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Slice of Pecan Pie Cheesecake topped with pecan filling on a graham cracker crust

Pecan Pie Cheesecake

A delicious blend of creamy cheesecake and sweet pecan pie flavors, perfect for fall gatherings.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 7 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 400

Ingredients
  

For the Crust
  • 1 cup graham cracker crumbs or crushed vanilla wafers Packed down firmly
  • 1/2 cup melted butter Mix with the crumbs
  • 1 tablespoon granulated sugar Optional, for sweetness
For the Cheesecake Filling
  • 16 ounces cream cheese, full-fat Ensure it's at room temperature
  • 1 cup granulated sugar For sweetness
  • 1/2 cup sour cream For creaminess
  • 3 large eggs Add one at a time
  • 1 teaspoon vanilla extract For flavor
  • 1/4 teaspoon salt Balances flavor
  • 2 tablespoons all-purpose flour Helps the cheesecake hold together
For the Topping
  • 1/2 cup brown sugar For the caramel-like taste
  • 1/4 cup butter To melt and mix with sugar
  • 1/4 cup heavy cream Add to the melted mixture
  • 1 cup pecans, chopped To be added to the topping
  • a pinch salt To enhance the flavor
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Instructions
 

Preparation
  1. Prep your pan. Lightly grease a springform pan and line the bottom with parchment paper.
  2. Make the crust by mixing crumbs with melted butter and optional sugar. Press firmly into the pan and bake at 350°F for 8-10 minutes. Let cool.
  3. Mix the cheesecake filling by beating cream cheese until smooth. Gradually add sugar, sour cream, vanilla, salt, and flour. Add eggs one at a time, mixing gently.
Baking and Cooling
  1. Pour the filling into the cooled crust. Bake at 325°F until edges are set and center has a slight wobble, approximately 55-70 minutes.
  2. Turn off the oven and crack the door. Let the cheesecake cool in the oven for 30-60 minutes before moving to the fridge.
  3. Chill for at least 6 hours or overnight, allowing flavors to meld.
Making the Topping
  1. In a saucepan, melt butter and stir in brown sugar. Add cream and let bubble for 1-2 minutes.
  2. Stir in chopped pecans and a pinch of salt. Cool slightly before spooning over the chilled cheesecake.
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Notes

For best results, use room temperature ingredients and don't rush the cooling process. Toasting pecans beforehand enhances their flavor.