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Creamy Pecan Pie Cheesecake

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This decadent dessert combines the creamy richness of New York-style cheesecake with the nostalgic flavors of pecan pie and a buttery caramel pecan topping. It’s easy to make, crowd-pleasing, and perfect for holidays or special occasions.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs (about 12 full sheets, crushed fine)
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • Pinch of salt
  • 3 (8-ounce) packages cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 1/4 cup heavy cream
  • Pinch of salt
  • 1 cup packed light brown sugar
  • 1/2 cup heavy cream
  • 4 tablespoons unsalted butter
  • 1 1/2 cups pecan halves or pieces, toasted
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs, granulated sugar, and a pinch of salt. Stir in melted butter until mixture resembles wet sand.
  2. Press crust mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.
  3. In a large bowl, beat cream cheese and granulated sugar until smooth (2-3 minutes), scraping down sides often.
  4. Add eggs one at a time, mixing gently after each addition. Blend in sour cream, heavy cream, vanilla extract, and a pinch of salt until creamy and lump-free.
  5. Pour cheesecake filling over cooled crust and smooth the top. Bake at 325°F (163°C) for 55-65 minutes, or until center is just set and slightly jiggly.
  6. Turn off oven, crack the door, and let cheesecake sit for 1 hour to prevent cracking.
  7. Remove from oven, run a knife around the edge to loosen, and let cool to room temperature. Refrigerate for at least 4 hours, preferably overnight.
  8. For the caramel pecan topping: In a medium saucepan, combine brown sugar, heavy cream, and butter. Stir over medium heat until melted and bubbling (4-5 minutes).
  9. Remove from heat, add toasted pecans, vanilla extract, and a pinch of salt. Let cool slightly until thick, glossy, and pourable.
  10. Spread caramel pecan topping over chilled cheesecake. If too stiff, warm gently and stir. Let set for 15 minutes.
  11. Slice with a warm, wet knife for clean edges. Serve chilled.

Notes

Use room-temperature ingredients for best texture and to prevent cracking. If the caramel seizes, add a splash of cream and reheat gently. The cheesecake can be made ahead and tastes even better after chilling overnight. For gluten-free, use GF graham crackers or almond flour for the crust. For dairy-free, use plant-based cream cheese and coconut cream. Slice with a hot, wet knife for clean edges.

Nutrition

Keywords: pecan pie cheesecake, caramel pecan dessert, holiday cheesecake, easy cheesecake, Thanksgiving dessert, creamy cheesecake, nutty cheesecake, pecan dessert

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