Description
Craving something indulgent yet refined? This Pecan Pie Cheesecake is the ultimate dessert mashup you didn’t know you needed. It blends the creamy decadence of a New York-style cheesecake with the rich, gooey sweetness of a classic Southern pecan pie. With a buttery graham cracker crust, silky cream cheese filling, and a glossy, nutty caramel topping, this showstopper is ideal for holidays, parties, or anytime you want to impress. If you’re looking for the perfect easy recipe, holiday dessert, or thanksgiving cheesecake, this one’s a must-try in your collection of dessert ideas, dinner ideas, or even special occasion baking.
Ingredients
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 teaspoon cinnamon
1/2 cup unsalted butter, melted
3 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
1 cup sour cream
3 large eggs
2 teaspoons vanilla extract
1 tablespoon all-purpose flour
1 1/4 cups chopped pecans
1/2 cup packed light brown sugar
1/4 cup unsalted butter
1/4 cup heavy cream
1/4 cup light corn syrup
1/2 teaspoon cinnamon
Pinch of salt
Instructions
1. Preheat oven to 325°F (163°C). Mix graham cracker crumbs, sugar, cinnamon, and melted butter. Press into a 9-inch springform pan and bake for 10 minutes. Let cool.
2. Beat cream cheese until smooth. Add sugar, sour cream, flour, and vanilla. Add eggs one at a time, mixing just until combined.
3. Pour filling over crust. Bake for 55–65 minutes until center is set but slightly jiggly. Cool in oven with door ajar for 1 hour. Then refrigerate for at least 6 hours.
4. In a saucepan, heat brown sugar, butter, corn syrup, cream, cinnamon, and salt. Stir and bring to a boil for 2–3 minutes. Remove from heat and stir in pecans. Cool slightly.
5. Once cheesecake is chilled, pour pecan topping evenly over the surface. Chill again for 30 minutes before serving.
6. For clean slices, dip a sharp knife in hot water, wipe dry, and slice. Repeat between each cut.
Notes
Always use room temperature ingredients for a smooth batter.
Chill the cheesecake overnight for the best texture and flavor.
Pour the pecan topping only after the cheesecake is fully set to avoid sinking.
Nutrition
- Serving Size: 1 slice
- Calories: 590
- Sugar: 35g
- Sodium: 290mg
- Fat: 41g
- Saturated Fat: 20g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 125mg
Keywords: pecan pie cheesecake, holiday dessert, easy cheesecake recipe