Pecan Pie Cheesecake Recipe

Prep: 25 mins

Cook: 105 mins

Chilling: 5 hrs

Total: 7 hrs 10 mins

Servings: 8 servings

Yield: 1 cheesecake

Pecan pie cheesecake marries two classic holiday desserts into one epic, showstopping sweet treat. It has all of the flavor you love from pecan pie with the incredible creamy texture, and richness of cheesecake.

You can bake the cheesecake up to four days before Thanksgiving, but do the pecan pie topping the day you are planning to serve. Pour it over the top, then you can even chill it again if you wish. It’s the perfect holiday dish to bring to a friendsgiving or family potluck. It’s sure to stand out from the regular line up of pies and cakes.

Ingredients

For the Graham Cracker Crust:

• 18 cracker graham crackers

• 1/3 cup brown sugar, packed

• 1 teaspoon pure vanilla extract

• 8 tablespoons (4 ounces) unsalted butter, melted

For the Cheesecake Filling:

• 32 ounces cream cheese

• 1 cup brown sugar, packed

• 3/4 cup heavy cream

• 1/2 cup sour cream

• 2 teaspoons pure vanilla extract

• 1/2 teaspoon salt

• 2 tablespoons cornstarch

• 2 large eggs

For the Pecan Topping:

• 1 1/2 cups pecans

• 2/3 cup brown sugar, packed

• 2 tablespoons unsalted butter

• 1/2 cup heavy cream

• 2 teaspoons pure vanilla extract

• 1/2 teaspoon salt

Steps to Make It

Prepare the Graham Cracker Crust

1. Gather the ingredients. Preheat the oven to 500 F.

   

2. Pulse the graham crackers and brown sugar in a food processor until they are fine crumbs. Pour in the melted butter and vanilla while the food processor is running. Run until the butter and vanilla are incorporated into the graham cracker crumbs. 

   

3. Pour the graham cracker mixture into the bottom of a 9-inch springform pan. Press down the mixture with a measuring cup to create an even crust. Set aside until you complete the filling. 

   

Prepare the Cheesecake Filling

1. Gather the ingredients. Make sure everything is at room temperature. This will ensure for even mixing with fewer lumps. 

   

2. Beat together the cream cheese, brown sugar, heavy cream, and sour cream. Beat until completely smooth and very fluffy. 

   

3. Beat in the vanilla, salt, and cornstarch. Beat in the eggs one at a time until the batter is smooth and completely incorporated. 

   

4. Pour the batter over the prepared crust. Bake at 500 F for five minutes. Then turn the heat down to 200 F and bake for an hour and a half or until the internal temperature reaches 160 F. The cake will jiggle slightly when gently shaken. 

   

5. Place on a cooling rack and allow to cool to room temperature. 

   

6. Cover the cake with plastic wrap and place in the refrigerator overnight, or for at least four hours. 

   

Prepare the Pecan Pie Topping

1. Gather the ingredients. Preheat the oven to 350 F.

   

2. Toast the pecans on a sheet tray for 5 to 10 minutes, shaking occasionally. 

   

3. Add the brown sugar to a large saucepan. Heat on medium-high heat and allow the brown sugar to melt. 

   

4. Add in the butter and heavy cream into the pan. Stir gently with a wooden spoon and allow it to come to a boil. Turn the heat down and add in the vanilla and salt. 

   

5. Toss the pecans with the finished caramel. 

   

6. Pour the pecan mixture over the top of the cheesecake and serve immediately.

   

Nutrition Facts
Servings: 8
Amount per serving
Calories	1074
% Daily Value*
Total Fat 87g	112%
Saturated Fat 44g	220%
Cholesterol 250mg	83%
Sodium 742mg	32%
Total Carbohydrate 65g	24%
Dietary Fiber 2g	8%
Total Sugars 52g
Protein 13g
Vitamin C 1mg	3%
Calcium 225mg	17%
Iron 2mg	9%
Potassium 383mg	8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.