Pecan Pie Cheesecake: The Ultimate Holiday Dessert

Welcome to the ultimate dessert mashup, where two beloved classics collide to create something truly spectacular. This Pecan Pie Cheesecake is the recipe you’ve been dreaming of. Imagine a buttery graham cracker crust, a rich and velvety smooth cheesecake filling, and a gooey, crunchy pecan pie topping that ties it all together. This isn’t just a dessert; it’s an experience. We’ve crafted this foolproof recipe to ensure you get a perfect, showstopping cheesecake every single time, making you the hero of any holiday gathering or special occasion.

Why You’ll Love This Pecan Pie Cheesecake Recipe

There are so many reasons to fall in love with this decadent dessert. It’s the perfect solution when you can’t decide between two classics!

• The Best of Both Worlds: You get the creamy tang of a classic cheesecake and the rich, nutty sweetness of pecan pie in every single bite.
• A Holiday Showstopper: This is the perfect dessert for Thanksgiving, Christmas, or any special celebration. It looks incredibly impressive on any dessert table.
• Foolproof Results: We’re sharing all our tips and tricks to guarantee a beautiful, crack-free cheesecake that’s as gorgeous as it is delicious.
• Surprisingly Simple: While it looks complex, the steps are straightforward and easy to follow, making it accessible even for beginner bakers.

Ingredients You’ll Need

For the best results, we recommend using full-fat ingredients. The quality of your cream cheese and butter will truly shine through in the final product.

For the Graham Cracker Crust

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted

For the Cheesecake Filling

• 32 ounces cream cheese, softened to room temperature
• 1 1/2 cups granulated sugar
• 4 large eggs, at room temperature
• 1 cup sour cream, at room temperature
• 1 tablespoon vanilla extract
• 2 tablespoons all-purpose flour

For the Pecan Pie Topping

• 1 cup packed light brown sugar
• 1/2 cup light corn syrup
• 1/4 cup unsalted butter
• 2 large eggs, lightly beaten
• 1 teaspoon vanilla extract
• 1 1/2 cups chopped pecans

Step-by-Step Instructions

Follow these instructions carefully for a flawless Pecan Pie Cheesecake. Remember, patience during the cooling process is key!

1. Prepare the Crust

1. Preheat your oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan with a double layer of heavy-duty aluminum foil.
2. In a medium bowl, combine the graham cracker crumbs and sugar. Pour in the melted butter and stir until the crumbs are evenly moistened.
3. Press the crumb mixture firmly and evenly into the bottom and slightly up the sides of the prepared pan.
4. Bake for 10 minutes. Remove from the oven and let it cool completely on a wire rack.

2. Make the Creamy Cheesecake Filling

1. In a large bowl, using a hand mixer or stand mixer with the paddle attachment, beat the softened cream cheese on medium speed until completely smooth and creamy.
2. Gradually add the granulated sugar and beat until well combined. Scrape down the sides of the bowl.
3. Add the eggs one at a time, mixing on low speed after each addition just until the yolk disappears. Be careful not to overmix!
4. Stir in the sour cream, vanilla extract, and flour on low speed until just combined.

3. Bake the Cheesecake

1. Pour the cheesecake batter over the cooled crust and smooth the top.
2. Place the springform pan into a larger roasting pan. Carefully pour boiling water into the roasting pan to create a water bath that comes about halfway up the sides of the springform pan.
3. Bake at 350°F (175°C) for 1 hour and 30 minutes. The center of the cheesecake should be almost set but still have a slight wobble.
4. Turn off the oven and let the cheesecake cool in the oven with the door cracked for 1 hour. This slow cooling process is crucial for preventing cracks.
5. Remove the cheesecake from the water bath and the roasting pan. Let it cool completely at room temperature, then refrigerate for at least 6 hours, or preferably overnight.

4. Create the Pecan Pie Topping

1. In a medium saucepan, combine the brown sugar, corn syrup, and butter. Cook over medium heat, stirring constantly, until the butter is melted and the sugar is dissolved.
2. Remove from the heat. In a small bowl, whisk the eggs. Slowly temper the eggs by whisking a small amount of the hot sugar mixture into them. Then, pour the egg mixture back into the saucepan, whisking constantly.
3. Return the saucepan to low heat and cook, stirring constantly, for 2-3 minutes, until the mixture has thickened slightly. Do not let it boil.
4. Remove from heat and stir in the vanilla extract and chopped pecans.
5. Let the topping cool for about 20-30 minutes, stirring occasionally, before pouring it over the chilled cheesecake.

5. Assemble and Chill

1. Once the topping has cooled slightly, gently pour and spread it over the top of the chilled cheesecake.
2. Refrigerate the fully assembled Pecan Pie Cheesecake for at least 1 hour to allow the topping to set completely before serving.

Tips for a Perfect, Crack-Free Cheesecake

Achieving a flawless cheesecake is easy with these simple tips.

• Room Temperature Ingredients: This is non-negotiable! Using softened cream cheese and room temperature eggs and sour cream ensures a smooth, lump-free batter that won’t crack.
• Don’t Overmix: Overmixing, especially after adding the eggs, incorporates too much air into the batter, which can cause the cheesecake to rise too quickly and then crack as it cools.
• Use a Water Bath: A water bath (or bain-marie) is the secret to a moist and evenly baked cheesecake. The steam creates a humid environment, preventing the top from drying out and cracking.
• Cool it Slowly: Abrupt temperature changes cause cracks. Letting the cheesecake cool down in the turned-off oven is a crucial step.

