Description
Pecan Pie Cheesecake is the ultimate holiday showstopper, combining the creamy richness of classic cheesecake with the buttery crunch and caramelized flavor of pecan pie. A pecan-graham crust supports a smooth, cinnamon-scented cream cheese filling, topped with glossy pecan halves in a brown sugar-butter glaze. Perfect for Thanksgiving, Christmas, or any festive occasion, this make-ahead dessert ensures you can wow your guests without last-minute stress.
Ingredients
Pecan Graham Crumb Crust
120 g (1 cup) pecans
200 g (2 cups) graham cracker crumbs
55 g (1/4 cup) brown sugar
1/2 tsp (1 g) cinnamon
113 g (1/2 cup) unsalted butter, melted
Cheesecake Filling
680 g (24 oz) full-fat brick-style cream cheese, room temperature
150 g (3/4 cup) white sugar
100 g (1/2 cup) brown sugar
1/2 tsp (1 g) cinnamon
1 tbsp (8 g) cornstarch
240 g (1 cup) sour cream, room temperature
1 tsp (5 ml) vanilla extract
3 large eggs, room temperature
Pecan Pie Topping
75 g (1/3 cup) unsalted butter
150 g (3/4 cup) brown sugar
180 ml (3/4 cup) heavy cream
1 tsp (5 ml) vanilla extract
15 ml (1 tbsp) corn syrup
1/2 tsp (1 g) cinnamon
200 g (2 cups) pecan halves
Instructions
Prep the Pan – Preheat oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan with 3 layers of foil to prevent leaks.
Make the Crust – Pulse pecans until finely chopped. Combine with graham crumbs, brown sugar, and cinnamon. Stir in melted butter until mixture resembles damp sand. Press firmly into bottom and sides of pan. Bake for 10 minutes. Leave oven on.
Make the Filling – Beat cream cheese until smooth. Add white and brown sugar, cinnamon, and cornstarch. Mix in sour cream and vanilla. Beat in eggs one at a time on low speed until just combined. Pour into crust and smooth top.
Bake the Cheesecake – Place springform in a roasting pan. Add 1/2–1 inch hot water for a water bath. Bake 50–60 minutes until edges are set and center is slightly wobbly. Cool in water bath to room temp. Remove foil, cover, and chill for 6 hours or overnight.
Make the Topping – Melt butter and brown sugar over medium-low heat until sugar dissolves. Simmer 2–3 minutes. Add cream, vanilla, corn syrup, cinnamon, and pecans. Simmer 5 minutes until slightly thickened.
Assemble – Remove cheesecake from pan. Spoon topping over slices just before serving.
Notes
Room-temperature dairy ensures a smooth filling.
Avoid overmixing to prevent cracks.
The pecan topping disguises any surface imperfections.
Slice with a hot knife for neat edges, wiping between cuts.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American