Introduction

Oh, the holidays are coming, aren’t they? Or maybe it’s just a Tuesday and you’re craving something truly special. Whatever the reason, I’ve got a dessert that’s going to make your taste buds sing and your kitchen smell like pure heaven. We’re talking about Pecan Pie Cheesecake – the ultimate mashup of two beloved classics! If you’ve ever dreamed of diving fork-first into creamy, dreamy cheesecake with that irresistible gooey pecan pie topping, then buckle up, buttercup. This recipe is so wonderfully simple, it feels like a hug in a pan. Get ready for a dessert that’s not just delicious, but downright unforgettable.

Why You’ll Love This Recipe

Fast: Seriously, you’ll be amazed at how quickly this comes together, especially for a cheesecake!
Easy: No complicated water baths or fancy techniques here. Just straightforward deliciousness.
Giftable: Imagine showing up to a potluck or a friend’s house with this beauty. Instant applause!
Crowd-pleasing: Who can resist the magic of cheesecake and pecan pie combined? It’s a guaranteed hit for everyone.

Ingredients

Let’s gather up our goodies! I love having everything prepped before I start, it makes the whole process so much smoother. Think of it as your kitchen’s happy little ballet.

For the Crust:

1 1/2 cups graham cracker crumbs: The classic base for any good cheesecake, giving us that comforting crunch.
1/3 cup melted butter: This is what holds all those lovely crumbs together.
1/4 cup sugar: Just a touch to sweeten things up and help it crisp.

For the Cheesecake:

24 oz cream cheese, softened: This is the star of the show! Make sure it’s nice and soft so it beats up smoothly.
1 cup sugar: For that perfect sweet balance to the tangy cream cheese.
3 large eggs: These bind everything together and give our cheesecake its glorious texture.
1 tsp vanilla extract: A little splash of warmth and flavor that makes everything better.

For the Pecan Topping:

1 cup pecans, chopped: The nutty stars of our show! I love a mix of halves and pieces for texture.
1/2 cup brown sugar: For that deep, caramel-y sweetness that is pure pecan pie perfection.
1/4 cup corn syrup: This is our secret weapon for that irresistible gooeyness!
2 tbsp butter: Adds richness and helps meld all those lovely flavors together.
1 tsp vanilla extract: Because more vanilla is always a good idea, right?
1/4 cup heavy cream: For an extra touch of lusciousness and shine.

How to Make It

Alright, let’s get our hands a little messy and create some magic! This is where the fun really begins.

For the Crust:

First things first, let’s get that oven warmed up to 350°F (175°C). It’s like giving your oven a little pre-heat hug.
Grab a medium bowl and toss in your graham cracker crumbs, that lovely melted butter, and the sugar. Give it a good stir until everything looks like wet sand.
Now, gently press this mixture evenly into the bottom of a 9-inch springform pan. I like to use the bottom of a glass to get it nice and compact.
Pop that into the oven for about 8-10 minutes, just until it’s looking lightly golden and smells amazing. Then, let it cool down completely. Patience is a virtue, especially with cheesecake!

For the Cheesecake:

In a big bowl, take your softened cream cheese and sugar. Beat them together until they’re super smooth and creamy. No lumps allowed!
Now, add your eggs one at a time, beating just until they’re combined after each addition. We don’t want to overmix here – just enough to get them incorporated.
Give it a little stir of vanilla extract. See? Easy peasy.
Gently pour this luscious cheesecake batter over your cooled crust.

For the Pecan Topping:

Let’s make that glorious pecan topping! Get a saucepan and put in your brown sugar, corn syrup, and butter. Heat it over medium heat, stirring until the butter has melted and the sugar has dissolved. It’ll start to smell amazing!
Take it off the heat and stir in those chopped pecans and your vanilla extract.
Finally, swirl in the heavy cream until everything is beautifully combined and looks glossy.

Assembly and Baking:

Carefully, and I mean carefully, spread that yummy pecan topping evenly over the cheesecake batter. Try to get it as level as you can.
Now, it’s baking time! Pop it back into the oven for about 50-60 minutes. You’re looking for the edges to be set, but the center might still have a tiny little wobble – that’s perfect!
Once it’s baked, turn off the oven, but don’t take it out just yet! Leave the oven door slightly ajar (I usually wedge a wooden spoon in there) and let the cheesecake cool in the oven for a full hour. This helps prevent cracking and makes for a smoother finish.
After its slow cool-down, take it out of the oven and let it cool completely on a wire rack.
The hardest part: patience! Cover it gently and pop it into the refrigerator for at least 4 hours, but honestly, overnight is where the real magic happens. This allows the cheesecake to set up beautifully.

Substitutions & Additions

This recipe is already pretty amazing, but who doesn’t love a little customization? Here are some ideas to make it your own!

Crust Swap: No graham crackers? No problem! Try gingersnap cookies, shortbread, or even Nilla wafers for a different flavor profile.
Nutty Variations: Walnuts or a mix of your favorite nuts would be delicious in the topping instead of pecans.
Chocolate Lover’s Dream: Drizzle some melted chocolate over the top before serving, or even add a handful of chocolate chips to the cheesecake batter!
Spiced Up: A pinch of cinnamon or nutmeg in the crust or cheesecake batter can add a lovely warmth.
Bourbon Twist: A tablespoon or two of bourbon in the pecan topping adds a sophisticated depth of flavor. Just be sure to cook it for a minute to let the alcohol evaporate!

