Go Back
–+ servings
Delicious pecan pie cheesecake topped with caramel and pecans
Print Recipe
No ratings yet

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.
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Keyword: Easy
Servings: 8 servings

Equipment

  • 9-inch springform pan
  • Mixing Bowl
  • Saucepan

Ingredients

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.