If you love the rich, indulgent flavors of pecan pie and the creamy, dreamy texture of cheesecake, then this Pecan Pie Cheesecake Recipe is an absolute must-try. It brilliantly marries the best of both worlds, creating a dessert that’s delightfully nutty, decadently smooth, and irresistibly sweet. Every bite gives you that buttery crust, the luscious cheesecake center, and the classic gooey pecan topping that makes pecan pie so beloved. Whether you’re making it for a holiday feast or a special celebration, this slice of heaven will quickly become a crowd favorite and a new personal staple.
Ingredients You’ll Need
Gathering your ingredients is the first step to crafting this show-stopping dessert. Each component is simple but essential, working together to build layers of flavor and texture that make this cheesecake truly unforgettable.
- Graham cracker crumbs: Create a crisp, buttery base that adds texture and a subtle sweetness.
- Light brown sugar (packed): Adds warmth and a hint of molasses, perfect for both crust and pecan topping.
- Butter (melted): Binds the crust and enriches the filling, ensuring a smooth, creamy finish.
- Granulated sugar: Sweetens the pecan pie topping and cheesecake filling evenly.
- Corn syrup: Gives the pecan topping its classic glossy, sticky consistency.
- Eggs: Provide structure and richness, crucial for setting both the cheesecake and pecan layers.
- Chopped pecans: Bring that iconic crunchy texture and nutty flavor.
- Pure vanilla extract: Elevates the sweetness with a delicate aromatic depth.
- Cream cheese (softened): The star of the cheesecake, delivering smoothness and tang.
- All-purpose flour: Lightly thickens the cheesecake mixture for a perfect slice.
- Heavy cream: Adds luscious creaminess and richness to the filling and topping.
- Toasted pecans: Used for garnish and added flavor, intensify the nutty notes.
How to Make Pecan Pie Cheesecake Recipe
Step 1: Prepare the Crust
Start by mixing your graham cracker crumbs with light brown sugar and melted butter until the texture resembles wet sand. Press this mixture firmly into the bottom of a springform pan to create a sturdy, delicious base that will hold all the cheesecake goodness.
Step 2: Make the Cheesecake Filling
Beat the softened cream cheese with sugar until it’s incredibly smooth and creamy. Add flour, eggs one at a time, heavy cream, and vanilla extract, mixing gently to maintain a silky texture. Pour this luscious mixture over your prepared crust, creating that rich, velvety layer everyone loves.
Step 3: Prepare the Pecan Pie Topping
In a separate bowl, combine granulated sugar, corn syrup, melted butter, light brown sugar, eggs, vanilla extract, and chopped pecans. This mixture will have a rich, sticky quality that, once baked, turns into the signature gooey, crunchy pecan pie topping.
Step 4: Assemble and Bake
Spread the pecan pie topping evenly over the cheesecake layer. Bake the entire cheesecake at the recommended temperature until set but still slightly jiggly in the center, about 50 minutes. This ensures the perfect balance between a firm cheesecake and a luscious pecan topping.
How to Serve Pecan Pie Cheesecake Recipe
Garnishes
Enhance your dessert’s appeal by adding toasted pecans on top right after baking for extra crunch and visual pop. A generous drizzle of caramel sauce or a dollop of freshly whipped cream can add that extra flair of indulgence and balance the richness beautifully.
Side Dishes
Pecan Pie Cheesecake goes wonderfully with fresh fruit like sliced strawberries or a tangy berry compote, which offers a refreshing contrast. A cup of rich coffee or a glass of dessert wine also pairs excellently, making each bite even more enjoyable.
Creative Ways to Present
For a festive touch, try serving individual slices with mini pecan clusters on the side, or create petite parfaits layering cheesecake cubes, pecan topping, and whipped cream in clear glasses. This not only looks stunning but makes sharing easier!
Make Ahead and Storage
Storing Leftovers
After enjoying your Pecan Pie Cheesecake Recipe, store any leftovers covered tightly with plastic wrap or in an airtight container in the fridge. It will keep well for up to 4 days, maintaining its creamy texture and fresh flavor.
Freezing
This cheesecake also freezes beautifully. Wrap it tightly in plastic wrap followed by foil to prevent freezer burn. When you’re ready to indulge again, thaw it overnight in the refrigerator for the best texture and taste.
Reheating
While cheesecake is usually served chilled, if you prefer it slightly warmed, let the slice sit at room temperature for about 20 minutes before eating. Avoid microwaving to preserve the pie’s texture and prevent the pecan topping from becoming soggy.
FAQs
Can I use a different type of nut instead of pecans?
Absolutely! Walnuts or pecan-walnut blends can be a great alternative, offering a slightly different crunch and flavor that still pairs wonderfully with the cheesecake.
