Pecan Pie Cheesecake Recipe

This Pecan Pie Cheesecake is the ultimate dessert mashup, combining the creamy richness of cheesecake with the gooey, nutty goodness of pecan pie. Perfect for holidays, special occasions, or anytime you’re craving something indulgent, this recipe is sure to impress. With a buttery graham cracker crust, a velvety cheesecake filling, and a decadent pecan pie topping, it’s a show-stopping treat that’s worth every bite!

Ingredients

For the Crust:

• 2 cups graham cracker crumbs
• ½ cup unsalted butter, melted
• ¼ cup granulated sugar

For the Cheesecake Filling:

• 24 oz cream cheese, softened (about 3 blocks)
• 1 cup granulated sugar
• 3 large eggs
• ¼ cup sour cream
• 1 tsp vanilla extract

For the Pecan Pie Topping:

• 1 cup brown sugar
• ½ cup heavy cream
• 4 tbsp unsalted butter
• 1 tsp vanilla extract
• 1½ cups pecans, chopped

Instructions

Step 1: Preheat and Prep

1. Preheat your oven to 325°F (163°C) .
2. Grease a 9-inch springform pan with nonstick spray or butter. Line the bottom with parchment paper for easy removal if desired.

Step 2: Make the Crust

1. In a mixing bowl, combine the graham cracker crumbs , melted butter , and granulated sugar . Mix until the texture resembles wet sand.
2. Press the mixture firmly into the bottom of the prepared springform pan to form an even crust.
3. Bake the crust for 10 minutes , then remove it from the oven and let it cool slightly while you prepare the cheesecake filling.

Step 3: Prepare the Cheesecake Filling

1. In a large mixing bowl, beat the softened cream cheese and granulated sugar together using a hand mixer or stand mixer until smooth and creamy.
2. Add the eggs , one at a time, mixing on low speed after each addition until just combined. Avoid overmixing to prevent cracks in the cheesecake.
3. Stir in the sour cream and vanilla extract , mixing until fully incorporated and smooth.

Step 4: Bake the Cheesecake

1. Pour the cheesecake filling over the cooled crust, spreading it evenly with a spatula.
2. Bake in the preheated oven for 50–55 minutes , or until the edges are set but the center is slightly jiggly.
3. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually. This helps prevent cracks.
4. Remove the cheesecake from the oven and let it cool completely at room temperature. Then, refrigerate for at least 4 hours (or overnight) to chill and set.

Step 5: Make the Pecan Pie Topping

1. In a saucepan over medium heat, combine the brown sugar , heavy cream , and butter . Stir continuously until the mixture thickens slightly, about 5 minutes .
2. Remove from heat and stir in the vanilla extract and chopped pecans . Let the mixture cool slightly before using.

Step 6: Assemble and Serve

1. Once the cheesecake is fully chilled, pour the pecan pie topping over the surface, spreading it evenly with a spatula.
2. Slice into wedges and serve chilled or at room temperature. For an extra touch, garnish with additional whole pecans if desired.

Tips for Success

• Prevent Cracks: To minimize cracks in the cheesecake, avoid overmixing the batter and ensure the oven temperature is accurate. You can also place a pan of water on the lower rack of the oven to create a humid environment.
• Pecan Options: Toast the chopped pecans in a dry skillet over medium heat for 3–5 minutes before adding them to the topping for enhanced flavor.
• Make Ahead: The cheesecake (without the topping) can be made up to 2 days in advance and stored in the refrigerator. Add the pecan topping just before serving.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days .

Why You’ll Love This Recipe

This Pecan Pie Cheesecake is a dream come true for dessert lovers. The creamy cheesecake layer provides a rich, tangy base, while the pecan pie topping adds a sweet, nutty crunch that perfectly complements the filling. Whether you’re serving it for Thanksgiving, Christmas, or any other occasion, this dessert is sure to steal the show. Dive into this indulgent treat and savor the best of both worlds—cheesecake and pecan pie—in every bite!