Name: Pecan Pie Cheesecake Recipe: Creamy and Delicious
Prep time: 30 min
Cook time: 1 h 5 min
Total time: 5 h 35 min
Yield: 1
Cuisine: American
Ingredients: ¼ cup unsalted Butter; 1 cup Brown Sugar; ¼ teaspoon Cinnamon; Pinch of sea salt; ½ cup Heavy Cream; 1 ½ cups Pecans, halved; 24 ounces Cream Cheese, softened; 1 cup Brown Sugar; ¾ cup Heavy Cream; ¾ cup Sour Cream; 2 large Eggs; 1 teaspoon Vanilla Extract; ½ teaspoon Cinnamon; 1½ cups Graham Cracker Crumbs; ¼ cup Granulated Sugar; ¼ cup unsalted Butter

Try this easy pecan pie cheesecake recipe for a delicious dessert that combines creamy cheesecake and sweet and crunchy pecan pie topping in every bite.

Overhead view of a whole pecan pie cheesecake set on a white background.

Enjoy a rich and creamy pecan pie cheesecake recipe that blends velvety cheesecake with a crunchy, sweet pecan pie topping— the perfect cheesecake for any special occasion.

Pecan Pie Cheesecake Recipe: Creamy and Delicious

This is an easy-to-make pecan pie cheesecake recipe that features a classic Graham cracker crust. The creamy brown sugar filling does not require a water bath. It is ideal for Thanksgiving dinner or the Christmas holidays. Simple steps yield rich, nutty perfection!

Overhead view of a piece of pecan pie cheesecake being lifted from the cheesecake below.

Tips and variations for making this pecan pie cheesecake recipe:

● Get full-fat cream cheese – not 1/3 less fat, not spreadable, not neufchâtel.
● Cream cheese comes standard in an 8-ounce brick in the United States. You will need three (3) packages of cream cheese for this recipe. Make sure the cream cheese is softened to room temperature before you use it. It is easier to beat softened cream cheese, and you will avoid lumps in your cheesecake batter. Cubing the cream cheese is a good idea.
● Chopped or halved pecans work best with this pecan pie cheesecake.
● You can use dark brown sugar or light brown sugar for this recipe.
● For best results, do not over-beat your eggs. Over-beating the eggs might cause the cheesecake to crack.
● But don’t worry, a crack on the top of this cheesecake will not ruin it since you will be adding the pecan topping on top of any cracks there may be, hiding them from anyone you serve this to.
● The best way to remove a cheesecake from the springform pan is to let the cheesecake cool slightly or to room temperature on top of a baking rack. Then, slide a knife around the sides of the pan to loosen the cheesecake. Remove to a serving dish.
● How to make vanilla extract
● In the United States, ½ cup butter = 1 stick, 1 cup = 2 sticks of butter
● Butter in Baking: Essential Tips for Perfect Baked Goods
● This recipe is made with ingredients commonly found in your local grocery store.
● Store in the fridge for up to five (5) days in an airtight container.

Baked Cheesecake Recipes you might enjoy:

● Tiramisu Cheesecake Recipe | Creamy Baked Classic Dessert
● Best Pumpkin Cheesecake Recipe with Pecan Crust
● Cranberry Sauce Cheesecake Recipe
● The Best Baked Luscious Lemon Cheesecake Recipe

A side view of a cut pecan pie cheesecake set on a white cake plate. There is a cut piece on a plate in the forefront.

No-Bake Cheesecake Recipes you might enjoy:

● No-Bake Rocky Road Cheesecake Recipe with Chocolate & Marshmallows
● No-Bake Pumpkin Cheesecake Recipe

Pecan Pie Cheesecake Recipe: Creamy and Delicious. Try this easy pecan pie cheesecake recipe for a delicious dessert that combines creamy cheesecake and sweet and crunchy pecan pie topping in every bite.

Pecan Pie Cheesecake Recipe Ingredients:

Crust:

● 1½ cups Graham Cracker Crumbs
● ¼ cup Granulated Sugar
● ¼ cup unsalted Butter

Filling:

● 24 ounces Cream Cheese, softened
● 1 cup Brown Sugar
● ¾ cup Heavy Cream
● ¾ cup Sour Cream
● 2 large Eggs
● 1 teaspoon Vanilla Extract
● ½ teaspoon Cinnamon

Topping:

● ¼ cup unsalted Butter
● 1 cup Brown Sugar
● ¼ teaspoon Cinnamon
● Pinch of sea salt
● ½ cup Heavy Cream
● 1 ½ cups Pecans, halved

Pecan Pie Cheesecake Mise en Place:

● 9″ Springform Pan
● Rubber Spatula
● Measuring Cup
● Measuring Spoons
● Food Processor
● Stand-up Mixer (paddle attachment, whisk attachment, large bowl, etc.) or Hand Mixer (electric mixer)
● Medium Mixing Bowl
● Medium Saucepan
● Wire Rack (Baking Rack, Cooling Rack)
● Serving Dish

Pecan Pie Cheesecake Recipe Directions:

1. Preheat the oven to 350 degrees Fahrenheit.
2. Spray your springform pan with cooking spray to grease it.
3. Add the graham crackers to a food processor and process until they turn into fine crumbs.