Do I have to use corn syrup for the topping?
Corn syrup is traditional because it creates that smooth, glossy texture, but you can substitute with honey or maple syrup if you prefer a more natural sweetener, although the texture might be slightly different.
How do I prevent cracks in my cheesecake?
Be sure to mix the batter gently to avoid incorporating too much air, and bake the cheesecake in a water bath if possible. Also, avoid overbaking; the center should still jiggle slightly when you remove it from the oven.
Can I make this cheesecake gluten-free?
Yes, substitute the graham cracker crumbs with gluten-free crumbs or crushed gluten-free cookies, and use gluten-free flour in the filling to keep it safe for those with gluten sensitivities.
How long does it take to chill before serving?
It’s best to chill your Pecan Pie Cheesecake Recipe for at least 4 hours, but preferably overnight. This allows the flavors to meld and the cheesecake to set perfectly for clean slicing.
Final Thoughts
This Pecan Pie Cheesecake Recipe is a true showstopper that combines two classic desserts into one unforgettable bite. It’s a joyous celebration of flavors and textures that will have your friends and family asking for seconds. Don’t hesitate—give it a try and watch it become your new favorite dessert tradition.
Print
Pecan Pie Cheesecake Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 4 hours 1 hour (including chilling time)
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pecan Pie Cheesecake is a decadent dessert combining the rich, creamy texture of classic cheesecake with the sweet, nutty flavor of pecan pie. Featuring a graham cracker crust, a luscious cream cheese filling, and a gooey pecan topping, this recipe yields 12 generous slices that are perfect for holiday gatherings or special occasions.
Ingredients
Crust
- 2 cups graham cracker crumbs
- 1/3 tablespoon light brown sugar (packed)
- 1/2 cup butter (melted)
Pecan Pie Topping
- 1 cup granulated sugar
- 1 cup corn syrup
- 1/3 cup melted butter
- 2 large eggs
- 1 1/2 cups chopped pecans
- 1 teaspoon pure vanilla extract
Cheesecake Filling
- 3 (8 ounce) packages cream cheese (softened)
- 1 cup sugar (packed)
- 3 tablespoons all-purpose flour
- 3 eggs
- 1/2 cup heavy cream
- 2 teaspoons vanilla extract
Additional Topping
- 1/4 cup butter (melted)
- 1/3 cup light brown sugar (packed)
- 1/2 teaspoon vanilla extract
- 1/4 cup heavy cream
- 1 cup chopped pecans (toasted)
Instructions
- Prepare the Crust: Preheat your oven to 325°F (163°C). In a mixing bowl, combine the graham cracker crumbs, 1/3 tablespoon packed light brown sugar, and melted butter until the mixture resembles wet sand. Press this mixture evenly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then set aside to cool.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth. Gradually add 1 cup sugar and 3 tablespoons flour, mixing well to combine. Add in the eggs one at a time, followed by the heavy cream and 2 teaspoons vanilla extract, beating until the mixture is creamy and uniform. Pour the cheesecake filling over the cooled crust in the springform pan.
- Prepare the Pecan Pie Topping: In a separate bowl, whisk together the granulated sugar, corn syrup, 1/3 cup melted butter, eggs, chopped pecans, and 1 teaspoon vanilla extract until fully blended. Gently pour this pecan pie topping over the cheesecake filling, spreading it evenly.
- Bake the Cheesecake: Place the springform pan onto a baking sheet and bake in the preheated oven for about 50 minutes or until the cheesecake is mostly set but still slightly jiggly in the center. Remove from the oven and let cool completely at room temperature, then refrigerate for at least 4 hours or overnight to set.
- Prepare the Additional Topping: In a small saucepan, combine 1/4 cup melted butter, 1/3 cup packed light brown sugar, 1/2 teaspoon vanilla extract, and 1/4 cup heavy cream. Cook over medium heat, stirring frequently until the mixture thickens slightly, about 3-5 minutes. Remove from heat and stir in the toasted chopped pecans.
- Serve: Before serving, drizzle the additional pecan topping over each slice of cheesecake to add an extra layer of flavor and crunch. Slice into 12 pieces and enjoy!
Notes
- Make sure the cream cheese is softened to room temperature for a smooth filling.
- To toast pecans, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes until fragrant, stirring occasionally.
- Use a springform pan to easily remove the cheesecake after baking.
- Chill the cheesecake for several hours or overnight to achieve the best texture and flavor.
- If desired, line the bottom of the springform pan with parchment paper before pressing in the crust to prevent sticking.
- Allow the cheesecake to come to room temperature for about 15 minutes before serving for easier slicing.
