why make this recipe

Pecan Pie Cheesecake is a delightful dessert that combines two beloved treats into one delicious creation. The creamy cheesecake base is paired with a sweet and crunchy pecan pie topping, making it perfect for any special occasion or holiday gathering. If you love the rich flavors of pecan pie but want a twist, this recipe is for you. It’s easy to prepare and sure to impress your family and friends.

how to make Pecan Pie Cheesecake

Ingredients:

2 1/2 cups Graham cracker crumbs (equal to 2 full packets of graham crackers, fine crumb)
1/4 cup Brown sugar (packed light or dark)
10 TBSP Unsalted butter (melted)
1 1/2 cups Brown sugar (packed light or dark)
2 tsp Ground cinnamon
1 1/2 cups Heavy cream
2 1/2 cups Pecans (chopped into larger pieces)
32 oz Cream cheese (room temperature)
1 cup Brown sugar (packed light or dark)
3/4 cup Sour cream (room temperature)
3/4 cup Heavy cream (room temperature)
1 tsp Pure vanilla extract
4 Large eggs (room temperature)
1 Egg yolk (room temperature)

Directions:

Graham Cracker Crust: In a bowl, mix the graham cracker crumbs, 1/4 cup brown sugar, and melted butter. Press this mixture into the bottom of a springform pan to form the crust.
Pecan Pie Filling: In a saucepan, combine 1 1/2 cups brown sugar, ground cinnamon, heavy cream, and chopped pecans. Cook over medium heat until the mixture thickens slightly. Set aside to cool.
Brown Sugar Cheesecake: In a large mixing bowl, beat the cream cheese until smooth. Gradually add in 1 cup brown sugar, sour cream, 3/4 cup heavy cream, vanilla extract, eggs, and egg yolk. Mix until it is well combined and smooth.
Pour the cheesecake batter over the prepared crust. Gently spoon the cooled pecan pie filling on top.
Bake in a preheated oven at 325°F (160°C) for about 60-70 minutes or until the center is set but still slightly jiggly.
Let it cool at room temperature, then refrigerate for at least 4 hours or overnight before serving.

how to serve Pecan Pie Cheesecake

Slice the cheesecake into wedges and serve it chilled. You can garnish with whipped cream or extra pecans on top for added flavor and presentation.

how to store Pecan Pie Cheesecake

Store any leftover cheesecake in an airtight container in the refrigerator for up to five days. For longer storage, you can freeze individual slices wrapped in plastic wrap, then placed in an airtight container for up to three months.

tips to make Pecan Pie Cheesecake

Ensure all your dairy ingredients, like cream cheese and sour cream, are at room temperature for a smooth batter.
Don’t overbeat the cheesecake mixture to avoid incorporating too much air; this can cause cracks while baking.
Allow the cheesecake to cool completely before refrigerating it for the best texture.

variation

You can add chocolate chips to the pecan filling for a chocolate twist, or substitute walnuts for pecans if you prefer a different nut flavor.

FAQs

1. Can I make this cheesecake in advance?
Yes! This cheesecake tastes even better after chilling in the fridge for a few hours or overnight.

2. Can I use store-bought crust?
Absolutely! A pre-made graham cracker crust can save you time and effort.

3. What if I don’t have heavy cream?
You can substitute heavy cream with whole milk, but the cheesecake may be less creamy.

Pecan Pie Cheesecake

This decadent Pecan Pie Cheesecake combines the rich flavors of a classic pecan pie with a creamy cheesecake, all nestled in a buttery crust. It's a perfect dessert for special occasions or when you want to impress.

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Prep Time 45

Cook Time 1 10

Total Time 1 55

Servings 12 slices

Calories 750 kcal

Equipment

9-inch springform pan
Mixing bowls
Electric mixer
Saucepan
Whisk
Baking sheet

Ingredients

Crust

1 ½ cups Graham cracker crumbs
1/4 cup Granulated sugar
6 tablespoons Melted unsalted butter

Cheesecake Filling

32 ounces Cream cheese softened
1 cup Granulated sugar
2 tablespoons All-purpose flour
1 cup Sour cream
1/4 cup Heavy cream
4 Large eggs
1 teaspoon Vanilla extract

Pecan Pie Topping

4 tablespoons Unsalted butter
1/2 cup Packed light brown sugar
1/2 cup Light corn syrup
1/4 cup Heavy cream
1/4 teaspoon Salt
1 ½ cups Chopped pecans
1 teaspoon Vanilla extract

Instructions

Prepare the Crust

Preheat the oven to 350°F (175°C). Combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then let it cool.

Make the Cheesecake Filling

Reduce the oven temperature to 325°F (160°C). Beat softened cream cheese until smooth, then gradually add sugar and flour. Mix in sour cream and heavy cream. Beat in eggs one at a time, followed by vanilla extract. Pour the filling over the cooled crust.

Bake the Cheesecake

Place the springform pan on a baking sheet. Bake for 60-70 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour. Remove and cool completely on a wire rack, then refrigerate for at least 4 hours, or preferably overnight.

Prepare the Pecan Pie Topping

In a saucepan, melt butter over medium heat. Stir in brown sugar, corn syrup, heavy cream, and salt. Bring to a boil, then reduce heat and simmer for 2-3 minutes, stirring constantly. Remove from heat and stir in pecans and vanilla extract. Let the topping cool completely.

Assemble and Serve

Once the cheesecake is chilled and the topping is cool, spread the pecan pie topping evenly over the top of the cheesecake. Carefully remove the sides of the springform pan. Slice and serve.

Notes

For best results, ensure all cold ingredients for the cheesecake filling are at room temperature.
A water bath can be used during baking to prevent cracks in the cheesecake, though it's not strictly necessary for this recipe.
The cheesecake can be made a day in advance and stored in the refrigerator.