4.6 from 177 votes
Pecan Pie Cheesecake
Pecan Pie Cheesecake combines a graham cracker and pecan crust with a creamy cream cheese filling, topped with a rich pecan pie layer. The topping, made with brown sugar, corn syrup, and chopped pecans, bakes to a golden brown finish that melds with the cheesecake beneath. This dessert offers a balance of textures from crumbly crust to smooth cheesecake and a sticky nutty topping, making it suited for special occasions or festive gatherings.
Prep Time
30 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 50 mins
Servings:
16
Calories:
471 kcal
Course:
Dessert, Cake, Baked Goods
Cuisine:
American
Ingredients
Crust
- 1 cup graham crackers
- 1 cup pecans
- ¼ cup granulated sugar
- 1 pinch salt
- ½ cup butter unsalted, melted
Cheesecake
- 24 ounce cream cheese at room temperature
- ½ cup granulated sugar
- ½ cup brown sugar packed
- 1 teaspoon vanilla extract
- 3 large egg
- 1 pinch salt
Pecan Pie Topping
- ½ cup brown sugar packed
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 3 large egg
- ¼ cup light corn syrup
- ¼ cup heavy cream
- 1½ cups pecans roughly chopped
Instructions
- Preheat your oven to 300℉. Spray the inside of a 9 inch springform pan with cooking spray.
Cup of Yum
Crust
- In a food processor, pulse together the graham crackers, pecans, sugar and salt until coarse crumbs form. Add the melted butter. Pulse until combined.
- Press onto the bottom of the prepared pan and set aside.
Cheesecake
- Using the paddle attachment on your mixer, beat the cream cheese until smooth. Add the sugars, eggs, vanilla, and salt to the bowl of your mixer. Mix on medium speed until completely combined and smooth. About 5 minutes.
- Pour the mixture over the graham cracker crust. Smooth out as much as possible with a spatula. Bake for 30 minutes.
Pecan Pie Topping
- To the bowl of your mixer add all the pecan pie ingredients except the pecans and mix until well combined. Add the pecans and mix with a spatula.
- Pour the mixture over the partially cooked cheesecake, and cook for another 40-50 minutes, or until golden brown.
- Cool completely, and then cover with plastic wrap. Refrigerate for at least 4 hours before serving.
Notes
- A 9-inch springform pan is necessary for this cheesecake to ensure easy removal and proper baking.
- Using a water bath can reduce cracking during baking, but the pecan topping helps seal the cheesecake, minimizing this risk.
- Wait until the cheesecake is completely cool before loosening around the pan edges to avoid cracking.
- This cheesecake can be drizzled with caramel sauce before serving for added sweetness.
- Store leftovers covered loosely in the refrigerator for up to one week or wrap tightly and freeze for longer storage.
Nutrition Information
Serving
1slice
Calories
471kcal
(24%)
Carbohydrates
35g
(12%)
Protein
6g
(12%)
Fat
35g
(54%)
Saturated Fat
14g
(70%)
Cholesterol
136mg
(45%)
Sodium
337mg
(14%)
Potassium
179mg
(4%)
Fiber
1g
(4%)
Sugar
30g
(60%)
Vitamin A
915IU
(18%)
Vitamin C
0.2mg
(0%)
Calcium
84mg
(8%)
Iron
1.2mg
(7%)
Nutrition Facts
Serving: 16 Serving
Amount Per Serving
Calories 471
% Daily Value*
| Serving | 1slice | |
| Calories | 471kcal | 24% |
| Carbohydrates | 35g | 12% |
| Protein | 6g | 12% |
| Fat | 35g | 54% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 136mg | 45% |
| Sodium | 337mg | 14% |
| Potassium | 179mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 30g | 60% |
| Vitamin A | 915IU | 18% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 84mg | 8% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.