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Pecan cheesecake pie with caramel pecan topping in a springform pan

Pecan Cheesecake Pie with Caramel Pecan Topping

This pecan cheesecake pie combines a buttery graham cracker crust, creamy brown sugar cheesecake filling, and a rich caramel pecan topping. It is a make-ahead dessert that works especially well for Thanksgiving, Christmas, and fall gatherings.
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Prep Time 25 minutes
Cook Time 1 hour
Cooling & Chilling Time 6 hours
Total Time 7 hours 25 minutes
Course Dessert
Cuisine American
Servings 12 slices

Ingredients
  

For the Graham Cracker Crust

  • 1 sleeve graham crackers finely crushed
  • 5 tablespoons butter melted
  • 1/4 cup brown sugar packed
  • 1 pinch salt

For the Cheesecake Filling

  • 3 8-ounce blocks cream cheese softened
  • 1 cup brown sugar packed
  • 3 large eggs
  • 1/4 cup sour cream
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

For the Caramel Pecan Topping

  • 4 tablespoons butter
  • 1/2 cup brown sugar packed
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup heavy cream
  • 1 3/4 cups pecans whole or roughly chopped
  • 1 pinch salt

Instructions
 

  • Preheat the oven to 325°F. Lightly grease a 9-inch springform pan.
  • Stir together the graham cracker crumbs, melted butter, brown sugar, and salt until evenly moistened. Press firmly into the bottom of the springform pan.
    Graham cracker crust mixture for pecan cheesecake pie
  • Beat the softened cream cheese and brown sugar until smooth and creamy. Scrape down the bowl as needed so no thick cream cheese remains around the sides.
    Creamy cheesecake filling being mixed for pecan cheesecake pie
  • Mix in the eggs one at a time on low speed. Avoid overbeating once the eggs are added because too much air can encourage cracking.
  • Mix in the sour cream, flour, vanilla, and salt just until combined.
  • Pour the cheesecake batter over the prepared crust and smooth the top.
    Cheesecake batter poured into graham cracker crust for pecan cheesecake pie
  • Wrap the outside bottom of the springform pan with foil and set it on a baking sheet. Bake for about 1 hour, until the edges are set and the center still has a slight wobble.
  • Turn off the oven, crack the door open, and leave the cheesecake inside for 1 hour. This gradual cooling helps reduce cracking.
  • Refrigerate for at least 5 hours, preferably overnight, before topping and slicing.
  • Melt the butter and brown sugar in a skillet over low heat. When the mixture begins to bubble gently, stir in the cinnamon, heavy cream, pecans, and salt.
    Caramel pecan topping cooking in a skillet for pecan cheesecake pie
  • Remove the pecan topping from the heat and let it stand for about 20 minutes, until slightly thickened but still spoonable.
  • Spoon the pecan topping over the chilled cheesecake. Slice with a sharp knife, wiping the blade clean between cuts for neat servings.
    Slice of pecan cheesecake pie with caramel pecan topping

Notes

For the smoothest filling, use room-temperature cream cheese and mix on low speed after adding the eggs. Chill the cheesecake completely before slicing. For the cleanest cuts, wipe the knife between each slice.
Keyword Pecan Cheesecake Pie