Pecan Pie Cheesecake

Why You’ll Love This Recipe

Pecan Pie Cheesecake is the ultimate dessert fusion, combining the rich, creamy texture of cheesecake with the sweet, nutty goodness of a classic pecan pie. This dessert has everything you love about pecan pie—the crunchy, caramelized pecans—topped on a velvety cheesecake filling that’s both smooth and indulgent. With a graham cracker crust, a creamy cheesecake filling, and a rich, sticky pecan topping, this dessert is the perfect blend of two favorites. Whether for Thanksgiving, Christmas, or any special occasion, Pecan Pie Cheesecake is guaranteed to impress with its elegant look and extraordinary flavor.

Ingredients

For the crust:

• 1 1/2 cups graham cracker crumbs

• 1/4 cup granulated sugar

• 1/2 cup unsalted butter, melted

For the filling:

• 16 oz cream cheese, softened

• 1 cup granulated sugar

• 1 teaspoon vanilla extract

• 3 large eggs

• 1/4 cup sour cream

• 1/4 cup heavy cream

• 1 tablespoon all-purpose flour

• Pinch of salt

For the pecan topping:

• 1 cup pecan halves

• 1/2 cup light corn syrup

• 1/4 cup brown sugar, packed

• 1/4 cup unsalted butter

• 1/2 teaspoon vanilla extract

• 1 tablespoon heavy cream

• Pinch of salt

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

Directions

1. Prepare the crust:

   • Preheat the oven to 325°F (163°C). Grease and line the bottom of a 9-inch springform pan with parchment paper.

   • In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand.

   • Press the crumb mixture firmly into the bottom of the prepared pan, creating an even layer. Bake for 8-10 minutes, or until lightly golden. Remove from the oven and set aside to cool.

2. Prepare the cheesecake filling:

   • In a large mixing bowl, beat the softened cream cheese with sugar and vanilla extract until smooth and creamy.

   • Add the eggs, one at a time, mixing well after each addition.

   • Stir in the sour cream, heavy cream, flour, and pinch of salt until smooth and fully combined.

   • Pour the cheesecake batter over the cooled crust and smooth the top with a spatula.

3. Bake the cheesecake:

   • Bake the cheesecake for 50-60 minutes, or until the edges are set and the center is slightly jiggly when gently shaken. The cheesecake should be golden on top and firm around the edges but still soft in the center.

   • Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. This gradual cooling helps prevent cracks in the cheesecake.

   • After 1 hour, remove the cheesecake from the oven and allow it to cool completely at room temperature. Then refrigerate for at least 4 hours or preferably overnight to allow it to fully set.

4. Prepare the pecan topping:

   • In a medium saucepan, combine the corn syrup, brown sugar, butter, vanilla extract, and heavy cream. Cook over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is smooth, about 3-4 minutes.

   • Add the pecan halves to the syrup mixture and stir to coat them evenly. Continue to cook for an additional 3-4 minutes, until the pecans are coated in the caramel-like syrup and the mixture has thickened slightly.

   • Remove from heat and allow the pecan topping to cool slightly before spreading it evenly over the cooled cheesecake.

5. Assemble and serve:

   • Once the cheesecake has chilled and the pecan topping has cooled slightly, pour the pecan topping over the cheesecake and spread it evenly.

   • Carefully remove the cheesecake from the springform pan and transfer it to a serving platter.

   • Slice and serve chilled. You can optionally garnish with additional whipped cream or more pecans.

Servings and Timing

• Servings: 10-12 slices

• Prep time: 25 minutes

• Cook time: 50-60 minutes

• Cooling time: 1 hour (in the oven) + 4 hours refrigeration

• Total time: 6 hours 15 minutes to overnight

Variations

• Chocolate Pecan Pie Cheesecake: Add 1/4 cup of melted dark chocolate to the cheesecake filling for a rich chocolate flavor, or swirl melted chocolate into the pecan topping.

• Caramel Pecan Topping: Instead of using corn syrup, make a homemade caramel sauce and use it to coat the pecans for an even deeper flavor.

• Pumpkin Pecan Cheesecake: Add 1/2 cup of pumpkin puree and a teaspoon of cinnamon to the filling for a fall-inspired twist on this classic recipe.

• Gluten-Free Version: Use gluten-free graham crackers or a nut-based crust for a gluten-free version of this cheesecake.

Storage/Reheating

Store leftover Pecan Pie Cheesecake in an airtight container in the refrigerator for up to 5 days. This cheesecake is best served chilled. It can also be frozen for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil, and thaw in the refrigerator before serving.

FAQs

Can I use roasted pecans instead of raw pecans?

Yes, roasted pecans can be used in the topping for a deeper flavor. If using roasted pecans, be sure to add them toward the end of the cooking process to avoid overcooking.

Can I use a different nut in the topping?

Yes! You can substitute pecans with other nuts like walnuts, almonds, or hazelnuts, though pecans are traditional in pecan pie and give this dessert its signature flavor.

How do I prevent cracks in the cheesecake?

To prevent cracks, be sure not to overbake the cheesecake. It’s normal for the center to be slightly jiggly when done. Gradually cool the cheesecake in the oven before refrigerating, as this helps it set evenly and prevents cracking.

Can I make this cheesecake ahead of time?

Yes! Pecan Pie Cheesecake is perfect for making ahead. It actually tastes better when chilled overnight, so feel free to make it a day or two before your event.

Can I make this cheesecake without sour cream?

Yes, you can substitute sour cream with Greek yogurt for a slightly tangier flavor, but the texture of the cheesecake will remain rich and creamy.

Can I freeze Pecan Pie Cheesecake?

Yes, you can freeze this cheesecake. Just be sure to wrap it tightly in plastic wrap and foil. Thaw it in the refrigerator overnight before serving.

Conclusion

Pecan Pie Cheesecake is an indulgent dessert that combines two classic favorites into one extraordinary treat. With its creamy, velvety filling, buttery graham cracker crust, and sweet, nutty pecan topping, this cheesecake is a showstopper at any gathering. Perfect for the holidays or any occasion where you want to impress your guests, Pecan Pie Cheesecake offers a rich combination of flavors and textures that will have everyone reaching for another slice. Treat yourself to this ultimate dessert that’s sure to become a favorite in your recipe collection!