Pecan Pie Cheesecake

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🥧✨ Nutty, buttery, and draped in golden caramel, this Pecan Pie Cheesecake is the dessert your taste buds fall for every time! 🍂🍰


For the Pecan Crust:

1 1/2 cups graham cracker crumbs
1/2 cup crushed pecans
1/3 cup brown sugar
1/2 cup unsalted butter, melted

For the Cheesecake Filling:

3 (8 ounce) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream

For the Pecan Pie Layer:

1 cup dark brown sugar
1/2 cup light corn syrup
1/2 cup heavy cream
1/4 cup unsalted butter
2 large eggs
1 1/2 cups pecans, roughly chopped
1 teaspoon vanilla extract

For the Topping:

1 cup whole pecans, for decoration
Caramel sauce, for drizzling


Prepare the Pecan Crust:

Preheat your oven to 350°F (175°C).
Combine graham cracker crumbs, crushed pecans, brown sugar, and melted butter in a bowl.
Press the mixture into the bottom and slightly up the sides of a 9-inch springform pan.
Bake for 10 minutes, then remove from the oven and let cool.

Make the Cheesecake Filling:

In a large bowl, beat the cream cheese with the sugar until smooth and creamy.
Add the eggs one at a time, beating well after each addition. Stir in sour cream and vanilla extract.
Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.

Bake the Cheesecake:

Reduce the oven temperature to 325°F (160°C). Bake the cheesecake for 45-55 minutes or until the center is almost set. Turn off the oven and leave the cheesecake inside with the door closed for 1 hour.
Remove from the oven and run a knife around the edges to loosen. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight.

Prepare the Pecan Pie Topping:

In a saucepan, combine the sugar, corn syrup, and eggs. Stir well. Bring to a boil over medium heat, then reduce to a simmer, stirring constantly, until thickened, about 3 minutes.
Remove from the heat and stir in the butter, vanilla extract, and chopped pecans.
Allow it to cool slightly, then pour over the chilled cheesecake.

Chill Again:

Place the cheesecake back in the refrigerator and chill until the pecan pie topping is set, at least 3 hours.


When ready to serve, carefully remove the cheesecake from the springform pan, slice with a sharp knife, and enjoy!

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