Description
This Pecan Pie Cheesecake combines creamy cheesecake with a buttery graham cracker crust and gooey pecan pie topping. A perfect holiday dessert that’s festive and indulgent.
Ingredients
Crust:
2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
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
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
Instructions
1. Preheat oven to 325°F (163°C). Mix crust ingredients, press into 9-inch springform pan, and bake 10 minutes.
2. Beat cream cheese and sugar until smooth. Add eggs one at a time. Mix in sour cream and vanilla.
3. Pour filling over crust. Bake in water bath for 55–65 minutes until set. Rest 1 hour in oven with door cracked.
4. Chill cheesecake 4+ hours or overnight.
5. In saucepan, simmer brown sugar, corn syrup, cream, and butter for 3–4 minutes. Stir in vanilla and pecans. Cool slightly.
6. Pour pecan topping over chilled cheesecake. Slice and serve.
Notes
Use toasted pecans for richer flavor.
Swap graham crackers with gingersnaps for a spiced crust.
Make a day ahead and add topping before serving.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 35g
- Sodium: 310mg
- Fat: 34g
- Saturated Fat: 15g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 95mg