Pecan Pie Cheesecake

ByEva March 18, 2025March 20, 2025

There’s something undeniably inviting about the combination of a rich, creamy cheesecake and the nutty sweetness of pecan pie.

This Pecan Pie Cheesecake combines the best of both worlds, elevating your dessert game to a whole new level. The velvety texture of the cheesecake blends perfectly with a crunchy, caramelized pecan topping, making it a show-stopping dessert for any occasion. Whether you’re hosting a holiday gathering or simply indulging in a weekend treat, this cheesecake is sure to impress.

Why This Recipe Is a Must-Try

This Pecan Pie Cheesecake brings the comforting flavors of traditional pecan pie into a creamy cheesecake form, offering a delightful twist that everyone will love. It features a rich, buttery graham cracker crust, a smooth and luscious cream cheese filling, and a delectable topping of caramelized pecans. Impress your family and friends with a dessert that not only looks beautiful but tastes incredible. Plus, it’s surprisingly easy to make, so you can spend less time in the kitchen and more time enjoying your delicious creation.

Ingredients

To make this delightful Pecan Pie Cheesecake, you will need the following ingredients:

2 ½ cups graham cracker crumbs
⅓ cup (76 g) unsalted butter, melted
¼ cup (50 g) granulated sugar
4 (8 oz) packages cream cheese, softened
1 cup (200 g) brown sugar, packed
4 large eggs
1 tablespoon vanilla extract
1 cup (240 ml) heavy cream
1 ½ cups pecans, chopped
⅓ cup (100 g) corn syrup
¼ teaspoon salt

How To Make Pecan Pie Cheesecake

Step 1: Prepare the Crust

Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the graham cracker crumbs, melted unsalted butter, and granulated sugar. Stir until the mixture resembles wet sand. Press the graham cracker mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and set aside to cool.

Step 2: Make the Cheesecake Filling

In a large bowl, beat the softened cream cheese and brown sugar together until smooth and creamy. This should take about 3-4 minutes. Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract and salt. Finally, pour in the heavy cream and mix until everything is well combined and the filling is smooth.

Step 3: Bake the Cheesecake

Pour the cheesecake filling into the cooled graham cracker crust, smoothing out the top with a spatula. Bake the cheesecake in the preheated oven for about 55-60 minutes, or until the edges are set but the center still has a slight jiggle. Once baked, turn off the oven and crack the door open, allowing the cheesecake to cool slowly for about an hour.

Step 4: Prepare the Pecan Topping

While the cheesecake is cooling, prepare the pecan topping. In a medium saucepan over medium heat, combine the chopped pecans, corn syrup, and brown sugar. Stir frequently until the sugar has dissolved and the mixture is bubbly. Remove from heat and let it cool for a few minutes.

Step 5: Assemble and Chill

Once the cheesecake has cooled, pour the pecan topping over the cheesecake, spreading it evenly. Refrigerate the cheesecake for at least 4 hours, or overnight for best results.

Expert Tips

Ensure that your cream cheese is at room temperature for a smooth filling.
Do not overmix the cheesecake batter after adding the eggs, as this can introduce too much air, causing cracks.
Use a water bath while baking the cheesecake to help it bake evenly and prevent cracks.
Allow the cheesecake to cool gradually to room temperature to help it maintain its texture.

Variations and Customizations

For a flavored twist, add 1 tablespoon of maple syrup to the filling for a subtle maple flavor.
Incorporate chocolate by folding mini chocolate chips into the cheesecake batter.
For a spiced version, add 1 teaspoon of cinnamon or nutmeg to the batter.
Swap pecans for walnuts or almonds for a different nutty flavor.

How to Store Leftovers

After you’ve enjoyed your delectable Pecan Pie Cheesecake, store any leftovers in an airtight container in the refrigerator. The cheesecake will keep well for up to 5 days. To prevent the topping from becoming soggy, you might consider storing the pecan topping separately and adding it just before serving. You can also freeze the cheesecake for up to 3 months, but make sure to wrap it tightly to prevent freezer burn. Thaw in the refrigerator overnight before serving.

FAQ

Can I make the cheesecake ahead of time?

Yes, you can make the cheesecake a day or two in advance. This allows the flavors to meld together beautifully. Just make sure to keep it refrigerated.

Why is my cheesecake cracking?

Cracking can be caused by overmixing the batter or baking at too high a temperature. Using a water bath can help maintain moisture and even baking temperatures.

Can I use a different type of crust?

Absolutely! You can use a cookie crust, such as Oreo or gingersnap, or even a gluten-free alternative if needed.

How do I know when the cheesecake is done baking?

The cheesecake should be set around the edges but still slightly jiggly in the center. It will continue to set as it cools.

Conclusion

This Pecan Pie Cheesecake is a dessert that marries two classic favorites into one irresistible treat. With its creamy filling, crunchy pecan topping, and buttery crust, it’s sure to be a hit at any gathering. Whether for a festive occasion or a midweek treat, this cheesecake checks all the boxes. Whip up this show-stopping dessert and prepare for compliments and requests for the recipe. Happy baking!