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

Pecan Pie Cheesecake 10 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.

(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.
Pecan Pie Cheesecake
Pecan Pie Cheesecake 11 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.

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!

Print
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Pecan Pie Cheesecake

Pecan Pie Cheesecake

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  • Author: Maria B. Evans
  • 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

Units Scale
  • :
  • 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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