Pecan Pie Cheesecake

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

this Recipe

(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

1. Preheat oven to 325°F and grease a springform pan.
2. 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.
3. 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.
4. Pour cheesecake filling over the cooled crust and smooth the top.
5. Bake for 45-50 minutes, or until the center is slightly jiggly but set around the edges.
6. Remove from oven and let cool to room temperature before refrigerating for at least 4 hours.
7. 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.
8. Remove from heat and stir in chopped pecans.
9. Pour pecan topping over the chilled cheesecake before serving.
10. 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!

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