This Eggless Pecan Pie Cheesecake is rich, creamy, and totally decadent! Baked from scratch, this delicious dessert is perfect for sharing with loved ones. The recipe includes step-by-step photos and lots of tips.
Egg-Free Pecan Pie Cheesecake Recipe Highlights
This Eggless Pecan Pie Cheesecake is a real treat! If you love eggless pecan pie, you will LOVE eggless pecan pie cheesecake. It takes the best of both and marries them into one yummy dessert!
Baked from scratch, a graham cracker crust is filled with a rich and creamy cheesecake filling and then topped with a luscious pecan pie topping.
It’s not super sweet like a regular pie because the cheesecake layer perfectly cuts down the sweetness of the pecan filling, and still, you will enjoy a rich and decadent dessert.
Let’s get baking!
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
You’ll need:
For the Crust:
- Graham cracker crumbs: A graham cracker crust is the most traditional to use for cheesecake, but I also love making this cheesecake with Biscoff cookies.
- Butter: The butter helps to bind the crust. You can use salted or unsalted.
- Brown sugar: You can use dark or light brown sugar.
For the Filling:
- Cornstarch: You can substitute for potato starch 1:1.
- Cream Cheese: Make sure you use the full-fat version that comes in blocks.
- Brown sugar: I use and recommend light brown sugar for the filling.
- Sour cream: I recommend using the full-fat versions. If sour cream is difficult to find in your country, learn How to Make Sour Cream at Home.
- Sweetened condensed milk: Be sure you use the full-fat version.
- Vanilla extract: Reach for pure vanilla instead of imitation for optimal flavor. Even better, try homemade vanilla extract! If you are looking for non-alcoholic vanilla flavoring, I recommend Simply Organic Vanilla Flavoring.
- Heavy cream: Make sure it has at least 35% of fat content.
For the Topping:
- Pecans: Can’t prepare this filling without pecans! I use and recommend pecan halves with no added salt.
- Brown sugar: You can use dark or light brown sugar.
- Heavy cream: Make sure it has at least 35% of fat content.
- Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.
- Ground cinnamon: Cinnamon adds an extra layer of flavor!
- Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Preheat The Oven & Prepare The Pan
Grab two large pieces of heavy-duty foil. Place your springform pan on top of one piece of foil and fold the sides tightly around it. Repeat with the second piece of foil. This is to ensure no leakage from the water bath.
Step 2 – Make the Crust
Mix together the crust ingredients and press into the prepared pan. Bake for 10 minutes.
Step 3 – Make The Eggless Cheesecake Filling
Mix cornstarch and water in a small bowl until smooth. Set aside. Place the cream cheese in the bowl of an electric mixer, and beat on low speed until smooth and free of any lumps. Add sugar and sour cream and continue mixing until incorporated. Gradually add sweetened condensed milk and beat until creamy. Add vanilla extract and cornstarch mixture; beat until well incorporated. Add heavy cream and beat for 1 – 2 minutes
Step 4 – Pour Filling Over The Crust
Pour the cheesecake mixture over the graham cracker crust; tap gently to remove any air bubbles.
Step 5 – Prepare The Water Bath
Put the cheesecake in a large roasting pan and pour hot water in (avoiding the cheesecake, of course) until it’s about halfway up the sides of the cheesecake pan.
PRO-TIP: to ensure the water won’t leak into the pan, in addition to the foil wrap, I also like to wrap the springform pan with a slow cooker liner. I place the springform pan in the middle of the slow cooker liner, grab all that excess baggage, wind it up, and tie the end with a knot.
Step 5 – Bake
Bake in a water bath until the edges are barely puffed but wobble in the center.
Step 6 – Make The Topping
Place all the pecan topping ingredients in a medium saucepan and cook until slightly thickened.
Step 7 – Decorate
Add the pecan topping on top of the cheesecake. Feel free to add dollops of whipped cream and drizzle with caramel sauce, if desired.
