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Pecan Pie Cheesecake

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This Pecan Pie Cheesecake is a decadent dessert mashup featuring a crunchy graham-pecan crust, a velvety cheesecake center, and a gooey pecan pie topping. It’s perfect for holidays and special occasions.

  • Author: Sophia
  • Prep Time: 40 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 6 hours (including chilling)
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • Crust:
  • 2 cups graham cracker crumbs
  • 1 cup finely ground pecans
  • 1/4 cup light brown sugar, packed
  • 1/2 cup unsalted butter, melted
  • Cheesecake Filling:
  • 16 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 1/2 cup sour cream, room temperature
  • 1 tbsp vanilla extract
  • 1/4 tsp salt
  • 2 large eggs, lightly beaten
  • Pecan Pie Topping:
  • 1 cup light brown sugar, packed
  • 2/3 cup dark corn syrup (or maple syrup)
  • 1 tbsp dark rum or bourbon (or vanilla extract)
  • 1/4 cup unsalted butter
  • 3 large eggs
  • 1/4 cup heavy cream
  • 1/4 tsp salt
  • 2 1/2 cups chopped pecans

Instructions

  1. Preheat oven to 325°F (163°C). Grease or line a 9-inch springform pan.
  2. In a bowl, mix graham cracker crumbs, ground pecans, brown sugar, and melted butter. Press into the bottom and 1–2 inches up the sides of the pan. Bake for 10–12 minutes, then cool.
  3. To make the filling: beat cream cheese and granulated sugar until smooth. Add sour cream, vanilla, and salt. Mix in eggs until just combined.
  4. Pour filling over cooled crust. Bake 30–35 minutes until edges are set and center is slightly jiggly. Turn off oven, crack door, and cool inside for 30 minutes. Then let cool fully at room temp.
  5. For the topping: In a saucepan over medium heat, combine brown sugar, corn syrup, butter, and cream. Stir until bubbling. Remove from heat and whisk in eggs, salt, rum (or vanilla), and chopped pecans.
  6. Pour slightly cooled topping over the cooled cheesecake. Spread evenly.
  7. Refrigerate for at least 4 hours or overnight until fully set.

Notes

  • Cool cheesecake completely before adding topping to prevent sinking.
  • Use full-fat cream cheese for best texture.
  • Use a hot knife for clean slices.
  • The cheesecake can be made 1–2 days ahead and refrigerated.
  • For alcohol-free, use extra vanilla extract instead of rum or bourbon.

Nutrition

Find it online: https://savorymomskitchen.com/pecan-pie-cheesecake/