Name: Pecan Pie Cheesecake with a Pecan Graham Cracker Crust Recipe
Prep time: 25 min
Cook time: 40 min
Total time: 5 h
Cuisine: American
Ingredients: 3 sleeves cinnamon graham crackers (about 26 sheets); ⅔ cup melted salted butter (can substitute unsalted butter with a pinch of salt); ½ cup chopped pecans; 32 ounces cream cheese (4 8-ounce blocks), softened to room temperature; ¾ cup granulated sugar; ½ cup dark brown sugar; 4 large eggs, room temperature; 1 ½ teaspoons vanilla extract; 1 ¼ cups dark brown sugar (can substitute light brown sugar); ¼ cup heavy cream; ¼ cup melted salted butter (can substitute unsalted butter with a pinch of salt); 1 teaspoon vanilla extract; 2 ½ cups pecan halves

Introduction

Pecan Pie Cheesecake with a Pecan Graham Cracker Crust is a rich and indulgent dessert that combines the creamy texture of cheesecake with the nutty sweetness of pecan pie. Perfect for special occasions or when you want to impress guests, this decadent treat offers a delightful contrast of flavors and textures.

A slice of pie on a white plate with a thick, crumbly brown crust at the base and sides, filled with a pale creamy layer that looks soft and smooth. On top, there is a generous layer of shiny caramel sauce dripping down around large, glossy toasted pecans that cover the entire surface. A gold fork rests on the plate near the pie slice. The background shows a white marbled texture with some cinnamon sticks, scattered pecans, a small glass bowl filled with pecans, and a blurry white plate in the distance. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the crust:

3 sleeves cinnamon graham crackers (about 26 sheets)
⅔ cup melted salted butter (can substitute unsalted butter and a pinch of salt)
½ cup chopped pecans

For the cheesecake:

32 ounces cream cheese (4 8-ounce blocks, softened to room temperature)
¾ cup granulated sugar
½ cup dark brown sugar
4 large eggs (room temperature)
1 ½ teaspoons vanilla extract

For the topping:

1 ¼ cups dark brown sugar (can substitute light brown sugar)
¼ cup heavy cream
¼ cup melted salted butter (can substitute unsalted butter and a pinch of salt)
1 teaspoon vanilla extract
2 ½ cups pecan halves

Instructions

Step 1: Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper and spray the sides with non-stick spray.

Step 2: In a food processor or blender, pulse the graham crackers to a fine crumb resembling sand (about 2 minutes).

Step 3: In a large bowl, mix the graham cracker crumbs, melted butter, and chopped pecans. Pour the mixture into the pan and use the bottom of a measuring cup to gently press the crust into the bottom and slightly up the sides of the pan. Move the crust to the refrigerator to set.

Step 4: In a large mixing bowl, using a handheld mixer, beat the cream cheese, brown sugar, and granulated sugar for 3–4 minutes until the mixture appears light and fluffy.

Step 5: Add the eggs and vanilla and beat for an additional 1–2 minutes until well combined.

Step 6: Scoop your filling into your pie crust, making sure to spread it evenly. Set the pie in your refrigerator so that it can set while you prepare the pecan topping. This is crucial to prevent sinking.

Step 7: In a large saucepan over medium heat, whisk together the dark brown sugar, heavy cream, butter, and vanilla extract, allowing the mixture to come to a rolling boil.

Step 8: Let the topping cook for about 3 minutes, whisking constantly to prevent bubbling over. Turn off the heat and stir in the pecans.

Step 9: Pour the topping over the cheesecake, then bake for 40 minutes or until the internal temperature reaches 165°F. Baking the cheesecake over a sheet pan can help catch any drips and prevent mess.

Step 10: Cool the cheesecake in the pan for 1 hour. Carefully run a knife along the edge to loosen it, then cover with plastic wrap and refrigerate overnight or for at least 4 hours before serving. Remove the springform pan before serving.

Tips & Variations

Always chill the cheesecake briefly before adding the warm pecan topping to prevent sinking.

Use room temperature cream cheese and eggs for a smooth, creamy filling.

Place your springform pan on a sheet pan during baking to catch any drips and avoid spills.

For a lighter topping, substitute light brown sugar in place of dark brown sugar.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake benefits from resting in the refrigerator overnight or at least 4 hours. This allows the flavors to meld and the texture to set perfectly.

What can I use if I don’t have a springform pan?

A regular cake pan can be used, but be aware that removing the cheesecake may be more challenging. Line the pan with parchment paper and cool completely before slicing directly in the pan.