Pecan Pie Cheesecake Recipe

Introduction

This Pecan Pie Cheesecake combines the rich creaminess of classic cheesecake with the sweet, nutty flavor of pecan pie topping. It’s a perfect dessert for special occasions or when you want to impress your guests with a delightful treat.

Ingredients

• 13 graham crackers
• ¾ cup pecan halves (for crust)
• 3 tablespoons light brown sugar (for crust)
• ½ cup melted butter (for crust)
• 24 ounces full-fat cream cheese, softened
• 1 cup sour cream
• 1 cup sugar (for cheesecake)
• 4 large eggs
• 1 tablespoon all-purpose flour
• 2 teaspoons vanilla extract
• ½ teaspoon salt (for cheesecake)
• 1 ¾ cups pecan halves, chopped (for topping)
• ¾ cup light brown sugar (for topping)
• ¾ cup heavy cream
• ½ cup butter (for topping)
• 1 teaspoon ground cinnamon
• ½ teaspoon salt (for topping)

Instructions

1. Step 1: Preheat the oven to 350 degrees F. Prepare a 9×13 inch baking dish by spraying it with nonstick cooking spray.
2. Step 2: For the crust, place graham crackers, ¾ cup pecan halves, and 3 tablespoons brown sugar into a food processor. Pulse until fine crumbs form. Add melted butter and pulse again until well combined.
3. Step 3: Press the crumb mixture evenly into the baking dish to form a tight crust layer. Bake for 10 minutes then remove from oven.
4. Step 4: Clean the food processor bowl. Blend cream cheese, sour cream, 1 cup sugar, eggs, flour, vanilla, and ½ teaspoon salt until very smooth to make the cheesecake batter.
5. Step 5: Pour the batter over the baked crust. Gently tap the dish on the counter to release air bubbles. Bake for 30–40 minutes, until a toothpick inserted in the center comes out clean.
6. Step 6: For the pecan pie topping, combine chopped pecans, ¾ cup brown sugar, heavy cream, butter, cinnamon, and ½ teaspoon salt in a small saucepan over medium heat. Bring to a boil, then simmer for 2–3 minutes while stirring.
7. Step 7: Remove the topping from heat and pour it evenly over the warm cheesecake. Spread gently with a spatula.
8. Step 8: Chill the cheesecake in the refrigerator for at least 2 hours to set fully before serving.
9. Step 9: To serve, cut with a serrated knife, wiping the blade with a wet paper towel between cuts for clean slices.

Tips & Variations

• For a gluten-free crust, substitute gluten-free graham crackers or use crushed gluten-free cookies.
• Toast the pecans before using to enhance their flavor and crunch.
• Adjust the sweetness by using less brown sugar in the topping if preferred.
• Serve with a dollop of whipped cream or a drizzle of caramel sauce for extra indulgence.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Reheat individual slices slightly at room temperature if desired, but it’s best enjoyed chilled. For longer storage, you can freeze the cheesecake (without topping) wrapped tightly for up to 2 months and thaw overnight in the fridge before adding the topping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, you can prepare the cheesecake a day in advance. Add the pecan topping just before serving to keep it fresh and crunchy.

What if I don’t have a food processor?

You can crush the graham crackers and pecans in a sealed plastic bag using a rolling pin, and mix the batter by hand or with a stand mixer until smooth.

Pecan Pie Cheesecake Recipe

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★★★★★

4.9 from 105 reviews

This rich and decadent Pecan Pie Cheesecake combines a crisp graham cracker and pecan crust with a creamy, smooth cheesecake layer, topped with a warm, buttery pecan pie topping infused with cinnamon. Perfect for holiday gatherings or special occasions, this delightful dessert offers the perfect balance of creamy texture and nutty crunch.

• Author: Windy
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 2 hours 70 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 13 graham crackers
• ¾ cup pecan halves
• 3 tablespoons light brown sugar
• ½ cup melted butter

Cheesecake

• 24 ounces full-fat cream cheese (softened)
• 1 cup sour cream
• 1 cup sugar
• 4 large eggs
• 1 tablespoon all-purpose flour
• 2 teaspoons vanilla extract
• ½ teaspoon salt

Pecan Pie Topping

• 1 ¾ cups pecan halves (chopped)
• ¾ cup light brown sugar
• ¾ cup heavy cream
• ½ cup butter
• 1 teaspoon ground cinnamon
• ½ teaspoon salt

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a 9×13 inch baking dish by spraying it with nonstick cooking spray to prevent sticking.
2. Make Crust: In a large food processor, combine graham crackers, pecan halves, and light brown sugar. Pulse until the mixture is finely ground. Add the melted butter and pulse again until the crumbs are evenly combined and hold together.
3. Bake Crust: Transfer the crumb mixture into the prepared baking dish. Press the crumbs firmly into an even, tight layer along the bottom. Bake in the preheated oven for 10 minutes to set the crust.
4. Prepare Cheesecake Batter: Clean the food processor bowl. Add softened cream cheese, sour cream, sugar, eggs, all-purpose flour, vanilla extract, and salt. Process until the mixture is creamy and very smooth with no lumps.
5. Bake Cheesecake: Pour the cheesecake batter evenly over the baked crust. Gently tap the dish on the counter to release any trapped air bubbles. Bake for 30-40 minutes, checking by inserting a toothpick in the center; it should come out clean when done.
6. Make Pecan Pie Topping: While the cheesecake bakes, in a small saucepan over medium heat, combine chopped pecans, light brown sugar, heavy cream, butter, ground cinnamon, and salt. Bring the mixture to a boil, then reduce heat and simmer for 2-3 minutes, stirring frequently. Remove from heat once thickened.
7. Top Cheesecake: Once the cheesecake is out of the oven, pour the warm pecan pie topping evenly over the cheesecake layer. Use a spatula to spread it out smoothly.
8. Chill: Refrigerate the cheesecake for at least 2 hours to allow it to set properly and for flavors to meld.
9. Serve: When ready to serve, cut the cheesecake with a serrated knife, wiping the knife with a wet paper towel between each cut to achieve clean slices.

Notes

• For best results, use full-fat cream cheese and heavy cream for a rich texture.
• Make sure all dairy ingredients are at room temperature before mixing for a smooth batter.
• You can prepare the pecan topping ahead and gently rewarm before spreading.
• Store leftover cheesecake in the refrigerator, covered, for up to 4 days.
• Allow cheesecake to cool slightly before adding topping to prevent melting.

Keywords: pecan pie cheesecake, pecan pie, cheesecake, dessert, graham cracker crust, pecan topping, holiday dessert