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The Ultimate Pecan Pie Cheesecake

A show-stopping dessert featuring a layer of gooey pecan pie filling nestled between a graham cracker crust and a rich, creamy brown sugar cheesecake.
Print Recipe
Prep Time 40 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 50 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American, Holiday
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 2 cups graham cracker crumbs
  • 0.5 cup unsalted butter melted
  • 2 tbsp sugar
Pecan Filling Layer
  • 0.5 cup sugar
  • 0.5 cup corn syrup
  • 1 large egg beaten
  • 2 tbsp butter melted
  • 1 tsp vanilla extract
  • 1 cup pecans chopped
Cheesecake Layer
  • 24 oz cream cheese softened
  • 1 cup brown sugar packed
  • 2 tbsp all-purpose flour
  • 0.5 cup sour cream room temp
  • 1 tbsp vanilla extract
  • 3 large eggs room temp
Topping
  • 4 tbsp butter
  • 0.5 cup brown sugar
  • 0.25 cup heavy cream
  • 1 cup pecans halves

Equipment

  • 9-inch springform pan
  • Stand mixer or hand mixer
  • Saucepan
  • Baking sheet

Method
 

  1. Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
  2. Mix crust ingredients and press into bottom of pan. Bake 10 mins, then cool.
  3. Whisk pecan filling ingredients (sugar, syrup, egg, butter, vanilla) in a saucepan over low heat until warm. Stir in pecans. Pour over crust.
  4. Beat cream cheese and brown sugar until smooth. Add flour, sour cream, and vanilla.
  5. Add eggs one at a time, mixing on low speed just until combined. Pour over pecan layer.
  6. Bake 60-70 mins until center is set but jiggles slightly. Turn off oven and let cool inside for 1 hour.
  7. Chill in fridge for at least 6 hours or overnight.
  8. For topping: simmer butter, sugar, and cream until thickened. Stir in pecans. Cool slightly and pour over cheesecake.

Notes

Ensure all dairy ingredients are at room temperature to avoid lumps.