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Pecan Pie Cheesecake Recipe

Pecan Pie Cheesecake Recipe - Gooey caramel Pecan Pie meets tangy classic Cheesecake in this fabulous holiday dessert mashup!

Prep Time
20 mins
Cook Time
20 mins
Chill Time
2 hrs
Total Time
3 hrs
Servings: 24 bars
Calories: 391 kcal
Course: Dessert , Snacks
Cuisine: American

Ingredients

For the Crust –
  • 13 Graham crackers
  • ¾ cup pecan halves
  • 3 tablespoons light brown sugar
  • ½ cup melted butter
For the Cheesecake –
  • 24 ounces full-fat cream cheese softened
  • 1 cup sour cream
  • 1 cup sugar
  • 4 large eggs
  • 1 tablespoon all-purpose flour
  • 2 teaspoons vanilla extract
  • ½ teaspoon salt
For the Pecan Pie Topping –
  • 1 ¾ cups pecan halves chopped
  • ¾ cup light brown sugar
  • ¾ cup heavy cream
  • ½ cup butter
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees F. Set out a 9X13 inch baking dish. Spray the dish with nonstick cooking spray.
  2. For the Crust: Set out a large food processor. Place the graham crackers, pecans, and brown sugar in the bowl. Pulse into fine crumbs. Then pour in the melted butter and pulse again until well combined.
  3. Pour the crumbs into the baking dish. Press the crumbs down into a tight even layer. Bake the crust for 10 minutes.
  4. For the Cheesecake: Clean the food processor bowl. Place the cream cheese, sour cream, sugar, eggs, flour, vanilla, and salt in the bowl. Process until very smooth.
  5. Pour the cheesecake batter over the crust. Tap the dish gently on the counter to remove air bubbles. Then bake for 30-40 minutes, until a toothpick inserted into the center comes out clean.
  6. For the Pecan Pie Topping: Once the cheesecake is out of the oven, set a small sauce pot over medium heat. Add the chopped pecans, brown sugar, cream, butter, cinnamon, and salt. Bring to a boil. Stir and simmer for 2-3 minutes. Then remove from heat.
  7. Pour the pecan topping over the cheesecake. Use a spatula to spread it into an even layer. Chill the cheesecake for at least 2 hours to set.
  8. Cut with a serrated knife. For clean sides, wipe the knife with a wet paper towel in between cuts.

Notes

  • Want to make a traditional round cheesecake instead of bars? Make these simple adjustments…
  • Want to make a traditional round cheesecake instead of bars? Make these simple adjustments…
  • Place a large rimmed baking sheet on the bottom rack to catch any leakage. Line the bottom of a 
  •  with parchment paper. Then clamp the ring around the bottom tightly. (Trim the paper edges if desired.)
  • Press the crumbs with your hands over the bottom of the pan, and about 2/3 the way up the sides of the pan. Bake for 10 minutes.
  • Pour the filling into the crust and bake for 50-60 minutes. 
  • Prepare HALF the pecan pie topping. Pour over the top. Then place in the refrigerator to chill and set for at least 3 hours. Later, take the ring off the springform pan and slide the cheesecake onto a cake plate. Slice and serve cold.
  • Place a large rimmed baking sheet on the bottom rack to catch any leakage. Line the bottom of a 9 1/2 inch springform pan with parchment paper. Then clamp the ring around the bottom tightly. (Trim the paper edges if desired.)
  • Press the crumbs with your hands over the bottom of the pan, and about 2/3 the way up the sides of the pan. Bake for 10 minutes.
  • Pour the filling into the crust and bake for 50-60 minutes. 
  • Prepare HALF the pecan pie topping. Pour over the top. Then place in the refrigerator to chill and set for at least 3 hours. Later, take the ring off the springform pan and slide the cheesecake onto a cake plate. Slice and serve cold.

Nutrition Information

Serving 1bar Calories 391kcal (20%) Carbohydrates 26g (9%) Protein 5g (10%) Fat 31g (48%) Saturated Fat 14g (70%) Cholesterol 98mg (33%) Sodium 330mg (14%) Potassium 137mg (4%) Fiber 1g (4%) Sugar 20g (40%) Vitamin A 835IU (17%) Vitamin C 1mg (1%) Calcium 71mg (7%) Iron 1mg (6%)

Nutrition Facts

Serving: 24bars

Amount Per Serving

Calories 391

% Daily Value*

Serving 1bar
Calories 391kcal 20%
Carbohydrates 26g 9%
Protein 5g 10%
Fat 31g 48%
Saturated Fat 14g 70%
Cholesterol 98mg 33%
Sodium 330mg 14%
Potassium 137mg 3%
Fiber 1g 4%
Sugar 20g 40%
Vitamin A 835IU 17%
Vitamin C 1mg 1%
Calcium 71mg 7%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.