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side view of pecan cheesecake with satsumas

Pecan Pie Cheesecake

This pecan pie cheescake is creamy and decadent perfection for any holiday gathering.

Course Dessert
Cuisine American
Keyword pecan pie cheesecake, pecan praline cheesecake, praline cheesecake
Prep Time 30 minutes
Cook Time 1 hour
Chilling Time 12 hours
Total Time 13 hours 30 minutes
Servings 16 slices
Author Amanda



  • 2 sleeves 16 crackers total graham crackers, crushed
  • 1/3 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 8 tablespoons salted butter melted


  • 3 8- ounce bricks of cream cheese softened at room temperature
  • 3/4 cup sour cream don’t use low-fat
  • 1/2 cup dark brown sugar packed
  • 2/3 cup granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 2 teaspoons vanilla extract
  • 3 large whole eggs plus one large egg yolk at room temperature
  • 1 tablespoon vanilla bourbon optional


  • 6 tablespoons unsalted butter
  • 2/3 cup dark brown sugar packed
  • 1/3 cup heavy cream
  • 2 tablespoons flour all purpose
  • 1/4 teaspoon salt
  • 2 cups pecans whole
  • 1 teaspoon vanilla extract
  • 1 tablespoon bourbon optional


  1. Preheat oven to 350 degrees (F).
  2. Wrap the bottom and sides of a 9" or 10’’ springform pan with several layers of aluminum foil. This is so that no water seeps into your cheesecake while it’s baking in the water bath.
  3. Lightly butter or spray pan with nonstick spray.
  4. In the bowl of your food processor, pulse graham crackers and sugar together.
  5. Add the cinnamon and drizzle in the melted butter, pulsing until mixure looks like wet sand.
  6. Pour crust into prepared pan. Firmly pat the mixture into the pan, working it from the center and up the sides. Build up the sides to extend over the filling, if you like that look.
  7. Bake crust for 10 minutes. Cool crust while you prepare the filling.
  8. Reduce oven temperature to 325 degrees (F).
  9. In the bowl of a food processor, blitz the softened cream cheese and sour cream until completely smooth.
  10. Add in both sugars, ground cinnamon, and vanilla and beat until just smooth, scraping down the sides and bottom of bowl as needed.
  11. Add in the eggs and yolks and beat until smooth. Add in the bourbon, if using, and pulse until combined.
  12. Pour filling on top of the partially baked crust. Using a rubber spatula, smooth the top.
  13. Place the cheesecake pan into a large, deep roasting pan. Fill the pan with 2 inches of hot water.
  14. Carefully place the pan in the oven and bake for 60 minutes. The cheesecake should be still slightly wiggly. Turn oven off and let the cheesecake sit, inside the closed oven, for 30 minutes.
  15. Remove cake from oven and gently run a knife very around the edge of the cake. Place the cheesecake on a cooling rack and cool completely, then loosely cover the pan with plastic wrap and chill for at least 8 hours or overnight.
  16. If you want to make it ahead, the cheesecake will keep, tightly covered in the fridge, for five days. Cheesecake may be frozen, the entire pan wrapped in plastic wrap and then heavy-duty aluminum foil, for two months. Thaw overnight before slicing. Before serving, top with pecan topping.
  17. In a large skillet over low heat, melt the butter. Add in the brown sugar and cook, stirring with a whisk, until the sugar has melted and mixture is bubbling, about 2 minutes. Add the flour and stir until incorporated.

  18. Add in the heavy cream, salt, and stir mixture with a spatula to combine. Add in the pecans and fold them into the mixture until they're completely coated. Remove from heat and stir in the vanilla and bourbon.

  19. Cool praline for 10 minutes, then pour mixture on top of cheesecake, starting in the center. It will spread out. Store in the fridge until serving time or serve right away.