Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pecan Pie Cheesecake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • 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