Pecan pie cheesecake

Here’s a rich and decadent Pecan Pie Cheesecake recipe — a mashup of creamy cheesecake and sweet, nutty pecan pie. This is perfect for holidays, parties, or any special treat.

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🥧 Pecan Pie Cheesecake

Yield: 10–12 slices
Time: ~1 hour 30 minutes (plus chilling)

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Ingredients

Crust

• 1½ cups graham cracker crumbs
• ¼ cup sugar
• ½ cup unsalted butter, melted

Cheesecake Filling

• 900 g (about 3 cups) cream cheese, softened
• 1 cup sugar
• 3 large eggs
• 1 tsp vanilla extract
• ½ cup sour cream

Pecan Pie Topping

• 1 cup corn syrup (or maple syrup for variation)
• ¾ cup brown sugar
• 3 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• 1½ cups pecan halves

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Directions

Step 1 – Prep Crust

1. Preheat oven to 175°C (350°F).
2. Mix graham cracker crumbs, sugar, and melted butter.
3. Press into bottom of a 9-inch springform pan.
4. Bake 8–10 minutes. Let cool slightly.

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Step 2 – Cheesecake Filling

1. Beat cream cheese and sugar until smooth.
2. Add eggs one at a time, mixing gently.
3. Mix in vanilla and sour cream until combined.
4. Pour over crust in the pan.

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Step 3 – Bake Cheesecake

1. Bake at 175°C (350°F) for 45–50 minutes, until edges are set but center slightly jiggles.
2. Let cool for 10–15 minutes.

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Step 4 – Pecan Pie Topping

1. In a bowl, mix corn syrup, brown sugar, melted butter, and vanilla.
2. Stir in pecans.
3. Spread topping evenly over slightly cooled cheesecake.

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Step 5 – Chill

• Refrigerate for at least 4 hours (overnight preferred) to set fully.

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Step 6 – Serve

• Run a knife around the pan before releasing the springform.
• Slice carefully — pecan topping can stick.

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Tips

• For extra richness, toast pecans lightly before adding.
• Use room temperature cream cheese to avoid lumps.
• For mini cheesecakes, divide batter into muffin tins lined with foil.