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IMPORTANT: the pecan topping thickens more as it cools. So, if you want a runny topping, you can warm it up for 30 – 50 sec in the microwave just before serving. On the other hand, if you want the topping to set over the cheesecake, add the cooled pecan topping to the top of the cheesecake and keep it in the refrigerator until it’s time to serve.
Quick Eggless Cheesecake Baking Tips
Plan ahead! Cheesecake is one of those desserts you must plan in advance. It takes a long time to chill and set.
Make sure all your ingredients are at room temperature.
The leaky pans are a cheesecake’s arch-nemesis so make sure the cheesecake pan is well wrapped in multiple layers of foil. I like to line mine with a double layer of heavy-duty foil, covering the underside and coming all the way to the top.
Avoid overcooking the cheesecake, or it will crack. The center of your cheesecake should still wobble when you remove it from the oven; it will continue to cook as it cools on the counter.
To prevent cracks during cooling, it’s important to loosen the cheesecake from the sides of the pan after baking. First, cool the cheesecake on a wire rack for 15 minutes. Then carefully run a knife between the cheesecake and the inside of the pan. Don’t remove the sides of the pan yet.
Storing & Freezing Instructions
STORE: You can store your Eggless Cheesecake covered and in the refrigerator for up to five days.
FREEZE: Eggless Cheesecake can be frozen for up to three months. To freeze your cheesecake, just follow these simple steps:
- First, cool the cheesecake on the counter before freezing—you can skip cooling it in the refrigerator.
- Next, remove the outer rim of the springform pan (leave the base).
- Then wrap the cheesecake and the bottom of the pan with a few plastic wrap layers, then a final layer of aluminum foil. Don’t freeze your cheesecake with any toppings!
When you’re ready to eat your cheesecake, thaw it overnight in the refrigerator. Add your toppings before serving a delicious Eggless Cheesecake.
Frequently Asked Questions
Yes, you can! Use Oreos, vanilla wafers, or Speculoos cookies instead of graham crackers. If you’re short of time, you can even use a store-bought crust.
Yes, you can! Use gluten-free graham crackers to make the crust.
Yes, you can! It will add a delicious extra layer of flavor.
I do not recommend that. Unfortunately, a pie dish will be too shallow for this cheesecake.
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- Eggless Pumpkin Cheesecake
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Recipe Card 📖
Eggless Pecan Pie Cheesecake
Equipment
Ingredients
Crust:
- 1 ¾ cups (150 g) graham cracker crumbs (about 27 square sheets graham cracker)
- 1/3 cup (75 g) unsalted butter, melted
- ¼ cup (50 g) brown sugar
Filling:
- 3 tablespoons (30 g) cornstarch
- 3 tablespoons (45 ml) water
- 24 oz (678 g) full fat cream cheese, softened (3 pkg 8oz. each)
- 1/2 cup (100 g) light brown sugar
- 1/2 cup (120 g) sour cream
- 14 oz (397 g) sweetened condensed milk
- 2 teaspoons (10 ml) pure vanilla extract
- ½ cup (120 ml) heavy cream
Topping:
- 1 1/2 cups (168 g) pecan halves
- 1/2 cup (100 g) light brown sugar
- 1/2 cup (120 ml) heavy cream
- 1/4 cup (58 g) unsalted butter
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
Instructions
PREHEAT THE OVEN AND PREPARE THE PAN:
- Grab two large pieces of heavy-duty foil. Place your springform pan on top of one piece of foil and fold the sides tightly around it. Repeat with the second piece of foil. This is to ensure no leakage from the water bath.
- PRO TIP: To ensure the water won't leak into the pan, in addition to the foil wrap, I also like to wrap the springform pan with a slow cooker liner. I place the springform pan in the middle of the slow cooker liner, grab all that excess baggage, wind it up, and tie the end with a knot.
MAKE THE CRUST:
- Preheat the oven to 350ºF (180ºC).
- Lightly grease a 9-inch (23-cm) round springform pan and line it with parchment paper.
