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Indulge in the delightful fusion of two classic desserts with Pecan Pie Cheesecake. This delectable treat combines the nutty sweetness of pecan pie with the creamy richness of cheesecake, creating a satisfying and decadent dessert that will impress your friends and family.

Why Make This Recipe

Pecan pie and cheesecake are both beloved desserts on their own, so why not combine them for the ultimate sweet treat? This recipe offers the best of both worlds with a buttery crust, crunchy pecans, and a creamy cheesecake filling. It’s perfect for special occasions, holidays, or simply when you’re craving a dessert that’s a little extra special.

How to Make Pecan Pie Cheesecake


For the Crust:

  • 1 1/4 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, cold and cut into 1/2-inch cubes

For the Pecans:

  • 2 cups pecan halves and pieces
  • 2 tbls unsalted butter
  • 3 tbls granulated sugar
  • pinch of salt

For the Filling:

  • 16 ounces cream cheese, at room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup firmly packed light brown sugar
  • 2 teaspoons vanilla extract
  • 1 cup heavy cream


To make the Crust:

  1. Preheat the oven to 350°F.
  2. Combine flour, sugar, and salt. Add butter and mix until crumbly.
  3. Press the crust into the bottom and up the sides of a tart pan.
  4. Bake for 20-25 minutes until lightly browned. Let cool.

To make the Pecans:

  1. Melt butter in a skillet, then add pecans, sugar, and salt. Toast until sugar sticks. Let cool and chop.

To make the Filling:

  1. Beat cream cheese, sugars, and vanilla until smooth.
  2. Whip cream until soft peaks form.
  3. Fold whipped cream into cream cheese mixture, then stir in chopped pecans.
  4. Spread filling in cooled crust and refrigerate for at least 4 hours.

Cooks notes – Be mindful of the crust and avoid overbaking.

How to Serve Pecan Pie Cheesecake

Serve slices of this luscious dessert chilled for the best flavor. Add a dollop of whipped cream or a drizzle of caramel sauce for an extra touch of sweetness.

How to Store Pecan Pie Cheesecake

Store the cheesecake in the refrigerator, covered, for up to 5 days. For longer storage, wrap tightly and freeze for up to 2 months. Thaw in the refrigerator before serving.

Tips to Make Pecan Pie Cheesecake

  • Ensure your butter is cold for the crust to achieve a crumbly texture.
  • Whip the cream just until soft peaks form to avoid overmixing.
  • Chill the cheesecake for the recommended time to allow flavors to meld.


For a twist, try adding a layer of caramel sauce between the crust and filling for extra sweetness and depth of flavor.


  1. Can I use a regular pie pan instead of a tart pan or springform pan?
  • Yes, you can use a regular pie pan, but it may be more challenging to remove the slices cleanly.
  1. Can I use store-bought whipped cream instead of making my own?
  • Yes, you can use store-bought whipped cream, but freshly whipped cream will provide a fresher taste.
  1. Can I substitute pecans with another nut in this recipe?
  • While pecans are traditional, you can experiment with other nuts like walnuts or almonds for a different flavor profile.

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