If you love pecan pie and cheesecake, get ready for the ultimate dessert mashup! This Pecan Pie Cheesecake brings together a buttery graham cracker crust, a rich and creamy cheesecake layer, and a gooey, nutty pecan pie topping. It’s the perfect showstopper for holidays, special gatherings, or when you’re just craving something extra indulgent. One bite and you’ll see why this dessert disappears fast at any table!
✨ Ingredients:
For the Crust:
1 ½ cups graham cracker crumbs
¼ cup brown sugar
½ cup (1 stick) melted butter
For the Cheesecake Layer:
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
½ cup sour cream
For the Pecan Pie Topping:
1 cup brown sugar
⅔ cup light corn syrup
⅓ cup heavy cream
¼ cup unsalted butter
1 tsp vanilla extract
1 ½ cups chopped pecans
🧑🍳 Directions:
1. Prep the Crust:
Preheat oven to 325°F (163°C).
Mix graham cracker crumbs, brown sugar, and melted butter.
Press into the bottom of a 9-inch springform pan.
Bake for 10 minutes. Set aside to cool.
2. Make the Cheesecake Layer:
Beat cream cheese until smooth. Add sugar and mix well.
Add eggs one at a time, then mix in vanilla and sour cream.
Pour over the crust and smooth the top.
3. Bake the Cheesecake:
Wrap the pan in foil and place it in a water bath (large roasting pan with hot water halfway up the sides).
Bake at 325°F for 60–70 minutes, until center is just set.
Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.
Chill in the fridge for at least 4 hours or overnight.
4. Make the Pecan Topping:
In a saucepan, combine brown sugar, corn syrup, cream, and butter over medium heat.
Stir until butter is melted and mixture starts to bubble. Simmer 2–3 minutes.
Remove from heat, stir in vanilla and pecans. Cool slightly.
5. Assemble:
Pour cooled pecan topping over chilled cheesecake.
Chill 30 minutes before serving.
Note:
For the best results, make this cheesecake a day ahead—letting it chill overnight helps the flavors come together and makes slicing easier. You can also toast the pecans lightly before adding them to the topping for extra depth of flavor. Store leftovers (if there are any!) in the fridge for up to 4 days.
