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Pecan Pie Cheesecake
Get ready to experience dessert nirvana with this Pecan Pie Cheesecake! This indulgent treat marries two beloved classics – the rich, nutty warmth of pecan pie and the creamy decadence of cheesecake – into one showstopping dessert that will have everyone asking for seconds.
Perfect for holiday gatherings or special occasions, this Pecan Pie Cheesecake delivers all the flavors you crave in a surprisingly manageable recipe. The contrast between the silky cheesecake layer and the caramelized pecan topping creates a texture and flavor combination that’s simply irresistible.
Why You’ll Love This
- Two desserts in one – enjoy classic cheesecake and pecan pie flavors in every bite
- Impressive presentation with minimal effort – looks like it came from a bakery!
- Make-ahead friendly – perfect for planning holiday meals or dinner parties
- Serves 4 generously, making it ideal for small gatherings
- Ready in about 45 minutes, with most of that being hands-off baking time
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 2 packages (16 oz total) cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup sour cream
- 1 1/2 cups pecans, chopped
- 1/2 cup brown sugar, packed
- 1/4 cup corn syrup
- 2 tbsp unsalted butter, melted
- 1 tsp cinnamon
- 1/4 tsp salt
Instructions
- Preheat your oven to 325°F (165°C). Line a 9-inch springform pan with parchment paper.
- Mix graham cracker crumbs and melted butter until combined. Press firmly into the bottom of the pan to form the crust.
- Beat cream cheese and granulated sugar until smooth and fluffy, about 2 minutes.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract and sour cream until just combined.
- Pour the cheesecake mixture over the crust and smooth the top with a spatula.
- In a separate bowl, combine pecans, brown sugar, corn syrup, melted butter, cinnamon, and salt.
- Carefully spoon the pecan mixture over the cheesecake layer, spreading evenly.
- Bake for 35-40 minutes, or until the center is almost set but still slightly jiggly.
- Allow to cool completely at room temperature, then refrigerate for at least 2 hours before serving.
- Run a knife around the edge of the pan before removing the springform ring to serve.
Tips & Variations
- For a deeper flavor, toast the pecans for 5-7 minutes at 350°F before adding them to the topping
- Add a tablespoon of bourbon to the pecan mixture for an adult twist
- Make mini cheesecakes by using a muffin tin with liners – reduce baking time to about 20 minutes
- For a gluten-free option, substitute the graham cracker crumbs with gluten-free cookies or a nut-based crust
- Drizzle with melted chocolate just before serving for an extra decadent touch
- Make up to 2 days ahead and store covered in the refrigerator for best results
Serving Suggestions
Serve this Pecan Pie Cheesecake slightly chilled with a dollop of freshly whipped cream or a small scoop of vanilla ice cream. The contrast of the cold, creamy additions against the rich cheesecake creates a beautiful balance of flavors and temperatures.
For a complete dessert spread, pair with coffee, hot apple cider, or a dessert wine like Sauternes or Tawny Port to complement the nutty, caramel notes in the cheesecake.
Notes
- The cheesecake is done when the edges are set but the center still has a slight jiggle
- Store leftovers covered in the refrigerator for up to 5 days
- For clean slices, dip your knife in hot water and wipe dry between cuts
- Allow the cheesecake to come to room temperature for about 20 minutes before serving for the best flavor and texture
FAQs
Can I freeze this Pecan Pie Cheesecake?
Yes! Wrap it tightly in plastic wrap and then aluminum foil, and freeze for up to 1 month. Thaw overnight in the refrigerator before serving.
Why did my cheesecake crack?
Cheesecakes typically crack from overmixing (which incorporates too much air) or drastic temperature changes. Mix just until ingredients are combined and allow to cool gradually at room temperature.
Can I use pre-chopped pecans?
Absolutely! Pre-chopped pecans work perfectly, though whole pecans that you chop yourself tend to be fresher and have more flavor.
Is there a dairy-free alternative?
You can substitute the cream cheese with dairy-free cream cheese alternatives and use coconut oil instead of butter for a dairy-free version, though the texture may be slightly different.
Pecan Pie Cheesecake
Recipe by Nancy RH
Get ready to experience dessert nirvana with this Pecan Pie Cheesecake! This indulgent treat marries two beloved classics – the rich, nutty warmth of pecan pie and the creamy decadence…
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 2 packages (16 oz total) cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup sour cream
- 1 1/2 cups pecans, chopped
- 1/2 cup brown sugar, packed
- 1/4 cup corn syrup
- 2 tbsp unsalted butter, melted
- 1 tsp cinnamon
- 1/4 tsp salt
Steps
- Preheat your oven to 325°F (165°C). Line a 9-inch springform pan with parchment paper.
- Mix graham cracker crumbs and melted butter until combined. Press firmly into the bottom of the pan to form the crust.
- Beat cream cheese and granulated sugar until smooth and fluffy, about 2 minutes.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract and sour cream until just combined.
- Pour the cheesecake mixture over the crust and smooth the top with a spatula.
- In a separate bowl, combine pecans, brown sugar, corn syrup, melted butter, cinnamon, and salt.
- Carefully spoon the pecan mixture over the cheesecake layer, spreading evenly.
- Bake for 35-40 minutes, or until the center is almost set but still slightly jiggly.
- Allow to cool completely at room temperature, then refrigerate for at least 2 hours before serving.
- Run a knife around the edge of the pan before removing the springform ring to serve.
