Pecan Pie Cheesecake is the ultimate marriage of two classic desserts—rich, creamy cheesecake and gooey, nutty pecan pie. This dessert is the perfect centerpiece for your holiday table, but it’s also special enough to whip up for any family gathering or celebration. Imagine a buttery graham cracker crust, a layer of sweet and sticky pecan pie filling, and a luscious, velvety cheesecake topped with more caramelized pecans. Every bite is a harmony of textures and flavors that’s bound to make your taste buds sing.
This recipe holds a special place in my heart, as it brings together the comforting familiarity of a southern pecan pie with the indulgence of cheesecake. Growing up, pecan pie was always on our Thanksgiving table, and cheesecake was my mom’s go-to dessert for special occasions. When I first made this fusion dessert, I knew I’d stumbled upon something magical. The toasty pecans, the creamy filling, and the caramelized topping bring such warmth and coziness to the table—it’s like a hug in dessert form. Whether you’re sharing it with loved ones or treating yourself to a slice, this cheesecake is sure to create delicious memories.
Why You’ll Love This Recipe
- Two Desserts in One: This recipe combines the best of both worlds—cheesecake and pecan pie—for a dessert that feels both nostalgic and modern.
- Perfect for the Holidays: With its rich flavors and stunning presentation, this cheesecake is the ultimate showstopper for Thanksgiving, Christmas, or any holiday celebration.
- Make-Ahead Friendly: Cheesecake is always better when made a day ahead, making it a stress-free option for entertaining.
- Texture Heaven: From the crunchy pecans to the smooth cheesecake and the sticky caramel-like pecan filling, every bite is a textural delight.
Ingredients You’ll Need
For the Crust:
- 2 cups (268g) graham cracker crumbs
- 1/4 cup (52g) sugar
- 1/2 cup (112g) unsalted butter, melted
For the Pecan Pie Filling:
- 1/3 cup (75g) unsalted butter
- 1/2 cup (112g) packed light brown sugar
- 1/3 cup (80ml) heavy cream
- 1 teaspoon vanilla extract
- 1 cup (106g) chopped pecans
For the Cheesecake Filling:
- 24 oz (678g) cream cheese, room temperature
- 1 cup (207g) sugar
- 3 tbsp (24g) all-purpose flour
- 4 large eggs, room temperature
- 2/3 cup (154g) sour cream, room temperature
- 2/3 cup (154g) heavy cream
- 1 teaspoon vanilla extract
For the Topping:
- 1/4 cup (56g) unsalted butter
- 1/2 cup (112g) packed light brown sugar
- 2 tbsp (30ml) heavy cream
- 1/2 teaspoon vanilla extract
- 3/4 cup (80g) pecan halves
How to Make Pecan Pie Cheesecake
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (163°C). Combine the graham cracker crumbs, sugar, and melted butter in a medium-sized bowl. Mix until everything is evenly coated and the texture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan, spreading it evenly and slightly up the sides to create a sturdy crust. Bake the crust for 10 minutes, then set it aside to cool.
Step 2: Make the Pecan Pie Filling
In a medium saucepan over medium heat, melt the butter. Stir in the brown sugar and heavy cream, letting the mixture come to a gentle boil. Reduce the heat and simmer for about 2-3 minutes until it thickens slightly. Remove the saucepan from the heat and stir in the vanilla extract and chopped pecans. Pour the pecan filling over the cooled crust, spreading it out evenly. Let it cool while you prepare the cheesecake filling.
Step 3: Prepare the Cheesecake Filling
In a large mixing bowl, beat the cream cheese, sugar, and flour together on low speed until smooth and well combined. Scrape down the sides of the bowl as needed to avoid any lumps. Add the eggs one at a time, mixing gently after each addition. Stir in the sour cream, heavy cream, and vanilla extract until everything is smooth and creamy. Pour the cheesecake batter over the pecan filling in the crust, spreading it evenly.
Step 4: Bake the Cheesecake
Wrap the bottom of your springform pan in aluminum foil to prevent leaks, and place it inside a larger pan. Fill the outer pan with about 1 inch of hot water to create a water bath, which helps the cheesecake bake evenly and prevents cracking. Bake for 1 hour and 10 minutes, then turn off the oven and leave the cheesecake inside with the door closed for 30 minutes. Crack the oven door slightly and allow the cheesecake to cool for another 30 minutes before removing it from the oven.
Step 5: Add the Topping
In a small saucepan, melt the butter over medium heat. Add the brown sugar and heavy cream, stirring until the mixture is smooth and bubbling. Remove from heat, stir in the vanilla extract, and fold in the pecan halves. Once the cheesecake has cooled and set, spoon the pecan topping over the top, spreading it out evenly. Refrigerate the cheesecake for at least 5-6 hours or overnight for the best results.
Helpful Tips
- Room Temperature Ingredients: Make sure all your cold ingredients—like cream cheese, eggs, sour cream, and heavy cream—are at room temperature. This ensures a smooth and creamy cheesecake batter.
- Prevent Cracks: The water bath is key to preventing cracks in your cheesecake. If you’re nervous about leaks, you can use a roasting bag to cover your springform pan before wrapping it in foil.
- Chill Time: Cheesecake needs time to set properly, so plan ahead and refrigerate it for several hours or overnight.
Details
- Prep Time: 45 minutes
- Cook Time: 1 hour 10 minutes (plus cooling time)
- Total Time: About 8 hours (including chilling)
- Yield: 12-14 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Notes
- You can prepare the pecan topping a day ahead and store it in the fridge. Reheat it gently before spooning it over the cheesecake.
- For a gluten-free option, use gluten-free graham crackers for the crust.
