The ultimate dessert mashup! A buttery graham cracker crust, velvety vanilla cheesecake, and a gooey pecan pie topping—this showstopper is worth every calorie!
Ingredients
For the Crust
- 2 cups (200g) graham cracker crumbs
- ½ cup (115g) unsalted butter, melted
- ¼ cup (50g) granulated sugar
For the Cheesecake Filling
- 24 oz (680g) cream cheese, softened (3 blocks)
- 1 cup (200g) granulated sugar
- 3 large eggs, room temperature
- ¼ cup (60g) sour cream
- 1 tsp vanilla extract
For the Pecan Pie Topping
- 1 cup (200g) brown sugar, packed
- ½ cup (120ml) heavy cream
- 4 tbsp (56g) unsalted butter
- 1 tsp vanilla extract
- 1½ cups (150g) pecans, chopped (reserve whole halves for garnish!)
Step-by-Step Instructions
1. Prep the Crust
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
- Mix graham crumbs, melted butter, and sugar until sandy.
- Press firmly into the pan bottom. Bake 10 mins, then cool.
2. Make the Cheesecake Filling
- Beat cream cheese + sugar until smooth (no lumps!).
- Add eggs one at a time, mixing just until combined.
- Stir in sour cream + vanilla.
- Pour over crust and bake 50-55 mins (center should jiggle slightly).
- Turn off oven, crack the door, and let sit 1 hour to prevent cracking.
- Chill in fridge at least 4 hours (overnight is best!).
3. Make the Pecan Topping
- In a saucepan, combine brown sugar, cream, and butter.
- Cook over medium heat, stirring constantly, until thickened (~5 mins).
- Remove from heat, stir in vanilla + pecans.
- Cool slightly, then spread over chilled cheesecake.
4. Serve & Impress!
- Garnish with pecan halves + whipped cream.
- Slice with a hot knife for clean cuts.
FAQs & Pro Tips
Q: Can I use a different crust?
✅ Yes! Try:
- Shortbread cookie crust
- Pretzel crust (sweet & salty twist)
Q: Why did my cheesecake crack?
⚠️ Overmixing eggs or rapid temperature changes. The water bath method helps!
Q: Can I make this ahead?
✅ Absolutely! The cheesecake tastes better after 24 hours in the fridge.
Q: How to store leftovers?
- Fridge: Up to 5 days (cover tightly).
- Freezer: Up to 1 month (thaw overnight in fridge).
Q: Can I use maple syrup in the topping?
✅ Yes! Replace 2 tbsp brown sugar with 2 tbsp maple syrup for depth.
Serving Suggestions
🎄 Holiday dinners
🍂 Thanksgiving alternative to pie
🥂 Fancy dinner parties
Pro Tip: Drizzle with caramel sauce for extra decadence! 😉
Nutrition (per slice): ~560 kcal | Servings: 10
This Pecan Pie Cheesecake is a southern-inspired dream—rich, creamy, and packed with crunchy pecans. Perfect for when you can’t decide between pie or cheesecake!
Tag someone who needs to try this! 👇💛
