When two classic desserts collide, magic happens! This Pecan Pie Cheesecake combines the rich, buttery goodness of pecan pie with the creamy decadence of cheesecake, creating a dessert that’s nothing short of extraordinary.
With its crunchy pecan topping, velvety filling, and crumbly graham cracker crust, every bite is a celebration of flavor and texture.
Whether you’re hosting a holiday dinner or just indulging your sweet tooth, this dessert is a showstopper.
Pair it with a drizzle of Caramel Sauce for an extra layer of indulgence or cozy up with a mug of Hot Chocolate for the ultimate dessert experience.
What’s So Great About This Dish?
- Best of both worlds: It’s the perfect marriage of two beloved desserts—pecan pie and cheesecake.
- Incredible texture: Creamy, crunchy, and perfectly smooth, it’s a dessert lover’s dream.
- Perfect for special occasions: This dessert looks and tastes impressive, yet it’s surprisingly easy to make.
- Customizable: Add a dollop of whipped cream or a sprinkle of cinnamon to make it your own.
- Holiday-ready: It’s guaranteed to be the star of your Thanksgiving or Christmas table.
Make this Pecan Pie Cheesecake and see why it’s destined to be a family favorite. Once you taste it, you’ll wonder why you didn’t combine these two desserts sooner!
Caramelized Pecan Pie Cheesecake Recipe
Equipment
- 9- or 10-inch springform pan
- Food processor or blender
- Medium and large mixing bowls
- Handheld or stand mixer with paddle attachment
- Rubber spatula or spoon
- Measuring cups and spoons
- Roasting pan for water bath
- Saucepan
- Baking sheet
- Parchment paper or silicone baking mat
Ingredients
Crust
- 2 cups 240g graham cracker crumbs (about 16 full sheet graham crackers)*
- 6 Tablespoons 75g granulated sugar
- 1/2 cup 8 Tbsp; 113g unsalted butter, melted
Cheesecake
- 32 ounces 904g full-fat brick cream cheese, softened to room temperature
- 1 cup 200g packed light or dark brown sugar (I recommend dark)
- 1 cup 240g full-fat sour cream, at room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon fresh lemon juice optional, but recommended
- 1/4 teaspoon ground cinnamon
- 3 large eggs at room temperature
Brown Sugar Pecan Topping
- 1 and 1/2 cups 180g pecan halves
- 1/4 cup 4 Tbsp; 56g unsalted butter
- 1/2 cup 100g packed light or dark brown sugar (I recommend dark)
- 6 Tablespoons 90ml heavy cream
- pinch of salt less than 1/8 tsp
- 1 Tablespoon 15ml light corn syrup*
- optional: homemade brown sugar whipped cream
Instructions
- Preheat the oven to 350°F (177°C). Prepare a springform pan with graham cracker crust and pre-bake for 10 minutes.
- Beat cream cheese and brown sugar until smooth, then mix in sour cream, vanilla, lemon juice, cinnamon, and eggs. Avoid over-mixing.
- Pour the batter into the pre-baked crust and smooth it out.
- Prepare a simple water bath by placing a pan of boiling water on a lower oven rack. Bake cheesecake for 55–70 minutes, tenting with foil halfway through if needed.
- Cool in the oven for 1 hour, then cool at room temperature. Chill in the refrigerator for at least 4 hours or overnight.
- Toast pecans at 300°F (150°C) for 8–10 minutes.
- Heat butter, brown sugar, heavy cream, salt, and corn syrup in a saucepan to make the topping. Stir in toasted pecans and let cool.
- Top the chilled cheesecake with the pecan topping and garnish with whipped cream if desired.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 570 kcal |
| Carbohydrates | 45g |
| Fibre | 1g |
| Fat | 41g |
| Protein | 7g |
| Sugar | 35g |
