Print

Pecan Pie Cheesecake

Pecan Pie Cheesecake
Print Recipe

This Pecan Pie Cheesecake is the perfect fusion of creamy, velvety cheesecake and the sweet, crunchy texture of pecan pie. Featuring a buttery graham cracker crust, a rich cheesecake filling, and a glossy pecan topping, this dessert is an indulgent treat ideal for holidays, celebrations, or cozy evenings. With simple pantry-friendly ingredients and customizable options, it’s a show-stopping dessert that promises to delight every palate.

Ingredients

Scale

For the Graham Cracker Crust

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup brown sugar
  • 6 tablespoons melted butter

For the Cheesecake Filling

  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract

For the Pecan Topping

  • 1 1/2 cups chopped pecans
  • 1/2 cup corn syrup or maple syrup
  • 1/2 cup brown sugar
  • 4 tablespoons melted butter
  • 1 large egg

Instructions

  1. Prepare the Crust: Crush the graham crackers into fine crumbs. In a bowl, mix the crumbs with melted butter and brown sugar. Press this mixture firmly into the base of a springform pan to form a solid crust. Bake at 350°F (175°C) for about 8 minutes to set the crust and deepen its flavor, then cool slightly.
  2. Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract carefully to avoid overmixing, ensuring a silky smooth texture.
  3. Prepare the Pecan Topping: Combine chopped pecans, corn syrup or maple syrup, brown sugar, melted butter, and one egg in a bowl. Mix thoroughly to create a rich, sticky topping that will bake to a glossy, crunchy finish.
  4. Assemble and Bake: Pour half of the cheesecake filling onto the prepared crust and smooth it evenly. Spoon and spread the pecan topping over the cheesecake layer. Then carefully add the remaining cheesecake filling on top, layering so the pecan topping is embedded yet visible. Place the pan in a water bath and bake at 325°F (160°C) for approximately 60-70 minutes, or until the center slightly jiggles but is mostly set.
  5. Cool and Chill: Remove the cheesecake from the oven and water bath. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight to allow flavors to meld and the texture to fully set before slicing and serving.

Notes

  • Use room temperature ingredients to ensure a smooth, lump-free filling.
  • Baking in a water bath prevents cracking and promotes even baking.
  • Do not overbake; the center should have a slight jiggle when done.
  • Chill the cheesecake thoroughly to enhance flavor and texture.
  • Lightly toast pecans beforehand to intensify their nutty aroma.

Nutrition

Keywords: Pecan Pie Cheesecake, cheesecake, pecan pie, dessert, holiday dessert, pecan topping, creamy cheesecake

Find it online: https://sophiemelody.com/pecan-pie-cheesecake/