Why You’ll Love This Recipe

Pecan Pie Cheesecake is the ultimate indulgence, combining two beloved desserts into one rich, creamy, and decadent treat. The smooth, velvety cheesecake base is perfectly complemented by the sweet, nutty pecan pie topping, creating a delightful blend of textures and flavors. With a buttery graham cracker crust, a creamy cheesecake filling, and a gooey pecan pie topping, this dessert is ideal for special occasions like holidays, family gatherings, or any time you want to impress your guests. It’s a showstopper that combines the best of both worlds—cheesecake lovers and pecan pie enthusiasts alike will adore this fusion dessert.

Ingredients

For the crust:

1 ½ cups graham cracker crumbs
¼ cup sugar
½ cup unsalted butter, melted

For the cheesecake filling:

3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
½ cup sour cream

For the pecan pie topping:

1 ½ cups pecan halves
¾ cup brown sugar, packed
¼ cup unsalted butter
¾ cup corn syrup
2 large eggs
1 teaspoon vanilla extract
Pinch of salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the crust:

Preheat oven: Preheat your oven to 325°F (163°C).
Prepare the crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the crumbs are evenly coated.
Press the crust: Press the mixture into the bottom of a 9-inch springform pan to form an even crust layer. Bake for 10 minutes, then remove from the oven and let cool while you prepare the cheesecake filling.

For the cheesecake filling:

Beat the cream cheese: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
Add sugar and eggs: Add the sugar and continue beating until combined. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and sour cream until fully incorporated.
Pour the filling: Pour the cheesecake filling over the cooled graham cracker crust, smoothing the top with a spatula.
Bake the cheesecake: Bake the cheesecake at 325°F for 50-60 minutes, or until the edges are set and the center is just slightly jiggly. Turn off the oven, crack the door slightly, and let the cheesecake cool for about 1 hour. Then, refrigerate for at least 4 hours or overnight to set completely.

For the pecan pie topping:

Prepare the topping: In a medium saucepan, melt the butter over medium heat. Add the brown sugar, corn syrup, eggs, vanilla extract, and a pinch of salt. Stir constantly until the mixture is smooth and thickened, about 5 minutes. Remove from heat and let cool slightly.
Add the pecans: Stir in the pecans until evenly coated.
Top the cheesecake: Once the cheesecake is fully chilled, pour the pecan pie topping over the cheesecake, spreading it out evenly.
Chill the cheesecake: Return the cheesecake to the refrigerator for at least 1 hour to allow the topping to set.

Servings and Timing

Servings: This recipe serves about 10-12 people.
Prep time: 20 minutes (plus cooling time)
Cook time: 1 hour 10 minutes (for cheesecake)
Total time: 5-6 hours (including chilling time)

Variations

Chocolate Pecan Pie Cheesecake: Drizzle melted chocolate over the top of the pecan pie topping for a rich, indulgent twist.
Caramel Pecan Pie Cheesecake: Add a drizzle of caramel sauce over the top for extra sweetness and depth of flavor.
Nut-Free Option: For those who prefer a nut-free dessert, you can omit the pecans and top the cheesecake with a caramel sauce or a fruit compote, like strawberry or blueberry.
Pumpkin Pecan Pie Cheesecake: Add a layer of spiced pumpkin puree between the cheesecake filling and pecan topping for a seasonal variation.

Storage/Reheating

Storage: Store any leftover pecan pie cheesecake in the refrigerator, covered tightly, for up to 4-5 days.
Freezing: You can freeze the cheesecake before adding the pecan topping. Wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the refrigerator overnight before topping and serving.
Reheating: There’s no need to reheat the cheesecake. Serve it chilled, as the flavors and textures are best when it’s cold.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake is perfect for making ahead of time! In fact, it’s best when chilled for several hours or overnight to allow the flavors to meld together. Just be sure to add the pecan topping before serving.

Can I use a different crust?