4. Add the sugar and butter and process until clumps start to form. Then, pour the Graham cracker mixture into the prepared springform pan and press down to the bottom and sides of the springform pan. Set the crust aside in the fridge to chill while you make the cheesecake filling.

5. Begin making the cheesecake filling by beating the cream cheese and sugar on a medium-high speed in the large bowl of a stand mixer.

6. Add the heavy cream and sour cream to the cream cheese mixture and beat until just smooth.

7. Add the eggs, vanilla extract, and cinnamon to the cheesecake mixture and beat again, making certain to scrape the sides of the bowl.

8. Pour the cheesecake filling into the prepared crust and even it out using a rubber spatula.

9. Place on the middle rack of the preheated 350°F oven and bake for about 55 minutes, or until only the center slightly jiggles; it should look mostly firm.
10. Cool the cheesecake for one hour at room temperature and then in the fridge for two to three hours.

11. When the cheesecake has cooled in the fridge for about one hour, start making the topping by melting the butter on the stove on low heat.
12. Add the brown sugar, cinnamon, and salt to the melted butter. Stir well.

13. Slowly whisk in the heavy cream to the stovetop mixture. Once the mixture thickens enough that it sticks to the back of a spoon, add in the pecans and stir well. You can thicken the topping further by bringing the topping to a gentle boil on low to medium heat, stirring constantly, for about five (5) minutes.

14. Allow the pecan pie topping to cool to room temperature.

15. Once the cheesecake and topping have thoroughly cooled, remove the cheesecake from the springform pan on a serving dish. Spoon the pecan pie topping over the top of the cheesecake and smooth it out.

16. Once you top the cheesecake with the pecan pie topping, allow it to chill in the fridge for at least another 30 minutes, so the topping may harden before serving.

17. Store any leftovers in an airtight container in the fridge for up to five (5) days.

Yield: 1

Pecan Pie Cheesecake Recipe: Creamy and Delicious

Pecan Pie Cheesecake Recipe: Creamy and Delicious. Try this easy pecan pie cheesecake recipe for a delicious dessert that combines creamy cheesecake and sweet and crunchy pecan pie topping in every bite.

Prep Time 30 minutes

Cook Time 1 hour 5 minutes

Additional Time 4 hours

Total Time 5 hours 35 minutes

Ingredients

Crust:

1½ cups Graham Cracker Crumbs
¼ cup Granulated Sugar
¼ cup unsalted Butter

Cheesecake Filling:

24 ounces Cream Cheese, softened
1 cup Brown Sugar
¾ cup Heavy Cream
¾ cup Sour Cream
2 large Eggs
1 teaspoon Vanilla Extract
½ teaspoon Cinnamon

Pecan Pie Topping:

¼ cup unsalted Butter
1 cup Brown Sugar
¼ teaspoon Cinnamon
Pinch of sea salt
½ cup Heavy Cream
1 ½ cups Pecans, halved

Instructions

Preheat the oven to 350 degrees Fahrenheit.

Spray your springform pan with cooking spray to grease it.

If you did not purchase Graham cracker crumbs, add the graham crackers to a food processor and process until they turn into fine crumbs.

Add the sugar and butter and process until clumps start to form. Then, pour the Graham cracker mixture into the prepared springform pan and press down to the bottom and sides of the springform pan. Set the crust aside in the fridge to chill while you make the cheesecake filling.

Begin making the cheesecake filling by beating the cream cheese and sugar on a medium-high speed in the large bowl of a stand mixer.

Add the heavy cream and sour cream to the cream cheese mixture and beat until just smooth.

Add the eggs, vanilla extract, and cinnamon to the cheesecake mixture and beat again, scraping the bowl's sides.

Pour the cheesecake filling into the prepared crust and even it out using a rubber spatula.

Place on the middle rack of the preheated 350°F oven and bake for about 55 minutes, or until only the center slightly jiggles; it should look mostly firm.

Cool the cheesecake for one hour at room temperature and then in the fridge for two to three hours.

When the cheesecake has cooled in the fridge for about one hour, start making the topping by melting the butter on the stove on low heat.

Add the brown sugar, cinnamon, and salt to the melted butter. Stir well.

Slowly whisk in the heavy cream to the stovetop mixture. Once the mixture thickens enough that it sticks to the back of a spoon, add in the pecans and stir well. You can thicken the topping further by bringing the topping to a gentle boil on low to medium heat, stirring constantly, for about five (5) minutes.

Allow the pecan pie topping to cool to room temperature.

Once the cheesecake and topping have thoroughly cooled, remove the cheesecake from the springform pan on a serving dish. Spoon the pecan pie topping over the top of the cheesecake and smooth it out.

Once you top the cheesecake with the pecan pie topping, allow it to chill in the fridge for at least another 30 minutes, so the topping may harden before serving.

Store any leftovers in an airtight container in the fridge for up to five (5) days.

Pecan Pie Cheesecake Recipe: Creamy and Delicious