Tips for Success

A few little tricks I’ve learned along the way to ensure your Pecan Pie Cheesecake is an absolute showstopper.

Soften That Cream Cheese: This is crucial for a smooth, lump-free cheesecake. Take it out of the fridge at least an hour before you plan to start.
Don’t Overmix the Eggs: Beating the eggs too much can incorporate too much air, which can lead to cracking. Mix until just combined.
The Water Bath (Optional but Recommended for Some): While this recipe doesn’t require a water bath, if you’re worried about cracking or want an extra-creamy texture, you can wrap your springform pan tightly in foil and place it in a larger baking pan. Then, carefully pour hot water into the larger pan until it comes about halfway up the sides of the springform pan.
Prep Ahead: You can make the crust the day before and store it at room temperature. The entire cheesecake is best made a day ahead anyway, so this is perfect for entertaining!
Patience is Key: Resist the urge to cut into it too soon. Letting it chill properly is what gives it that perfect texture.

How to Store It

Once your masterpiece is made, how do you keep it fresh and delicious? Easy!

Leftover Pecan Pie Cheesecake will keep beautifully in the refrigerator. Cover it tightly with plastic wrap or transfer it to an airtight container. It’s usually best within 3-4 days, but honestly, it rarely lasts that long in my house! You can also freeze portions of cheesecake for longer storage. Wrap individual slices tightly in plastic wrap, then in foil, and freeze for up to a month. Thaw overnight in the refrigerator before enjoying.

FAQs

Got questions? I’ve got answers!

Q: Why did my cheesecake crack?

A: Cracks can happen from overmixing the eggs, baking at too high a temperature, or cooling too quickly. Don’t worry, it still tastes delicious, and the pecan topping hides a multitude of sins!

Q: Can I make this without a springform pan?

A: You can try in a regular 9-inch cake pan, but it will be much harder to get out cleanly. A springform pan is definitely recommended for easy removal.

Q: How do I know when the cheesecake is done baking?

A: The edges should look set, and the center should have a slight jiggle when you gently shake the pan. It will continue to set as it cools.

Enjoy every single glorious bite of this Pecan Pie Cheesecake! It’s a little slice of heaven.

Pecan Pie Cheesecake

A delightful mashup of two beloved classics: creamy cheesecake topped with a gooey, caramel-like pecan pie filling. This recipe is easy to make, giftable, and a guaranteed crowd-pleaser.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 1 8

Servings 12 slices

Equipment

9-inch springform pan
Medium bowl
Glass for pressing crust
Big bowl
Saucepan
Wire rack
Wooden spoon for propping oven door

Ingredients

For the Crust

1.5 cups graham cracker crumbs The classic base for any good cheesecake, giving us that comforting crunch.
0.33 cup melted butter This is what holds all those lovely crumbs together.
0.25 cup sugar Just a touch to sweeten things up and help it crisp.

For the Cheesecake

24 oz cream cheese, softened This is the star of the show! Make sure it's nice and soft so it beats up smoothly.
1 cup sugar For that perfect sweet balance to the tangy cream cheese.
3 large eggs These bind everything together and give our cheesecake its glorious texture.
1 tsp vanilla extract A little splash of warmth and flavor that makes everything better.

For the Pecan Topping

1 cup pecans, chopped The nutty stars of our show! I love a mix of halves and pieces for texture.
0.5 cup brown sugar For that deep, caramel-y sweetness that is pure pecan pie perfection.
0.25 cup corn syrup This is our secret weapon for that irresistible gooeyness!
2 tbsp butter Adds richness and helps meld all those lovely flavors together.
1 tsp vanilla extract Because more vanilla is always a good idea, right?
0.25 cup heavy cream For an extra touch of lusciousness and shine.

Instructions

Preheat oven to 350°F (175°C).
In a medium bowl, combine graham cracker crumbs, melted butter, and sugar until mixture resembles wet sand.
1.5 cups graham cracker crumbs
Press the crumb mixture evenly into the bottom of a 9-inch springform pan. Use the bottom of a glass to compact it.
1.5 cups graham cracker crumbs
Bake the crust for 8-10 minutes, until lightly golden. Let it cool completely.
In a big bowl, beat softened cream cheese and sugar until smooth and creamy.
1.5 cups graham cracker crumbs
Add eggs one at a time, beating just until combined after each addition. Do not overmix.
1.5 cups graham cracker crumbs
Stir in vanilla extract.
1.5 cups graham cracker crumbs
Gently pour the cheesecake batter over the cooled crust.
To make the pecan topping, combine brown sugar, corn syrup, and butter in a saucepan over medium heat. Stir until butter melts and sugar dissolves.
1.5 cups graham cracker crumbs
Remove from heat and stir in chopped pecans and vanilla extract.
1.5 cups graham cracker crumbs
Swirl in the heavy cream until beautifully combined and glossy.
1.5 cups graham cracker crumbs
Carefully spread the pecan topping evenly over the cheesecake batter.
1.5 cups graham cracker crumbs
Bake for 50-60 minutes, until the edges are set but the center has a slight wobble.
Turn off the oven, prop the door slightly ajar, and let the cheesecake cool in the oven for one hour.
Remove from oven and let cool completely on a wire rack.
Cover and refrigerate for at least 4 hours, or preferably overnight, to set.

Notes

Leftover Pecan Pie Cheesecake will keep in the refrigerator, covered tightly, for 3-4 days. Can also be frozen in portions for up to a month. Thaw overnight in the refrigerator before serving.