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Perfect Pecan Pie Cheesecake

A perfect slice of pecan pie cheesecake on a white plate, featuring a graham cracker crust and glossy pecan topping.
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Combine rich, creamy cheesecake with the sweet, nutty flavor of pecan pie in this show-stopping dessert. This recipe uses a buttery graham cracker crust and a gooey pecan topping, making it ideal for holidays or special occasions.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar (for filling)
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
  • 3 large eggs
  • 1 cup light corn syrup
  • 1/2 cup packed brown sugar
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 1/2 cups pecan halves

Instructions

  1. Preheat your oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and 6 tablespoons melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove and let cool slightly.
  3. Prepare the cheesecake filling: Beat the softened cream cheese and 1 1/2 cups sugar with an electric mixer until smooth. Beat in vanilla extract and sour cream. Add eggs one at a time, mixing just until combined after each addition. Do not overmix.
  4. Pour the cheesecake batter over the cooled crust.
  5. Prepare the pecan topping: In a medium bowl, whisk together corn syrup, brown sugar, 1/4 cup melted butter, 1 teaspoon vanilla extract, and salt until smooth. Stir in the pecan halves.
  6. Carefully spoon the pecan topping mixture over the cheesecake batter. Do not stir it in; let it sit on top.
  7. Bake the cheesecake in a water bath: Place the foil-wrapped springform pan inside a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
  8. Bake for 60 to 75 minutes, or until the edges of the cheesecake are set but the center still has a slight jiggle.
  9. Turn off the oven, crack the oven door open, and let the cheesecake cool inside the oven for 1 hour. This prevents cracking.
  10. Remove the cheesecake from the water bath and let it cool completely on a wire rack.
  11. Chill the cheesecake in the refrigerator for at least 6 hours, or preferably overnight, before removing the springform sides and serving.

Notes

  • For a truly show-stopping dessert, drizzle individual slices with extra caramel sauce before serving.
  • If you prefer Pecan Pie Cheesecake Bars, press the crust into a 9×13 inch pan and adjust baking time as needed.
  • Make this a make ahead holiday dessert by chilling it up to two days before your event.

Nutrition

Find it online: https://dishicious.com/pecan-pie-cheesecake-recipe/