Heavenly Pecan Pie Cheesecake: A Marriage of Sweet Delights

Get ready to embark on a journey of indulgence with our Pecan Pie Cheesecake recipe. This heavenly dessert combines the rich creaminess of cheesecake with the irresistible nutty sweetness of pecan pie. With a buttery graham cracker crust, velvety cheesecake filling, and a luscious pecan pie topping, this dessert is a symphony of flavors and textures that will leave your taste buds in awe. Let’s dive into the recipe and create a showstopping dessert that’s perfect for any occasion.


For the Graham Cracker Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

  • 24 ounces (3 packages) cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup sour cream

For the Pecan Pie Topping:

  • 1 1/2 cups pecan halves
  • 3/4 cup dark corn syrup
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon pure vanilla extract
  • A pinch of salt


Prepare the Graham Cracker Crust:

  1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
  2. In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated with the butter.
  3. Press the mixture firmly into the bottom of the greased springform pan to create an even crust. Use the back of a spoon or a flat-bottomed glass to pack it down.
  4. Bake the crust in the preheated oven for 10 minutes. Remove it from the oven and let it cool while you prepare the cheesecake filling.

Prepare the Cheesecake Filling: 5. In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.

  1. Add the eggs one at a time, beating well after each addition.
  2. Stir in the pure vanilla extract and sour cream until the mixture is well combined.
  3. Pour the cheesecake filling over the cooled graham cracker crust in the springform pan.

Prepare the Pecan Pie Topping: 9. In a separate mixing bowl, whisk together the dark corn syrup, granulated sugar, melted butter, eggs, pure vanilla extract, and a pinch of salt until well combined.

  1. Sprinkle the pecan halves evenly over the cheesecake filling in the springform pan.
  2. Carefully pour the pecan pie topping over the pecans.

Bake and Chill: 12. Place the springform pan on a baking sheet to catch any potential drips.

  1. Bake the pecan pie cheesecake in the preheated oven for approximately 60-70 minutes, or until the edges are set, but the center still has a slight jiggle.
  2. Turn off the oven, crack the oven door slightly, and let the cheesecake cool inside for 1 hour.
  3. Remove the cheesecake from the oven, then refrigerate it for at least 4 hours or overnight to fully set.

Serve and Enjoy: 16. Once the cheesecake is set, carefully remove it from the springform pan.

  1. Slice and serve your Pecan Pie Cheesecake. Optionally, drizzle each slice with caramel sauce or a dollop of whipped cream for an extra touch of sweetness.

Cook’s Notes:

  • To prevent cracks in your cheesecake, avoid overmixing the cheesecake filling and be sure not to overbake it. The center should have a slight jiggle when you remove it from the oven.
  • For extra flavor, you can lightly toast the pecans before adding them to the cheesecake.
  • If you’re short on time, you can use a store-bought graham cracker crust.

  Pecan Pie Cheesecake is the dessert dreams are made of. It marries the velvety richness of cheesecake with the nutty sweetness of pecan pie, creating a showstopping treat that’s perfect for celebrations or indulgent moments. With its buttery graham cracker crust and layers of creamy cheesecake and luscious pecan pie, this dessert is a slice of heaven on a plate. Treat yourself and your loved ones to the irresistible charm of this dessert masterpiece!

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