Go Back
Pecan Pie Cheesecake
Michonne Zendaya

Pecan Pie Cheesecake

This Pecan Pie Cheesecake combines the creamy richness of classic cheesecake with the gooey sweetness of pecan pie. It’s a show-stopping holiday dessert with layers of buttery crust, velvety filling, and caramelized pecan topping.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 35 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup brown sugar
  • 1/2 cup unsalted butter, melted
  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • 1/2 cup sour cream
  • 1 cup pecan halves
  • 1/2 cup brown sugar (for topping)
  • 1/4 cup unsalted butter (for topping)
  • 1/4 cup heavy cream
  • 1 tsp vanilla extract (for topping)
  • pinch of salt

Equipment

  • springform pan (9-inch)
  • mixing bowls
  • electric mixer
  • saucepan
  • roasting pan (for water bath)
  • measuring cups and spoons
  • oven

Method
 

  1. Preheat oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan with foil to prepare for a water bath.
  2. In a bowl, combine graham cracker crumbs, brown sugar, and melted butter. Press mixture into the bottom of the pan to form a crust. Bake for 10 minutes, then set aside.
  3. In a large mixing bowl, beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, then mix in vanilla and sour cream until combined.
  4. Pour filling over the cooled crust. Place the springform pan inside a larger roasting pan and pour hot water halfway up the sides for a water bath.
  5. Bake for 60–70 minutes until the center is just set. Turn off oven and let cheesecake rest inside for 1 hour. Then remove and cool completely before chilling overnight.
  6. For the pecan topping: In a saucepan, melt butter and brown sugar over medium heat. Add cream, vanilla, and salt. Stir until smooth and slightly thickened (3–4 minutes).
  7. Stir in pecan halves and simmer 1–2 minutes until glossy and coated. Let cool slightly before spooning over chilled cheesecake.

Notes

Use a springform pan for easy release, and bake in a water bath to prevent cracking. Cool completely before adding the pecan topping. This cheesecake tastes even better the next day after chilling overnight.