This Pecan Pie Cheesecake is the perfect holiday dessert, combining the creamy richness of cheesecake with the gooey sweetness of pecan pie. A buttery graham cracker crust holds layers of smooth cheesecake filling topped with a caramel-like pecan topping, making every bite indulgent and irresistible.
It’s ideal for Thanksgiving, Christmas, or any special occasion when you want a dessert that stands out. This cheesecake is elegant, decadent, and guaranteed to impress your family and guests.
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/3 cup unsalted butter, melted
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs
- 2 tsp vanilla extract
- 2 tbsp all-purpose flour
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 tsp vanilla extract
- 2 cups pecan halves
Preparation Steps
Step 1: Make the Crust
- Preheat oven to 325°F (160°C). Mix graham cracker crumbs, sugar, and melted butter. Press mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes.
Step 2: Prepare the Cheesecake Filling
- In a large bowl, beat cream cheese until smooth. Add sugar, sour cream, eggs, vanilla, and flour. Mix until creamy and blended. Pour filling over the crust.
Step 3: Bake the Cheesecake
- Place the pan on a baking sheet. Bake for 55–65 minutes, until the center is mostly set. Turn off oven, crack the door, and let cheesecake cool for 1 hour. Refrigerate for at least 4 hours or overnight.
Step 4: Make the Pecan Topping
- In a saucepan, combine brown sugar, corn syrup, heavy cream, and butter. Heat until boiling, stirring constantly. Remove from heat and stir in vanilla and pecans. Let cool slightly.
Step 5: Assemble and Serve
- Pour the pecan topping over the chilled cheesecake. Slice and serve with whipped cream or vanilla ice cream.
Variation
- Chocolate Pecan Cheesecake: Drizzle melted chocolate over the topping.
- Bourbon Pecan Cheesecake: Add 1–2 tbsp bourbon to the topping.
- Mini Cheesecakes: Bake in muffin tins for individual servings.
- Spiced Version: Add cinnamon and nutmeg to the cheesecake filling.
Cooking Notes
- A water bath helps prevent cracks.
- Always chill before adding pecan topping.
- Toast pecans before adding for deeper flavor.
Serving Suggestions
- Pair with coffee or spiced cider.
- Serve with a dollop of whipped cream.
- Add a scoop of vanilla ice cream for extra indulgence.
Tips
- Use room temperature cream cheese for smooth filling.
- Chill overnight for best texture.
- Store leftovers in the fridge for up to 5 days.
Prep Time / Cooking Time / Total Time
- Prep Time: 25 minutes
- Cooking Time: 65 minutes
- Chill Time: 4 hours
- Total Time: ~5 ½ hours
Nutritional Info (per serving, approx. 12 servings)
- Calories: 580
- Protein: 7g
- Carbs: 54g
- Fat: 38g
- Sodium: 330mg
FAQs
Q1: Can I make pecan pie cheesecake ahead of time?
- Yes! It’s best made a day in advance and topped just before serving.
Q2: Do I have to use corn syrup?
- It gives the topping its classic gooey texture, but maple syrup or honey can be substituted.
Q3: Can I freeze pecan pie cheesecake?
- Yes, freeze without topping for up to 2 months. Add topping after thawing.
Q4: What cream cheese works best?
- Full-fat cream cheese ensures the richest texture. Avoid low-fat.
Q5: Can I skip the water bath?
- Yes, but the cheesecake may crack—it won’t affect taste.
Conclusion
This Pecan Pie Cheesecake is a decadent holiday dessert that combines two Southern favorites into one stunning recipe. Creamy, nutty, and sweet, it’s perfect for Thanksgiving, Christmas, or any time you want to impress with a show-stopping dessert. One bite and it’ll become a new family tradition.