Crockpot Pecan Pie Cheesecake recipe

This Crockpot Pecan Pie Cheesecake layers a buttery graham-pecan crust, velvety vanilla cheesecake, and a gooey caramel-pecan topping. Slow-cooked to perfection, it delivers holiday-worthy decadence without turning on the oven—ideal for busy days when you crave an impressive, make-ahead dessert that wows every guest.

Why You’ll Love This Recipe:

You’ll fall head over heels for this Crockpot Pecan Pie Cheesecake because it marries two beloved Southern desserts into one unforgettable treat. The contrast of silky, tangy cheesecake against sticky, crunchy pecan pie topping creates pure magic in every bite.

Best of all, the slow cooker does almost all the work—no water bath hassles in the oven, no constant temperature monitoring, and no risk of cracks on top. It’s perfect for holidays, potlucks, or cozy weekends when you want a show-stopping dessert without stress.

The flavors deepen beautifully during the gentle cooking process, and it slices cleanly after chilling. Friends and family will beg for the recipe, never guessing how simple it truly was to make!

Yield: 12 slices

Crockpot Pecan Pie Cheesecake recipe

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Creamy slow-cooker cheesecake with buttery crust and gooey pecan pie topping—easy, decadent holiday dessert perfection.

Prep Time 25 minutes

Cook Time 3 hours

Additional Time 6 hours 30 minutes

Total Time 9 hours 55 minutes

Ingredients

For the Crust

• 1½ cups graham cracker crumbs
• ½ cup finely chopped pecans
• ¼ cup granulated sugar
• 6 Tbsp unsalted butter, melted

For the Cheesecake Filling

• 24 oz (3 blocks) full-fat cream cheese, softened
• ¾ cup granulated sugar
• ½ cup brown sugar, packed
• 3 large eggs, room temperature
• ½ cup sour cream
• 2 tsp vanilla extract

For the Pecan Pie Topping

• 1 cup chopped pecans
• ⅔ cup dark or light corn syrup
• ⅓ cup brown sugar, packed
• 2 Tbsp unsalted butter, melted
• 1 tsp vanilla extract
• ⅛ tsp salt

Instructions

1. Get your slow cooker ready! Lightly grease a 7-inch springform pan. Wrap the outside bottom and sides tightly with 3–4 layers of heavy-duty aluminum foil (this keeps everything moisture-free and mess-free).
2. Create that dreamy crust. In a medium bowl, mix graham cracker crumbs, chopped pecans, sugar, and melted butter until it looks like wet sand. Press this mixture firmly and evenly into the bottom (and about 1 inch up the sides) of your prepared springform pan. Use a flat-bottomed glass to really pack it down tight.
3. Whip up the luscious cheesecake filling. In a large bowl (or stand mixer), beat the softened cream cheese until super smooth and creamy—no lumps allowed! Add both sugars and beat again until fluffy.
4. Add the eggs one at a time. Beat each egg in thoroughly before adding the next—this keeps the texture silky. Scrape down the bowl as needed.
5. Finish the filling with love. Mix in sour cream and vanilla extract until everything is perfectly blended and velvety. Pour this gorgeous mixture over your crust, smoothing the top with a spatula.
6. Time for pecan pie magic! In a separate bowl, whisk together corn syrup, brown sugar, melted butter, vanilla, and salt. Stir in the chopped pecans until they’re fully coated in that sticky goodness.
7. Layer it on. Gently spoon the pecan mixture evenly over the cheesecake filling—don’t stir! It will sink slightly during cooking and create that beautiful marbled effect.
8. Slow-cook to perfection. Place the wrapped pan into your slow cooker. Cover and cook on LOW for 2½ to 3 hours. The edges should be set, but the center should still have a gentle jiggle (like Jell-O).
9. Cool it slowly and carefully. Turn off the slow cooker, crack the lid open slightly, and let the cheesecake cool inside for about 30–60 minutes. This gradual cooling prevents cracks and keeps everything dreamy.
10. Chill & serve! Remove the pan, uncover, and refrigerate for at least 6 hours (overnight is ideal). Run a knife around the edge, release the springform, slice, and watch everyone swoon over this masterpiece!

Notes

Always use a springform pan that fits your slow cooker. Test doneness with a thermometer if desired (center should reach about 150–155°F). Avoid opening the lid too often during cooking. Serve with whipped cream or vanilla ice cream for extra indulgence!

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 838Total Fat 56gSaturated Fat 20gUnsaturated Fat 36gCholesterol 130mgSodium 374mgCarbohydrates 81gFiber 4gSugar 60gProtein 10g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks:

• Use a 7-inch springform pan that fits comfortably inside your 6-quart slow cooker (most standard models work perfectly).
• Wrap the outside of the springform pan in 3–4 layers of heavy-duty foil to prevent any moisture from seeping in (even though we use low liquid).
• For extra protection, place the foil-wrapped pan inside a large slow cooker liner bag before setting it in the crock.
• Cook on low only—high heat can cause curdling or uneven texture.
• The cheesecake should still have a slight jiggle in the center (about 2–3 inches) when done; it will firm up during cooling and chilling.
• Cool slowly inside the turned-off slow cooker with the lid slightly ajar to prevent cracking.
• Toast pecans lightly before using for deeper flavor and extra crunch.
• Chill at least 6 hours (overnight is best) for clean slices and maximum flavor.

Ingredients Notes:

• Graham cracker crumbs form the classic base—use store-bought or crush fresh crackers. For richer flavor, mix in ground pecans right into the crust.
• Cream cheese must be full-fat and completely softened to room temperature for the smoothest, lump-free filling.
• Brown sugar in both the filling and topping adds that signature molasses depth that pairs so perfectly with pecans.
• Corn syrup (light or dark) keeps the pecan topping gooey and prevents crystallization—dark gives a richer, more caramel-like taste.
• Pecans should be fresh; chop coarsely for the topping so you get nice crunchy bites in every slice.
• Vanilla extract—use pure (not imitation) for the best warm, aromatic flavor throughout.

Variations and Substitutions:

• Crust swap: Try a shortbread cookie crust or chocolate graham crackers for a fun twist.
• Nut-free version: Replace pecans with chopped walnuts, almonds, or skip nuts and add extra caramel drizzle.
• Lower sugar: Use ½ brown sugar substitute (like Swerve) in the topping and reduce granulated sugar in the filling by ¼ cup.
• Spiced up: Add ½ tsp cinnamon or ¼ tsp nutmeg to the cheesecake filling for cozy fall vibes.
• Bourbon twist: Stir 1–2 Tbsp bourbon into the pecan topping for an adult kick (alcohol cooks off).
• Mini cheesecakes: Use small ramekins or mason jars (adjust cook time down to 1½–2 hours).
• Gluten-free: Swap graham crackers for gluten-free versions and ensure corn syrup is GF-certified.
• Chocolate lovers: Mix mini chocolate chips into the cheesecake batter or drizzle melted chocolate over the finished top.

Storage Options:

• Refrigerator: Store covered in the springform pan or transfer to an airtight container for up to 5 days.
• Freezer: Wrap individual slices tightly in plastic wrap and foil, then freeze in a freezer bag for up to 2 months. Thaw overnight in the refrigerator before serving.
• Make-ahead: Perfect! Prepare and cook 1–2 days in advance; flavors actually improve after a full day of chilling.

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