Description

Get ready to impress with this Rich Pecan Pie Cheesecake — the ultimate dessert fusion that brings the gooey, nutty goodness of pecan pie and the creamy, tangy richness of classic cheesecake together in one unforgettable treat. This easy recipe is ideal for holiday desserts, dinner ideas, or even a decadent birthday cake alternative. With a buttery graham cracker crust, a sweet pecan pie filling, and a silky cheesecake layer topped with sticky caramel pecans, it’s a showstopper. Whether you’re looking for breakfast ideas for a sweet brunch table or searching for food ideas to wow your guests, this quick dessert is your answer.

Ingredients

1 3/4 cups graham cracker crumbs

1/4 cup light brown sugar

1/2 teaspoon ground cinnamon

1/2 cup unsalted butter, melted

1 cup chopped pecans, toasted

1/2 cup light corn syrup

1/2 cup dark brown sugar

1/4 cup heavy cream

1/4 cup unsalted butter

2 large eggs, lightly beaten

1/2 teaspoon salt

1 teaspoon vanilla extract

24 ounces cream cheese, softened

1 cup granulated sugar

3 large eggs

1/2 cup sour cream

1/2 cup heavy cream

2 teaspoons vanilla extract

1 cup chopped pecans, toasted (for topping)

1/2 cup unsalted butter (for topping)

1/2 cup light brown sugar (for topping)

1/4 cup heavy cream (for topping)

1/2 teaspoon salt (for topping)

1/2 teaspoon vanilla extract (for topping)

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Instructions

1. Preheat the oven to 325°F (163°C). Mix graham cracker crumbs, brown sugar, cinnamon, and melted butter. Press into a 9-inch springform pan. Bake for 10 minutes and let cool.

2. In a saucepan, combine corn syrup, brown sugar, heavy cream, and butter over medium heat. Stir until smooth. Remove from heat and whisk in eggs, salt, vanilla, and toasted pecans. Pour over crust.

3. Beat cream cheese until smooth. Add sugar, then eggs one at a time. Mix in sour cream, heavy cream, and vanilla until just combined.

4. Pour cheesecake batter over pecan layer. Wrap pan in foil. Place in a water bath and bake 60–70 minutes until set.

5. Cool the cheesecake in the oven with the door cracked open for 1 hour. Remove and cool completely. Chill for at least 6 hours or overnight.

6. For the topping, melt butter in a saucepan. Stir in brown sugar, cream, and salt. Simmer 3–5 minutes. Remove from heat, add vanilla and pecans. Let cool until thick but pourable.

7. Remove cheesecake from pan, top with caramel pecans, and serve chilled or at room temperature.

Notes

Always use a water bath to prevent cracks in the cheesecake layer.

Let the caramel topping cool slightly before pouring to avoid melting the cheesecake.

Toasting the pecans brings out a deeper, nuttier flavor.

Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 620
Sugar: 36g
Sodium: 290mg
Fat: 45g
Saturated Fat: 22g
Unsaturated Fat: 18g
Trans Fat: 0.5g
Carbohydrates: 48g
Fiber: 2g
Protein: 7g
Cholesterol: 155mg