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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.

Ingredients

Scale

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

Find it online: https://kitchenbyrita.com/pecan-pie-cheesecake-recipe/