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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.

Ingredients

Scale

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

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