Pecan Pie Cheesecake

Delight in the ultimate dessert fusion with our Pecan Pie Cheesecake, a delectable masterpiece that marries the creamy allure of cheesecake with the indulgent richness of pecan pie. It’s a dessert dream come true, offering the best of both worlds in every heavenly bite.

To embark on this sweet adventure, gather the following ingredients: cream cheese, graham cracker crust, pecans, brown sugar, and the essence of pecan pie spices such as cinnamon and vanilla. Begin by preparing the graham cracker crust, ensuring a buttery and crumbly foundation that perfectly complements the velvety cheesecake filling. Press the crust into the base of your baking dish, setting the stage for the decadent layers to come.

Next, whip up the creamy cheesecake filling by blending cream cheese, sugar, and aromatic vanilla until smooth and luscious. Pour this velvety concoction over the prepared crust, creating a canvas for the delightful pecan pie topping. In a separate bowl, mix together chopped pecans, brown sugar, cinnamon, and any other desired spices that evoke the classic flavors of pecan pie. Sprinkle this nutty mixture generously over the cheesecake, allowing it to infuse every bite with rich, caramelized goodness.

Bake the Pecan Pie Cheesecake in the oven until the filling is set and the pecan topping has attained a golden-brown perfection. The aroma wafting through your kitchen will signal the imminent delight of a dessert that seamlessly blends two beloved classics. Allow the cheesecake to cool before refrigerating, letting the flavors meld and intensify. Once chilled, slice into this heavenly creation, revealing layers of creamy cheesecake and the irresistible crunch of pecan pie topping in each forkful.


– 2 cups graham crackers, crumbed
– ⅓ cup light brown sugar, packed
– ½ cup unsalted butter, melted

**Pecan Filling:**
– ⅓ cup salted butter
– 1 tsp vanilla
– 2 eggs
– 1 cup light corn syrup
– One cup white granulated sugar
– 1 ½ cups chopped pecans

– 16 oz cream cheese, softened
– 1 cup granulated sugar
– ¼ tsp salt
– 1 ½ tbsp all-purpose flour
– 1 tbsp vanilla extract
– 3 eggs
– ½ cup sour cream

**Pecan Topping:**
– ¼ cup salted butter
– ⅓ cup light brown sugar
– ½ tsp vanilla extract
– ¼ cup heavy cream
– 1 cup chopped pecans


1. Preheat the oven to 325°F.
2. Line a 9-inch springform pan with parchment paper and lightly spray.
3. Press the crust into the pan, bringing it partway up the sides. Chill in the freezer while preparing the filling.

**Pecan Filling:**
1. Melt butter over low heat.
2. Combine sugar, corn syrup, eggs, vanilla, and pecans.
3. Stir continuously until thickened. Pour into the crust.

1. Cream together cream cheese and sugar.
2. Add salt, flour, vanilla, eggs (one at a time), and sour cream. Do not overmix.
3. Spoon over the pecan filling.

1. Wrap the springform pan with aluminum foil on the bottom.
2. Place the pan into a larger pan and create a water bath by pouring water partway up the foil.
3. Bake for 1 hour until slightly jiggly.
4. Turn off the oven, crack the door open, and leave for an additional 30 minutes.
5. Cool completely and refrigerate overnight.

1. Melt butter and brown sugar, simmer for 2-3 minutes.
2. Remove from heat, stir in heavy cream and vanilla.
3. Spoon over the cheesecake.

In summary, our Pecan Pie Cheesecake is a dessert symphony that harmonizes the velvety richness of cheesecake with the nutty decadence of pecan pie. Whether shared on special occasions or indulged in as a personal treat, this dessert promises to be a delightful celebration of the best flavors in the dessert universe.

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