Oh, a slice of pecan pie cheesecake — that’s like the best of both worlds! Rich, creamy cheesecake layered or topped with gooey pecan pie filling and crunchy pecans. Perfect for holiday desserts or any time you want to impress.
Here’s a simple way to make it at home.
🍰 Pecan Pie Cheesecake Slice
Serves: 12 | Prep Time: 30 mins | Cook Time: 1 hour + chilling
🛒 Ingredients:
Crust:
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1 ½ cups graham cracker crumbs
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¼ cup granulated sugar
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6 tbsp unsalted butter, melted
Cheesecake Filling:
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4 (8 oz) packages cream cheese, softened
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1 cup granulated sugar
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1 tsp vanilla extract
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4 large eggs
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½ cup sour cream
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2 tbsp all-purpose flour
Pecan Pie Topping:
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1 cup corn syrup (light or dark)
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1 cup brown sugar, packed
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4 tbsp unsalted butter, melted
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1 ½ tsp vanilla extract
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3 large eggs
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2 cups pecans, chopped or halved
👩🍳 Instructions:
1. Make 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 until combined.
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Press mixture firmly into the bottom of a 9-inch springform pan.
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Bake for 8–10 minutes until set. Let cool.
2. Prepare Cheesecake Filling:
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Beat cream cheese until smooth.
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Add sugar and vanilla; mix well.
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Add eggs one at a time, beating after each.
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Mix in sour cream and flour until just combined.
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Pour filling over cooled crust.
3. Bake the Cheesecake:
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Bake at 325°F (160°C) for about 50–60 minutes, until edges are set but center still slightly jiggly.
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Turn off oven and leave cheesecake inside with door ajar for 1 hour (helps prevent cracking).
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Remove and cool to room temperature.
4. Make Pecan Pie Topping:
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In a bowl, whisk together corn syrup, brown sugar, melted butter, vanilla, and eggs.
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Stir in pecans.
5. Add Topping & Bake Again:
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Pour pecan pie mixture evenly over cooled cheesecake.
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Bake at 350°F (175°C) for 25–30 minutes, until topping is set and golden.
6. Cool & Chill:
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Let cool completely at room temp, then refrigerate for at least 4 hours or overnight.
7. Serve:
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Run a knife around edges before releasing the springform pan.
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Slice and enjoy!
🍽️ Serving Tips:
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Top with whipped cream or caramel drizzle for extra indulgence.
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Serve with a hot cup of coffee or tea.
Want a no-bake version or a mini cheesecake adaptation? Just ask!