- In a medium mixing bowl, combine the graham cracker crumbs, butter, and sugar with a fork until evenly moistened.
- Pour the crumb mixture into the prepared pan and press down into the base and up the sides.
- Bake the crust for 10 minutes. Set the pan on a wire rack and cool the crust completely. Leave the oven on.
MAKE THE FILLING:
- Combine the cornstarch and water in a small bowl and mix until smooth. Set aside.
- Using an electric hand mixer or a stand mixer, beat the cream cheese on low speed for 2 to 3 minutes, or until smooth and free of any lumps. Add the brown sugar and sour cream and continue mixing until incorporated. Gradually add the sweetened condensed milk and beat until creamy, 1 to 2 minutes. Add the vanilla, heavy cream, and cornstarch mixture; beat on medium speed for 2 minutes.
- Pour the mixture into the baked crust and tap gently on the counter to remove any air bubbles.
PREPARE THE WATER BATH:
- Place the wrapped springform pan in a large roasting pan. Pour hot water into the roasting pan until the water is about halfway up the cheesecake pan's sides.
BAKE:
- Bake for 40 minutes, or until the edges are just barely puffed. When the initial 40 minutes of baking is over, turn off the oven and leave the cheesecake inside the hot oven, with the door closed, for 40 more minutes. The cheesecake will continue to cook but will slowly begin to cool as well. After 40 minutes, remove the cheesecake from the oven. The center should still wobble when you remove it.
- Remove the cheesecake from the water bath and wrapping. Let it cool in the pan until it reaches room temperature, then refrigerate in the pan for at least 6 hours or overnight (preferred).
- When ready to serve, loosen the cheesecake from the pan's sides by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate.
MAKE THE TOPPING:
- Add the pecans, brown sugar, heavy cream, butter, cinnamon, and salt to a medium saucepan. Bring to a boil over medium heat. Stir and simmer until slightly thickened, about 4 – 5 minutes. Then remove from heat and let it cool.
DECORATE:
- Add the pecan topping on top of the cheesecake. Feel free to add dollops of whipped cream if desired.
- IMPORTANT: the pecan topping thickens more as it cools. So, if you want a runny topping, you can warm it up for 30 – 50 sec in the microwave just before serving. On the other hand, if you want the topping to set over the cheesecake, add the cooled pecan topping to the top of the cheesecake and keep it in the refrigerator until it’s time to serve.
- First, cool the cheesecake on the counter before freezing—you can skip cooling it in the refrigerator.
- Next, remove the outer rim of the springform pan (leave the base).
- Then wrap the cheesecake and the bottom of the pan with a few plastic wrap layers, then a final layer of aluminum foil. Don’t freeze your cheesecake with any toppings!
- Plan ahead! Cheesecake is one of those desserts you must plan in advance. It takes a long time to chill and set.
- Make sure all your ingredients are at room temperature.
- The leaky pans are a cheesecake’s arch-nemesis, so ensure the cheesecake pan is well wrapped in multiple layers of foil. I like to line mine with a double layer of heavy-duty foil, covering the underside and coming all the way to the top. After wrapping the pan with foil, I also like to wrap the springform pan with a slow cooker liner. So, I place the springform pan in the middle of the slow cooker liner, grab all that excess baggage, wind it up, and tie the end with a knot over the foil. This extra step is optional but highly recommended.
- Avoid overcooking the cheesecake, or it will crack. The center of your cheesecake should still wobble when you remove it from the oven; it will continue to cook as it cools on the counter.
- To prevent cracks during cooling, it’s important to loosen the cheesecake from the sides of the pan after baking. First, cool the cheesecake on a wire rack for 15 minutes. Then carefully run a knife between the cheesecake and the inside of the pan. Don’t remove the sides of the pan yet.
Nutrition
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
This recipe was originally published on November 2021. The recipe remains the same, but more notes, tips, photos, and information have been added to the post in October 2022 to make it as helpful as possible!
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