First off, thank you for being here! Whether you’re a longtime reader or you just happened to land on this recipe while searching for the perfect holiday dessert, I’m so glad you stopped by. Recipes like this one remind me why I love baking — they bring comfort, nostalgia, and pure joy to every table. And when you combine two Southern favorites — pecan pie and cheesecake — the result is nothing short of magical.
This Pecan Pie Cheesecake is rich, creamy, nutty, and utterly indulgent. It’s the showstopper dessert that earns gasps when you slice into it — a silky cheesecake base layered with buttery graham crust and topped with that glossy, golden pecan pie filling. Whether it’s Thanksgiving, Christmas, or just a cozy weekend bake, this dessert is pure celebration in every bite.
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Why You’ll Love This Recipe
- 🍰 Combines two classic desserts into one stunning treat
- 🥧 Buttery, crunchy crust meets velvety cheesecake and gooey pecan topping
- 🎉 Perfect for holidays, potlucks, or special gatherings
- 🧈 Make-ahead friendly — even better the next day!
- ❤️ A guaranteed crowd-pleaser that looks (and tastes) bakery-perfect
What Does Pecan Pie Cheesecake Taste Like?
Imagine the familiar sweetness of a caramel-rich pecan pie married to the creamy tang of a New York-style cheesecake. The contrast of textures — the crunchy pecans, smooth filling, and buttery crust — makes every bite decadent yet balanced. The flavor is cozy, nutty, and wonderfully indulgent… the kind of dessert that makes you close your eyes after the first forkful.
Benefits of This Recipe
- Easy to make with simple pantry staples
- No water bath needed if you follow cooling tips
- Can be baked a day in advance for stress-free entertaining
- Freezes beautifully for up to 2 months
- Looks stunning on a dessert table!
Ingredients You’ll Need
For the Crust
- 1 ½ cups graham cracker crumbs
- ⅓ cup melted butter
- ¼ cup granulated sugar
For the Cheesecake Filling
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
For the Pecan Pie Topping
- 1 cup pecan halves
- ½ cup unsalted butter
- 1 cup light corn syrup
- 1 cup granulated sugar
- 3 large eggs, beaten
- 1 tsp vanilla extract
Tools You’ll Need
- 9-inch springform pan
- Mixing bowls
- Electric or stand mixer
- Saucepan
- Spatula
- Baking sheet (to catch drips)
- Wire rack for cooling
How to Make Pecan Pie Cheesecake
Step 1: Prepare the Crust
Preheat your oven to 350°F (175°C).
Mix graham cracker crumbs, melted butter, and sugar until combined.
Press firmly into the bottom of a greased springform pan.
Bake for 8–10 minutes, then let cool slightly.
Step 2: Make the Cheesecake Filling
Beat the cream cheese and sugar together until light and fluffy.
Add eggs one at a time, mixing on low after each addition.
Blend in the vanilla and sour cream until smooth.
Pour the mixture over the cooled crust and smooth the top.
Step 3: Bake
Reduce oven temperature to 325°F (160°C).
Bake the cheesecake for 50–60 minutes, or until the center is mostly set but still slightly wobbly.
Turn off the oven, crack the door, and let it cool slowly for 1 hour (this prevents cracks).
Step 4: Prepare the Pecan Pie Topping
In a saucepan, melt butter over medium heat. Stir in corn syrup, sugar, and vanilla.
Whisk in beaten eggs and cook for 3–5 minutes until thickened slightly (don’t boil).
Stir in pecans and let cool for 10 minutes.
Step 5: Assemble and Chill
Pour the pecan topping evenly over the cooled cheesecake.
Refrigerate for at least 4 hours (overnight is best).
When ready to serve, carefully release from the springform pan, slice, and enjoy!
Pro Tips for Perfect Cheesecake
- Use room-temperature cream cheese for a silky smooth texture.
- Don’t overmix — too much air can cause cracking.
- Cool slowly inside the oven before refrigerating.
- For easy slicing, warm your knife under hot water and wipe clean between cuts.
Ingredient Substitutions
- Crust: Use crushed vanilla wafers or shortbread cookies instead of graham crackers.
- Topping: Substitute maple syrup for corn syrup for a deeper flavor.
- Dairy-free: Try vegan cream cheese and coconut milk instead of sour cream.
What to Serve With Pecan Pie Cheesecake
This dessert shines on its own but pairs beautifully with:
- A dollop of whipped cream or scoop of vanilla ice cream
- A drizzle of caramel or dark chocolate sauce
- Hot coffee, spiced tea, or a bourbon-based cocktail for adults
Storage & Make-Ahead Tips
- Refrigerate covered for up to 5 days.
- Freeze individual slices wrapped in plastic + foil for up to 2 months.
- Thaw overnight in the refrigerator before serving.
Frequently Asked Questions
Q: Can I make this ahead of time?
Absolutely! It actually tastes even better the next day once the flavors meld.
Q: How do I prevent cracks in my cheesecake?
Avoid overbaking and let it cool slowly with the oven door slightly open.
Q: Can I use store-bought crust?
Yes — a 9-inch ready-made graham crust works perfectly if you want to save time.
Nutrition (Per Serving – Approx.)
Calories: 540
Fat: 38g
Carbohydrates: 45g
Protein: 6g
(Values are approximate and may vary by ingredient brand.)
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