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Easy Pecan Pie Cheesecake – Perfect Thanksgiving Recipes Dessert Cheesecake

Pecan Pie Cheesecake – Thanksgiving Desserts With Pecans Everyone Loves

This Pecan Pie Cheesecake is the ultimate holiday dessert mashup, combining rich, creamy cheesecake with a sweet and gooey pecan pie topping. Every bite delivers the perfect balance of smooth, crunchy, and caramel-like flavors that make it irresistible. Built on a buttery graham cracker crust, this dessert is both indulgent and crowd-pleasing. Perfect for gatherings, it fits beautifully into your Thanksgiving desserts with pecans lineup. Whether served as bars or a classic cake, this treat is guaranteed to impress guests and satisfy every sweet craving during the festive season.
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Course: Dessert, Side Dish, Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

Crust
  • 13 graham cracker sheets
  • ¾ cup pecan halves
  • 3 tablespoons brown sugar
  • ½ cup melted butter
Cheesecake Filling
  • 24 oz full-fat cream cheese softened
  • 1 cup sour cream
  • 1 cup granulated sugar
  • 4 large eggs
  • 1 tablespoon all-purpose flour
  • 2 teaspoons vanilla extract
  • ½ teaspoon salt
Pecan Topping
  • 1 ¾ cups chopped pecans
  • ¾ cup brown sugar
  • ¾ cup heavy cream
  • ½ cup butter
  • 1 teaspoon cinnamon
  • ½ teaspoon salt

Method
 

    1. Prep the Oven & Pan

    Set your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with nonstick spray.

    2. Make the Crust

    Add graham crackers, pecans, and brown sugar into a food processor. Blend until you get fine crumbs. Pour in the melted butter and pulse again until everything is evenly coated.
    Transfer the mixture into the prepared pan and press it firmly into an even layer. Bake for about 10 minutes, then remove and set aside.

    3. Prepare the Cheesecake Layer

    In the cleaned processor bowl (or a mixing bowl), combine cream cheese, sour cream, sugar, eggs, flour, vanilla, and salt. Blend until smooth and creamy with no lumps.
    Pour the batter over the baked crust. Gently tap the pan on the counter to release any trapped air bubbles. Bake for 30–40 minutes, or until the center is set and a toothpick comes out clean.

    4. Cook the Pecan Topping

    While the cheesecake bakes, place a saucepan over medium heat. Add chopped pecans, brown sugar, heavy cream, butter, cinnamon, and salt.
    Bring the mixture to a gentle boil, stirring occasionally. Let it simmer for 2–3 minutes until slightly thickened, then remove from heat.

    5. Assemble & Chill

    Spread the warm pecan mixture evenly over the baked cheesecake. Smooth it out with a spatula.
    Refrigerate for at least 2 hours to fully set before slicing.

Notes

 

  • Use a serrated knife for clean cuts, wiping the blade between slices.
  • For a round cheesecake, use a springform pan and extend baking time to 50–60 minutes.
  • Chill longer (around 3 hours) for the best texture before serving.