Short Description
Pecan Pie Cheesecake is the perfect fusion of two classic desserts—rich, creamy cheesecake combined with the sweet and nutty goodness of pecan pie. With a buttery graham cracker crust, smooth cheesecake filling, and a luscious pecan topping, this dessert is ideal for holidays and special occasions.
Why You’ll Love This Recipe
- Combines the best of both pecan pie and cheesecake.
- Perfectly sweet, creamy, and crunchy in every bite.
- Great for make-ahead desserts.
- No water bath needed, making it easier to prepare.
- Ideal for holiday gatherings and celebrations.
I
ngredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- For the crust:
- Graham cracker crumbs
- Melted butter
- Granulated sugar
- For the cheesecake filling:
- Cream cheese (softened)
- Granulated sugar
- Eggs
- Vanilla extract
- Sour cream
- For the pecan topping:
- Chopped pecans
- Brown sugar
- Butter
- Heavy cream
- Maple syrup
- Vanilla extract
- Salt
Directions
- Preheat oven to 325°F and grease a springform pan.
- In a small bowl, mix graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom of the pan and bake for 10 minutes. Let cool.
- In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing after each addition. Stir in vanilla extract and sour cream.
- Pour cheesecake filling over the cooled crust and smooth the top.
- Bake for 45-50 minutes, or until the center is slightly jiggly but set around the edges.
- Remove from oven and let cool to room temperature before refrigerating for at least 4 hours.
- To prepare the pecan topping, combine brown sugar, butter, heavy cream, maple syrup, vanilla, and salt in a saucepan over medium heat. Stir until thickened.
- Remove from heat and stir in chopped pecans.
- Pour pecan topping over the chilled cheesecake before serving.
- Slice and enjoy!
Servings and Timing
- Servings: 8-10
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Chill Time: 4 hours
- Total Time: 5 hours 5 minutes
Variations
- Chocolate Pecan Pie Cheesecake: Add a layer of melted chocolate between the crust and cheesecake filling.
- Bourbon Pecan Cheesecake: Add a splash of bourbon to the pecan topping for extra depth of flavor.
- No-Bake Version: Use a no-bake cheesecake filling and chill instead of baking.
- Mini Pecan Pie Cheesecakes: Make individual cheesecakes using a muffin tin.
Storage/Reheating
- Storage: Keep in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze the cheesecake (without topping) for up to 3 months. Thaw overnight in the fridge and add pecan topping before serving.
FAQs
Can I make this cheesecake ahead of time?
Yes! It’s best when chilled for several hours or overnight.
Do I need a water bath?
No, this recipe works without one, but you can use one to prevent cracks.
Can I use a different crust?
Yes! Try a vanilla wafer, Oreo, or shortbread crust.
How do I prevent my cheesecake from cracking?
Avoid overmixing the batter and don’t overbake. Let it cool gradually.
Can I use store-bought caramel for the topping?
Yes, but homemade pecan topping enhances the flavor.
Can I substitute the sour cream?
You can use Greek yogurt for a similar texture.
How do I know when my cheesecake is done baking?
The center should jiggle slightly while the edges are set.
What nuts can I use besides pecans?
Walnuts or almonds can work, but pecans provide the best classic taste.
How do I get clean slices?
Use a sharp knife and wipe it clean between each cut.
Can I make this in a different pan?
Yes, a 9-inch springform pan is ideal, but you can use a deep-dish pie pan as well.
Conclusion
Pecan Pie Cheesecake is a decadent, crowd-pleasing dessert that combines the best of pecan pie and cheesecake. Whether for a holiday table or a special celebration, this rich and creamy treat is sure to impress. Make it ahead, slice it up, and enjoy every indulgent bite!
PrintPecan Pie Cheesecake
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: ~6 hours
- Yield: 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Pecan Pie Cheesecake is a rich and creamy dessert with a buttery graham cracker crust, a silky cheesecake filling, and a gooey pecan pie topping. It’s the perfect combination of nutty, sweet, and creamy flavors, making it a showstopper for any occasion!
Ingredients
- :
- For the Crust:
- 1 1/2 cups graham cracker crumbs (about 12 crackers)
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon (optional)
- 5 tablespoons unsalted butter, melted
- For the Cheesecake Filling:
- 24 oz (3 blocks) cream cheese, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 1 tablespoon all-purpose flour (optional, for structure)
- For the Pecan Pie Topping:
- 1 cup chopped pecans
- 1/2 cup brown sugar
- 1/4 cup light corn syrup
- 1/4 cup heavy cream
- 3 tablespoons unsalted butter
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- :
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
- Make the crust: In a bowl, mix graham cracker crumbs, brown sugar, cinnamon, and melted butter. Press into the bottom of the springform pan. Bake for 8-10 minutes, then let cool slightly.
- Prepare the cheesecake batter: In a large bowl, beat cream cheese and sugars until smooth. Add eggs one at a time, mixing on low speed. Stir in vanilla, sour cream, heavy cream, and flour until just combined.
- Bake the cheesecake: Pour the batter over the crust. Wrap the pan in foil and place it in a large roasting pan filled with 1 inch of hot water (water bath method). Bake for 60-70 minutes, or until the center is set but slightly jiggly.
- Cool & chill: Turn off the oven and leave the cheesecake inside with the door cracked for 1 hour. Then, refrigerate for at least 4 hours (preferably overnight).
- Make the pecan topping: In a saucepan over medium heat, combine brown sugar, corn syrup, heavy cream, and butter. Cook until bubbling and slightly thickened (about 3-5 minutes). Stir in pecans, vanilla, and salt. Let cool slightly.
- Assemble & serve: Pour the pecan topping over the chilled cheesecake. Let set for 15 minutes before slicing. Serve and enjoy!
Notes
- :
- A water bath helps prevent cracks, but you can skip it if needed.
- For extra crunch, toast the pecans before adding them to the topping.
- Cheesecake stores well in the fridge for up to 5 days or can be frozen for up to 2 months.
Nutrition
- Calories: ~450
- Sugar: 35g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 110mg
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