Pecan Pie Cheesecake with a Pecan Graham Cracker Crust Recipe
This decadent Pecan Pie Cheesecake features a buttery pecan graham cracker crust and a creamy cream cheese filling topped with a rich, gooey pecan pie topping. Perfectly baked to perfection, this dessert combines the flavors of classic pecan pie and creamy cheesecake for an indulgent treat sure to impress at any occasion.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 5 hours (including chilling and cooling time)
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the crust:
- 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
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 with a pinch of salt)
- 1 teaspoon vanilla extract
- 2 ½ cups pecan halves
Instructions
- Prepare the crust: 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. Pulse the graham crackers in a food processor or blender until fine crumbs form, resembling sand. Mix the crumbs with melted butter and chopped pecans. Press this mixture firmly into the bottom and slightly up the sides of the pan using the bottom of a measuring cup. Refrigerate the crust to set.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with brown sugar and granulated sugar using a handheld mixer for 3-4 minutes until light and fluffy. Add eggs and vanilla extract, then beat for 1-2 more minutes until fully combined and smooth.
- Assemble and chill: Pour the cheesecake filling evenly over the chilled crust. Refrigerate the cheesecake to set the filling before adding the topping; this step prevents the cheesecake from sinking.
- Prepare the pecan topping: In a large saucepan over medium heat, whisk together dark brown sugar, heavy cream, melted butter, and vanilla extract. Bring the mixture to a rolling boil, whisking continuously to avoid boiling over. Cook for about 3 minutes, then remove from heat and stir in the pecan halves.
- Add topping and bake: Pour the warm pecan topping evenly over the chilled cheesecake. Place the springform pan on a sheet pan to catch any spills, then bake at 350°F for 40 minutes or until the internal temperature reaches 165°F. The center may jiggle slightly but will firm up as it cools.
- Cool and refrigerate: Allow the cheesecake to cool in the pan for 1 hour at room temperature. Then run a knife gently around the edges to loosen the cake, cover with plastic wrap, and refrigerate overnight or for at least 4 hours. Remove the springform pan before serving.
Notes
- Always chill the cheesecake briefly before adding the warm pecan topping to prevent sinking.
- Cool the cheesecake on the counter for 1 hour before refrigerating to ensure proper texture.
- Use room temperature cream cheese and eggs for the smoothest, creamiest filling.
- Place your springform pan on a sheet pan both during baking and when moving it to catch any drips and avoid accidents if the pan base loosens.
- Keep the cheesecake refrigerated and store leftovers in an airtight container for up to five days.
Keywords: pecan pie cheesecake, pecan cheesecake, graham cracker crust, pecan pie topping, creamy cheesecake dessert, holiday dessert, baked cheesecake
