Nothing says comfort and celebration quite like Pecan Pie Cheesecake. This irresistible dessert combines the buttery crunch of a pecan pie with the creamy, tangy smoothness of a classic cheesecake. Whether baked as a full cake or cut into bite-sized bars, it’s a guaranteed hit at any holiday party or family gathering.
Why You’ll Fall in Love with Pecan Pie Cheesecake
Imagine layers of flavor and texture in every bite: a crumbly graham cracker crust, silky cheesecake filling, and a golden caramel-pecan topping. This dessert is indulgent yet surprisingly simple to make. It’s perfect for Thanksgiving, Christmas, or any special occasion where you want to impress your guests with minimal effort.
Ingredients You’ll Need
Before diving into baking, gather these essentials for your Pecan Pie Cheesecake masterpiece.
Refrigerated
- 4 large eggs
Baking & Spices
- 1 tablespoon all-purpose flour
- 15 tablespoons light brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
Nuts & Seeds
- 2 ½ cups pecan halves
Snacks
- 13 graham crackers
Dairy
- 1 cup butter
- 24 ounces full-fat cream cheese
- ¾ cup heavy cream
- 1 cup sour cream
These ingredients create a perfect balance between sweetness, creaminess, and that signature nutty crunch.
Step-by-Step Recipe
1. Make the Crust
Crush the graham crackers into fine crumbs. Combine them with melted butter and a bit of brown sugar until the texture resembles wet sand. Press the mixture firmly into a greased baking dish or springform pan. Bake at 350°F (175°C) for 8–10 minutes, then let it cool.
2. Prepare the Cheesecake Layer
In a large bowl, beat the cream cheese until smooth. Add sugar, flour, and salt. Mix in sour cream and vanilla extract until creamy. Add the eggs one by one, mixing slowly to avoid incorporating too much air. Pour the batter over the cooled crust.
3. Bake the Cheesecake
Bake at 325°F (163°C) for about 50 minutes. The center should remain slightly jiggly. Remove from the oven and allow it to cool completely before refrigerating for at least 4 hours.
4. Make the Pecan Pie Topping
In a medium saucepan, melt butter over medium heat. Stir in brown sugar, heavy cream, cinnamon, and salt. Simmer for a few minutes until the sauce thickens. Add the pecan halves and stir until evenly coated. Remove from heat.
5. Assemble and Chill
Pour the warm pecan topping over the chilled cheesecake. Spread it evenly and refrigerate for an additional hour before slicing. Serve cold for the best texture and flavor.
Tips for the Perfect Cheesecake
- Use room-temperature cream cheese for a smooth, lump-free batter.
- Avoid overmixing to prevent cracks.
- For extra depth, toast the pecans before adding them to the topping.
- Chill the cheesecake overnight for the most luxurious texture.
These small details make a big difference in creating the perfect holiday dessert.
Serving Suggestions
You can serve Pecan Pie Cheesecake as elegant slices or cut it into bars for easy sharing. Pair it with whipped cream, vanilla ice cream, or a drizzle of caramel sauce for extra indulgence. Each bite offers a delightful balance of sweetness, nuttiness, and creaminess that keeps everyone asking for seconds.
Final Thoughts
This Pecan Pie Cheesecake is more than just dessert—it’s a masterpiece that brings warmth and joy to every table. With its golden pecan topping and velvety cheesecake filling, it’s a celebration of flavor and texture. Whether you’re baking it for the holidays or just to satisfy a sweet craving, this recipe promises to impress every single time.
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Pecan Pie Cheesecake – A Dreamy Dessert Fusion for Every Occasion
- Total Time: 3 hrs 0 min
- Yield: 24 servings 1x
- Diet: Vegetarian
Description
A luscious Pecan Pie Cheesecake combining gooey caramel pecan pie and creamy cheesecake. Perfect for holidays, parties, or family gatherings. Rich, nutty, and unforgettable!
Ingredients
4 large eggs
1 tbsp all-purpose flour
15 tbsp light brown sugar
1 tsp ground cinnamon
1 tsp salt
1 cup sugar
2 tsp vanilla extract
2 ½ cups pecan halves
13 graham crackers
1 cup butter
24 oz full-fat cream cheese
¾ cup heavy cream
1 cup sour cream
Instructions
1. Preheat oven to 350°F (175°C).
2. Crush graham crackers and mix with melted butter and 1 tbsp brown sugar.
3. Press mixture into a greased baking pan and bake for 8–10 minutes. Let cool.
4. In a large bowl, beat cream cheese until smooth. Add sugar, flour, and salt. Mix until creamy.
5. Add sour cream and vanilla extract. Then beat in eggs one at a time on low speed.
6. Pour the batter over the cooled crust.
7. Bake at 325°F (163°C) for about 50 minutes until center is slightly jiggly.
8. Cool completely, then refrigerate for at least 4 hours.
9. In a saucepan, melt butter and stir in brown sugar, heavy cream, cinnamon, and salt. Simmer until thickened.
10. Add pecans and coat evenly. Remove from heat.
11. Pour the pecan topping over chilled cheesecake and spread evenly.
12. Refrigerate for 1 hour before slicing and serving.
Notes
Serve chilled for the best texture.
Toast pecans for a richer flavor.
Perfect for Thanksgiving, Christmas, or any special celebration.
Can be made into bars or a full cheesecake.
- Prep Time: 20 mins
- Cook Time: 1 hr 0 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 32g
- Sodium: 230mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg
Keywords: pecan pie cheesecake, cheesecake bars, holiday desserts, caramel pecan cheesecake, easy cheesecake recipe