Pecan Pie Cheesecake

Pecan Pie Cheesecake is a luscious dessert that combines the creamy richness of classic cheesecake with the sweet and crunchy comfort of pecan pie topping. The buttery graham cracker crust provides a sturdy base for a smooth, spiced pumpkin-infused cheesecake layer, all crowned by a sticky homemade pecan topping. This show-stopping dessert is perfect for festive occasions or any time you want an indulgent treat.

You will love how the contrast between the velvety cheesecake and the golden, caramelized pecan topping creates a harmonious combination. It’s a wonderful twist that showcases the best of two favorite desserts.

Ingredients

For the Crust

• 2 cups (272 g) graham cracker crumbs (about 18 crackers)
• 1 cup (100 g) pecans, finely ground
• ¼ cup (55 g) light brown sugar, packed
• ½ cup (113 g) unsalted butter, melted

For the Filling

• 16 ounces (452 g) cream cheese, softened
• ½ cup (100 g) granulated sugar
• ½ cup (114 g) sour cream, room temperature
• 1 tablespoon vanilla extract
• ¼ teaspoon salt
• 2 large eggs, room temperature, lightly beaten

For the Pecan Topping

• 1 cup (220 g) light brown sugar, packed
• ⅔ cup (227 g) dark corn syrup
• 1 tablespoon dark rum
• ¼ cup unsalted butter
• 3 large eggs
• ¼ cup (60 ml) heavy cream
• ¼ teaspoon salt
• 2 ½ cups (260 g) coarsely chopped pecans

How to Create Your Pecan Pie Cheesecake

Step 1: Prepare the Crust

Preheat oven to 350°F (177°C). Line the bottom and sides of a 9-inch springform pan with parchment paper or foil, and spray lightly with nonstick spray. In a bowl, combine graham cracker crumbs, ground pecans, brown sugar, and melted butter until the mixture resembles wet sand. Press the crust mixture firmly into the bottom and up the sides of the pan, reaching at least ¾ of the way up the sides. Bake for 10 minutes, then set aside to cool.

Step 2: Make the Filling

Reduce oven temperature to 300ºF (149°C). In a large bowl, beat cream cheese with an electric mixer on medium to medium-high speed until smooth and creamy (about 1 minute). Add sugar, sour cream, vanilla, and salt; beat until combined. Using a silicone spatula, gently stir in eggs just until combined. Pour filling into the prepared crust and smooth the surface.

Step 3: Bake the Cheesecake

Bake the cheesecake for about 40 minutes.

Step 4: Prepare the Pecan Pie Topping

While the cheesecake bakes, combine brown sugar, corn syrup, rum, and butter in a medium saucepan. Cook over medium heat, stirring constantly, until it reaches a boil, then simmer for about 2 minutes. Remove from heat and let cool slightly. Meanwhile, whisk eggs, salt, and heavy cream together.

Step 5: Add Topping and Finish Baking

Slowly whisk the egg mixture into the cooled sugar syrup. Stir in chopped pecans. Gently spoon the pecan topping over the partially baked cheesecake. Ensure the topping does not exceed the crust height to prevent leaking. Return the cheesecake to the oven and bake for an additional 40-50 minutes until the top is golden and crisp; cover edges with foil if browning too quickly.

Step 6: Cool and Chill

Transfer cheesecake to a wire rack and cool completely. Cover and refrigerate for at least 4 hours before serving.

My Best Tips for This Recipe

• Press crust firmly for sturdy support of filling and topping.

• Beat filling ingredients until smooth to avoid lumps.

• Avoid overbaking; cheesecake should be slightly jiggly in the center.

• Use a rimmed baking sheet under springform pan to catch any leaks.

• Protect crust edges with foil to prevent burning during topping bake.

Delicious Variations to Try

• Add a splash of bourbon to the topping for deeper flavor.

• Swap rum for maple syrup for autumnal sweetness.

• Use toasted pecans for added nutty aroma.

• Drizzle caramel sauce over slices for extra indulgence.

• Add a pinch of cinnamon to crust or filling for spice.

Frequently Asked Questions

Can I make this cheesecake ahead?

Yes, prepare and chill overnight for best flavor and texture.

How to prevent cracking?

Avoid overmixing, bake gently, and cool gradually.

Can this recipe be made gluten-free?

Use gluten-free graham crackers and flour for the crust.

Can I substitute the nuts?

Walnuts or almonds work well as alternatives.

How should leftovers be stored?

Cover and refrigerate for up to 5 days.

Can I freeze leftover cheesecake?

Freeze wrapped tightly for up to 2 months; thaw in fridge before serving.

Pecan Pie Cheesecake

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• Author: Emma Hart
• Total Time: 375
• Yield: 12 slices 1x
• Diet: Vegetarian

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Description

A decadent dessert combining creamy cheesecake with a sweet pecan pie topping on a buttery graham-pecan crust, perfect for holidays and special occasions.

See also  No bake blackberry cheesecake

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Ingredients

Scale 1x2x3x

Crust
2 cups (272 g) graham cracker crumbs

1 cup (100 g) finely ground pecans

1/4 cup (55 g) packed light brown sugar

1/2 cup (113 g) unsalted butter, melted

Cheesecake Filling
16 oz (452 g) cream cheese, softened

1/2 cup (100 g) sugar

1/2 cup (114 g) sour cream, room temperature

1 tbsp vanilla extract

1/4 tsp salt

2 large eggs, lightly beaten, room temperature

Pecan Topping
1 cup (220 g) packed light brown sugar

2/3 cup (227 g) dark corn syrup

1 tbsp dark rum (optional)

1/4 cup unsalted butter

3 large eggs

1/4 cup (60 ml) heavy cream

1/4 tsp salt

2 1/2 cups (260 g) coarsely chopped pecans

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Instructions

Prepare crust: Preheat oven to 350°F (177°C). Line & grease 9-inch springform pan. Combine crust ingredients, press into pan sides & bottom. Bake 10 mins, cool.

Lower oven to 300°F (149°C).

Make filling: Beat cream cheese, add sugar, sour cream, vanilla, salt, mix. Stir in eggs gently. Pour into crust, smooth.

Bake cheesecake: 40 minutes.

Prepare topping: Boil brown sugar, corn syrup, rum (optional), butter; cool slightly. Whisk eggs, cream, salt; mix gradually. Stir in pecans.

Add topping: Spoon topping over cheesecake below crust edge.

Bake 40–50 minutes till golden & set. Cover edges if browning too fast.

Cool & chill: Cool fully, refrigerate at least 4 hours or overnight.

Notes

Press crust firmly.
Avoid overmixing filling.
Use rimmed pan to catch leaks.
Toast pecans for flavor.
Chill thoroughly for clean slices.

• Prep Time: 25
• Cook Time: 90
• Category: Dessert
• Method: Baking
• Cuisine: American / Southern

Nutrition

• Serving Size: 1 slice (1/12 recipe)
• Calories: 580
• Sugar: 38 g
• Sodium: 240 mg
• Fat: 39 g
• Saturated Fat: 17 g
• Unsaturated Fat: 18 g
• Carbohydrates: 49 g
• Fiber: 2 g
• Protein: 8 g
• Cholesterol: 145 mg

Keywords: pecan pie cheesecake, holiday dessert, thanksgiving cheesecake, caramel pecan topping, southern pecan cheesecake