Description

If you’re searching for a show-stopping dessert that combines elegance with nostalgic flavor, this Creamy Pecan Pie Cheesecake is your dream come true. It blends the smooth, tangy richness of cheesecake with the gooey, nutty sweetness of pecan pie—layered over a buttery graham cracker crust. Whether you’re planning quick breakfast treats, elegant dinner ideas, or impressive food ideas for gatherings, this easy recipe will steal the spotlight. Perfect for holidays, potlucks, or simply when you want to treat yourself to something extraordinary.

Ingredients

2 cups graham cracker crumbs

1/4 cup granulated sugar

1/2 teaspoon cinnamon

1/2 cup unsalted butter, melted

24 oz cream cheese, softened

1 cup granulated sugar

1/4 cup sour cream

1/4 cup heavy cream

1 teaspoon vanilla extract

3 large eggs, room temperature

1 cup light brown sugar, packed

1/2 cup unsalted butter

1/4 cup heavy cream

1/4 cup corn syrup

2 cups chopped pecans

1 teaspoon vanilla extract

1/4 teaspoon salt

Instructions

1. Preheat oven to 325°F (163°C). Mix graham cracker crumbs, sugar, cinnamon, and melted butter until combined. Press into bottom of a 9-inch springform pan and bake for 10 minutes. Cool.

2. In a large bowl, beat cream cheese until smooth. Add sugar and mix until combined. Add sour cream, heavy cream, and vanilla. Mix in eggs one at a time on low speed.

3. Pour filling into the crust. Wrap pan in foil and place in water bath. Bake for 60–70 minutes until edges are set and center jiggles slightly.

4. Turn off oven, crack the door, and let cheesecake cool inside for 1 hour. Then cool completely at room temp and refrigerate at least 4 hours or overnight.

5. In a saucepan, combine brown sugar, butter, cream, and corn syrup. Bring to a gentle boil and cook for 3–5 minutes. Stir in pecans, vanilla, and salt. Cool slightly.

6. Pour topping over chilled cheesecake and spread evenly. Chill another 30 minutes before slicing.

Notes

Always use room temperature cream cheese to ensure a smooth batter.

Let the cheesecake cool slowly in the oven to avoid cracking.

The pecan topping can be made in advance and gently reheated before use.

Nutrition

Serving Size: 1 slice
Calories: 610
Sugar: 36g
Sodium: 290mg
Fat: 45g
Saturated Fat: 22g
Unsaturated Fat: 19g
Trans Fat: 0g
Carbohydrates: 46g
Fiber: 2g
Protein: 7g
Cholesterol: 135mg

Keywords: easy recipe, dessert ideas, cheesecake, pecan pie, holiday dessert