Pecan Pie Cheesecake

Are you a fan of creamy cheesecakes and gooey, nut-studded pecan pies? Get ready to fall in love, because Pecan Pie Cheesecake combines the best of both worlds in one show-stopping dessert! This luscious treat features a velvety cheesecake base smothered in a golden, caramelized pecan topping, giving you crunch, sweetness, and irresistible richness in every bite. Did you know that cheesecake dates all the way back to Ancient Greece? Fast forward to today and now we’re pairing it with a classic Southern favorite for the ultimate comfort food fusion.

Pecan Pie Cheesecake is proof that sometimes, the most brilliant recipes are the ones that bring together the best elements of family favorites. Just like my popular Salted Caramel Apple Pie Bars, this dish is incredibly easy to prepare, making it the perfect choice for holiday feasts or any time you want to treat your loved ones. Whether you’re new to baking or a seasoned dessert-maker, this recipe is so simple and rewarding—you’ll be reaching for seconds in no time!

What is Pecan Pie Cheesecake?

So, what’s in a name? Pecan Pie Cheesecake is exactly what it sounds like—a delicious mash-up of classic creamy cheesecake and the rich, nutty, syrupy topping we all know and adore from pecan pie. You might wonder, who came up with this decadent idea? Maybe it was someone who couldn’t decide between a slice of cheesecake or a slice of pie—and honestly, aren’t the best desserts born out of indecision? As the saying goes, the way to a man’s heart is through his stomach… and this dessert is sure to win over anyone! Don’t just take my word for it; roll up your sleeves and give this recipe a try—you won’t regret it.

Why You’ll Love This

The magic of Pecan Pie Cheesecake lies in its dreamy combination of textures and flavors. At the heart of this dessert is a creamy, rich cheesecake that melts in your mouth, all nestled on a buttery graham cracker crust. But it’s the sweet, caramel-pecan crown on top that sets this cheesecake apart; each bite bursts with gooey, nutty perfection.

Making it at home also means you’ll save significantly compared to a store-bought version—plus, you get to control the quality of every ingredient. The pecan topping, with its brown sugar and heavy cream, delivers a restaurant-quality finish right from your own kitchen.

If you love my Chocolate Turtle Cheesecake, you’ll adore this Pecan Pie Cheesecake for its similar balance of creamy and crunchy, but with that classic Southern flair. Don’t wait—gather your ingredients and treat your loved ones to a homemade masterpiece tonight!

How to Make

Quick Overview

This Pecan Pie Cheesecake is surprisingly simple to make, with an easy graham cracker crust, a classic cheesecake filling, and a rich, pecan-studded topping. You’ll be in and out of the kitchen in under two hours (not counting chilling time), and most of the process is hands-off! The hardest part is waiting for the cheesecake to set—but the anticipation is well worth it for that first, soul-satisfying bite.

Ingredients

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1/4 cup granulated sugar
• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1/4 cup sour cream
• 1 tsp vanilla extract
• 1 cup brown sugar
• 1/2 cup heavy cream
• 4 tbsp unsalted butter
• 1 tsp vanilla extract
• 1 1/2 cups pecans, chopped

Step-by-Step

1. Prepare the crust

• Preheat your oven to 325°F (163°C). Line the base of a 9-inch springform pan with parchment paper and lightly grease the sides.
• In a medium bowl, mix the graham cracker crumbs, melted butter, and 1/4 cup granulated sugar. Press the mixture firmly into the bottom of the pan to form a smooth, even layer.
• Bake the crust for 10 minutes, then set aside to cool.

2. Make the cheesecake filling

• In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
• Add the 1 cup of granulated sugar and mix until combined.
• Beat in the eggs, one at a time, scraping the sides of the bowl after each addition.
• Blend in the sour cream and 1 teaspoon vanilla extract until the batter is silky and well-mixed.

3. Fill and bake

• Pour the cheesecake batter over the prepared crust and smooth out the top.
• Bake for 50–60 minutes, or until the center is set but still slightly jiggly. If the edges are browning too quickly, cover loosely with foil.
• Turn off the oven and let the cheesecake cool with the door ajar for about 1 hour. Remove from the oven and let it cool to room temperature, then refrigerate for at least 4 hours (preferably overnight).

4. Prepare the pecan pie topping

• In a saucepan over medium heat, combine 1 cup brown sugar, 1/2 cup heavy cream, and 4 tablespoons butter.
• Bring to a simmer, stirring frequently, and cook for about 3–4 minutes until thickened.
• Remove the pan from heat and stir in 1 teaspoon vanilla extract and the chopped pecans. Let the mixture cool slightly so it thickens further.

5. Assemble and serve

• Once the cheesecake is fully chilled, spoon the pecan topping over the cheesecake, spreading it evenly.
• Slice and serve, enjoying every creamy, nutty, and luscious bite!

