If you’re searching for the ultimate dessert that combines the creamy richness of cheesecake with the sweet, nutty flavors of classic pecan pie, this Pecan Pie Cheesecake is your dream come true. With a buttery graham cracker crust, velvety smooth cream cheese filling, and a luscious pecan topping, this dessert will easily become the star of any celebration or family gathering.
Who is this Recipe For?
This recipe is perfect for:
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Home bakers who want to impress guests with a show-stopping dessert.
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Cheesecake lovers craving a unique twist on the classic.
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Holiday hosts looking for an indulgent sweet treat for Thanksgiving, Christmas, or any special occasion.
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Anyone who enjoys the warm, caramelized flavors of pecan pie paired with silky cheesecake.
Why it’s Great
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Two Desserts in One: Combines the best of cheesecake and pecan pie.
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Perfect for Special Occasions: A guaranteed crowd-pleaser.
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Rich & Creamy Texture: Smooth cheesecake filling meets crunchy pecans.
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Make-Ahead Friendly: Can be prepared a day in advance, making entertaining stress-free.
Ingredients
For the Crust:
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113 g unsalted butter, melted
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240 g graham cracker crumbs
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75 g granulated sugar
For the Cheesecake Filling:
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904 g cream cheese, room temperature
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200 g dark brown sugar
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240 g sour cream, room temperature
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3 large eggs, room temperature
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1 tsp vanilla extract
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1 tsp fresh lemon juice (optional)
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¼ tsp ground cinnamon
For the Brown Sugar Pecan Topping:
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180 g pecan halves
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56 g unsalted butter
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100 g dark brown sugar
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90 ml heavy cream
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15 ml light corn syrup
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Pinch of salt
Kitchen Equipment Needed
To make this pecan pie cheesecake, you’ll need:
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9-inch springform pan
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Mixing bowls
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Electric mixer (hand or stand)
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Spatula
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Roasting pan (for water bath)
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Saucepan (for pecan topping)
Step-by-Step Instructions
Step 1: Prepare and Bake the Crust
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Preheat oven to 350°F (175°C).
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Mix graham cracker crumbs, sugar, and melted butter.
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Press firmly into the bottom of a 9-inch springform pan.
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Bake for 10 minutes, then let cool completely.
Step 2: Make the Cheesecake Filling
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Reduce oven to 325°F (160°C).
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Beat cream cheese until smooth.
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Add brown sugar, sour cream, vanilla, lemon juice (optional), and cinnamon. Mix until just combined.
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Add eggs one at a time, mixing on low speed. Avoid overmixing.
Step 3: Bake the Cheesecake
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Pour filling over cooled crust.
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Place springform pan inside a roasting pan and fill with hot water halfway up the sides (water bath method).
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Bake 55–65 minutes, until edges are set but center is slightly jiggly.
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Turn off oven, crack door open, and let cool for 1 hour.
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Refrigerate at least 4 hours or overnight.
Step 4: Make the Pecan Topping
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Melt butter in a small saucepan.
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Stir in brown sugar, heavy cream, corn syrup, and salt.
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Simmer 2–3 minutes until slightly thickened.
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Remove from heat and stir in pecans. Let cool slightly.
Step 5: Assemble & Serve
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Pour cooled pecan topping over chilled cheesecake.
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Slice, serve, and enjoy!
Storage
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Refrigerator: Store cheesecake covered in the fridge for up to 5 days.
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Freezer: Wrap slices tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before serving.
FAQ
Q: Can I make this cheesecake without a water bath?
A: Yes, but the water bath helps prevent cracks and keeps the cheesecake creamy. If skipping, place a pan of hot water on the oven’s lower rack.
Q: Can I use store-bought pecan pie filling instead?
A: Homemade topping gives the best flavor, but store-bought can be used in a pinch.
Q: Can I make this gluten-free?
A: Absolutely! Substitute gluten-free graham crackers for the crust.
Q: Do I have to use corn syrup?
A: Corn syrup helps create a glossy topping, but you can replace it with maple syrup or honey for a natural option.
Conclusion
This Decadent Pecan Pie Cheesecake is more than just a dessert—it’s a masterpiece that will leave everyone at the table asking for seconds. Whether you’re making it for the holidays, a family dinner, or a special celebration, this indulgent treat will always be the highlight of your menu.
