Pecan Pie Cheesecake
A rich and creamy cheesecake meets gooey, caramelized pecan pie topping in this indulgent dessert mashup. Perfect for parties, holidays, or any sweet celebration.
Equipment
- Food Processor
- 9x13-inch baking dish
- Spatula
- Saucepan
Ingredients
For the Crust
- 13 graham crackers classic base
- 0.75 cup pecan halves for crust, adds warmth and crunch
- 3 tbsp light brown sugar
- 0.5 cup butter melted
For the Cheesecake Filling
- 24 oz cream cheese softened
- 1 cup sour cream
- 1 cup sugar
- 4 large eggs
- 1 tbsp all-purpose flour
- 2 tsp vanilla extract
- 0.5 tsp salt
For the Pecan Pie Topping
- 1.75 cups pecan halves chopped
- 0.75 cup light brown sugar
- 0.75 cup heavy cream
- 0.5 cup butter
- 1 tsp ground cinnamon
- 0.5 tsp salt
Instructions
- Preheat oven to 350°F and grease a 9x13-inch baking dish.
- In a food processor, pulse graham crackers, pecans, and brown sugar. Add melted butter and pulse again.
- Press crust into baking dish. Bake for 10 minutes until golden.
- Clean processor, add cream cheese, sour cream, sugar, eggs, flour, vanilla, and salt. Blend until smooth.
- Pour batter over crust, tap pan gently. Bake 30–40 minutes until set but slightly wobbly.
- Cool cheesecake completely on the counter.
- In a saucepan, combine topping ingredients. Bring to a boil, then simmer until slightly thickened.
- Pour warm topping over cooled cheesecake. Spread evenly, cover, and chill for at least 2 hours.
Notes
Toast the pecans beforehand for deeper flavor. Make ahead for parties — it chills beautifully and slices cleanly once set.