Pecan Pie Cheesecake Recipe

If your idea of dessert perfection involves the silky richness of cheesecake colliding with the gooey, nutty sweetness of pecan pie, then this Pecan Pie Cheesecake Recipe is about to become your absolute favorite treat. It layers buttery graham cracker crust, luscious cheesecake filling, and a decadent caramelized pecan topping for a showstopping dessert that feels right at home during cozy gatherings or as a special after-dinner delight.

Ingredients You’ll Need

Ingredients You’ll Need

This recipe keeps things delightfully simple, yet each ingredient plays a vital role in bringing together those signature flavors and textures that make every bite unforgettable. From the melt-in-your-mouth cream cheese to the crunchy, toasty pecans, here’s what you’ll need (plus a tip or two for making each shine!).

• Graham crackers: These form the foundation for our crust, lending a toasty, sweet crunch to balance the creamy layers above.
• Pecan halves: Roasted and chopped for both the crust and decadent topping, they bring that irresistible, nutty aroma to every layer.
• Light brown sugar: Adds a note of caramel sweetness that deepens the classic pecan pie flavor throughout the dish.
• Melted butter: The key to a rich, cohesive crust and a luscious, glossy finish for the topping.
• Full-fat cream cheese (softened): Ensures an ultra-creamy, dreamy cheesecake texture—be sure it’s really soft before starting!
• Sour cream: Contributes a gentle tang that brightens up the filling and keeps it moist.
• Sugar: To sweeten every layer just enough without overpowering those classic nutty notes.
• Large eggs: Give the cheesecake its delightful structure and help everything bake up light and fluffy.
• All-purpose flour: A little flour stabilizes the filling, resulting in perfectly cut slices every time.
• Vanilla extract: Adds a cozy, aromatic touch you’ll notice in every forkful.
• Salt: Helps balance and enhance the overall flavor profile.
• Pecan halves (chopped): Used generously in the topping for lots of crunch and visual appeal.
• Heavy cream: Makes the pecan pie topping luxuriously silky and indulgent.
• Butter (for topping): Gives the nutty sauce a glossy, melt-in-your-mouth consistency.
• Ground cinnamon: Adds an aromatic warmth that ties everything together.

How to Make Pecan Pie Cheesecake Recipe

Step 1: Prep Your Baking Dish

Start by preheating your oven to 350 degrees F. Grab a 9×13 inch baking dish and give it a generous spray with nonstick cooking spray. This little step is what makes serving (and cleaning up) a breeze later on, so don’t skip it!

Step 2: Make the Crust

In a large food processor, combine the graham crackers, pecan halves, and brown sugar. Pulse until you have fine, fragrant crumbs. Drizzle in the melted butter and pulse again—it should look like wet sand that clumps together if pressed.

Step 3: Shape and Bake the Crust

Pour the buttery crumb mixture into your prepared dish. Press it down firmly into an even layer using the bottom of a glass or measuring cup. Pop it into your preheated oven and bake for 10 minutes; this helps set a super sturdy, crunchy base for your Pecan Pie Cheesecake Recipe.

Step 4: Blend the Cheesecake Filling

Wipe out your food processor and add the cream cheese, sour cream, sugar, eggs, flour, vanilla extract, and salt. Blend until satiny smooth. The key here is making sure there are absolutely no lumps—scrape the sides of the bowl as needed.

Step 5: Pour and Bake

Pour the creamy cheesecake batter over your baked crust. Gently tap the dish a couple times on the counter to burst any air bubbles hiding in there. Slide it back into the oven and bake for 30 to 40 minutes. You’ll know it’s done when a toothpick poked into the center comes out clean or just a bit moist.

Step 6: Create the Pecan Pie Topping

While your cheesecake cools slightly, set a small saucepan over medium heat. Add in the chopped pecans, light brown sugar, heavy cream, butter, cinnamon, and salt. Bring the mixture to a lively boil, then let it simmer for 2 to 3 minutes so everything gets syrupy and the flavors mingle beautifully. Take it off the heat and get ready for the magic!

Step 7: Assemble and Chill

Pour the warm pecan topping all over your cheesecake layer, using a spatula to coax it into the corners and spread it evenly. For the ultimate Pecan Pie Cheesecake Recipe, let it chill in the fridge for at least 2 hours so the layers set up and slice beautifully.

Step 8: Slice and Serve

Grab a serrated knife and slice your masterpiece into squares. For those gorgeous, clean edges, wipe the blade with a damp paper towel between each cut. All that’s left? Enjoy the ooey-gooey, creamy, and crunchy bliss you just created!

How to Serve Pecan Pie Cheesecake Recipe

Garnishes

Dress up each serving with a cloud of freshly whipped cream, a sprinkle of extra chopped pecans, or a light dusting of cinnamon for that bakery-style finish. A drizzle of warm caramel or even a few chocolate shavings makes each slice look extra impressive—ideal for when you really want to wow your guests.

Side Dishes

This dessert is absolutely decadent on its own, but for a true Southern-style spread, serve your Pecan Pie Cheesecake Recipe with a scoop of vanilla ice cream on the side or a bowl of fresh berries. A small glass of bourbon, sweet tea, or hot coffee helps balance the richness perfectly.

Creative Ways to Present

For parties, slice the cheesecake into bite-sized bars or cubes and arrange them on a platter with toothpicks—it instantly becomes a finger-food sensation. You can also place individual slices in cupcake liners for grab-and-go treats that look every bit as tempting as they taste.

Make Ahead and Storage

Storing Leftovers

Store any extra slices tightly covered in the refrigerator for up to five days. This cheesecake holds up beautifully and the flavor actually deepens after a day or two! Just keep the container sealed to prevent it from absorbing any fridge odors.

Freezing

If you want to make this Pecan Pie Cheesecake Recipe ahead, wait until it has fully chilled, then tightly wrap individual slices (or the whole slab) in plastic wrap and foil. Freeze for up to two months. Thaw overnight in the fridge for best texture and flavor.

Reheating

Although this treat is usually served cold, if you love warm toppings, simply microwave a square for about 10–15 seconds or until just slightly warmed. This makes the pecan topping extra gooey—the perfect contrast to the cool, creamy cheesecake layer.

FAQs

Can I make Pecan Pie Cheesecake Recipe without a food processor?

Absolutely! You can crush the graham crackers and pecans in a zip-top bag using a rolling pin, and use a hand mixer or stand mixer for the cheesecake filling. It takes a bit more effort but works perfectly well.

What’s the secret to a smooth and creamy cheesecake filling?

Let all your dairy ingredients come to room temperature before mixing. This helps everything blend seamlessly, giving you that luxurious texture that makes Pecan Pie Cheesecake Recipe so irresistible.

Can I use a different nut for the topping?

Pecans are traditional, but if you need to swap them out for walnuts or even almonds due to allergy or preference, feel free. The flavor will shift a bit but you’ll still get a fantastic result.

Is it possible to make this recipe gluten-free?

Yes! Substitute gluten-free graham crackers for the crust and use a trusted gluten-free all-purpose flour in the filling. Just double-check all packaged ingredients to be sure they’re truly gluten-free.

How do I prevent my cheesecake from cracking?

Avoid overbaking and don’t skip the chilling time. Gently tapping the pan to remove air bubbles before baking and letting it cool gradually in the fridge both help keep your cheesecake layer looking beautiful.

Final Thoughts

If you’re looking for a dessert that’s sure to impress, you honestly can’t go wrong with this Pecan Pie Cheesecake Recipe. It’s rich, decadent, and always gets rave reviews. So gather your ingredients, invite a few friends over, and treat yourself to a slice (or two)—you deserve it!

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