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A close-up shot of a perfect slice of pecan pie cheesecake, highlighting the distinct layers of crust, creamy filling, and crunchy pecan topping.

Pecan Pie Cheesecake: The Ultimate Holiday Dessert Mashup

The ultimate dessert hybrid, this Pecan Pie Cheesecake features a buttery graham cracker crust, a creamy cheesecake filling, and a gooey pecan pie topping. The perfect show-stopping dessert for Thanksgiving or Christmas.
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Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 35 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the Graham Cracker Crust
  • 1.5 cups graham cracker crumbs
  • 6 tablespoons unsalted butter melted
  • 1/4 cup granulated sugar
For the Pecan Pie Topping
  • 1/2 cup unsalted butter
  • 1 cup brown sugar packed
  • 1/2 cup heavy cream
  • 1/4 cup light corn syrup
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1.5 cups pecan halves
For the Cheesecake Filling
  • 32 ounces full-fat cream cheese softened to room temperature
  • 1 cup granulated sugar
  • 4 large eggs room temperature
  • 1/2 cup sour cream room temperature
  • 1 teaspoon vanilla extract

Equipment

  • 1 9-inch springform pan
  • 1 Electric mixer
  • 1 Roasting Pan

Method
 

Prepare the Crust
  1. Preheat oven to 350°F (175°C). Tightly wrap the outside of a 9-inch springform pan with two layers of heavy-duty aluminum foil.
  2. In a bowl, mix graham cracker crumbs, melted butter, and sugar until it resembles wet sand. Press mixture firmly into the bottom and slightly up the sides of the prepared pan.
  3. Bake for 10 minutes. Set aside to cool completely.
Create the Pecan Pie Topping
  1. In a saucepan over medium heat, melt butter. Stir in brown sugar, heavy cream, and corn syrup. Bring to a boil, then simmer for 1 minute, stirring constantly.
  2. Remove from heat. Stir in vanilla, salt, and pecan halves. Pour over the cooled crust and spread evenly.
Mix the Cheesecake Filling
  1. Using an electric mixer, beat the room temperature cream cheese until smooth. Add sugar and mix until just combined.
  2. Add eggs one at a time, mixing on low speed until just incorporated. Do not over-mix.
  3. Gently stir in sour cream and vanilla. Pour the filling over the pecan layer.
Bake the Cheesecake
  1. Place the springform pan in a large roasting pan. Pour boiling water into the roasting pan to come halfway up the sides of the springform pan.
  2. Bake for 60-70 minutes, until the edges are set and the center has a slight wobble.
  3. Turn off the oven and let the cheesecake cool inside with the door cracked for 1 hour. Remove from the water bath and cool completely at room temperature.
  4. Cover and refrigerate for at least 6 hours or overnight before serving.

Notes

Using room temperature ingredients is crucial for a smooth, lump-free cheesecake.
Do not over-mix the batter after adding the eggs to prevent cracking.
The water bath is essential for an even bake and creamy texture.