Homemade Dream Pecan Pie Cheesecake Recipe

Indulge in the perfect fusion of two classic desserts with this Homemade Dream Pecan Pie Cheesecake. Creamy cheesecake meets rich, nutty pecan pie in a decadent dessert that will impress everyone at the table.


For the crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

For the cheesecake filling:

  • 24 oz (3 packages) cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract

For the pecan pie topping:

  • 1 cup packed light brown sugar
  • 1/2 cup corn syrup
  • 1/4 cup unsalted butter
  • 3 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 1/2 cups chopped pecans


  1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and set aside.
  2. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter for the crust. Press the mixture into the bottom of the prepared pan evenly. Bake for 10 minutes, then remove from oven and set aside to cool.
  3. In a large mixing bowl, beat the cream cheese and sugar until smooth. Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract.
  4. Pour the cheesecake filling over the cooled crust. Smooth the top with a spatula.
  5. In a saucepan, combine brown sugar, corn syrup, and butter for the pecan pie topping. Cook over medium heat, stirring constantly until the sugar is dissolved. Remove from heat and let cool slightly.
  6. In a separate bowl, lightly beat the eggs for the pecan pie topping. Gradually add the warm sugar mixture into the eggs, stirring constantly to prevent scrambling. Stir in vanilla extract and chopped pecans.
  7. Carefully pour the pecan pie topping over the cheesecake layer, spreading it evenly.
  8. Place the springform pan on a baking sheet to catch any drips, then bake in the preheated oven for 55-60 minutes or until the center is set.
  9. Once baked, let the cheesecake cool in the pan on a wire rack for about 15 minutes. Then run a knife around the edge of the pan to loosen the cheesecake. Cool completely before refrigerating for at least 4 hours or overnight.
  10. Before serving, remove the cheesecake from the springform pan and slice into portions. Enjoy the delicious fusion of pecan pie and cheesecake!

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