Description
If you’re looking for a truly unforgettable dessert to wow your guests, this Decadent Pecan Pie Cheesecake is it. A rich, creamy cheesecake base sits atop a buttery graham cracker crust and is crowned with a sticky, caramelized pecan pie topping. This dessert is a showstopper that blends the best of two iconic treats—New York cheesecake and Southern pecan pie. It’s perfect for holidays, dinner parties, or whenever you need a standout sweet. Whether you’re after a quick breakfast treat, an easy dinner dessert idea, or a new addition to your rotation of food ideas, this recipe hits all the marks: indulgent, simple, and packed with flavor.
Ingredients
1 and 1/2 cups graham cracker crumbs
1/3 cup unsalted butter, melted
2 tablespoons granulated sugar
24 ounces cream cheese, softened
1 cup granulated sugar
1 cup sour cream
3 large eggs
1 and 1/2 teaspoons vanilla extract
1 cup brown sugar
1/2 cup corn syrup
1/4 cup heavy cream
2 tablespoons unsalted butter
1 teaspoon vanilla extract
1/2 teaspoon salt
1 and 1/2 cups pecan halves
Instructions
1. Preheat oven to 325°F (163°C). Mix graham cracker crumbs, melted butter, and sugar until combined. Press into the bottom of a springform pan. Bake for 10 minutes and let cool.
2. In a large bowl, beat cream cheese until smooth. Add granulated sugar and mix well. Add sour cream and vanilla extract. Mix in eggs one at a time on low speed until just combined.
3. Pour filling over cooled crust. Wrap the pan in foil and place it in a water bath. Bake for 60–70 minutes until the center slightly jiggles. Turn off oven, crack the door, and let it sit inside for 1 hour.
4. Remove and refrigerate the cheesecake for at least 4 hours or overnight.
5. In a saucepan, combine brown sugar, corn syrup, heavy cream, and butter. Stir and bring to a simmer for 3–4 minutes. Remove from heat. Stir in vanilla, salt, and pecans. Cool slightly.
6. Spoon the pecan topping over the chilled cheesecake. Let sit 10–15 minutes before slicing.
Notes
Use room temperature ingredients for a smooth cheesecake texture.
Let the cheesecake chill fully before adding the pecan topping.
Store the cheesecake in the fridge for up to 5 days or freeze without topping for up to 2 months.
- Prep Time: 40 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 34g
- Sodium: 250mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 120mg