Description

This Pecan Pie Cheesecake recipe blends the creamy richness of classic cheesecake with the sweet crunch of a gooey pecan pie topping. Featuring a buttery graham cracker crust and caramelized pecan layer, it’s the ultimate dessert for holidays, gatherings, or cozy nights. Keywords: pecan pie cheesecake, pecan dessert, holiday cheesecake, layered cheesecake, caramel pecan topping.

Ingredients

1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar

1/3 cup unsalted butter, melted

24 oz cream cheese, softened

1 cup granulated sugar

1 tsp vanilla extract

3 large eggs

1/2 cup brown sugar

1/3 cup corn syrup

1/4 cup heavy cream

1 tbsp unsalted butter

1 cup chopped pecans

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Instructions

1. Preheat oven to 325°F. Combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of a greased springform pan. Bake for 10 minutes and cool.

2. Beat cream cheese until smooth. Add sugar and vanilla, then eggs one at a time. Mix until well combined.

3. Pour batter over cooled crust. Place pan in a water bath and bake for 50–60 minutes until edges are set. Cool completely, then refrigerate for 4+ hours.

4. In a saucepan, mix brown sugar, corn syrup, heavy cream, and butter. Simmer until bubbly. Stir in pecans. Let cool slightly.

5. Pour topping over chilled cheesecake. Chill again for at least 30 minutes before slicing and serving.

Notes

Use a water bath to prevent cracking and ensure even baking.

Let the cheesecake chill overnight for the best texture and flavor.

Toasting the pecans enhances their crunch and brings out their flavor.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 490
Sugar: 32g
Sodium: 220mg
Fat: 35g
Saturated Fat: 18g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 1g
Protein: 6g
Cholesterol: 105mg