Imagine everything you love about pecan pie and cheesecake coming together in one buttery, glossy, make-ahead dessert. This Pecan Pie Cheesecake is a dream for anyone who loves creamy fillings and caramelized pecans. It has a crisp pecan-graham crust, a soft vanilla-scented cheesecake layer, and a glossy pecan topping that tastes like buttery toffee.
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I've baked this one many times to get the balance just right sweet, nutty, and indulgent but not heavy. It's an easy, crowd-pleasing dessert that holds up beautifully for parties or cozy weekends at home.
Why You'll Love This Recipe
- The crust is buttery and sturdy, with toasted pecan flavor.
- The cheesecake layer bakes evenly and stays silky.
- The pecan topping is rich, glossy, and sets beautifully.
- No water bath or fancy steps-just simple baking.
- It slices cleanly and can be made a day ahead.
Ingredients
For the Crust
- 13 graham crackers, crushed (about 185 g)
- ¾ cup pecan halves (about 85 g)
- 3 tablespoons light brown sugar (about 40 g)
- ½ cup unsalted butter, melted (113 g)
The Cheesecake
- 24 ounces full-fat cream cheese, softened (680 g)
- 1 cup sour cream, room temperature (240 g)
- 1 cup granulated sugar (200 g)
- 4 large eggs, room temperature
- 1 tablespoon all-purpose flour (8 g)
- 2 teaspoons vanilla extract (10 ml)
- ½ teaspoon fine salt (about 3 g)
The Pecan Pie Topping
- 1 ¾ cups pecan halves, chopped (about 175 g)
- ¾ cup light brown sugar, packed (150 g)
- ¾ cup heavy cream (180 ml)
- ½ cup unsalted butter (113 g)
- 1 teaspoon ground cinnamon
- ½ teaspoon fine salt (about 3 g)
Ingredient Notes
- Pecans: Toast them lightly before adding to bring out that warm, nutty aroma.
- Graham crackers: Honey or plain both work. For gluten-free, use a trusted gluten-free graham brand.
- Cream cheese: Use full-fat blocks for the smoothest texture.
- Sour cream: Adds a subtle tang and helps the cheesecake stay moist.
- Cinnamon: Adds warmth to balance the caramel sweetness.
Instructions
- Prep the pan: Preheat oven to 350°F. Grease a 9x13-inch baking dish with nonstick spray.
- Make the crust: In a food processor, pulse graham crackers, pecans, and brown sugar until finely ground. Add melted butter and pulse again until fully moistened.
- Bake the crust: Press crumbs firmly into an even layer in the pan. Bake for 10 minutes, then set aside to cool slightly.
- Make the cheesecake batter: Wipe out the food processor bowl. Add cream cheese, sour cream, sugar, eggs, flour, vanilla, and salt. Blend until smooth and glossy, scraping down once.
- Bake the cheesecake: Pour batter over the crust. Tap gently to remove air bubbles. Bake 30 to 40 minutes, until just set in the center. A little wobble is perfect.
- Cook the pecan topping: In a medium saucepan, combine chopped pecans, brown sugar, cream, butter, cinnamon, and salt. Bring to a boil, then simmer 2 to 3 minutes, stirring constantly, until thickened and glossy.
- Finish and chill: Pour warm topping evenly over baked cheesecake. Cool to room temperature, then chill for at least 2 hours before slicing.
- Serve: Slice with a serrated knife, wiping clean between cuts for smooth edges.
Pro Tips
Top Tip
- Always use room temperature cream cheese and eggs for a smooth filling.
- Avoid overbaking pull it out when the center still jiggles slightly.
- Chill completely before cutting for the cleanest slices.
- Toast the pecans for 3 minutes before using for deeper flavor.
- Line your pan with parchment for easy lifting and serving.
Make Ahead and Storage
- Refrigerate: Cover tightly and chill for up to 4 days.
- Freeze: Wrap tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge.
- Make ahead: You can bake the cheesecake a day ahead and add the topping the next morning.
Variations
- Maple pecan: Replace ¼ cup of brown sugar in the topping with pure maple syrup.
- Chocolate drizzle: Melt 2 ounces of chocolate and drizzle over the cooled cheesecake.
- Bourbon pecan: Stir 1 tablespoon of bourbon into the topping off the heat for extra depth.
- Nut-free version: Skip the pecans in the crust and topping and use crushed pretzels for a salty twist.
FAQs
Can I use a springform pan?
Yes, a 10-inch springform pan works well; just extend the bake time slightly.
Do I need a water bath?
No. This cheesecake is thin enough to bake evenly without one.
How do I know it's done?
The center should still jiggle slightly when you tap the pan. It will firm up as it cools.
How do I get neat slices?
Chill completely and use a sharp serrated knife, wiping clean after each cut.
📖 Recipe
Pecan Pie Cheesecake
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 3 hours
- Yield: 24 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A rich, buttery Pecan Pie Cheesecake with a graham-pecan crust, silky vanilla cheesecake filling, and glossy caramelized pecan topping. Ideal for holidays or cozy weekends.
Ingredients
Units
Scale
- For the Crust:
- 13 graham crackers, crushed (about 185 g)
- ¾ cup pecan halves (about 85 g)
- 3 tablespoons light brown sugar (about 40 g)
- ½ cup unsalted butter, melted (113 g)
- For the Cheesecake:
- 24 ounces full-fat cream cheese, softened (680 g)
- 1 cup sour cream, room temperature (240 g)
- 1 cup granulated sugar (200 g)
- 4 large eggs, room temperature
- 1 tablespoon all-purpose flour (8 g)
- 2 teaspoons vanilla extract (10 ml)
- ½ teaspoon fine salt (about 3 g)
- For the Pecan Pie Topping:
- 1 ¾ cups pecan halves, chopped (about 175 g)
- ¾ cup light brown sugar, packed (150 g)
- ¾ cup heavy cream (180 ml)
- ½ cup unsalted butter (113 g)
- 1 teaspoon ground cinnamon
- ½ teaspoon fine salt (about 3 g)
Instructions
- Preheat oven to 350°F. Grease a 9x13-inch baking dish with nonstick spray.
- In a food processor, pulse graham crackers, pecans, and brown sugar until finely ground. Add melted butter and pulse again until fully moistened.
- Press crumbs firmly into an even layer in the pan. Bake for 10 minutes, then set aside to cool slightly.
- Wipe out the food processor bowl. Add cream cheese, sour cream, sugar, eggs, flour, vanilla, and salt. Blend until smooth and glossy, scraping down once.
- Pour batter over the crust. Tap gently to remove air bubbles. Bake 30 to 40 minutes, until just set in the center. A little wobble is perfect.
- In a medium saucepan, combine chopped pecans, brown sugar, cream, butter, cinnamon, and salt. Bring to a boil, then simmer 2 to 3 minutes, stirring constantly, until thickened and glossy.
- Pour warm topping evenly over baked cheesecake. Cool to room temperature, then chill for at least 2 hours before slicing.
- Slice with a serrated knife, wiping clean between cuts for smooth edges.
Notes
Store covered in the refrigerator for up to 4 days. Freeze up to 2 months. Best made a day ahead for easier slicing and deeper flavor. Try variations like maple pecan, bourbon pecan, or a chocolate drizzle.
Nutrition
- Serving Size: 1 bar
- Calories: 520
- Sugar: 28g
- Sodium: 180mg
- Fat: 36g
- Saturated Fat: 16g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg
Serving Suggestions
Serve cold or slightly chilled, with whipped cream or vanilla ice cream on the side. It's wonderful on Thanksgiving, Christmas, or any time you want to impress without too much fuss.
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