Pecan Pie Cheesecake

Pecan Pie Cheesecake combines the rich and gooey goodness of pecan pie with the creamy decadence of cheesecake. Here’s a delicious recipe for Pecan Pie Cheesecake:


For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup chopped pecans
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

  • 4 packages (32 ounces total) cream cheese, softened
  • 1 1/4 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 1/2 cup all-purpose flour

For the Pecan Pie Topping:

  • 1 cup chopped pecans
  • 1 cup light corn syrup
  • 3/4 cup granulated sugar
  • 1/4 cup unsalted butter, melted
  • 3 large eggs
  • 1 teaspoon vanilla extract


1. Preheat Oven:

  • Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.

2. Make the Crust:

  • In a bowl, combine graham cracker crumbs, chopped pecans, sugar, and melted butter. Press the mixture into the bottom of the prepared springform pan. Bake for 10 minutes, then remove from the oven and let it cool.

3. Make the Cheesecake Filling:

  • In a large mixing bowl, beat the cream cheese until smooth.
  • Add sugar and continue beating until well combined.
  • Add eggs one at a time, beating well after each addition.
  • Mix in vanilla extract, sour cream, and flour until the batter is smooth.

4. Pour the Cheesecake Filling:

  • Pour the cheesecake batter over the cooled crust in the springform pan.

5. Make the Pecan Pie Topping:

  • In a separate bowl, whisk together chopped pecans, corn syrup, sugar, melted butter, eggs, and vanilla extract until well combined.

6. Add Pecan Pie Topping:

  • Carefully pour the pecan pie topping over the cheesecake layer.

7. Bake:

  • Bake in the preheated oven for about 1 hour and 30 minutes or until the center is set.
  • If the top is browning too quickly, you can cover it with foil during the last 20-30 minutes of baking.

8. Cool and Chill:

  • Allow the Pecan Pie Cheesecake to cool completely in the pan, then refrigerate for at least 4 hours or overnight.

9. Serve:

  • Run a knife around the edge of the pan before releasing the sides of the springform pan.
  • Slice and serve chilled. Optionally, you can drizzle caramel sauce over individual slices for extra indulgence.

Enjoy the delightful combination of pecan pie and cheesecake in every bite!

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