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The Ultimate Creamy Pecan Pie Cheesecake

A rich slice of pecan pie cheesecake featuring a dark crust, creamy filling, and a thick layer of glazed pecans.
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A show-stopping holiday dessert combining a buttery graham cracker crust, a smooth brown sugar cheesecake layer, and a rich, gooey pecan pie topping.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 large eggs, room temperature
  • 1/2 cup sour cream
  • 1 1/2 cups pecan halves, lightly toasted
  • 1/2 cup packed light brown sugar
  • 1/2 cup light corn syrup
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

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 to prepare for a water bath.
  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. Let cool slightly.
  3. Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese, 1 1/2 cups sugar, flour, 1 teaspoon vanilla, and 1/4 teaspoon salt until smooth. Beat in the eggs one at a time, mixing just until combined after each addition. Mix in the sour cream. Do not overmix.
  4. Pour the cheesecake batter over the cooled crust.
  5. Prepare the pecan topping: In a medium bowl, whisk together the brown sugar, corn syrup, 2 tablespoons melted butter, 1 teaspoon vanilla, and 1/4 teaspoon salt. Stir in the toasted pecans.
  6. Gently spoon the pecan topping over the cheesecake batter. Do not stir it in; let it sit on top.
  7. Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until the water reaches halfway up the sides of the springform pan. This water bath helps prevent cracking.
  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 slightly, and let the cheesecake cool inside the oven for 1 hour. This slow cooling prevents sudden temperature changes.
  10. Remove the cheesecake from the water bath and foil. Cool completely on a wire rack. Once cool, cover and refrigerate for at least 6 hours, or preferably overnight, before serving.

Notes

  • For the smoothest cheesecake, make sure your cream cheese and eggs are at room temperature before starting.
  • If you need a quick dessert and cannot wait for a full chill, consider this recipe for meal planning inspiration instead of relying on best meal delivery services.
  • To make this a make-ahead holiday dessert, you can bake it completely, chill it overnight, and keep it covered in the refrigerator for up to 3 days.

Nutrition

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