4.4 from 90 votes
Pecan Pie Cheesecake
Pecan pie cheesecake merges a classic creamy cheesecake filling with a spiced crust and a generous pecan and caramel topping. The crust is made from graham cracker crumbs, butter, and sugar pressed in a springform pan. The filling blends cream cheese, sugar, vanilla, eggs, flour, cinnamon, and nutmeg for a rich, lightly spiced base. After baking and cooling, it is topped with toasted pecans and caramel sauce, delivering a combination of smooth, nutty, and sweet flavors.
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Servings:
12
Servings
Calories:
809 kcal
Course:
Dessert, Cake
Cuisine:
American
Ingredients
for the crust-
- 3 cups graham cracker crumbs
- 1/2 cup butter melted
- 1/2 cup granulated sugar
for the filling-
- 24 oz cream cheese 3 packages, softened to room temperature
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large egg at room temperature
- 1/2 cup all-purpose flour
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
for the topping-
- 1 1/2 cups pecan halves lightly toasted
- 2 cups caramel sauce homemade is best, but a good quality store-bought works too
Instructions
- Preheat oven to 325° F.
Cup of Yum
for the crust-
- In a large bowl, mix together graham cracker crumbs, melted butter and sugar until moist.
- Using the bottom of a measuring cup, press crust into the bottom and half way up the sides of a 9-inch springform pan.
for the filling-
- In a stand mixer, whip cream cheese, and sugar together until smooth. With the mixer on low, stir in vanilla extract and eggs, one at a time. Scrape sides and bottom of the bowl and stir again.
- Whip in flour, cinnamon, and nutmeg. Scrape sides and stir again if necessary.
- Pour filling into prepared crust and smooth the top.
- Bake for 40-45 minutes until cheesecake is set and hardly jiggles if at all when moved. Remove from oven and cool completely to room temperature.
- Arrange pecan halves over top entire cheesecake in concentric circles. Cover with plastic wrap and refrigerate until ready to serve.
to serve-
- Run a knife around edges of the cheesecake and remove sides of the springform pan.
- To serve you can either drizzle 1 cup of caramel sauce over the entire cheesecake and cut (with extra sauce to serve along with) or cut first and drizzle individual pieces.
Notes
- Warming the caramel sauce before serving creates a pleasing contrast of hot and cold textures but is optional.
Nutrition Information
Calories
809kcal
(40%)
Carbohydrates
98g
(33%)
Protein
11g
(22%)
Fat
44g
(68%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
15g
(75%)
Trans Fat
0.3g
(15%)
Cholesterol
109mg
(36%)
Sodium
775mg
(32%)
Potassium
282mg
(6%)
Fiber
4g
(16%)
Sugar
60g
(120%)
Vitamin A
1086IU
(22%)
Vitamin C
0.4mg
(0%)
Calcium
140mg
(14%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12 Servings
Amount Per Serving
Calories 809
% Daily Value*
| Calories | 809kcal | 40% |
| Carbohydrates | 98g | 33% |
| Protein | 11g | 22% |
| Fat | 44g | 68% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 109mg | 36% |
| Sodium | 775mg | 32% |
| Potassium | 282mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 60g | 120% |
| Vitamin A | 1086IU | 22% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 140mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.