Pecan Pie Cheesecake Recipe

Introduction

This Pecan Pie Cheesecake is a delightful blend of creamy, rich cheesecake topped with a luscious pecan pie layer. Combining a crunchy graham cracker crust with a smooth filling and a sweet, nutty topping, it’s perfect for holiday gatherings or any special occasion.

Ingredients

• 13 graham crackers
• ¾ cup pecan halves
• 3 tablespoons light brown sugar
• ½ cup melted butter
• 24 ounces full-fat cream cheese, softened
• 1 cup sour cream
• 1 cup sugar
• 4 large eggs
• 1 tablespoon all-purpose flour
• 2 teaspoons vanilla extract
• ½ teaspoon salt
• 1 ¾ cups pecan halves, chopped
• ¾ cup light brown sugar
• ¾ cup heavy cream
• ½ cup butter
• 1 teaspoon ground cinnamon
• ½ teaspoon salt

Instructions

1. Step 1: Preheat the oven to 350°F. Lightly spray a 9×13 inch baking dish with nonstick cooking spray.
2. Step 2: For the crust, pulse graham crackers, pecans, and brown sugar in a food processor until finely ground. Add melted butter and pulse until combined.
3. Step 3: Press the crumb mixture evenly into the baking dish and bake for 10 minutes. Remove from oven.
4. Step 4: Clean the food processor bowl. Add cream cheese, sour cream, sugar, eggs, flour, vanilla extract, and salt. Process until very smooth.
5. Step 5: Pour the cheesecake batter over the crust. Tap the dish gently to release air bubbles. Bake for 30-40 minutes, until a toothpick inserted in the center comes out clean.
6. Step 6: While the cheesecake cools slightly, prepare the topping. In a small saucepan over medium heat, combine chopped pecans, brown sugar, heavy cream, butter, cinnamon, and salt. Bring to a boil, then simmer for 2-3 minutes while stirring.
7. Step 7: Remove the pot from heat and pour the pecan topping evenly over the cheesecake. Use a spatula to spread it out.
8. Step 8: Chill the cheesecake in the refrigerator for at least 2 hours to set before serving.
9. Step 9: To slice, use a serrated knife. For neat edges, wipe the knife with a wet paper towel between cuts.

Tips & Variations

• Use toasted pecans for a deeper nutty flavor in both the crust and topping.
• Substitute dark brown sugar for light brown sugar to add a richer molasses note.
• If you don’t have a food processor, crush graham crackers and pecans by hand and mix thoroughly with melted butter for the crust.
• Allow the cheesecake to come to room temperature for 15 minutes before slicing to prevent cracking.

Storage

Store the pecan pie cheesecake in an airtight container in the refrigerator for up to 4 days. Reheat slices briefly in the microwave for a few seconds if you like them warm, but it’s delicious served chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake can be made a day in advance and refrigerated overnight to allow the flavors to meld and the topping to set perfectly.

What can I use if I don’t have sour cream?

You can substitute sour cream with an equal amount of plain Greek yogurt for a similar texture and tangy flavor.

Pecan Pie Cheesecake Recipe

Pin Recipe

Print Recipe

★★★★★

5 from 145 reviews

This rich and indulgent Pecan Pie Cheesecake combines a buttery graham cracker and pecan crust with a creamy, smooth cheesecake filling topped with a decadent homemade pecan pie topping. The perfect dessert for special occasions or any time you crave a luscious blend of classic pecan pie flavors and creamy cheesecake texture. Baked to perfection and finished with a warm, cinnamon-spiced pecan topping, this dessert is sure to impress family and friends.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 3 hours 10 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Crust

• 13 graham crackers
• ¾ cup pecan halves
• 3 tablespoons light brown sugar
• ½ cup melted butter

For the Cheesecake

• 24 ounces full-fat cream cheese, softened
• 1 cup sour cream
• 1 cup sugar
• 4 large eggs
• 1 tablespoon all-purpose flour
• 2 teaspoons vanilla extract
• ½ teaspoon salt

For the Pecan Pie Topping

• 1 ¾ cups pecan halves, chopped
• ¾ cup light brown sugar
• ¾ cup heavy cream
• ½ cup butter
• 1 teaspoon ground cinnamon
• ½ teaspoon salt

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a 9×13 inch baking dish by spraying it with nonstick cooking spray to ensure easy removal of the cheesecake later.
2. Make the Crust: In a large food processor, combine the graham crackers, pecan halves, and light brown sugar. Pulse until the mixture forms fine crumbs. Pour in the melted butter and pulse again until the crumbs are thoroughly moistened. Transfer this crust mixture evenly into the prepared baking dish and press down firmly to form a tight, even layer. Bake the crust for 10 minutes to set it.
3. Prepare the Cheesecake Batter: Clean the food processor bowl to avoid any crumbs or residue. Add the softened cream cheese, sour cream, sugar, eggs, all-purpose flour, vanilla extract, and salt. Process everything until the batter is very smooth and creamy, ensuring no lumps remain.
4. Assemble and Bake Cheesecake: Pour the cheesecake batter evenly over the pre-baked crust. Gently tap the baking dish on the counter a few times to release any trapped air bubbles. Bake the cheesecake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean, indicating that the cheesecake is fully cooked but still moist.
5. Prepare the Pecan Pie Topping: As soon as the cheesecake is out of the oven, place a small saucepan over medium heat. Add the chopped pecans, light brown sugar, heavy cream, butter, ground cinnamon, and salt. Bring the mixture to a boil, stirring frequently. Let it simmer for 2 to 3 minutes until thickened and syrupy. Remove the saucepan from the heat.
6. Add the Topping and Chill: Pour the warm pecan pie topping evenly over the baked cheesecake. Use a spatula to spread it into a uniform layer. Allow the cheesecake to cool, then refrigerate it for at least 2 hours to fully set and meld the flavors together.
7. Slice and Serve: Use a serrated knife to slice the cheesecake. For neat, clean edges, wipe the knife blade with a wet paper towel between each cut. Serve chilled and enjoy this decadent Pecan Pie Cheesecake.

Notes

• To soften cream cheese, leave it out at room temperature for about 30 minutes or microwave briefly in short bursts.
• Use fresh pecans for the richest flavor in both crust and topping.
• Make sure to chill the cheesecake well before slicing to ensure it holds its shape.
• Store leftovers covered in the refrigerator for up to 4 days.
• Use a springform pan if preferred for easier removal.

Keywords: Pecan Pie Cheesecake, homemade cheesecake, pecan pie topping, dessert recipe, creamy cheesecake, holiday dessert