If you’ve ever found yourself caught between choosing a creamy cheesecake or a gooey pecan pie for dessert, this recipe has the perfect solution. Irresistible Pecan Pie Cheesecake combines a crunchy graham cracker crust, a velvety cheesecake filling, and a rich pecan pie topping. It’s a dessert that will steal the show at any holiday, party, or celebration.
This step-by-step guide will take you through the process of making this indulgent treat, ensuring it’s just as beautiful as it is delicious. So grab your apron and let’s get baking!
Why You’ll Love Pecan Pie Cheesecake
- Rich and Creamy: The creamy cheesecake layer pairs perfectly with the crunchy pecans and gooey caramel topping.
- Holiday-Worthy: This dessert will be the star of any Thanksgiving or Christmas gathering.
- Customizable: Swap the crust, add spices, or drizzle on some chocolate—this recipe is easy to make your own.
- Make-Ahead Friendly: You can prepare this cheesecake in advance, making it ideal for stress-free entertaining.
Ingredients for Pecan Pie Cheesecake
Below is everything you’ll need to make this decadent dessert.
Pecan Graham Crumb Crust
| Ingredient | Quantity |
|---|---|
| Pecans | 1 cup (finely chopped) |
| Graham cracker crumbs | 2 cups |
| Brown sugar | ¼ cup |
| Cinnamon | ½ teaspoon |
| Unsalted butter | ½ cup, melted |
Cheesecake Filling
| Ingredient | Quantity |
|---|---|
| Cream cheese | 24 ounces (full-fat, room temperature) |
| White sugar | ¾ cup |
| Brown sugar | ½ cup |
| Cinnamon | ½ teaspoon |
| Cornstarch | 1 tablespoon |
| Sour cream | 1 cup |
| Vanilla extract | 1 teaspoon |
| Eggs | 3 large |
Pecan Pie Topping
| Ingredient | Quantity |
|---|---|
| Unsalted butter | ⅓ cup |
| Brown sugar | ¾ cup |
| Heavy cream | ¾ cup |
| Vanilla extract | 1 teaspoon |
| Corn syrup | 1 tablespoon |
| Cinnamon | ½ teaspoon |
| Pecan halves | 2 cups |
Step-by-Step Instructions for Pecan Pie Cheesecake
Follow these steps to create a dessert that’s both stunning and delicious.
1. Make the Pecan Graham Crumb Crust
- Preheat your oven to 325°F (160°C).
- Grease the sides of a 9-inch springform pan and line the bottom with parchment paper.
- In a bowl, combine finely chopped pecans, graham cracker crumbs, brown sugar, cinnamon, and melted butter. Mix until the mixture is evenly combined and resembles wet sand.
- Press the mixture firmly into the bottom of the springform pan to create a compact crust.
- Bake for 10 minutes, then set aside to cool while you prepare the filling.
2. Prepare the Cheesecake Filling
- In a large mixing bowl, beat the cream cheese, white sugar, and brown sugar together until smooth and creamy.
- Add the cinnamon and cornstarch, mixing until well combined.
- Mix in the sour cream and vanilla extract, ensuring the filling is smooth and lump-free.
- Add the eggs one at a time, gently beating after each addition. Be careful not to overmix, as this can cause cracks in the cheesecake.
- Pour the cheesecake batter over the cooled crust and smooth the top with a spatula.
3. Bake the Cheesecake
- Place the springform pan in a larger roasting pan.
- Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan. This creates a water bath, helping the cheesecake bake evenly and stay moist.
- Bake for 55-65 minutes, or until the edges are set but the center still jiggles slightly.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
- Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours, or preferably overnight, to allow it to fully set.
4. Make the Pecan Pie Topping
- In a medium saucepan, melt the butter over medium heat.
- Stir in the brown sugar, heavy cream, vanilla extract, corn syrup, and cinnamon.
- Cook the mixture until it begins to bubble, then simmer for 2-3 minutes, stirring frequently.
- Remove from heat and stir in the pecan halves. Let the topping cool slightly.
5. Assemble and Serve
- Spoon the pecan pie topping evenly over the chilled cheesecake, letting the caramel glaze cascade over the edges.
- Chill the cheesecake for an additional 30 minutes to set the topping.
- Carefully remove the sides of the springform pan. Slice the cheesecake into portions and serve chilled.
Tips for the Best Pecan Pie Cheesecake
- Use Room-Temperature Ingredients: Allow your cream cheese, sour cream, and eggs to come to room temperature for a smoother filling.
- Avoid Overmixing: Overmixing the batter incorporates too much air, which can cause cracks. Mix just until combined.
- Don’t Skip the Water Bath: A water bath helps prevent cracks and ensures even baking.
- Make Ahead: This cheesecake is best when made the day before, giving the flavors time to develop.
Customization Ideas
- Add Chocolate: Drizzle melted chocolate over the pecan topping for a decadent twist.
- Use a Different Crust: Swap graham crackers for crushed gingersnaps or chocolate cookies.
- Spice It Up: Add nutmeg or allspice for a festive flavor.
- Extra Garnish: Sprinkle the top with flaky sea salt or edible gold flakes for a show-stopping finish.
