Pecan Pie Cheesecake is the ultimate fusion dessert that combines the creamy richness of classic cheesecake with the sweet, nutty goodness of pecan pie. Perfect for holidays, family gatherings, or any special occasion!
📝 Ingredients
Crust:
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted
Cheesecake Filling:
3 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 cup sour cream
2 teaspoons vanilla extract
Pecan Pie Topping:
1 cup chopped pecans
½ cup packed brown sugar
¼ cup corn syrup (light or dark)
¼ cup heavy cream
1 teaspoon vanilla extract
¼ teaspoon salt
👩🍳 Preparation
- Make the Crust
- Preheat the oven to 325°F (163°C).
- In a bowl, combine graham cracker crumbs, sugar, and melted butter.
- Press mixture firmly into the base of a 9-inch springform pan.
- Bake for 10 minutes, then set aside to cool completely.
- Make the Cheesecake Filling
- Beat softened cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, mixing well after each addition.
- Stir in sour cream and vanilla extract until incorporated.
- Pour over the cooled crust.
- Bake the Cheesecake
- Bake for 55–65 minutes, until the center is almost set with a slight wobble.
- Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.
- Remove from oven and refrigerate at least 4 hours or overnight.
- Make the Pecan Pie Topping
- In a saucepan, combine brown sugar, corn syrup, cream, vanilla, and salt.
- Heat over medium, stirring until it comes to a boil.
- Stir in chopped pecans and cook 2–3 minutes.
- Let cool slightly, then spread over chilled cheesecake.
- Chill & Serve
Refrigerate at least 1 more hour before serving.
Slice, serve, and enjoy!
🍴 Serving & Storage
Serving: Best served chilled, topped with whipped cream or vanilla ice cream.
Storage: Store in an airtight container in the fridge up to 5 days.
Freezing: Wrap slices tightly and freeze up to 3 months. Thaw overnight in the fridge.
💡 Tips for Success
Use room temperature ingredients for a smooth filling.
Don’t overmix — too much air can cause cracks.
A water bath during baking helps prevent cracks and keeps the cheesecake moist.