Yes, if you prefer, you can use a traditional pie crust or even a pecan crust for added texture. Just bake the crust according to the recipe instructions for your chosen crust.

Can I make a mini version of this cheesecake?

Yes, you can make individual mini cheesecakes in muffin tins or mini springform pans. Just adjust the cooking time to 20-25 minutes for mini cheesecakes and top them with the pecan topping once they are fully chilled.

How do I prevent cracks in my cheesecake?

To prevent cracks, avoid overmixing the batter and baking at a lower temperature. Also, allow the cheesecake to cool slowly in the oven with the door slightly ajar, then chill it properly to set. Avoid opening the oven door frequently during baking.

Can I use store-bought pecan pie filling?

While making the topping from scratch gives the best results, you can use store-bought pecan pie filling if you’re short on time. Just pour it over the chilled cheesecake and refrigerate it to set.

Can I add a different nut besides pecans?

Yes, you can use walnuts or almonds for a different flavor. However, keep in mind that pecans are traditional for pecan pie, so the flavor will change slightly.

How can I make the cheesecake more flavorful?

You can add a teaspoon of lemon zest or a pinch of cinnamon or nutmeg to the cheesecake filling for added flavor depth.

What can I use instead of cream cheese?

If you want a lighter version, you can substitute cream cheese with mascarpone cheese or Greek yogurt, but the texture may be slightly different.

Can I make this pecan pie cheesecake without the topping?

While the pecan topping is a key part of the recipe, you could make a plain cheesecake base and serve it with other toppings like fresh fruit or whipped cream if desired.

Can I make this gluten-free?

Yes, you can make a gluten-free version by using gluten-free graham crackers or a gluten-free cookie crust.

Conclusion

Pecan Pie Cheesecake is the ultimate dessert that combines the best of both worlds: the smooth, creamy indulgence of cheesecake with the sweet, nutty crunch of pecan pie. It’s a rich, decadent treat that’s perfect for any celebration, holiday, or special occasion. With a buttery graham cracker crust, creamy cheesecake filling, and gooey, flavorful pecan topping, this dessert is sure to impress your guests and satisfy your sweet tooth. Make it ahead of time, serve it chilled, and enjoy the wonderful blend of flavors in every bite!

Pecan Pie Cheesecake Recipe

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A decadent fusion of creamy cheesecake and sweet, nutty pecan pie, featuring a buttery graham cracker crust and a gooey pecan topping. Perfect for any special occasion or holiday.

Author: Laura
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 5-6 hours (including chilling time)
Yield: 10-12 servings
Category: Dessert
Method: Baked
Cuisine: American

Ingredients

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Instructions

Preheat the oven to 325°F (163°C). Prepare the graham cracker crust by combining the graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and let cool.

For the cheesecake filling, beat the softened cream cheese on medium speed until smooth. Add the sugar, then the eggs one at a time, mixing well after each addition. Add the vanilla and sour cream, then mix until smooth.
Pour the cheesecake filling over the cooled crust and smooth the top. Bake at 325°F for 50-60 minutes or until the edges are set and the center is slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool for 1 hour. Refrigerate for at least 4 hours or overnight to set completely.
For the pecan pie topping, melt the butter in a saucepan over medium heat. Add the brown sugar, corn syrup, eggs, vanilla, and salt, stirring until smooth. Cook for 5 minutes until thickened, then remove from heat and cool slightly. Stir in the pecans.
Once the cheesecake is chilled, pour the pecan pie topping over the cheesecake, spreading evenly. Refrigerate for 1 hour to set the topping.
Serve chilled and enjoy!

Notes

For a chocolate twist, drizzle melted chocolate over the pecan topping.
To make a mini version, use a muffin tin or mini springform pans and adjust the baking time.
For a nut-free version, top with caramel sauce or fresh fruit instead of pecans.

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 35g
Sodium: 250mg
Fat: 32g
Saturated Fat: 14g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 2g
Protein: 6g
Cholesterol: 120mg