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A slice of cheesecake topped with caramel pecan sauce is lifted.

Pecan Pie Cheesecake Recipe

5 from 1 vote
Created by Mariam Ezzeddine
Traditional graham cracker crust and creamy, dreamy cheesecake is loaded with a rich and gooey pecan topping for cheesecake. This crowd-pleasing Pecan Cheesecake is the ultimate crowd-pleasing dessert that’s perfect for Thanksgiving or Christmas dinner.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 5 hours 15 minutes
Course Dessert
Cuisine American
Servings 8 servings
servings

Ingredients

To make the crust

  • 2 ½ cups graham cracker crumbs
  • 2 tbsp sugar
  • 6 tbsp butter melted

To make the cheesecake filling

  • 3 8- ounce cream cheese at room temperature
  • 1 cup sugar
  • 3 eggs at room temperature
  • ½ cup sour cream
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 tablespoon all-purpose flour

To make the topping

  • ¾ cup brown sugar sugar
  • 6 tbsp unsalted butter
  • ¼ cup corn syrup
  • ⅓ cup heavy cream
  • 1 ½ cup pecan halves

Instructions

  • Preheat the oven to 350 degrees F. Grease a 9-inch springform pan with cooking spray and keep it aside.
  • In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix with a fork until sandy texture.
  • Transfer the crumb mixture to a springform pan and press into the bottom. Bake the crust for 8-10 minutes at 350 degrees F. Once done, allow the crust to cool and start preparing the filling.
  • In a large bowl, beat the cream cheese and sugar until smooth with the help of a hand mixer. Add the egg one by one to the cheesecake mixture and beat until smooth and creamy for 4-5 minutes.
  • Add in the sour cream, vanilla, salt, and flour and beat until combined.
  • Pour the cheesecake mixture into the springform pan over the baked crust layer.
  • Bake the cheesecake at 350 degrees F for 55-60 minutes until the center of the cheesecake is no longer wobbly when shaken.
  • Allow the cheesecake to cool for 4 hours overnight by placing them in the fridge.
  • Meanwhile, prepare the topping by melting the sugar, butter, and corn syrup in a saucepan. Bring the sauce to a boil and add the heavy cream and simmer for a minute.
  • Add the pecans and stir to coat and allow the topping to cool down.
  • Top the cheesecake with pecan topping. Slice the cheesecake and serve it chilled.

Notes

  • Add a handful of ground pecans to the crust to really bump up the pecan flavor. 
  • Roast the pecans in a dry skillet or the oven until they just begin to brown for a deeper flavor. 
  • A springform pan is a must. 
  • Don’t over-mix the cheesecake filling. 
  • Prebake the crust and allow it to cool before adding the filling. 
  • Bake the cheesecake on the middle rack of the oven. 
  • Chill the cheesecake for at least 4 hours, but overnight is even better. 
  • Prepare the pecan topping for cheesecake while the cheesecake cools. 
  • Cool the pecan topping entirely before topping the cheesecake. 
  • Carefully remove the sides of the springform pan before cutting the cheesecake. 
  • To cut the cheesecake, run a sharp knife under warm water before slicing and wipe down the blade before slicing.

Nutrition

Calories: 751kcal | Carbohydrates: 84g | Protein: 13g | Fat: 43g | Saturated Fat: 17g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 131mg | Sodium: 565mg | Potassium: 324mg | Fiber: 3g | Sugar: 66g | Vitamin A: 881IU | Vitamin C: 0.4mg | Calcium: 226mg | Iron: 2mg
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