Nutritional Information (Per Serving)
- Calories: 500
- Carbohydrates: 43g
- Protein: 7g
- Fat: 34g
- Saturated Fat: 18g
- Cholesterol: 135mg
- Sodium: 250mg
- Fiber: 1g
- Sugar: 32g
Frequently Asked Questions
Can I freeze pecan pie cheesecake?
Yes, this cheesecake freezes beautifully! Once it’s fully set, wrap it tightly in plastic wrap, then in aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
Do I have to use a water bath?
While you can technically bake this cheesecake without a water bath, it’s highly recommended. The water bath ensures even baking and prevents the cheesecake from cracking.
Can I use a different type of nut?
Absolutely! While pecans are traditional, you could substitute walnuts or even hazelnuts for a fun twist.
Storage Instructions
Store the cheesecake covered in the refrigerator for up to 4-5 days. If freezing, follow the instructions above.
Related Recipes
If you loved this Pecan Pie Cheesecake, you might also enjoy these:
Conclusion
Pecan Pie Cheesecake is the kind of dessert that feels like a warm embrace. It’s decadent, flavorful, and perfect for celebrating the special moments in life. Whether you’re making it for the holidays, a birthday, or just because, this recipe is sure to impress everyone at the table. Give it a try, and don’t forget to savor every sweet, nutty, creamy bite!
Print
Pecan Pie Cheesecake
Description
Pecan Pie Cheesecake is the ultimate marriage of two classic desserts—rich, creamy cheesecake and gooey, nutty pecan pie. This dessert is the perfect centerpiece for your holiday table, but it’s also special enough to whip up for any family gathering or celebration. Imagine a buttery graham cracker crust, a layer of sweet and sticky pecan pie filling, and a luscious, velvety cheesecake topped with more caramelized pecans. Every bite is a harmony of textures and flavors that’s bound to make your taste buds sing.
This recipe holds a special place in my heart, as it brings together the comforting familiarity of a southern pecan pie with the indulgence of cheesecake. Growing up, pecan pie was always on our Thanksgiving table, and cheesecake was my mom’s go-to dessert for special occasions. When I first made this fusion dessert, I knew I’d stumbled upon something magical. The toasty pecans, the creamy filling, and the caramelized topping bring such warmth and coziness to the table—it’s like a hug in dessert form. Whether you’re sharing it with loved ones or treating yourself to a slice, this cheesecake is sure to create delicious memories.
Ingredients
For the Crust:
- 2 cups (268g) graham cracker crumbs
- 1/4 cup (52g) sugar
- 1/2 cup (112g) unsalted butter, melted
For the Pecan Pie Filling:
- 1/3 cup (75g) unsalted butter
- 1/2 cup (112g) packed light brown sugar
- 1/3 cup (80ml) heavy cream
- 1 teaspoon vanilla extract
- 1 cup (106g) chopped pecans
For the Cheesecake Filling:
- 24 oz (678g) cream cheese, room temperature
- 1 cup (207g) sugar
- 3 tbsp (24g) all-purpose flour
- 4 large eggs, room temperature
- 2/3 cup (154g) sour cream, room temperature
- 2/3 cup (154g) heavy cream
- 1 teaspoon vanilla extract
For the Topping:
- 1/4 cup (56g) unsalted butter
- 1/2 cup (112g) packed light brown sugar
- 2 tbsp (30ml) heavy cream
- 1/2 teaspoon vanilla extract
- 3/4 cup (80g) pecan halves
Instructions
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (163°C). Combine the graham cracker crumbs, sugar, and melted butter in a medium-sized bowl. Mix until everything is evenly coated and the texture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan, spreading it evenly and slightly up the sides to create a sturdy crust. Bake the crust for 10 minutes, then set it aside to cool.
Step 2: Make the Pecan Pie Filling
In a medium saucepan over medium heat, melt the butter. Stir in the brown sugar and heavy cream, letting the mixture come to a gentle boil. Reduce the heat and simmer for about 2-3 minutes until it thickens slightly. Remove the saucepan from the heat and stir in the vanilla extract and chopped pecans. Pour the pecan filling over the cooled crust, spreading it out evenly. Let it cool while you prepare the cheesecake filling.
Step 3: Prepare the Cheesecake Filling
In a large mixing bowl, beat the cream cheese, sugar, and flour together on low speed until smooth and well combined. Scrape down the sides of the bowl as needed to avoid any lumps. Add the eggs one at a time, mixing gently after each addition. Stir in the sour cream, heavy cream, and vanilla extract until everything is smooth and creamy. Pour the cheesecake batter over the pecan filling in the crust, spreading it evenly.
Step 4: Bake the Cheesecake
Wrap the bottom of your springform pan in aluminum foil to prevent leaks, and place it inside a larger pan. Fill the outer pan with about 1 inch of hot water to create a water bath, which helps the cheesecake bake evenly and prevents cracking. Bake for 1 hour and 10 minutes, then turn off the oven and leave the cheesecake inside with the door closed for 30 minutes. Crack the oven door slightly and allow the cheesecake to cool for another 30 minutes before removing it from the oven.
Step 5: Add the Topping
In a small saucepan, melt the butter over medium heat. Add the brown sugar and heavy cream, stirring until the mixture is smooth and bubbling. Remove from heat, stir in the vanilla extract, and fold in the pecan halves. Once the cheesecake has cooled and set, spoon the pecan topping over the top, spreading it out evenly. Refrigerate the cheesecake for at least 5-6 hours or overnight for the best results.
Notes
- You can prepare the pecan topping a day ahead and store it in the fridge. Reheat it gently before spooning it over the cheesecake.
- For a gluten-free option, use gluten-free graham crackers for the crust.