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–+ servings
Slice of pecan pie cheesecake with caramel drizzle and pecans on top
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5 from 1 vote

Pecan Pie Cheesecake

Creamy, crunchy, and decadently sweet, this Pecan Pie Cheesecake is a delightful mashup of two classic desserts.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Keyword: Easy
Servings: 8 servings

Equipment

  • 9-inch springform pan
  • Mixing Bowl
  • Saucepan
  • Electric Mixer

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 At room temperature
  • 1 cup Granulated sugar
  • 3 large Eggs At room temperature
  • 1/4 cup Sour cream
  • 1 tsp Vanilla extract

Pecan topping

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

Instructions

  • Preheat oven to 325°F (163°C). Grease a 9-inch springform pan with butter or nonstick spray and set aside.
  • Make the crust: In a medium bowl, mix graham cracker crumbs, melted unsalted butter, and granulated sugar until evenly combined. Press the mixture firmly into the bottom of the prepared springform pan.
  • Bake crust for 10 minutes until set and fragrant. Remove from oven and allow to cool on a wire rack.
  • Prepare the cheesecake filling: In a large bowl, beat softened cream cheese and granulated sugar with an electric mixer on medium speed until smooth, about 2–3 minutes.
  • Add eggs one at a time, mixing on low speed and scraping down the sides after each addition.
  • Mix in sour cream and vanilla extract until fully incorporated. Do not overmix.
  • Pour the filling over the cooled crust and smooth the top with a spatula. Tap the pan gently on the counter to release air bubbles.
  • Bake at 325°F (163°C) for 50–55 minutes. The edges should be set and slightly puffed; the center will still be slightly jiggly.
  • Turn off the oven and crack the door open. Let the cheesecake sit in the warm oven for 1 hour to cool slowly.
  • Remove the cheesecake from the oven and chill it in the refrigerator for at least 4 hours, ideally overnight.
  • Make the pecan topping: In a saucepan over medium heat, combine brown sugar, heavy cream, and unsalted butter. Stir continuously until thickened, about 4–6 minutes. Remove from heat and stir in vanilla extract and chopped pecans.
  • Spoon the warm pecan topping over the chilled cheesecake, spreading it evenly. Allow to cool and set for 10–15 minutes before slicing.

Notes

For best results, use room-temperature ingredients and avoid overmixing to prevent cracks. Chill overnight for a firmer texture.