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Eggless Pecan Pie Cheesecake slice on a white plate

Eggless Pecan Pie Cheesecake

This Eggless Pecan Pie Cheesecake is rich, creamy, and totally decadent! Baked from scratch, this delicious dessert is perfect for sharing with loved ones. 
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Chilling Time 6 hours
Total Time 7 hours 50 minutes
Servings 12 servings
Calories 701kcal



  • 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


  • 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


  • 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



  • 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.


  • 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.
    graham cracker crust in a springform pan


  • 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, 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.
    Eggless Pecan Pie Cheesecake batter in a bowl
  • Pour the mixture into the baked crust and tap gently on the counter to remove any air bubbles.
    Eggless Pecan Pie Cheesecake batter being poured over a graham cracker crust
  • 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.


  • 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 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 4 hours or overnight.
    baked Eggless Pecan Pie Cheesecake in a springform pan
  • 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.


  • 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 minutes. Then remove from heat and let it cool.
    pecan pie topping in a bowl


  • Add the pecan topping on top of the cheesecake. Feel free to add dollops of whipped cream if desired.
    overhead view of a Eggless Pecan Pie Cheesecake over a table with a gray kitchen towel on the side
  • IMPORTANT: the pecan topping thickens more as it cools. So, if you want a runny topping, you can warm it up 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.


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:
  1. First, cool the cheesecake on the counter before freezing—you can skip cooling it in the refrigerator.
  2. Next, remove the outer rim of the springform pan (leave the base). 
  3. 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.
Can I use another type of crust?
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. 
Can I make this gluten-free? 
Yes, you can! Use gluten-free graham crackers to make the crust.
If you’re going to make this recipe, please read the whole post content to see the step-by-step photo tutorial, get lots of tips, tricks, and variations. 
Before you get started, I recommend reading my Beginner’s Guide to Eggless Baking and my FAQs section.  
 Did you make this recipe? Don’t forget to give it a star rating below!
Please note that nutritional information is a rough estimate, and it can vary depending on the products used.


Calories: 701kcal | Carbohydrates: 57g | Protein: 9g | Fat: 51g | Saturated Fat: 25g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 425mg | Potassium: 337mg | Fiber: 2g | Sugar: 46g | Vitamin A: 1484IU | Vitamin C: 1mg | Calcium: 215mg | Iron: 1mg