Combine graham cracker crust, creamy cheesecake, and gooey pecan topping for a dessert that’s the best of both worlds: Pecan Pie Cheesecake.
Let me set the scene: it was one of those holiday dinners where everyone brought their signature dish. You know the ones—green bean casserole from Aunt Jane, mashed potatoes loaded with butter from Uncle Joe, and a turkey that’s somehow both dry and greasy (looking at you, cousin Mike). But dessert? That was always my domain.
One year, torn between making a classic pecan pie or a creamy cheesecake, I had a lightbulb moment: Why not both? And thus, this Pecan Pie Cheesecake was born. It’s become such a hit that my family now requests it every year, even for non-holiday dinners. My dad calls it “the good stuff,” and my sister swears it’s better than her favorite bakery’s cheesecake. If you’re looking for a dessert that’ll steal the spotlight, this is it.
Why You’ll Love This Pecan Pie Cheesecake Recipe?
- Two Desserts in One: Cheesecake meets pecan pie in a mash-up that’s pure genius.
- Texture Perfection: Crunchy pecans, velvety cheesecake, and buttery crust—talk about a winning combo.
- Holiday Ready: It looks like you spent hours on it (spoiler: you didn’t).
- Make-Ahead Magic: Chill it overnight, and it’s even better the next day.
- Guaranteed Crowd-Pleaser: Even the dessert skeptics in your life will ask for seconds.
Ingredient Notes:
Let’s talk about the key players in this masterpiece:
- Graham Cracker Crust: The foundation of our dessert. It’s buttery, sweet, and just the right amount of crumbly.
- Pecans: Go for fresh, high-quality pecans—they’re the star of the show. Toasting them lightly before using? Total game-changer.
- Cream Cheese: Full-fat is the way to go. Trust me, now’s not the time for the “light” stuff.
- Corn Syrup: It gives the pecan layer that irresistible gooeyness.
- Vanilla Extract: A must for every layer—don’t skimp here!
- Heavy Cream: Adds richness to the pecan topping and takes it to the next level.
How To Make Pecan Pie Cheesecake?
Step 1: Preheat and Prep
Start by preheating your oven to 325°F. Line a 9-inch springform pan with parchment paper and give it a light greasing. You don’t want all that effort sticking to the pan, right?
Step 2: Build the Crust
Mix graham cracker crumbs, brown sugar, and melted butter until it looks like wet sand. Press this mixture firmly into the bottom of your pan—get in there with your hands if you need to. Chill it in the freezer while you tackle the fillings.
Step 3: Make the Pecan Filling
In a saucepan, melt butter and stir in vanilla, eggs, corn syrup, sugar, and chopped pecans. Let it simmer gently until it thickens slightly. Pour this gooey goodness over your chilled crust.
Step 4: Whip Up the Cheesecake Layer
Beat cream cheese and sugar until smooth—no lumps allowed! Add in salt, flour, vanilla, eggs, and sour cream, mixing gently until combined. Spoon this creamy mixture over the pecan filling, spreading it out evenly.
Step 5: Bake with a Water Bath
Wrap the pan in foil and place it in a larger baking dish. Fill the dish with hot water about halfway up the sides. This keeps your cheesecake crack-free and oh-so-smooth. Bake for about an hour, then turn off the oven and let it cool inside with the door slightly open.
Step 6: Chill Overnight
Once cooled, wrap the cheesecake in plastic wrap and let it chill in the fridge overnight. This is where the magic happens—the flavors meld, and the texture sets perfectly.
Want To Save This Recipe?
Step 7: Add the Pecan Topping
Melt butter and brown sugar in a saucepan until combined. Stir in vanilla, cream, and pecans, then let it cool slightly. Spoon this topping over your chilled cheesecake for the final touch.
Step 8: Slice and Serve
Grab a sharp knife, slice into this beauty, and get ready for the oohs and aahs.
Storage Options:
- Refrigerator: Keep leftovers in an airtight container for up to 4 days.
- Freezer: Slice it up, wrap individual pieces tightly, and freeze for up to 2 months. Let it thaw in the fridge before serving.
Variations and Substitutions:
- Gluten-Free: Use gluten-free graham crackers for the crust.
- Nut-Free: Swap pecans for toasted coconut flakes or omit entirely.
- Chocolate Twist: Drizzle melted chocolate over the top for extra decadence.
- Mini Cheesecakes: Use a muffin tin for single-serving portions—perfect for parties!
What to Serve with Pecan Pie Cheesecake?
- Whipped Cream: Light and airy, it’s the perfect contrast to the rich cheesecake.
- Coffee or Espresso: The bitterness balances out the sweetness beautifully.
- Fresh Berries: A tart pop of flavor that cuts through the richness.
Frequently Asked Questions:
Do I really need a water bath?
If you want a crack-free cheesecake, yes! It’s worth the extra effort.
Can I make this ahead of time?
Absolutely. It’s even better after a night in the fridge.
What if I don’t have a springform pan?
A deep pie dish works, but serving might be a bit trickier.
So, what do you think? Ready to wow your friends and family with this Pecan Pie Cheesecake? I can’t wait to hear how it turns out—drop a comment below and let me know!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Pecan Pie Cheesecake
Ingredients
For the Crust:
- 2 cups of graham cracker crumbs
- ⅓ cup of packed light brown sugar
- ½ cup of unsalted butter melted
For the Pecan Filling:
- ⅓ cup of salted butter
- 1 teaspoon of vanilla
- 2 eggs
- 1 cup of light corn syrup
- 1 cup of granulated sugar
- 1 ½ cups of chopped pecans
For the Cheesecake:
- 16 ounces of softened cream cheese
- 1 cup of granulated sugar
- ¼ teaspoon of salt
- 1 ½ tablespoons of all-purpose flour
- 1 tablespoon of vanilla extract
- 3 eggs
- ½ cup of sour cream
For the Pecan Topping:
- ¼ cup of salted butter
- ⅓ cup of light brown sugar
- ½ teaspoon of vanilla extract
- ¼ cup of heavy cream
- 1 cup of chopped pecans
Instructions
- Preheat the oven to 325°F. Get a 9 inch springform pan, line with parchment paper. Lightly grease it.
- To make the crust: Mix together graham cracker crumbs, sugar and melted unsalted butter. Press this mixture into the pan. Let it chill in the freezer.
- For the Pecan Filling: In a saucepan melt some butter. Then combine it with vanilla extract, eggs, corn syrup, granulated sugar and chopped pecans. Pour this mixture over the crust.
- Now, for the Cheesecake: Cream together cream cheese and sugar until smooth. Then add a pinch of salt, flour, vanilla extract, eggs and sour cream. Carefully spoon this creamy goodness over the pecan filling.
- Wrap the pan with foil. Place it inside a pan filled with water to create a water bath effect. Bake for an hour until everything sets right. Turn off the oven. Leave the cheesecake in the oven for 30 minutes. Leave the door slightly ajar for 30 minutes more to cool.
- Once completely cooled down wrap up your cheesecake in plastic wrap. Let it spend a cozy night in your refrigerator.
- For the Pecan Topping: Melt some butter along with sugar in a saucepan until they blend beautifully together. Add some vanilla extract and heavy cream to make it more indulgent. Spoon this topping over your cheesecake creation.
- Now all that's left is to slice it up and serve! Enjoy every bite of your Pecan Pie Cheesecake!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
