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Delicious pecan pie cheesecake topped with crunchy pecans and caramel drizzle.

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 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 55 minutes
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.