowl after each addition.

  5. Stir in the cream and vanilla, and pour the batter over the crust.

  6. Place the unbaked cheesecake in a larger dish, and pour water into the larger dish until it comes about halfway up the sides of the pan.

  7. Bake for 15 minutes at 400 degrees F, then lower the oven temperature to 300 degrees and bake for an additional 70 minutes, or until the cheesecake is set around the edges but still a little wobbly towards the center.

  8. Turn the oven off and leave the cheesecake in to cool down slowly, with the oven door slightly ajar.

  9. When the cheesecake has reached room temperature, transfer it to the refrigerator to chill for at least 2 hours (or overnight).

  10. Just before serving, flip the cheesecake out of the pan, invert onto a serving plate, and spoon the cooled pecan pie topping over the top.

To Make the Pecan Pie Topping:
  1. Place the corn syrup, brown sugar, cornstarch, egg yolks, cream, bourbon (if using), and salt in a medium, heavy bottomed pot and whisk to combine.

  2. Heat the mixture over medium-low heat, whisking constantly, until simmering and thickened (time can vary based on how hot your stovetop is and the kind of pot you are using).

  3. Remove from heat and stir in the butter and vanilla.

  4. Fold in the pecans, and allow to cool completely before spooning the mixture over the chilled cheesecake.

Recipe Notes

*Maple syrup or honey may be substituted.

**An 8x8-inch square pan can also be used; adjust bake time as needed.

For more info on the graham cracker crust, click here: Graham Cracker Crust.

Nutrition Facts
Pecan Pie Cheesecake
Amount Per Serving
Calories 808.13 Calories from Fat 528
% Daily Value*
Fat 58.68g90%
Saturated Fat 27.8g174%
Cholesterol 257.44mg86%
Sodium 594.87mg26%
Potassium 268.3mg8%
Carbohydrates 64.52g22%
Fiber 2.01g8%
Sugar 50.98g57%
Protein 9.28g19%
Vitamin A 1770.47IU35%
Vitamin C 0.36mg0%
Calcium 147.07mg15%
Iron 1.79mg10%
* Percent Daily Values are based on a 2000 calorie diet.