Here’s a rich, show-stopping Pecan Pie Cheesecake 🥧🧀 — creamy cheesecake layered with gooey pecan pie topping. Perfect for holidays or special occasions.
🥧 Pecan Pie Cheesecake
Ingredients (serves 10–12)
Crust
- 2 cups graham cracker crumbs (or vanilla wafers)
- ½ cup unsalted butter, melted
- 2 tbsp brown sugar
Cheesecake Filling
- 24 oz (680 g) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
Pecan Pie Topping
- 1 cup chopped pecans
- ½ cup brown sugar
- ½ cup corn syrup (light or dark)
- 2 tbsp butter
- 2 eggs
- 1 tsp vanilla extract
Instructions
1️⃣ Make the crust
- Preheat oven to 325°F (165°C).
- Mix crumbs, melted butter, and brown sugar.
- Press into bottom of a greased 9-inch springform pan.
- Bake 10 minutes, cool slightly.
2️⃣ Make the cheesecake
- Beat cream cheese until smooth.
- Add sugar, then eggs one at a time.
- Mix in sour cream and vanilla.
- Pour over cooled crust.
Bake 45–50 minutes, until center is just slightly jiggly.
Cool completely.
3️⃣ Make pecan pie topping
- In a saucepan, melt butter with brown sugar and corn syrup.
- Remove from heat; whisk in eggs and vanilla.
- Stir in pecans.
- Cook over low heat 3–5 minutes, stirring, until slightly thickened.
4️⃣ Assemble
- Pour warm pecan topping over cooled cheesecake.
- Chill at least 4 hours (overnight is best).
💡 Tips for Success
- Room-temperature cream cheese prevents lumps
- Don’t overbake the cheesecake—carryover heat sets it
- Water bath helps prevent cracks (optional)
- Chill fully before slicing for clean cuts
🌟 Variations
- Chocolate pecan pie cheesecake: Add chocolate chips to the filling
- Bourbon pecan topping: Add 1–2 tsp bourbon
- No-bake version: Use a no-bake cheesecake base and chilled pecan topping
If you’d like, I can also give you a no-bake pecan pie cheesecake, a mini cheesecake version, or a Southern bourbon-pecan style 😋
