Pecan Pie Cheesecake

Looking for the perfect dessert that combines two classics? This Pecan Pie Cheesecake is a rich and creamy showstopper! With a buttery pecan graham cracker crust, velvety cheesecake filling, and a gooey pecan pie topping, it’s ideal for Thanksgiving, Christmas, or any special occasion. This easy-to-follow recipe ensures perfect results, whether you’re a cheesecake lover or pecan pie fan. Impress your guests with this indulgent dessert that’s as beautiful as it is delicious. Perfect for holidays, family gatherings, or whenever you want a luxurious treat!

Ingredients

Pecan Graham Crumb Crust

• 1 cup pecans
• 2 cups graham cracker crumbs
• ¼ cup brown sugar
• ½ teaspoon cinnamon
• ½ cup unsalted butter, melted

Cheesecake Filling

• 24 ounces full-fat brick-style cream cheese, softened
• 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

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

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Instructions

Prep

1. Preheat the oven to 350°F (175°C).
2. Wrap the outside of a 9-inch springform pan with aluminum foil, ensuring all seams are covered. Wrap at least three times for full protection.

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Pecan Graham Crumb Crust

1. Pulse pecans in a food processor until finely crushed.
2. In a medium bowl, mix the crushed pecans, graham cracker crumbs, brown sugar, and cinnamon.
3. Stir in the melted butter until the mixture resembles damp sand.
4. Press the mixture firmly into the bottom and slightly up the sides of the springform pan.
5. Bake for 10 minutes, then remove from the oven. Leave the oven on for the cheesecake filling.

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Cheesecake Filling

1. In a large bowl, beat the cream cheese until smooth.
2. Add white sugar, brown sugar, cinnamon, and cornstarch, mixing until combined. Scrape down the sides of the bowl.
3. Beat in sour cream and vanilla extract.
4. With the mixer on low, add eggs one at a time, mixing just until combined. Avoid overmixing.
5. Pour the filling over the baked crust and smooth the top with a spatula.

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Baking and Cooling

1. Place the cheesecake in the center of a large roasting pan.
2. Pour hot water into the roasting pan until it reaches about ½–1 inch up the sides of the springform pan to create a water bath.
3. Bake for 50–60 minutes, or until the center has a slight wobble when gently shaken.
4. Cool the cheesecake in the water bath until it reaches room temperature.
5. Remove the cheesecake from the water bath, discard the foil, cover the pan, and refrigerate for at least 6 hours or overnight.

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Pecan Pie Topping

1. In a medium saucepan over low-medium heat, melt the butter and brown sugar, stirring until the sugar dissolves.
2. Bring to a gentle simmer for 2–3 minutes.
3. Add the cream, vanilla extract, corn syrup, cinnamon, and pecans. Stir continuously as the mixture thickens and simmers for 5–7 minutes.
4. Remove from heat and allow to cool slightly.

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Serving

1. Remove the cheesecake from the fridge. Run a thin, sharp knife around the edges of the springform pan, then unclamp and remove the outer ring.
2. Spoon the pecan pie topping over the cheesecake just before serving. (Note: Refrigerating the topping will cause it to harden, making slicing more difficult, so top individual slices if preferred.)
3. Slice the cheesecake with a thin, sharp knife and serve with a pie lifter.

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Why You’ll Love This Recipe

• Ultimate Indulgence: Combines the creamy texture of cheesecake with the rich, nutty sweetness of pecan pie.
• Holiday Favorite: Perfect for Thanksgiving, Christmas, or any celebration.
• Decadent Layers: Each bite features a crunchy crust, velvety cheesecake, and gooey pecan topping.

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Tips

• Room Temperature Ingredients: Ensure cream cheese, sour cream, and eggs are at room temperature for a smooth filling.
• Water Bath Success: Wrap your pan tightly with foil to prevent leaks.
• Cool Thoroughly: Allow ample time for cooling and chilling to ensure a firm, creamy texture.

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Variations and Substitutions

• Crust: Swap graham crackers for digestive biscuits or vanilla wafers.
• Nuts: Use walnuts or almonds in place of pecans for a different flavor profile.
• Topping: Add a drizzle of chocolate or caramel for an extra indulgent touch.

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FAQs

1. Can I make this cheesecake ahead of time?
Yes! It tastes even better after chilling overnight.

2. How do I store leftovers?
Store in an airtight container in the fridge for up to 5 days.

3. Can I freeze this cheesecake?
Yes, freeze without the pecan topping for up to 2 months. Thaw in the fridge overnight before serving.

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Serving and Suggestions

• Pairings: Serve with coffee, tea, or a glass of milk for a cozy treat.
• Presentation: Garnish with whipped cream or a sprinkle of cinnamon for extra flair.
• For Special Occasions: Make mini cheesecakes using a muffin tin for individual servings.

Enjoy this decadent Pecan Pie Cheesecake, a show-stopping dessert that’s sure to impress!