Description

This pecan pie cheesecake is the ultimate holiday dessert, combining the creamy richness of cheesecake with the gooey sweetness of pecan pie filling – all on a buttery graham cracker crust. Perfect for Thanksgiving and special occasions.

Ingredients

Units Scale

Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted
Cheesecake Filling:
24 oz cream cheese, softened
1 cup granulated sugar
3 large eggs
1/2 cup sour cream
1 teaspoon vanilla extract
Pecan Topping:
1 cup brown sugar, packed
2/3 cup light corn syrup
1/3 cup heavy cream
1/4 cup unsalted butter
1 teaspoon vanilla extract
1 1/2 cups chopped pecans

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 325°F (163°C). Wrap a 9-inch springform pan in foil and lightly grease it.
Mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of the pan and bake for 10 minutes. Let cool.
In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Add sour cream and vanilla; beat until combined.
Pour cheesecake batter over cooled crust. Bake for 55–65 minutes or until the center is just set. Turn off the oven, crack the door, and let sit for 1 hour. Chill for at least 4 hours or overnight.
In a saucepan, combine brown sugar, corn syrup, cream, and butter. Cook over medium heat until bubbling, about 3–5 minutes. Remove from heat and stir in vanilla and pecans. Cool slightly.
Pour the pecan topping over the chilled cheesecake. Let set for 15–20 minutes before slicing.

Notes

Use room temperature ingredients for the smoothest cheesecake filling.
Make a day ahead to let flavors fully develop.
Serve with whipped cream or a drizzle of caramel for extra indulgence.

Nutrition

Serving Size: 1 slice
Calories: 620
Sugar: 48g
Sodium: 280mg
Fat: 42g
Saturated Fat: 20g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 53g
Fiber: 2g
Protein: 7g
Cholesterol: 120mg