Combining the rich, velvety goodness of cheesecake with the sweet, nutty indulgence of pecan pie, this Pecan Pie Cheesecake is a dessert dream come true. It’s a treat that brings together two beloved classics into a harmonious, show-stopping creation. The idea of merging these two favorites might sound ambitious, but trust me, the result is a slice of heaven that’s both stunning and satisfying.
Growing up, my family had a tradition of making both pecan pie and cheesecake for special occasions, but it wasn’t until one holiday season that I decided to combine them. My kitchen was filled with the comforting aroma of baked goods, and the anticipation of tasting this new creation was palpable. As the cheesecake cooled, I marveled at how seamlessly the creamy, tangy cheesecake layer melded with the sweet, nutty pecan filling. When the first bite was finally taken, it was clear that this dessert was a winner—both in flavor and in presentation.
This Pecan Pie Cheesecake is perfect for any celebration or just because you want a treat that’s a little more indulgent. It features a buttery graham cracker crust, a gooey pecan filling, a creamy cheesecake layer, and a luscious pecan topping. Each layer adds a unique flavor and texture, creating a dessert that’s as delightful to eat as it is to make.
Ingredients
For the Crust:
2 cups graham cracker crumbs
½ cup melted butter
⅓ cup light brown sugar
For the Pecan Filling:
1½ cups chopped pecans
2 eggs
⅓ cup butter
1 cup granulated sugar
1 cup light corn syrup
1 teaspoon vanilla extract
For the Cheesecake:
16 ounces cream cheese, softened
3 eggs
1 cup granulated sugar
½ cup sour cream
1½ tablespoons all-purpose flour
1 tablespoon vanilla extract
¼ teaspoon salt
For the Pecan Topping:
1 cup chopped pecans
⅓ cup light brown sugar
¼ cup butter
¼ cup heavy cream
½ teaspoon vanilla extract
Instructions
Step 1: Prepare the Crust
Preheat Oven and Prepare Pan: Begin by preheating your oven to 325°F (165°C). Grease a 9-inch springform pan to ensure easy removal of the cheesecake later.
Make the Crust Mixture: In a large bowl, combine 2 cups of graham cracker crumbs with ½ cup of melted butter and ⅓ cup of light brown sugar. Stir until the mixture resembles wet sand.
Press into Pan: Press the graham cracker mixture firmly into the bottom of the prepared springform pan. Use the back of a spoon or the bottom of a glass to pack it down evenly.
Freeze the Crust: Place the pan in the freezer while you prepare the rest of the cheesecake. This will help the crust set and become more solid before adding the filling.
Step 2: Prepare the Pecan Filling
Melt Butter and Combine Ingredients: In a medium saucepan over medium heat, melt ⅓ cup of butter. Add 1 cup of granulated sugar, 1 cup of light corn syrup, and 2 beaten eggs. Stir well until the mixture is smooth and begins to thicken.
Add Pecans and Vanilla: Stir in 1½ cups of chopped pecans and 1 teaspoon of vanilla extract. Continue cooking for another 2-3 minutes until the filling is thickened and bubbly.
Pour Over Crust: Remove the pan from heat and let the pecan filling cool slightly. Pour the pecan mixture over the prepared graham cracker crust, spreading it out evenly.
Step 3: Prepare the Cheesecake
Reduce Oven Temperature: Lower your oven temperature to 300°F (150°C). This lower temperature will help prevent the cheesecake from cracking.
Blend Cream Cheese: In a large mixing bowl, beat 16 ounces of softened cream cheese until it is smooth and creamy. Add 1 cup of granulated sugar and beat until fully combined.
Incorporate Remaining Ingredients: Mix in ¼ teaspoon of salt, 1½ tablespoons of all-purpose flour, and 1 tablespoon of vanilla extract. Beat in 3 eggs, one at a time, until fully incorporated. Finally, add ½ cup of sour cream and mix until smooth.
Layer Over Pecan Filling: Gently spoon the cheesecake mixture over the pecan filling, spreading it out evenly. Smooth the top with a spatula.
Prepare Water Bath: Place the springform pan in a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan. This water bath will help cook the cheesecake evenly and prevent cracking.
Bake the Cheesecake: Bake in the preheated oven for 1 hour to 1 hour and 15 minutes, or until the cheesecake is set but still has a slight jiggle in the center.
Cool Gradually: Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour. This gradual cooling helps prevent cracking. After an hour, remove the cheesecake from the oven and refrigerate it for at least 4 hours, preferably overnight, to set completely.
Step 4: Prepare the Pecan Topping
Cook Topping Ingredients: In a small saucepan over medium heat, melt ¼ cup of butter. Stir in ⅓ cup of light brown sugar until fully dissolved.
Add Cream and Vanilla: Add ¼ cup of heavy cream and ½ teaspoon of vanilla extract to the saucepan. Stir until the mixture is smooth and combined.
Incorporate Pecans: Stir in 1 cup of chopped pecans and cook for an additional 2-3 minutes, until the pecans are well-coated and the mixture is thickened.
Cool Topping: Remove from heat and let the pecan topping cool slightly before using.
Step 5: Assemble and Serve
Release Cheesecake from Pan: Gently loosen the sides of the springform pan. If the topping has adhered to the pan, carefully run a butter knife around the edges of the cheesecake to loosen it. Press the bottom of the pan upwards to release the sides.
Transfer to Serving Platter: Carefully lift the outer ring of the springform pan to remove it. Transfer the cheesecake to a serving platter.
Add Topping: Spoon the cooled pecan topping over the cheesecake, spreading it evenly.
Slice and Serve: For clean slices, freeze the cheesecake for 1-2 hours before slicing. Run a sharp knife under hot water and carefully dry the blade before each cut. Allow the slices to sit at room temperature for 30 minutes before serving.
Variations and Substitutions
Gluten-Free Crust: Use gluten-free graham cracker crumbs or crushed gluten-free cookies as a substitute for the crust.
Nut Variations: Substitute pecans with walnuts or almonds for a different nutty flavor.
Flavor Add-Ins: Add chocolate chips or a swirl of caramel sauce to the cheesecake layer for an extra touch of sweetness.
Reduced Sugar: For a lower sugar version, you can substitute some of the granulated sugar with a sugar substitute that measures cup-for-cup.
Conclusion
This Pecan Pie Cheesecake is a celebration of flavors and textures. The buttery graham cracker crust, the gooey pecan filling, the creamy cheesecake layer, and the luscious pecan topping all come together to create a dessert that’s both visually stunning and incredibly delicious. It’s perfect for holidays, special occasions, or simply as a decadent treat to enjoy with family and friends.
The process might take a bit of time and effort, but the end result is a dessert that’s well worth it. Each bite offers a harmonious blend of creamy, nutty, and sweet flavors, making it a showstopper that will impress anyone who tastes it. Enjoy making and savoring this delightful Pecan Pie Cheesecake—it’s a treat that truly celebrates the best of both worlds.
