Pecan Pie Cheesecake
This Pecan Pie Cheesecake combines the best of two desserts—creamy cheesecake and rich pecan pie—into one decadent, show-stopping treat layered with a buttery crust, sweet pecan filling, and a nutty caramel topping.
Equipment
- 9-inch springform pan
- Mixing Bowls
- Electric Mixer
- Saucepan
Ingredients
Crust
- 1.5 cups graham cracker crumbs
- 0.25 cup brown sugar packed
- 0.5 cup butter melted
Pecan Pie Layer
- 1 cup chopped pecans
- 0.5 cup brown sugar
- 0.5 cup light corn syrup
- 2 eggs
- 2 tbsp unsalted butter melted
- 1 tsp vanilla extract
Cheesecake Layer
- 24 oz cream cheese softened
- 1 cup granulated sugar
- 3 eggs
- 1 tsp vanilla extract
- 0.5 cup sour cream
Pecan Topping
- 1 cup pecan halves
- 0.25 cup brown sugar
- 2 tbsp butter
- 2 tbsp heavy cream
- 0.5 tsp cinnamon
Instructions
- Preheat oven to 325°F (163°C). Combine graham crumbs, brown sugar, and butter. Press into a springform pan and bake 10 minutes. Cool.
- Mix chopped pecans, brown sugar, corn syrup, eggs, butter, and vanilla. Pour over crust. Bake 15–20 minutes. Cool.
- Beat cream cheese, then add sugar. Add eggs one at a time, then vanilla and sour cream. Pour over cooled pecan layer.
- Bake 50–60 minutes until center is mostly set. Cool in oven with door cracked, then refrigerate 4 hours or overnight.
- For topping, heat butter, brown sugar, cream, and cinnamon in pan. Stir in pecans. Spoon over cooled cheesecake before serving.
Notes
Use room temp ingredients for a smoother cheesecake. Chill fully before topping. Optional: add a splash of bourbon to the pecan topping for extra depth.