Nutritional Information (Per Slice)
| Nutrient | Amount |
|---|---|
| Calories | ~450 |
| Total Fat | 32g |
| Saturated Fat | 17g |
| Carbohydrates | 35g |
| Sugar | 25g |
| Protein | 6g |
Note: Nutritional values may vary based on ingredient brands and serving sizes.
Frequently Asked Questions (FAQs)
1. Can I make this cheesecake ahead of time?
Yes, this cheesecake is best when made a day in advance. This allows the flavors to develop and the texture to fully set.
2. What if I don’t have a springform pan?
You can use a deep cake pan lined with parchment paper. Make sure to leave enough overhang to lift the cheesecake out after chilling.
3. Can I freeze Pecan Pie Cheesecake?
Yes! Freeze the cheesecake (without the topping) for up to 2 months. Thaw overnight in the fridge and add the topping before serving.
4. How do I prevent cracks in the cheesecake?
Use a water bath, avoid overmixing, and let the cheesecake cool gradually in the oven before refrigerating.
5. Can I substitute the graham crackers?
Absolutely! Crushed vanilla wafers, digestive biscuits, or chocolate cookies work well as substitutes.
6. How do I slice the cheesecake neatly?
Use a sharp knife dipped in hot water, wiping it clean between each slice for perfect cuts.
Conclusion: A Dessert Worth Every Bite
Irresistible Pecan Pie Cheesecake is the perfect marriage of two classic desserts. With its crunchy crust, creamy filling, and rich pecan topping, this cheesecake is guaranteed to impress everyone who tries it. Whether it’s for a holiday gathering or a family dinner, this dessert will be the highlight of the occasion.
So what are you waiting for? Grab your ingredients and get baking—you’re about to create something truly unforgettable!
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How to Make Irresistible Pecan Pie Cheesecake
- Total Time: 5 hours 30 minutes
- Yield: 10–12 servings
Description
This Irresistible Pecan Pie Cheesecake is the ultimate dessert mashup! With a buttery pecan-graham crust, a rich and creamy cheesecake filling, and a gooey caramel pecan topping, this dessert is perfect for holidays, parties, or whenever you want to impress. It’s surprisingly easy to make and absolutely unforgettable.
Ingredients
For the Pecan Graham Crumb Crust:
- 1 cup pecans, finely chopped
- 2 cups graham cracker crumbs
- ¼ cup brown sugar
- ½ teaspoon cinnamon
- ½ cup unsalted butter, melted
For the Cheesecake Filling:
- 24 ounces cream cheese, full-fat (room temperature)
- ¾ cup white sugar
- ½ cup brown sugar
- ½ teaspoon cinnamon
- 1 tablespoon cornstarch
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs
For the Pecan Pie Topping:
- ⅓ cup unsalted butter
- ¾ cup brown sugar
- ¾ cup heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon corn syrup
- ½ teaspoon cinnamon
- 2 cups pecan halves
Instructions
-
Prepare the Pecan Graham Crumb Crust:
- Preheat the oven to 325°F (160°C).
- Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a bowl, mix the pecans, graham cracker crumbs, brown sugar, cinnamon, and melted butter until evenly combined.
- Press the mixture into the bottom of the pan to form an even crust.
- Bake for 10 minutes, then let it cool while preparing the cheesecake filling.
-
Make the Cheesecake Filling:
- In a large bowl, beat the cream cheese, white sugar, and brown sugar until smooth and creamy.
- Add the cinnamon and cornstarch and mix until fully incorporated.
- Add the sour cream and vanilla extract, mixing until smooth.
- Beat in the eggs one at a time, being careful not to overmix.
- Pour the cheesecake batter over the cooled crust, smoothing the top with a spatula.
-
Bake the Cheesecake:
- Place the springform pan in a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan to create a water bath.
- Bake for 55–65 minutes, or until the edges are set but the center has a slight jiggle.
- Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
- Remove the cheesecake from the oven, cool to room temperature, and refrigerate for at least 4 hours (preferably overnight).
-
Make the Pecan Pie Topping:
- In a medium saucepan, melt the butter over medium heat.
- Add the brown sugar, heavy cream, vanilla extract, corn syrup, and cinnamon. Cook until the mixture starts to bubble, then simmer for 2–3 minutes, stirring frequently.
- Remove from heat and stir in the pecan halves. Allow the topping to cool slightly.
-
Assemble the Cheesecake:
- Spoon the pecan pie topping evenly over the chilled cheesecake, letting the gooey caramel cascade down the sides.
- Chill the assembled cheesecake for an additional 30 minutes to set the topping.
-
Slice and Serve:
- Carefully remove the sides of the springform pan. Slice into portions using a sharp knife, cleaning it between each cut for a neat presentation. Serve chilled and enjoy!
Notes
- Ensure the cream cheese and eggs are at room temperature for a smooth filling.
- Use a water bath to prevent the cheesecake from cracking and to ensure even baking.
- For a cleaner cut, dip your knife in hot water and wipe it clean between each slice.
- The cheesecake is best when made a day in advance to allow the flavors to develop.
- Prep Time: 25 minutes
- Cook Time: 4 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
