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Easy Pecan Pie Cheesecake Recipe
Faiza Shabir

Easy Pecan Pie Cheesecake Recipe

This Pecan Pie Cheesecake combines two classic desserts into one irresistible fall treat. A buttery graham cracker crust is topped with creamy vanilla cheesecake and finished with a rich, gooey pecan pie topping. It's an impressive dessert for Thanksgiving, Christmas, or any special autumn gathering.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

  • Graham Cracker Crust
  • 2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter melted
  • Cheesecake Filling
  • 24 ounces cream cheese softened
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • Pecan Pie Topping
  • 1 1/2 cups chopped pecans
  • 1/2 cup light brown sugar
  • 1/2 cup pure maple syrup
  • 1/4 cup unsalted butter melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Method
 

  1. Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan.
  2. Combine graham cracker crumbs, sugar, and melted butter until evenly moistened.
  3. Press the mixture firmly into the bottom of the springform pan.
  4. Bake the crust for 8–10 minutes, then let it cool slightly.
  5. Beat the softened cream cheese and sugar until smooth and creamy.
  6. Add the eggs one at a time, mixing just until incorporated.
  7. Mix in vanilla, sour cream, flour, and salt until smooth.
  8. Pour the cheesecake filling over the prepared crust and smooth the top.
  9. Bake for 45–50 minutes, until the edges are set and the center still has a slight jiggle.
  10. Remove the cheesecake from the oven and let it cool for about 15 minutes.
  11. Combine pecans, brown sugar, maple syrup, melted butter, eggs, vanilla, cinnamon, and salt in a bowl.
  12. Carefully spoon the pecan mixture evenly over the cheesecake.
  13. Return the cheesecake to the oven and bake for another 20–25 minutes, until the pecan topping is set.
  14. Cool completely at room temperature, then refrigerate for at least 5 hours or overnight.
  15. Carefully remove the springform pan, slice, and serve chilled or slightly softened.

Notes

  • Use full-fat cream cheese for the smoothest cheesecake texture.
  • Toast the pecans before adding them for extra depth of flavor.
  • Avoid overmixing the cheesecake batter after adding the eggs.
  • Allow the cheesecake to chill overnight for the cleanest slices.
  • Run a warm knife around the edge before removing the springform ring.
  • Store covered in the refrigerator for up to 5 days.

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