Pecan Pie Cheesecake Recipe

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Imagine the best parts of two iconic desserts combined into one rich, indulgent treat. This Pecan Pie Cheesecake is exactly that: a fusion of the silky-smooth texture of classic cheesecake and the gooey, nutty sweetness of Southern-style pecan pie. If you love bold, comforting desserts that make a statement, this one will steal the show at any gathering.

Cheesecake lovers will fall hard for this recipe, as it takes their favorite dessert to an entirely new level. The creamy cheesecake base offers a subtle tang and luxurious texture that complements the caramelized pecan topping like a dream. Every bite is a delightful contrast of soft, crunchy, sweet, and buttery.

And for pecan pie fans? This recipe is a revelation. Instead of the traditional pie crust, you get a buttery graham cracker base that’s sturdier and adds a hint of saltiness. The pecan topping is rich with brown sugar, butter, and maple syrup, bringing that warm, toasty flavor that defines fall and holiday baking.

This dessert isn’t just for the holidays, though. It’s perfect for any time you want to impress a crowd or indulge in something truly special. From potlucks to birthdays, this cheesecake gets people talking. Don’t be surprised if it disappears in minutes and guests ask you for the recipe.

Making it may look fancy, but it’s easier than you think. The crust is quick to prepare, the cheesecake filling is straightforward, and the pecan topping comes together in a saucepan in just a few minutes. It’s a showstopper dessert that doesn’t require professional baking skills.

Baking the cheesecake ensures it holds its shape and develops that perfect dense, yet creamy, consistency. Once cooled and chilled, it becomes the ideal canvas for the glossy pecan pie topping. Each slice cuts cleanly and reveals those beautiful layers of texture and flavor.

One of the best things about this recipe is that it can be made ahead of time. In fact, it’s even better the next day once the flavors have had time to meld. The topping stays luscious, and the cheesecake holds together perfectly.

Whether you’re celebrating Thanksgiving, hosting a dinner party, or just craving something luxurious, this Pecan Pie Cheesecake is an unforgettable dessert that captures the best of both worlds. It’s bold, beautiful, and truly satisfying.

If you’re ready to elevate your dessert game, grab your springform pan and let’s get started. This pecan-packed, cream cheese-filled wonder is about to become your new favorite dessert.

Servings

Serves: 12 slices

Time

• Prep Time: 30 minutes
• Cook Time: 1 hour
• Cooling + Chill Time: 6 hours (or overnight)
• Total Time: 7 hours 30 minutes

Ingredients

For the crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup brown sugar
• 1/2 cup (1 stick) unsalted butter, melted

For the cheesecake filling:

• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1/2 cup sour cream
• 1 tsp vanilla extract

For the pecan pie topping:

• 1 cup chopped pecans
• 1/2 cup brown sugar
• 1/4 cup maple syrup (or corn syrup)
• 1/4 cup heavy cream
• 2 tbsp unsalted butter
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions

1. Preheat the oven: to 325°F. Wrap the outside of a 9-inch springform pan with foil and lightly grease the inside.
2. Make the crust: Mix graham cracker crumbs, brown sugar, and melted butter in a bowl until combined. Press into the bottom of the pan and slightly up the sides. Bake for 10 minutes, then set aside to cool.
3. Make the filling: In a large bowl, beat the cream cheese until smooth. Add sugar and mix until creamy. Beat in the eggs one at a time. Stir in sour cream and vanilla extract until fully combined.
4. Bake the cheesecake: Pour the filling into the crust and smooth the top. Place the pan in a larger baking dish and fill with about 1 inch of hot water (water bath). Bake for 55–60 minutes, or until the center is set but slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
5. Chill: Remove the cheesecake, let cool at room temp, then refrigerate for at least 4–6 hours or overnight.
6. Make the pecan topping: In a saucepan over medium heat, combine brown sugar, maple syrup, heavy cream, and butter. Stir until the sugar dissolves and the mixture begins to bubble. Remove from heat and stir in vanilla, salt, and chopped pecans. Let cool slightly.
7. Top the cheesecake: Spoon the pecan topping over the chilled cheesecake. Let set in the fridge for 30 minutes before slicing.

Tips

• Let the cream cheese fully soften before mixing to avoid lumps.
• A water bath helps the cheesecake bake evenly and prevents cracking.
• Chill the cheesecake overnight for the best flavor and texture.
• Toast the pecans before using for extra depth of flavor.
• If the topping thickens too much while cooling, warm it slightly before spreading.

Summary

This Pecan Pie Cheesecake blends the rich, creamy flavor of cheesecake with the caramelized, nutty topping of pecan pie for a dessert that wows. Perfect for holidays or whenever you want a treat that’s both elegant and indulgent, it’s surprisingly easy to make and unforgettable to eat.