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Pecan Pie Cheesecake

A delightful fusion of creamy cheesecake and sweet, nutty pecan pie flavors that is perfect for any occasion.
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Prep Time 1 hour
Cook Time 50 minutes
Total Time 2 hours 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American, Southern
Calories: 420
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups golfed gra cracker cbs Use crushed gra crackers for best results.
  • 0.5 cups unsalted butter, melted Ensure the butter is melted for mixing.
  • 0.25 cups granulated sugar Adjust sugar to taste.
For the cheesecake filling
  • 16 oz cream cheese, softened Make sure it is at room temperature.
  • 1 cups granulated sugar Sweetens the filling.
  • 2 large eggs At room temperature.
  • 1 tsp vanilla extract Enhances flavor.
  • 0.5 cups sour cream Adds creaminess.
For the pecan topping
  • 1 cups pecans, chopped Use toasted pecans for added flavor.
  • 0.5 cups brown sugar For sweetness and richness.
  • 0.25 cups corn syrup Provides that classic pecan pie texture.
  • 0.25 cups unsalted butter, melted Ensure the butter is melted.

Method
 

Prepare the crust
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine gra cracker cbs, melted butter, and granulated sugar.
  3. Stir until well combined.
  4. Press this mixture firmly into the bottom of a 9-inch springform pan.
  5. Bake for 10 minutes, then remove from the oven and allow to cool.
Make the filling
  1. In a large mixing bowl, beat together the softened cream cheese and granulated sugar until smooth and creamy.
  2. Add eggs one at a time, mixing well after each addition.
  3. Stir in vanilla extract and sour cream until fully incorporated.
Bake the cheesecake
  1. Pour the filling over the cooled crust.
  2. Bake in the preheated oven for about 50 minutes or until the center is set but still slightly jiggly.
  3. Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.
Prepare the pecan topping
  1. In a saucepan over medium heat, combine chopped pecans, brown sugar, corn syrup, and melted butter.
  2. Stir until bubbly and well combined.
  3. Remove from heat and let cool slightly.
Add the topping
  1. Once the cheesecake has cooled, pour the pecan mixture over the top.
  2. Chill the cheesecake in the refrigerator for a minimum of 4 hours, or overnight for best results.
Serve
  1. Carefully remove the sides of the springform pan and slice the cheesecake into wedges before serving.

Notes

For best results, chill overnight. Serve with whipped cream or vanilla ice cream. Fresh berries enhance the flavor.