Pecan Pie Cheesecake

Pecan Pie Cheesecake: A Decadent Fusion of Two Classics

by

Imagine the creamy, velvety texture of cheesecake meets the rich, nutty sweetness of pecan pie. This Pecan Pie Cheesecake is the ultimate dessert for anyone who can’t decide between the two! With a buttery graham cracker crust, a smooth cheesecake layer, and a luscious pecan pie topping, this dessert is perfect for holidays, special occasions, or whenever you’re craving something indulgent.

What is this Recipe?

Pecan Pie Cheesecake is a show-stopping dessert that layers a classic cheesecake with a gooey, caramel-like pecan pie topping. The combination of textures and flavors—creamy, crunchy, sweet, and nutty—makes it a true crowd-pleaser. It’s a dessert that looks as impressive as it tastes!

Why You Will Love This Recipe

  • Best of Both Worlds: Combines the richness of pecan pie with the creaminess of cheesecake.
  • Perfect for Special Occasions: Ideal for Thanksgiving, Christmas, or dinner parties.
  • Make-Ahead Friendly: Can be prepared a day in advance, so you can focus on entertaining.
  • Customizable: Adjust the sweetness or add a splash of bourbon for a grown-up twist.

Ingredients You’ll Need

Here’s everything you’ll need to make this decadent dessert. I’ve also included substitutions and variations to suit different dietary preferences:

For the Graham Cracker Crust

  • 1 1/2 cups graham cracker crumbs: About 12 full sheets of graham crackers, crushed.
  • 1/4 cup granulated sugar: Adds sweetness to the crust.
  • 6 tablespoons unsalted butter, melted: Binds the crust together.

For the Cheesecake Layer

  • 24 oz (3 packages) cream cheese, softened: Use full-fat for the creamiest texture.
  • 1 cup granulated sugar: Sweetens the cheesecake layer.
  • 1 cup sour cream: Adds tanginess and creaminess.
  • 3 large eggs: Helps set the cheesecake.
  • 1 teaspoon vanilla extract: Enhances the flavor.
  • 1/4 teaspoon salt: Balances the sweetness.

For the Pecan Pie Topping

  • 1 cup pecans, chopped: Toast them for extra flavor if desired.
  • 1/2 cup light corn syrup: Adds sweetness and a gooey texture.
  • 1/2 cup packed brown sugar: For a caramel-like flavor.
  • 2 tablespoons unsalted butter, melted: Adds richness.
  • 1 teaspoon vanilla extract: Enhances the topping’s flavor.
  • 1/4 teaspoon salt: Balances the sweetness.

Optional Add-Ins or Toppings

  • 1-2 tablespoons bourbon or whiskey: Adds a warm, grown-up twist to the pecan topping.
  • Whipped cream or vanilla ice cream: For serving.

How to Make Pecan Pie Cheesecake

Follow these simple steps to create this show-stopping dessert:

Step 1: Prepare the Graham Cracker Crust

  1. Preheat your oven to 325°F (160°C).
  2. In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until combined.
  3. Press the mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a glass or measuring cup to pack it down evenly.
  4. Bake the crust for 10 minutes, then remove from the oven and let it cool while you prepare the cheesecake layer.

Step 2: Make the Cheesecake Layer

  1. In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
  2. Add the sour cream, vanilla extract, and salt, and mix until combined.
  3. Beat in the eggs one at a time, mixing just until incorporated. Avoid overmixing to prevent cracks.
  4. Pour the cheesecake batter over the cooled crust and smooth the top with a spatula.

Step 3: Bake the Cheesecake

  1. Place the springform pan in a larger baking dish and fill the dish with hot water until it reaches halfway up the sides of the pan (this prevents cracks).
  2. Bake for 45-50 minutes, or until the edges are set but the center still has a slight jiggle.
  3. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. This helps prevent sinking.
  4. Remove the cheesecake from the oven and let it cool completely at room temperature.

Step 4: Prepare the Pecan Pie Topping

  1. In a medium saucepan, combine the corn syrup, brown sugar, melted butter, vanilla extract, and salt. Heat over medium heat, stirring until the sugar dissolves and the mixture is smooth.
  2. Remove from heat and stir in the chopped pecans. Let the mixture cool slightly.

Step 5: Assemble and Chill

  1. Spread the pecan pie topping evenly over the cooled cheesecake.
  2. Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to set completely.

Step 6: Serve and Enjoy

  1. Carefully remove the cheesecake from the springform pan.
  2. Slice and serve with whipped cream or vanilla ice cream if desired.

Tips for Success

Here are some expert tips to ensure your Pecan Pie Cheesecake turns out perfectly every time:

  1. Room Temperature Ingredients: Make sure the cream cheese, eggs, and sour cream are at room temperature to avoid lumps in the batter.
  2. Don’t Overmix: Overmixing the cheesecake batter can incorporate too much air, leading to cracks. Mix just until combined.
  3. Water Bath: Baking the cheesecake in a water bath helps it cook evenly and prevents cracks.
  4. Toast the Pecans: Toasting the pecans before adding them to the topping enhances their flavor.
  5. Chill Thoroughly: Let the cheesecake chill for at least 4 hours, or overnight, to ensure it sets properly.
  6. Use a Sharp Knife: To get clean slices, dip a sharp knife in hot water, wipe it dry, and cut the cheesecake in one smooth motion.
  7. Customize the Topping: Add a splash of bourbon or whiskey to the pecan topping for a grown-up twist.
  8. Storage: Store leftovers in the fridge for up to 5 days. You can also freeze the cheesecake (without the topping) for up to 2 months.