This Pecan Pie Cheesecake combines the rich, velvety texture of cheesecake with the sweet, nutty goodness of pecan pie. A buttery graham cracker crust, a creamy cheesecake filling, and a gooey pecan pie topping come together to create the ultimate dessert experience. Perfect for the holidays, special occasions, or anytime you want to impress your guests with a show-stopping treat!
Why You’ll Love This Recipe
✔ Two Desserts in One – Cheesecake meets pecan pie for the perfect combo
✔ Sweet & Nutty – With a crunchy, caramelized pecan topping
✔ Creamy & Decadent – A rich and smooth cheesecake layer
✔ Impressive & Delicious – Guaranteed to wow your guests!
Ingredients (Makes 8-10 servings)
For the Crust:
- 1 ½ cups graham cracker crumbs
- 1/4 cup sugar
- 1/4 cup butter, melted
For the Cheesecake Filling:
- 24 oz cream cheese (3 packages), softened
- 1 cup granulated sugar
- 3 large eggs
- 2 tsp vanilla extract
- 1/4 cup sour cream
- 1 tbsp all-purpose flour
For the Pecan Pie Topping:
- 1 cup pecans, chopped
- 1/2 cup light brown sugar
- 1/4 cup unsalted butter
- 1/4 cup heavy cream
- 2 tbsp maple syrup
- 1 tsp vanilla extract
How to Make Pecan Pie Cheesecake
Step 1: Prepare the Crust
- Preheat your oven to 325°F (163°C).
- In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined and the crumbs are coated with butter.
- Press the mixture into the bottom of a 9-inch springform pan, forming a compact, even layer.
- Bake the crust for 10 minutes, then remove from the oven and let it cool while you prepare the filling.
Step 2: Make the Cheesecake Filling
- In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
- Add the eggs, one at a time, beating well after each addition.
- Stir in the vanilla extract, sour cream, and flour. Mix until everything is fully combined and smooth.
- Pour the cheesecake batter into the prepared crust.
Step 3: Bake the Cheesecake
- Bake the cheesecake at 325°F (163°C) for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and leave the cheesecake in the oven for 1 hour to cool gradually. Afterward, let it cool completely at room temperature.
- Once cooled, refrigerate the cheesecake for at least 4 hours or overnight.
Step 4: Prepare the Pecan Pie Topping
- In a saucepan over medium heat, combine the brown sugar, butter, heavy cream, and maple syrup. Stir constantly until the mixture comes to a simmer.
- Let it simmer for 2-3 minutes to thicken slightly, then remove from the heat.
- Stir in the pecans and vanilla extract. Let the topping cool for about 10 minutes before pouring it over the cheesecake.
Step 5: Assemble & Serve
- Once the cheesecake is fully chilled, spread the pecan pie topping over the top.
- Slice, serve, and enjoy this decadent pecan pie cheesecake!
Tips for the Best Pecan Pie Cheesecake
🥧 Perfect Pecan Topping: Toast the pecans lightly in a skillet before adding to the topping for an extra layer of flavor.
💡 Make Ahead: This cheesecake can be made a day in advance and stored in the fridge until you’re ready to serve.
🍯 More Maple Flavor: Add an extra tablespoon of maple syrup to the pecan topping for a more pronounced maple flavor.
🍫 Chocolate Drizzle: For an indulgent twist, drizzle some melted chocolate over the top of the pecan topping before serving.
Make-Ahead & Storage Tips
🧊 Make Ahead: This cheesecake is perfect for making the day before you need it.
❄️ Store: Store the cheesecake in the refrigerator for up to 5 days.
🔥 Freeze: The cheesecake freezes well! Freeze without the topping for up to 2 months. Thaw overnight in the fridge and add the pecan topping before serving.
Nutrition (Per Serving – Approximate)
- Calories: 550
- Carbs: 45g
- Protein: 8g
- Fat: 40g
- Sugar: 35g
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