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A perfect slice of caramel pecan cheesecake on a white plate, showing the distinct layers of crust, creamy filling, and nutty topping.
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
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 750
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 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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