Pecan Pie Cheesecake Recipe

Indulge in the perfect marriage of two classic desserts: pecan pie and cheesecake. This Pecan Pie Cheesecake features a creamy, tangy cheesecake layer topped with the sweet, nutty decadence of pecan pie filling. Perfect for holiday gatherings, potlucks, or any special occasion, this dessert is sure to wow your guests.

What Is Pecan Pie Cheesecake?

Pecan Pie Cheesecake combines the best of both worlds. The creamy richness of cheesecake complements the caramelized pecan topping, creating a luxurious dessert with a buttery graham cracker crust. This delightful fusion brings together the textures and flavors of two beloved treats, making it an unforgettable addition to any dessert table.

Why You’ll Love This Recipe

• Two Desserts in One: Combines cheesecake and pecan pie for a unique dessert experience.
• Perfect for Holidays: A show-stopping centerpiece for Thanksgiving or Christmas.
• Rich and Decadent: Layers of buttery crust, creamy filling, and sweet pecan topping.
• Make-Ahead Friendly: Chill overnight for easy preparation ahead of your event.

Ingredients

Crust

• 1 ½ cups (150 g) graham cracker crumbs
• 5 tbsp (70 g) butter, melted
• 2 tbsp (25 g) sugar

Cheesecake Layer

• 3 (8 oz / 225 g) packages cream cheese, softened
• 1 cup (200 g) sugar
• 3 large eggs
• 1 tsp (5 ml) vanilla extract
• ½ cup (120 ml) heavy cream

Pecan Pie Topping

• 1 cup (120 g) chopped pecans
• ½ cup (100 g) brown sugar
• ½ cup (120 ml) corn syrup
• 3 tbsp (45 g) butter
• 1 tsp (5 ml) vanilla extract
• 2 large eggs

Step-by-Step Instructions

Preparing the Crust

1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
2. In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined.
3. Press the mixture firmly into the bottom of the springform pan.
4. Bake for 8 minutes, then set aside to cool.

Making the Cheesecake Layer

1. In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
2. Add the eggs one at a time, mixing well after each addition.
3. Stir in the vanilla extract and heavy cream until fully incorporated.
4. Pour the cheesecake batter over the cooled crust.
5. Bake for 45–50 minutes, or until the center is set. Allow the cheesecake to cool completely.

Preparing the Pecan Pie Topping

1. In a medium saucepan, combine brown sugar, corn syrup, and butter over medium heat. Stir until the butter has melted and the mixture is smooth.
2. Remove from heat and whisk in the vanilla extract and eggs until well combined.
3. Stir in the chopped pecans.

Assembling the Cheesecake

1. Pour the prepared pecan topping over the cooled cheesecake, spreading it evenly.
2. Chill the cheesecake in the refrigerator for at least 4 hours or overnight to set.

Serving Suggestions

• Slice and serve on its own for a rich, satisfying dessert.
• Pair with a dollop of whipped cream for added indulgence.
• Complement with a warm cup of coffee or a glass of dessert wine.

Storing and Freezing

Storage Tips

• Store leftovers in an airtight container in the refrigerator for up to 5 days.

Freezing Instructions

• Freeze the cheesecake without the pecan topping for up to 2 months. Thaw in the refrigerator overnight, then add the topping before serving.

Recipe Variations

• Gluten-Free: Use gluten-free graham crackers for the crust.
• Nut-Free Option: Substitute the pecans with a caramel or toffee topping.
• Dairy-Free: Replace cream cheese and heavy cream with dairy-free alternatives.

FAQs

Can I use a premade crust?
Yes, but ensure it’s large enough to accommodate the cheesecake layer and topping.

What can I use instead of corn syrup?
Maple syrup or honey can work as substitutes, but they may slightly alter the flavor.

How can I tell if the cheesecake is done baking?
The center should have a slight jiggle, but the edges should be firm.

This Pecan Pie Cheesecake is a dessert worth celebrating. Its irresistible layers and balanced sweetness make it a crowd-pleaser for any occasion. Try it today, and don’t forget to share your experience—your friends and family will thank you!

Print