Why You’ll Love This Recipe

This dessert combines two of the most loved treats — creamy cheesecake and nutty pecan pie — into one show-stopping cake. The crisp graham-cracker/pecan crust gives a satisfying crunch, the cheesecake layer is smooth and rich, and the pecan topping adds sweet, gooey crunch. It’s perfect for holidays or special occasions when you want something indulgent yet impressive.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust

• 2 cups graham cracker crumbs (about 18 whole crackers, crushed)
• 1 cup finely ground pecans
• ¼ cup light brown sugar, packed
• ½ cup unsalted butter, melted

For the cheesecake filling

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

For the pecan-pie topping

• 1 cup packed light brown sugar
• ⅔ cup dark corn syrup (or substitute with maple syrup if preferred)
• 1 tablespoon dark rum (or bourbon — optional; for non-alcohol version, vanilla extract works)
• ¼ cup unsalted butter
• 3 large eggs
• ¼ cup heavy cream
• ¼ teaspoon salt
• 2 ½ cups coarsely chopped pecans (≈ 260 g)

Directions

1. Preheat your oven to 325 °F (about 163 °C). Prepare a 9-inch springform pan by lining or greasing the bottom and sides.
2. To make the crust: in a medium bowl, combine graham cracker crumbs, ground pecans, melted butter and brown sugar. Press the mixture firmly into the bottom and about 1–2 inches up the sides of the pan. Bake the crust for 10–12 minutes, until set and slightly golden. Remove and allow to cool.
3. While the crust cools, prepare the cheesecake filling: beat the softened cream cheese and granulated sugar until smooth and fluffy. Add the sour cream, vanilla extract, and salt, mixing until incorporated. Then add the eggs, one at a time, blending until just combined. Don’t overmix.
4. Pour the cheesecake batter over the cooled crust, smoothing the top gently. Bake for about 30–35 minutes, until the edges are set but center still jiggles slightly. Turn off oven, crack the door open, and let the cheesecake cool inside for 30 minutes. Then remove from oven and let cool completely at room temperature.
5. While the cheesecake cools, prepare the pecan-pie topping: in a saucepan over medium heat, combine brown sugar, corn syrup, butter, and heavy cream. Stir until butter melts and mixture starts to bubble. Remove from heat and whisk in eggs, salt, rum (or vanilla), and chopped pecans. Mix until everything is evenly coated.
6. Carefully pour the warm pecan-pie topping over the cooled cheesecake, spreading evenly. Refrigerate the whole cheesecake for at least 4 hours, or preferably overnight, to let it set and flavors meld.

Servings and timing

This recipe makes about 12 slices (serves 12).
Estimated time:

• Prep time: ~ 40 minutes
• Cook time (crust + cheesecake + topping prep): ~ 1 hour 20 minutes
• Chill / setting time: ~ 4 hours (or overnight)

Variations

• Alcohol-free topping: Omit the rum/bourbon and use extra vanilla extract instead.
• Maple-syrup variation: Substitute dark corn syrup with maple syrup for a slightly different flavor profile.
• Nut variations: If pecans are unavailable, walnuts might serve as a substitute (though pecans are traditional).
• Gluten-free crust: Use gluten-free crackers or gluten-free crumbs in place of graham crackers.
• Smaller or individual portions: Use muffin tins or small springform pans to make mini cheesecakes — adjust baking time accordingly.

Storage/Reheating

Store the cheesecake covered in the refrigerator. It will keep well for up to 5–7 days. For best texture, bring slices to room temperature for about 15–20 minutes before serving. If you freeze the cheesecake (without the pecan topping), wrap tightly in plastic wrap and foil — thaw overnight in fridge before topping and serving.

FAQs

How do I know when the cheesecake is done baking?

When the edges are set and firm but the center still has a slight wobble when you gently shake the pan, the cheesecake is done. It will continue to set while cooling.

Can I skip the pecan-pie topping?

Yes — you can serve the cheesecake plain or with a simple fruit topping or whipped cream. The topping adds richness and texture, but the cheesecake base can stand alone.

What if I don’t have corn syrup — can I use something else?

Yes — you can substitute dark corn syrup with maple syrup or a mixture of brown sugar and butter. The topping might have a slightly different texture, but still delicious.

Can I use low-fat cream cheese or non-fat versions?

Full-fat cream cheese gives the best flavor and texture. Low-fat versions may result in a less creamy, less rich cheesecake.

Why did my topping sink into the cheesecake?

If the cheesecake wasn’t cooled completely or the topping was too hot/heavy when poured, it can seep downward. Make sure the cheesecake is fully cooled and the topping is slightly cooled before pouring.

Can I prepare this cheesecake in advance?

Yes — in fact, the flavors meld beautifully when made a day ahead. Make the cheesecake and topping ahead, refrigerate overnight, and serve when needed.

Can I freeze the cheesecake?

Yes. It’s best to freeze the cheesecake without the pecan topping. Wrap tightly, freeze up to 2 months. Thaw overnight in fridge, then add topping when ready to serve.

How should I slice the cheesecake to get clean pieces?

Use a sharp knife dipped in hot water and wiped dry between slices. This helps achieve clean cuts without cracking the cheesecake.

My cheesecake cracked on top — is it ruined?

Not at all. A cracked top is cosmetic — the pecan topping will cover it, and the cheesecake will still taste great.

Can I add whipped cream or other toppings when serving?

Yes — whipped cream, a drizzle of caramel, or a scoop of vanilla ice cream pair beautifully with this cheesecake.

Conclusion

This pecan pie cheesecake brings together creamy, nutty, and sweet in one unforgettable dessert. With a crunchy graham-pecan crust, velvety cheesecake layer, and gooey pecan-pie topping, it’s ideal for holidays, celebrations, or whenever you want a decadent treat. The recipe is flexible enough for variations, yet structured enough for reliable results — give it a try, and enjoy every rich, nutty bite.

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