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Pecan Pie Cheesecake

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  • Author: Kim Cooks Easy
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 5 hour 40 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This pecan pie cheesecake combines two holiday classics into one decadent dessert. A buttery graham cracker crust is topped with a rich, creamy cheesecake and finished off with a gooey, sweet pecan pie topping. It’s the perfect make-ahead dessert for Thanksgiving, Christmas, or any time you want to impress a crowd.

Ingredients

Units Scale

For the crust:

  • 1 and 3/4 cups (230g) graham cracker crumbs
  • 1/4 cup (50g) granulated sugar
  • 1/2 cup (115g) unsalted butter, melted

For the cheesecake filling:

  • 3 (8 oz) packages cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 1/4 cup (60ml) sour cream
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour

For the pecan pie topping:

 

  • 1 cup (200g) brown sugar, packed
  • 2/3 cup (160ml) light corn syrup
  • 1/3 cup (75g) unsalted butter
  • 2 large eggs
  • 1 and 1/2 cups (180g) chopped pecans
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract

Instructions

  • Preheat oven to 350°F (177°C). Line a 9-inch springform pan with parchment and lightly grease the sides.
  • Make the crust: Combine graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of the pan. Bake for 8 minutes, then set aside to cool.
  • Prepare the cheesecake filling: In a large bowl, beat cream cheese and sugar until smooth. Mix in sour cream, eggs, vanilla, and flour until fully combined. Pour over cooled crust.
  • Bake the cheesecake: Place the pan in a water bath (wrap pan in foil first) and bake at 325°F (163°C) for 60–70 minutes until center is almost set. Turn oven off, crack the door, and let cheesecake cool inside for 1 hour.
  • Chill: Remove from oven and chill in the fridge for at least 4 hours or overnight.
  • Make the pecan pie topping: In a saucepan over medium heat, combine brown sugar, corn syrup, and butter. Stir until melted and combined. Beat in eggs, then add pecans, salt, and vanilla. Cook for 5–7 minutes until thickened. Let cool slightly.

 

  • Assemble: Spoon pecan topping over chilled cheesecake. Refrigerate until ready to serve.

Notes

  • Cheesecake can be made 1–2 days in advance.
  • Pecan topping can be made ahead and stored separately in the fridge.
  • Use a hot knife to slice cleanly.

Nutrition

  • Serving Size: 1 slice
  • Calories: 630
  • Sugar: 38g
  • Sodium: 320mg
  • Fat: 45g
  • Saturated Fat: 22g
  • Unsaturated Fat: 18g
  • Trans Fat: 1g
  • Carbohydrates: 51g
  • Fiber: 2g
  • Protein: 7g
  • Cholesterol: 155mg

Find it online: https://quickbiteskitchen.com/pecan-pie-cheesecake-2/