Pecan Pie Cheesecake

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Rich, creamy, and unapologetically indulgent, Pecan Pie Cheesecake is the ultimate fusion of two beloved classics. Imagine a velvety cheesecake base sitting atop a buttery graham cracker crust, all crowned with a gooey, caramelized pecan pie topping. Every bite delivers the smoothness of cheesecake and the nutty, sticky sweetness of pecan pie in perfect harmony.

This dessert is a showstopper—ideal for holidays, family gatherings, or any time you want to leave a lasting impression. It combines textures and flavors in a way that feels both nostalgic and fresh. If you love the crunch of toasted pecans and the melt-in-your-mouth goodness of a well-made cheesecake, this dessert will become a new favorite.

Why You’ll Love This Pecan Pie Cheesecake

This cheesecake isn’t just a dessert; it’s an experience. You’ll love how the classic cheesecake base adds balance to the intense caramel and brown sugar glaze of the pecan topping. It delivers richness without being overwhelming. Plus, it slices beautifully, making it ideal for entertaining. Best of all, it’s surprisingly simple to make with the right preparation.

Preparation Phase & Tools to Use

To make Pecan Pie Cheesecake, you’ll need a 9-inch springform pan—this is non-negotiable. The springform pan allows you to release the cake cleanly without destroying the delicate structure. A hand or stand mixer will help achieve that signature creamy cheesecake texture, while a food processor or rolling pin is essential for making a fine, well-packed graham cracker crust. You’ll also need a saucepan for preparing the pecan topping and a roasting pan if you opt for a water bath to prevent cracks in the cheesecake.

Preparation Tips

Bring all dairy ingredients (like cream cheese, eggs, and sour cream) to room temperature before mixing to avoid lumps. Be careful not to overmix the batter—this can cause the cheesecake to rise and fall, resulting in cracks. Bake the cheesecake low and slow for best results, and let it cool gradually in the oven before transferring to the fridge. When making the pecan topping, stir constantly and avoid boiling it too hard to keep the texture silky. Toast the pecans lightly for added depth of flavor.

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Ingredients for this Pecan Pie Cheesecake

For the Crust:

• 1 1/2 cups graham cracker crumbs (about 10 full sheets)
• 1/4 cup granulated sugar
• 1/2 teaspoon cinnamon (optional)
• 6 tablespoons unsalted butter, melted

For the Cheesecake Filling:

• 3 (8 oz) packages cream cheese, softened to room temperature
• 1 cup granulated sugar
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/2 cup sour cream, room temperature
• 1/2 cup heavy cream

For the Pecan Pie Topping:

• 1/2 cup unsalted butter
• 1 cup light brown sugar, packed
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 1/2 cups chopped pecans (toasted for extra flavor)

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Step 1: Prepare the Crust

Preheat your oven to 325°F (163°C). In a medium bowl, mix graham cracker crumbs, sugar, cinnamon, and melted butter until the mixture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool while you prepare the filling.

Step 2: Make the Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and creamy. Add the sugar and continue to beat until well combined. Add eggs one at a time, beating just until incorporated. Mix in vanilla extract, sour cream, and heavy cream until smooth. Be careful not to overmix.

Step 3: Bake the Cheesecake

Pour the filling into the cooled crust and smooth the top with a spatula. Place the springform pan in a large roasting pan and fill the roasting pan with hot water halfway up the sides of the cheesecake pan (this is the water bath). Bake for 55–70 minutes, or until the center is almost set but still slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Then transfer to the fridge and chill for at least 4 hours or overnight.

Step 4: Prepare the Pecan Pie Topping

In a medium saucepan over medium heat, melt butter and stir in brown sugar, cream, vanilla, and salt. Stir constantly until the mixture begins to simmer. Let simmer for 2–3 minutes, then stir in chopped pecans. Let the mixture cool for 15 minutes before spooning it over the chilled cheesecake.

Step 5: Final Assembly

Once the cheesecake is fully chilled and firm, carefully remove it from the springform pan and place it on a serving plate. Spoon the pecan topping evenly over the top. Let the topping set slightly before slicing.

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Notes

For the smoothest cheesecake texture, always use room-temperature ingredients and avoid overmixing once the eggs are added. A water bath isn’t strictly required, but it helps ensure an even bake and prevents the top from cracking. The pecan topping can be made in advance and refrigerated—just reheat slightly before spreading. Toasting the pecans adds extra depth and a hint of smokiness that really elevates the flavor.

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Watch Out for These Mistakes While Cooking

• Overmixing the batter: This can incorporate too much air, leading to a cracked or overly puffy cheesecake.
• Skipping the water bath: Without it, the cheesecake may cook unevenly or crack.
• Not cooling gradually: Rapid temperature changes can cause the cheesecake to sink or crack.
• Pouring hot topping directly on cold cheesecake: This can cause the top layer to melt or become soggy. Let it cool slightly first.
• Using cold ingredients: This leads to a lumpy batter and uneven baking.
• Underbaking: A cheesecake that’s too soft won’t set properly in the fridge and may collapse when sliced.
• Cutting before fully chilled: Always refrigerate for at least 4 hours or overnight for clean slices.

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Storage Instructions

Store the finished Pecan Pie Cheesecake covered in the refrigerator for up to 5 days. It’s best to keep it in the springform pan covered with foil or plastic wrap to maintain its shape. For longer storage, you can freeze individual slices wrapped in plastic and foil, then place in a zip-top bag for up to 2 months. Thaw overnight in the fridge before serving. Avoid freezing the pecan topping separately as it may crystallize.

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Estimated Nutrition

Serving Size: 1 slice (based on 12 servings)

• Calories: ~570
• Total Fat: 40g
• Saturated Fat: 20g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Cholesterol: 130mg
• Sodium: 280mg
• Carbohydrates: 45g
• Fiber: 1g
• Sugar: 32g
• Protein: 7g

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Frequently Asked Questions

How far in advance can I make Pecan Pie Cheesecake?

You can make it up to 3 days ahead. Just keep it refrigerated until ready to serve.

Can I use a store-bought crust?

Yes, but a homemade crust offers better flavor and holds up better under the weight of the filling and topping.

Do I have to use a water bath?

It’s optional but highly recommended to prevent cracking and ensure even baking.

Can I use maple syrup instead of brown sugar in the topping?

Yes, but it will change the consistency and flavor. Brown sugar gives that traditional pecan pie taste.

What kind of cream cheese should I use?

Always go for full-fat, brick-style cream cheese. Avoid whipped or spreadable versions.

Can I make this gluten-free?

Absolutely—just use gluten-free graham crackers for the crust.

How do I know when the cheesecake is done baking?

The center should still jiggle slightly when the pan is gently shaken, but not look wet.

Can I use different nuts?

Pecans are traditional, but walnuts or a mix of nuts could work. Just keep the same quantity.

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Conclusion

Pecan Pie Cheesecake is the perfect dessert to impress without stress. It marries two beloved classics into one unforgettable slice, offering both richness and crunch in every bite. Whether for a holiday table or a weekend indulgence, this dessert brings warmth, texture, and pure comfort. Once you try it, don’t be surprised if it becomes your go-to celebratory treat.

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