What to Serve Pecan Pie Cheesecake With

To round out this amazing dessert, pair your Pecan Pie Cheesecake with a piping hot cup of coffee or spiced chai tea. For a special occasion, serve it alongside a scoop of vanilla ice cream, or drizzle extra caramel sauce for an even more indulgent treat. A light, fresh fruit salad or some tangy raspberries on the side can help balance the rich flavors, making each forkful even more satisfying.

Top Tips for Perfecting

• For smoother cheesecake, always use room temperature cream cheese and eggs.
• Don’t overmix the filling; just blend until smooth to avoid cracks.
• If graham crackers aren’t available, swap in digestive biscuits or gingersnaps for a fun twist.
• To avoid a soggy crust, be sure the crust is completely baked and cooled before adding the filling.
• If you’re short on time, make the cheesecake base and topping a day before your event—it tastes even better after the flavors meld overnight.
• For a nut-free variant, try swapping pecans for toasted coconut.

Storing and Reheating Tips

Store leftovers tightly covered in the refrigerator for up to five days—the flavor often improves after a day or two as the layers meld together. If you want to freeze it, slice the cheesecake, wrap each piece in plastic wrap, then foil, and freeze for up to three months. Thaw slices in the refrigerator overnight before serving. To enjoy the texture and taste at its best, avoid microwaving; instead, serve chilled right from the fridge or let it sit at room temperature for about 30 minutes before eating.

FAQs

Can I make Pecan Pie Cheesecake ahead of time?
Absolutely! This cheesecake is perfect for making a day or two in advance. Just add the pecan topping before serving for the best texture.

What if I don’t have a springform pan?
You can use a regular cake pan, but line it well with parchment and be careful when lifting the cheesecake out.

How do I prevent cracks in my cheesecake?
Avoid overmixing, bake gently, and always let it cool in the oven (with the door slightly open) for an hour before moving it to the fridge.

Can I use store-bought pie crust instead of graham cracker crust?
Store-bought crust works in a pinch, but the homemade graham cracker version really enhances the flavor.

What’s the best way to slice cheesecake cleanly?
Use a sharp knife dipped in hot water and wiped clean between each slice for picture-perfect cutting.

Conclusion

Pecan Pie Cheesecake is a celebration of texture, flavor, and pure dessert joy! With its creamy filling, golden graham cracker crust, and rich pecan topping, this recipe is bound to become a new family favorite. Whether you’re making it for a holiday, special event, or just because cravings strike, you’ll love how simple and rewarding this dessert is. Don’t forget to check out my other easy cheesecake recipes and leave a comment below with how yours turned out. Happy baking!

Pecan Pie Cheesecake

Pecan Pie Cheesecake combines creamy cheesecake with a rich, nutty pecan topping, creating a delightful dessert that is perfect for any occasion.

4.67 from 6 votes

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Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Course Dessert

Cuisine American

Servings 8 servings

Equipment

• 9-inch springform pan
• Mixing Bowl
• Saucepan

Ingredients

  

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Crust

• 2 cups Graham cracker crumbs
• 1/2 cup Unsalted butter, melted
• 1/4 cup Granulated sugar

Cheesecake Filling

• 24 oz Cream cheese, softened
• 1 cup Granulated sugar
• 3 large Eggs
• 1/4 cup Sour cream
• 1 tsp Vanilla extract

Pecan Topping

• 1 cup Brown sugar
• 1/2 cup Heavy cream
• 4 tbsp Unsalted butter
• 1 tsp Vanilla extract
• 1 1/2 cups Pecans, chopped

Instructions

 

• Preheat your oven to 325°F (163°C). Line the base of a 9-inch springform pan with parchment paper and lightly grease the sides.
• In a medium bowl, mix the graham cracker crumbs, melted butter, and 1/4 cup granulated sugar. Press the mixture firmly into the bottom of the pan to form a smooth, even layer.
• Bake the crust for 10 minutes, then set aside to cool.
• In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the 1 cup of granulated sugar and mix until combined.
• Beat in the eggs, one at a time, scraping the sides of the bowl after each addition. Blend in the sour cream and 1 teaspoon vanilla extract until the batter is silky and well-mixed.
• Pour the cheesecake batter over the prepared crust and smooth out the top. Bake for 50–60 minutes, or until the center is set but still slightly jiggly.
• Turn off the oven and let the cheesecake cool with the door ajar for about 1 hour. Remove from the oven and let it cool to room temperature, then refrigerate for at least 4 hours (preferably overnight).
• In a saucepan over medium heat, combine 1 cup brown sugar, 1/2 cup heavy cream, and 4 tablespoons butter. Bring to a simmer, stirring frequently, and cook for about 3–4 minutes until thickened.
• Remove the pan from heat and stir in 1 teaspoon vanilla extract and the chopped pecans. Let the mixture cool slightly so it thickens further.
• Once the cheesecake is fully chilled, spoon the pecan topping over the cheesecake, spreading it evenly. Slice and serve, enjoying every creamy, nutty, and luscious bite!

Notes

For smoother cheesecake, always use room temperature cream cheese and eggs. Don’t overmix the filling; just blend until smooth to avoid cracks.

Keyword Easy

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