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Pecan Pie Cheesecake Recipe


    Are you ready to tantalize your taste buds with a dessert that combines the richness of pecan pie with the creamy indulgence of cheesecake? Look no further because we’ve got just the recipe for you! Pecan pie cheesecake is a heavenly treat that will impress your family and friends at any gathering. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is sure to be a hit. So, roll up your sleeves and let’s dive into the world of decadent desserts!

    Ingredients You’ll Need

    To embark on this culinary adventure, gather the following ingredients:

    For the Crust:

    • 1 and 1/2 cups of graham cracker crumbs
    • 1/4 cup of granulated sugar
    • 1/2 cup of melted butter

    For the Cheesecake Filling:

    • 3 packages (24 ounces) of cream cheese, softened
    • 1 cup of granulated sugar
    • 3 large eggs
    • 1 teaspoon of vanilla extract

    For the Pecan Pie Topping:

    • 1 cup of packed brown sugar
    • 1/2 cup of light corn syrup
    • 1/3 cup of melted butter
    • 3 large eggs
    • 1 teaspoon of vanilla extract
    • 1 and 1/2 cups of chopped pecans


    Preheat your oven to 325°F (165°C).

    In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter until well combined.

    Press the mixture into the bottom of a 9-inch springform pan, creating an even layer.

    Bake the crust for 10 minutes, then remove it from the oven and set it aside to cool.

    Making the Cheesecake Filling

    In a large bowl, beat the cream cheese and sugar together until smooth and creamy.

    Add the eggs one at a time, mixing well after each addition.

    Stir in the vanilla extract until fully incorporated.

    Pour the cheesecake filling over the cooled crust, spreading it evenly with a spatula.

    Preparing the Pecan Pie Topping

    In a separate bowl, whisk together the brown sugar, corn syrup, melted butter, eggs, and vanilla extract until smooth.

    Stir in the chopped pecans until they are evenly coated.

    Carefully pour the pecan pie topping over the cheesecake filling, spreading it out to the edges.

    Baking and Serving

    Place the assembled cheesecake on a baking sheet to catch any potential drips.

    Bake the cheesecake in the preheated oven for 60-70 minutes, or until the center is set.

    Remove the cheesecake from the oven and allow it to cool completely at room temperature.

    Once cooled, refrigerate the cheesecake for at least 4 hours, or overnight, to firm up.

    When ready to serve, carefully remove the springform pan and slice the cheesecake into generous portions.

    Garnish each slice with whipped cream and a sprinkle of chopped pecans for an extra touch of elegance.


    Congratulations! You’ve just mastered the art of making pecan pie cheesecake—a dessert that’s sure to dazzle your taste buds and impress your guests. With its perfect balance of creamy cheesecake, crunchy pecans, and sweet caramelized topping, this indulgent treat is bound to become a staple in your dessert repertoire. So, what are you waiting for? Get baking and treat yourself to a slice of pure bliss!

    Unique FAQs

    Q1: Can I use a different type of nut in place of pecans? A1: Absolutely! Feel free to experiment with almonds, walnuts, or even hazelnuts to create your own unique twist on this recipe.

    Q2: How long will the pecan pie cheesecake last in the refrigerator? A2: Properly stored in an airtight container, the cheesecake can last for up to 5 days in the refrigerator.

    Q3: Can I freeze pecan pie cheesecake for later? A3: Yes, you can freeze leftover cheesecake slices for up to 2 months. Just be sure to wrap them tightly in plastic wrap and aluminum foil before freezing.

    Q4: Can I make this recipe gluten-free? A4: Absolutely! Simply substitute gluten-free graham crackers for the crust, and ensure that all other ingredients are certified gluten-free.

    Q5: Can I omit the corn syrup from the pecan pie topping? A5: While corn syrup contributes to the texture and sweetness of the topping, you can try substituting it with maple syrup or honey for a slightly different flavor profile.

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