Pecan Pie Cheesecake

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This Pecan Pie Cheesecake brings together two classic desserts in one unforgettable slice. You get a buttery graham cracker crust, a smooth and creamy cheesecake center, and a rich pecan pie topping that bakes into a glossy, caramel-like finish.

It’s the kind of dessert that feels right at home on a holiday table but is just as welcome for birthdays or special weekends. Each layer has its own personality, yet they come together beautifully for a dessert that looks impressive and tastes even better.

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What Makes Pecan Pie Cheesecake So Special?

The magic of Pecan Pie Cheesecake is in the contrast. The cheesecake layer is silky and lightly tangy, which balances the deep sweetness of the pecan topping. Add the crunch from toasted pecans and a buttery crust underneath, and every bite feels complete rather than overly sweet.

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Ingredients for the Pecan Pie Cheesecake

For the crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted

For the cheesecake filling:

• 24 ounces cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs, room temperature
• 1 cup sour cream
• 2 teaspoons vanilla extract

For the pecan pie topping:

• 1 cup chopped pecans
• 1/2 cup brown sugar
• 1/3 cup heavy cream
• 3 tablespoons unsalted butter
• 1 teaspoon vanilla extract

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How To Make the Pecan Pie Cheesecake

Step 1: Prepare the Crust

Preheat the oven to 325°F (165°C). Mix graham cracker crumbs, sugar, and melted butter until evenly combined. Press firmly into the bottom of a springform pan. Bake for 10 minutes, then let cool slightly.

Step 2: Make the Cheesecake Filling

Beat the cream cheese until smooth and fluffy. Add sugar and mix well. Blend in eggs one at a time, followed by sour cream and vanilla. Mix just until smooth to avoid adding excess air.

Step 3: Bake the Cheesecake Layer

Pour the cheesecake filling over the crust. Bake for 50–55 minutes, until the edges are set and the center still has a slight jiggle. Turn off the oven, crack the door, and let the cheesecake cool gradually.

Step 4: Prepare the Pecan Pie Topping

In a saucepan over medium heat, melt butter with brown sugar and heavy cream. Stir until smooth and slightly thickened. Remove from heat and stir in vanilla and pecans.

Step 5: Assemble and Chill

Once the cheesecake has cooled, spoon the pecan topping evenly over the surface. Refrigerate for at least 4 hours, preferably overnight, before slicing.

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Serving and Storing Pecan Pie Cheesecake

Serve this cheesecake chilled for the cleanest slices and best texture. A sharp knife wiped clean between cuts makes a big difference. Leftovers should be stored covered in the refrigerator and will keep well for up to 4 days.

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Frequently Asked Questions

Can I make Pecan Pie Cheesecake ahead of time?

Yes, this dessert is actually better when made a day in advance. Chilling overnight allows the layers to fully set and the flavors to meld.

Do I need a water bath?

It’s optional. A water bath helps prevent cracks, but slow cooling in the oven also works well for this cheesecake.

Can I use a different crust?

Absolutely. A vanilla wafer or shortbread crust works nicely and adds a slightly different flavor profile.

How do I know when the cheesecake is done?

The edges should be set while the center still jiggles slightly when gently shaken. It will firm up as it cools.

Can this cheesecake be frozen?

Yes. Freeze without the pecan topping for best results. Thaw overnight in the refrigerator and add the topping before serving.

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Want More Cheesecake Dessert Ideas?

If you love this Pecan Pie Cheesecake, you might also enjoy these other sweet favorites:

• Cherry Chocolate Cheesecake for a rich chocolate base with a fruity finish: https://ninadishes.com/cherry-chocolate-cheesecake/
• Sopapilla Cheesecake Bars when you want something easy and cinnamon-kissed: https://ninadishes.com/sopapilla-cheesecake-bars/
• Pistachio Cheesecake Brownies for a fun twist with nutty flavor: https://ninadishes.com/pistachio-cheesecake-brownies/
• Banana Pudding if you’re craving a creamy classic dessert: https://ninadishes.com/banana-pudding-recipe/

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I’d love to hear how your Pecan Pie Cheesecake turned out. Did you add extra pecans or keep it classic? Share your tips, questions, and variations—let’s keep baking smarter together.

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