Variations and Substitutions

Feel free to get creative with this recipe! You could add a tablespoon of bourbon to the pecan topping for a boozy kick or even try a different crust, like one made from shortbread cookies. For a different but equally delicious dessert, check out these amazing Cookie Dough Cheesecake bars. Looking for another holiday favorite? This No-Bake Christmas Oreo Lasagna is always a crowd-pleaser.

How to Make Ahead and Store

This Pecan Pie Cheesecake is a fantastic make-ahead dessert. You can bake the cheesecake and store it, tightly covered, in the fridge for up to two days before you make and add the topping. Once fully assembled, the cheesecake will keep in an airtight container in the refrigerator for up to 5 days. You can also freeze the whole cheesecake or individual slices for up to 3 months.

Frequently Asked Questions

The Perfect End to Any Meal

This Pecan Pie Cheesecake recipe is more than just a dessert; it’s a celebration. It’s the perfect sweet treat to share with family and friends. We hope you love making and eating it as much as we do. If you try it, let us know what you think in the comments below, and don’t forget to save this recipe to your favorite board on Pinterest!

Pecan Pie Cheesecake Recipe

FL Recipes

Pecan Pie Cheesecake: The Ultimate Holiday Dessert

The perfect fusion of two classic desserts! This Pecan Pie Cheesecake features a buttery graham cracker crust, a rich and creamy cheesecake filling, and a gooey, crunchy pecan pie topping. An unforgettable holiday showstopper.

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Prep Time 30 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs

Servings: 12 slices

Course: Dessert

Cuisine: American

Calories: 750

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted
• 32 ounces cream cheese, softened at room temperature
• 1 1/2 cups granulated sugar
• 4 large eggs at room temperature
• 1 cup sour cream at room temperature
• 1 tablespoon vanilla extract
• 2 tablespoons all-purpose flour
• 1 cup packed light brown sugar
• 1/2 cup light corn syrup
• 1/4 cup unsalted butter
• 2 large eggs, lightly beaten
• 1 teaspoon vanilla extract
• 1 1/2 cups chopped pecans

Equipment

• 1 9-inch Springform Pan
• 1 Electric Mixer (Hand or Stand)
• 1 Roasting Pan

Method

 

1. Prepare the Crust

1. Preheat your oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan with a double layer of heavy-duty aluminum foil.
2. In a medium bowl, combine the graham cracker crumbs and sugar. Pour in the melted butter and stir until the crumbs are evenly moistened.
3. Press the crumb mixture firmly and evenly into the bottom and slightly up the sides of the prepared pan.
4. Bake for 10 minutes. Remove from the oven and let it cool completely on a wire rack.

2. Make the Creamy Cheesecake Filling

1. In a large bowl, using a hand mixer or stand mixer with the paddle attachment, beat the softened cream cheese on medium speed until completely smooth and creamy.
2. Gradually add the granulated sugar and beat until well combined. Scrape down the sides of the bowl.
3. Add the eggs one at a time, mixing on low speed after each addition just until the yolk disappears. Be careful not to overmix!
4. Stir in the sour cream, vanilla extract, and flour on low speed until just combined.

3. Bake the Cheesecake

1. Pour the cheesecake batter over the cooled crust and smooth the top.
2. Place the springform pan into a larger roasting pan. Carefully pour boiling water into the roasting pan to create a water bath that comes about halfway up the sides of the springform pan.
3. Bake at 350°F (175°C) for 1 hour and 30 minutes. The center of the cheesecake should be almost set but still have a slight wobble.
4. Turn off the oven and let the cheesecake cool in the oven with the door cracked for 1 hour. This slow cooling process is crucial for preventing cracks.
5. Remove the cheesecake from the water bath and the roasting pan. Let it cool completely at room temperature, then refrigerate for at least 6 hours, or preferably overnight.

4. Create the Pecan Pie Topping

1. In a medium saucepan, combine the brown sugar, corn syrup, and butter. Cook over medium heat, stirring constantly, until the butter is melted and the sugar is dissolved.
2. Remove from the heat. In a small bowl, whisk the eggs. Slowly temper the eggs by whisking a small amount of the hot sugar mixture into them. Then, pour the egg mixture back into the saucepan, whisking constantly.
3. Return the saucepan to low heat and cook, stirring constantly, for 2-3 minutes, until the mixture has thickened slightly. Do not let it boil.
4. Remove from heat and stir in the vanilla extract and chopped pecans.
5. Let the topping cool for about 20-30 minutes, stirring occasionally, before pouring it over the chilled cheesecake.

5. Assemble and Chill

1. Once the topping has cooled slightly, gently pour and spread it over the top of the chilled cheesecake.
2. Refrigerate the fully assembled Pecan Pie Cheesecake for at least 1 hour to allow the topping to set completely before serving.

Nutrition

Calories: 750kcalProtein: 9gFat: 55gFiber: 2g

Notes

Use room temperature ingredients for the smoothest, creamiest cheesecake filling.
Don't skip the water bath! It's the secret to a crack-free cheesecake.
Let the cheesecake chill overnight for the best texture and flavor.

Keyword holiday dessert,pecan pie cheesecake,thanksgiving recipe

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