Pecan Pie Cheesecake – A Decadent Twist on Two Classics

This Pecan Pie Cheesecake is the ultimate holiday dessert mash-up — rich, creamy cheesecake layered with a buttery graham cracker crust and topped with a gooey, nutty pecan pie topping. It’s decadent, festive, and sure to impress at Thanksgiving, Christmas, or any special gathering. Save this recipe now so you’ll have it ready when dessert cravings strike!

Why You’ll Love This Recipe

• Combines two classic desserts into one stunning treat.
• Perfect for holidays and gatherings.
• Creamy, smooth filling balanced with crunchy, caramel-like pecan topping.
• Can be made ahead for stress-free entertaining.

Ingredients

For the Crust

• 2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the Cheesecake Filling

• 24 oz cream cheese, softened (3 packages, 8 oz each)
• 1 cup granulated sugar
• 3 large eggs
• 1 cup sour cream
• 1 teaspoon vanilla extract

For the Pecan Pie Topping

• 1 cup brown sugar
• 1/2 cup light corn syrup
• 1/3 cup heavy cream
• 1/4 cup unsalted butter
• 1 teaspoon vanilla extract
• 2 cups pecan halves

Step-by-Step Instructions

1. Prepare the Crust
   Preheat oven to 325°F (163°C). Mix graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then cool.
2. Make the Cheesecake Filling
   Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing gently. Stir in sour cream and vanilla until creamy.
3. Bake the Cheesecake
   Pour filling over crust. Place pan inside a larger pan with hot water for a water bath. Bake 55–65 minutes, until edges are set and center slightly jiggles. Turn oven off, crack door, and let cheesecake rest 1 hour.
4. Cool the Cheesecake
   Remove, run knife around edges, and chill for 4+ hours or overnight.
5. Make the Pecan Topping
   In a saucepan, combine brown sugar, corn syrup, cream, and butter. Simmer 3–4 minutes. Remove from heat, stir in vanilla and pecans. Cool slightly.
6. Assemble & Serve
   Pour pecan topping over chilled cheesecake. Slice and enjoy!

Tips & Variations

• Swap graham crackers for gingersnaps for a spiced crust.
• Use toasted pecans for deeper flavor.
• Make cheesecake a day ahead — add pecan topping just before serving.

Storage & Freezer Instructions

• Store covered in the fridge up to 5 days.
• Freeze cheesecake (without topping) up to 2 months. Add topping after thawing for best results.

Serving & Pairing Ideas

• Pair with whipped cream or vanilla ice cream.
• Serve alongside pumpkin spice lattes for fall flavor.

Frequently Asked Questions

What makes pecan pie cheesecake special?

It blends the creaminess of cheesecake with the sweet, nutty richness of pecan pie.

Can I make this cheesecake without a water bath?

Yes, but a water bath helps prevent cracks and keeps the cheesecake creamy.

Do I need to refrigerate pecan pie cheesecake?

Yes — always store it in the fridge to keep the cheesecake safe and fresh.

Can I use store-bought crust?

Absolutely! A premade graham cracker crust works if you want to save time.

Ready to Make It?

This Pecan Pie Cheesecake is a holiday-worthy dessert that’s rich, creamy, and topped with a luscious pecan pie layer. It’s festive, indulgent, and surprisingly simple to make. Save this recipe now and impress your guests at the next gathering!

You Might Also Like

• Pecan Pie Bars – Easy handheld version of the classic pie.
• Pumpkin Coffee Cake – Moist, spiced, and topped with streusel.
• Chocolate Pecan Clusters – Quick, bite-sized sweet treat.
• Pumpkin Mousse – Light, fluffy, and full of fall flavor.

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