Pecan Pie Cheesecake

Pecan Pie Cheesecake

“Indulge in a symphony of rich flavors and luscious textures with our Pecan Pie Cheesecake. This exquisite creation brings together the timeless allure of pecan pie and the decadence of creamy cheesecake, resulting in a dessert that’s a true celebration of indulgence. Imagine a velvety layer of cheesecake, infused with the delicate sweetness of brown sugar and vanilla, nestled atop a buttery graham cracker crust. Topped with a generous layer of toasted pecans and a drizzle of caramel, each forkful offers a harmonious blend of creamy, nutty, and caramelized goodness that dances on your palate. With every bite, you’ll savor the delightful contrast of textures and the sumptuous richness that defines both pecan pie and cheesecake. Whether enjoyed as a show-stopping finale to special occasions, a way to elevate your dessert table, or a celebration of the art of dessert fusion, our Pecan Pie Cheesecake promises a culinary journey that captures the essence of both tradition and innovation in every delectable bite.”

Pecan Pie Cheesecake


  • Crust:

  • 2 cups graham crackers, crumbed

  • ⅓ cup light brown sugar, packed

  • ½ cup butter, unsalted and melted

  • Pecan Filling:

  • ⅓ cup butter, salted

  • 1 tsp vanilla

  • 2 eggs

  • 1 cup light corn syrup

  • 1 cup white granulated sugar

  • 1 ½ cups of chopped pecans

  • Cheesecake:

  • 16 ounces cream cheese softened

  • 1 cup granulated sugar

  • ¼ tsp salt

  • 1 ½ tbsp flour, all purpose

  • 1 tbsp vanilla extract

  • 3 eggs

  • ½ cup sour cream

  • Pecan Topping:

  • ¼ cup butter, salted

  • ⅓ cup light brown sugar

  • ½ tsp vanilla extract

  • ¼ cup heavy cream

  • 1 cup chopped pecans


  • Preheat the oven to 325*
  • Line a 9 inch springform pan with parchment paper and spray lightly
  • Prepare the crust first
  • Press the crust into the prepared springform pan
  • Bring the crust part way up the sides of the pan
  • Place the pan and crust into the freezer to chill while you make the filling
  • In a saucepan, melt the butter over low heat
  • Combine the sugar, corn syrup, the eggs, vanilla and pecans( it is best to not add the eggs first, you could end up with breakfast eggs).
  • Stir continuously to keep the ingredients mixed well.
  • Reduce the heat and simmer until the mix thickens
  • Pour this filling into the prepared crust and set to the side
  • Cream the cream cheese and sugar together and then add in the salt and the flour
  • Stir in the vanilla and then the eggs, one at a time. Add the sour cream and beat until just mixed, do not over mix
  • Pour this mix into the pan on top of the pecan filling, using spoonfuls to do this. Do not pour as you will move the filling and pecans
  • Wrap the bottom of your springform pan tightly on the bottom with aluminum foil. Use a couple of layers of foil.
  • Place the springform pan into a pan that is larger than the springform pan
  • Pour water into the outer pan part way up the foil. This is called a water bath
  • Place the pans into the oven and bake for 1 hour, just until the cheesecake is still slightly jiggly
  • Turn the heat off for the oven, leave the cheesecake in the oven for 30 minutes, then crack the door open just slightly and continue to leave the cheesecake in the oven for another 30 minutes to cool
  • Place the cheesecake on the counter, wrap it tightly in plastic wrap once it is completely cooled. Then place it in the refrigerator overnight to chill.
  • The next day, remove the cheesecake from the springform pan and prepare the topping
  • Melt the butter and brown sugar together in a pan
  • Bring to a simmer and cook for 2 to 3 minutes
  • As it thickens, it will also become a darker color.
  • Remove from the heat and stir in the heavy cream and the vanilla
  • Spoon this topping over the top of the cheesecake
  • Enjoy!

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