Pecan Pie Cheesecake

Searching for the perfect pecan pie cheesecake recipe? This decadent dessert combines the buttery, nutty goodness of pecan pie with the creamy, rich texture of classic cheesecake. Featuring a graham cracker crust, a luscious pecan pie layer, and velvety cheesecake filling, it’s topped with a caramelized pecan topping for the ultimate indulgence.

Perfect for Thanksgiving, Christmas, or any celebration, this showstopper dessert is easy to make and loaded with flavor. Impress your family and guests with this crowd-pleasing treat that’s both elegant and comforting. Learn how to make the best pecan pie cheesecake with step-by-step instructions and pro tips. Whether you’re a cheesecake lover or a pecan pie fan, this dessert is a must-try for your holiday table!

Ingredients

Crust

• 2 ¼ cups (302g) graham cracker crumbs
• 3 tbsp (42g) packed dark brown sugar
• 10 tbsp (140g) unsalted butter, melted

Pecan Pie Filling

• 3 large eggs
• 1 cup (240ml) dark corn syrup
• ¾ cup (168g) packed dark brown sugar
• 1 tsp vanilla extract
• ¼ cup (56g) butter, melted
• ½ tsp salt
• 1 ½ cups (160g) chopped pecans

Cheesecake Filling

• 24 ounces (678g) cream cheese, room temperature
• 1 cup (224g) packed dark brown sugar
• 3 tbsp (24g) all-purpose flour
• ¾ cup (173g) sour cream
• 1 ½ tbsp vanilla extract
• ¾ tsp ground cinnamon (optional)
• 3 large eggs, room temperature

Pecan Topping

• 1 cup (224g) packed dark brown sugar
• ½ cup (120ml) heavy whipping cream
• ½ cup (112g) unsalted butter, cut into cubes
• 1 tbsp dark corn syrup (optional)
• 1 ½ cups (160g) chopped pecans, toasted
• ½ tsp salt
• 1 tsp vanilla extract

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Instructions

Make the Crust

1. Preheat your oven to 325°F (163°C) and prepare a 9-inch (23cm) springform pan by lining the bottom with parchment paper and greasing the sides.
2. Combine the graham cracker crumbs, brown sugar, and melted butter in a small bowl. Mix well.
3. Press the mixture evenly into the bottom and up the sides of the springform pan.
4. Bake for 10 minutes, then set aside to cool. Wrap the outside of the pan with aluminum foil to prepare for a water bath.

Make the Pecan Pie Filling

1. Lower the oven temperature to 300°F (148°C).
2. In a medium saucepan, combine the eggs, corn syrup, brown sugar, vanilla, melted butter, and salt.
3. Bring the mixture to a boil over medium-high heat, stirring constantly. Reduce the heat and simmer for 5–7 minutes until thickened.
4. Remove from heat and stir in the chopped pecans. Pour the filling into the crust and set aside.

Make the Cheesecake Filling

1. In a large mixing bowl, beat the cream cheese, brown sugar, and flour on low speed until smooth and well combined. Avoid overmixing to minimize air in the batter.
2. Add the sour cream, vanilla extract, and optional cinnamon, mixing on low speed until blended.
3. Incorporate the eggs one at a time, mixing gently after each addition. Scrape down the bowl as needed.
4. Pour the cheesecake batter over the pecan pie filling, spreading evenly to avoid displacing the filling.

Bake the Cheesecake

1. Place the springform pan inside a larger pan and pour warm water into the larger pan until it reaches halfway up the sides of the springform pan.
2. Bake for 1 hour and 10–15 minutes. The center should be set but slightly jiggly.
3. Turn off the oven and leave the door closed for 30 minutes to allow gradual cooling.
4. Crack the oven door for an additional 30 minutes.
5. Remove the cheesecake from the oven and water bath, then refrigerate for 5–6 hours or overnight until fully set.

Add the Pecan Topping

1. In a medium saucepan, combine the brown sugar, heavy cream, butter, and optional corn syrup. Heat over medium-low until the sugar and butter are melted.
2. Increase the heat to medium and boil for 1–2 minutes, stirring constantly.
3. Remove from heat and stir in the toasted pecans, salt, and vanilla extract.
4. Let the topping cool to a spreadable consistency. Spread evenly over the chilled cheesecake.
5. Refrigerate until ready to serve. Best enjoyed within 4–5 days.

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Why You’ll Love This Recipe

• Decadent Combo: Combines the buttery, nutty richness of pecan pie with the creamy texture of cheesecake.
• Showstopper Dessert: Perfect for holidays, family gatherings, or special celebrations.
• Make-Ahead Friendly: Prepare in advance to save time on busy days.

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Tips

• Water Bath Success: Use a well-wrapped pan to avoid water seeping into the crust.
• Room Temperature Ingredients: Ensures smooth mixing and prevents lumps in the batter.
• Cool Gradually: Slow cooling minimizes cracks on the cheesecake surface.

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Variations and Substitutions

• Crust Options: Substitute graham crackers with crushed cookies or gingersnaps for a unique flavor.
• Nuts: Try walnuts or almonds instead of pecans.
• Topping: Add a drizzle of caramel or chocolate for extra indulgence.

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FAQs

Can I make this cheesecake without a water bath?

Yes, but a water bath helps ensure even baking and prevents cracks. If skipping, bake at a slightly lower temperature and keep a close eye on the cheesecake.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 5 days. Freeze for longer storage.

Can I use light brown sugar instead of dark?

Yes, but dark brown sugar enhances the depth of flavor.

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Serving Suggestions

• Pair with a dollop of whipped cream for extra decadence.
• Serve with a side of fresh berries to balance the richness.
• Enjoy with a cup of hot coffee or a dessert wine for a luxurious treat.

Indulge in this irresistible Pecan Pie Cheesecake for a dessert that’s as beautiful as it is delicious!