Pecan Pie Cheesecake

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Pecan Pie Cheesecake

When it comes to dessert, nothing quite says “comfort” like the rich, indulgent flavors of pecan pie. But what happens when you combine that timeless favorite with the creamy decadence of cheesecake? Magic happens. This Pecan Pie Cheesecake has become a staple in my household, especially during the holidays or on those cozy weekends when the family is craving something extra special.

The first time I made this recipe, I was trying to impress my in-laws at a family gathering. I wanted something that felt traditional but also had a bit of a “wow” factor. Let me tell you: the look on everyone’s faces when they took their first bite was priceless! The buttery, nutty pecan topping perfectly complements the velvety cheesecake layer, all sitting atop a crisp graham cracker crust. It’s a dessert that tastes as good as it looks—and it looks stunning.

The best part? Despite how impressive it sounds (and looks!), this dessert isn’t complicated to make. I’ve streamlined the process so it’s approachable, even if you’ve got kids tugging at your apron or a million other things on your to-do list. It’s also great to make ahead, giving you one less thing to stress about when hosting. Trust me, this recipe will quickly become a family favorite, just like it has for us. Your guests will think you’ve spent hours in the kitchen, but only you’ll know how simple it really is.

Questions I Often Get Asked About This Recipe

Can I make this recipe ahead of time? Yes! This cheesecake is actually better when made a day in advance. It allows the flavors to meld together, and the cheesecake sets beautifully in the fridge overnight.

Do I have to use a water bath? A water bath helps prevent cracks in the cheesecake and ensures an even, creamy texture. It’s worth the extra step, but if you’re short on time, you can skip it—just know the texture might not be as smooth.

Can I use store-bought crust? Absolutely! If you’re in a hurry, a pre-made graham cracker crust works well. But for the best flavor and texture, I recommend making your own.

What kind of pecans should I use? Stick to plain, unsalted pecans. You’ll be toasting them lightly for this recipe, which brings out their natural nutty flavor.

Can I freeze leftovers? Yes, this cheesecake freezes beautifully. Wrap individual slices in plastic wrap and store them in an airtight container. Thaw in the fridge before serving.

What You Need to Make Pecan Pie Cheesecake

Ingredients:

For the crust:

1 1/2 cups graham cracker crumbs

1/3 cup granulated sugar

1/2 cup unsalted butter, melted

For the cheesecake filling:

3 (8 oz) packages cream cheese, softened

1 cup granulated sugar

1/2 cup sour cream

3 large eggs

1 tsp vanilla extract

For the pecan topping:

1/2 cup unsalted butter

1 cup light brown sugar

1/4 cup heavy cream

1 tsp vanilla extract

1 1/2 cups pecan halves

Special Tools:

9-inch springform pan

Mixer (stand or hand-held)

Large roasting pan (for the water bath)

Parchment paper

How to Make Pecan Pie Cheesecake

Prepare the crust: Preheat your oven to 350°F (175°C). In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool.

Make the filling: Beat the cream cheese and sugar together until smooth. Add the sour cream and vanilla, mixing well. Beat in the eggs, one at a time, until fully incorporated. Pour the filling over the cooled crust.

Bake the cheesecake: Wrap the bottom of the springform pan in aluminum foil. Place it in a large roasting pan and pour hot water into the roasting pan, about halfway up the sides of the springform pan. Bake at 325°F (163°C) for 1 hour. Turn off the oven and let the cheesecake cool inside for another hour. Remove it from the water bath and refrigerate for at least 4 hours or overnight.

Prepare the pecan topping: In a saucepan, melt butter over medium heat. Stir in brown sugar, heavy cream, and vanilla. Cook for 2-3 minutes until smooth. Add pecans and stir to coat. Let cool slightly before pouring over the chilled cheesecake.

Serve: Carefully remove the cheesecake from the springform pan, slice, and enjoy!

Tips for Making the Best Pecan Pie Cheesecake

Room Temperature Ingredients: Ensure all your ingredients (especially cream cheese and eggs) are at room temperature for a smoother batter.

Toast the Pecans: Lightly toasting the pecans before adding them to the topping enhances their flavor.

Use a Sharp Knife: For clean slices, dip your knife in warm water and wipe it clean between cuts.

Prevent Cracks: If you skip the water bath, place a pan of water on the rack below the cheesecake to add moisture to the oven.

Reader Reviews

⭐️⭐️⭐️⭐️⭐️ “This was the highlight of our Thanksgiving table! My family couldn’t stop raving about it. Definitely making this again.” – Sarah W.

⭐️⭐️⭐️⭐️⭐️ “The combination of pecan pie and cheesecake is genius. It’s rich but not overly sweet. Perfect for special occasions.” – Emily T.

⭐️⭐️⭐️⭐️ “Delicious! Next time, I’ll try adding a pinch of cinnamon to the crust for extra flavor.” – Rachel L.

⭐️⭐️⭐️⭐️⭐️ “I was nervous about the water bath, but it was worth it. This cheesecake turned out perfectly creamy!” – Jason P.

⭐️⭐️⭐️⭐️ “Tasty, but the pecan topping was a bit too sweet for me. I might cut back on the sugar next time.” – Megan H.

Printable Recipe

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