Pecan Pie Cheesecake Recipe

Introduction

This Pecan Pie Cheesecake brings together the rich creaminess of cheesecake with the sweet crunch of pecan pie in one indulgent dessert. Perfect for special occasions or when you crave something truly decadent, this recipe combines a buttery graham cracker crust, smooth cheesecake filling, and a luscious pecan topping.

Ingredients

• 13 whole 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 degrees F. Spray a 9×13 inch baking dish with nonstick cooking spray.
2. Step 2: Make the crust by placing graham crackers, ¾ cup pecan halves, and 3 tablespoons light brown sugar in a food processor. Pulse into fine crumbs. Add melted butter and pulse again until combined.
3. Step 3: Press the crumb mixture firmly and evenly into the baking dish. Bake the crust for 10 minutes.
4. Step 4: Clean the food processor bowl. Combine cream cheese, sour cream, sugar, eggs, flour, vanilla extract, and ½ teaspoon salt in the processor. Process until smooth.
5. Step 5: Pour the cheesecake batter over the baked 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: For the pecan pie topping, heat a small saucepan over medium heat. Add chopped pecans, ¾ cup light brown sugar, heavy cream, butter, cinnamon, and ½ teaspoon salt. Bring to a boil, then simmer and stir for 2-3 minutes. Remove from heat.
7. Step 7: Pour the pecan topping evenly over the warm cheesecake. Spread with a spatula. Chill the cheesecake for at least 2 hours to set.
8. Step 8: Cut into slices with a serrated knife. Wipe the knife with a wet paper towel between cuts for clean edges.

Tips & Variations

• For extra flavor, toast the pecans before adding them to the crust and topping.
• Use a water bath during baking to prevent cracks in the cheesecake.
• Substitute maple syrup for part of the brown sugar in the topping for a richer taste.
• Serve with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. To reheat, let slices come to room temperature or warm gently for 10-15 seconds in the microwave. The topping is best enjoyed fresh, so avoid long-term freezing if possible.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, you can prepare the cheesecake and store it in the refrigerator for up to 4 days. Just add the pecan topping before serving to maintain its texture and flavor.

How do I prevent the cheesecake from cracking?

Baking the cheesecake in a water bath and avoiding overbaking helps prevent cracks. Also, let the cheesecake cool gradually in the oven with the door slightly open before chilling.

Pecan Pie Cheesecake Recipe

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★★★★★

4.7 from 73 reviews

This Pecan Pie Cheesecake beautifully combines the rich, creamy texture of classic cheesecake with the sweet, nutty crunch of pecan pie topping. Featuring a buttery graham cracker and pecan crust, a smooth sour cream cheesecake filling, and a luscious caramelized pecan topping, this dessert is perfect for holiday celebrations or any special occasion.

• Author: Rita
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 2 hours 70 minutes (including chilling time)
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

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

Cheesecake Filling

• 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

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 the Oven: Preheat your oven to 350 degrees F (175 degrees C). Prepare a 9×13 inch baking dish by spraying it with nonstick cooking spray to ensure easy removal and cleanup.
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. Add the melted butter and pulse again until the crumbs are well coated and hold together when pressed.
3. Bake the Crust: Pour the crumb mixture evenly into the prepared baking dish. Press firmly to create a compact and even crust layer. Bake for 10 minutes to set the crust, then remove from the oven and set aside.
4. Prepare the Cheesecake Filling: Clean the food processor bowl. Add the softened cream cheese, sour cream, sugar, eggs, flour, vanilla extract, and salt. Process until the mixture is very smooth and creamy, making sure there are no lumps.
5. Fill and Bake the Cheesecake: Pour the cheesecake batter evenly over the baked crust. Gently tap the dish on the counter to release any trapped air bubbles. Bake for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs attached.
6. Make the Pecan Pie Topping: Once the cheesecake is baked, 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, then reduce heat and simmer for 2 to 3 minutes, stirring frequently to combine and thicken slightly. Remove from heat.
7. Top the Cheesecake: Pour the warm pecan pie topping evenly over the baked cheesecake. Use a spatula to spread it into an even layer, ensuring all areas are covered.
8. Chill and Serve: Place the cheesecake in the refrigerator and chill for at least 2 hours to allow the topping to set and the flavors to meld. When ready to serve, cut the cheesecake using a serrated knife. For cleaner slices, wipe the knife with a wet paper towel between each cut.

Notes

• Ensure the cream cheese is at room temperature for a smooth filling.
• Press the crust firmly to avoid crumbling when slicing.
• Monitor the cheesecake baking closely toward the end to avoid overbaking which can cause cracking.
• The topping can be made ahead and warmed before serving if desired.
• Allow the cheesecake to chill thoroughly—overnight is ideal for best flavor and texture.

Keywords: pecan pie cheesecake, pecan cheesecake, holiday cheesecake, pecan dessert, creamy cheesecake, pecan pie topping, graham cracker crust