Pecan Pie Cheesecake is a delightful mashup of two classic desserts that never fails to impress at gatherings. This recipe combines the rich, creamy texture of cheesecake with the nutty goodness of pecan pie, making it an irresistible choice for holidays, celebrations, or any sweet craving. I stumbled upon this recipe during a family gathering, and it quickly became a favorite that I share with friends and loved ones. With its luscious layers and festive presentation, this cheesecake is bound to be the star of your dessert table!

Why you’ll love this dish

There are countless reasons to whip up this Pecan Pie Cheesecake. First and foremost, it’s a show-stopper. The combination of flavors and textures engages your palate and makes every bite a celebration. Plus, this recipe is remarkably straightforward and doesn’t require any advanced baking skills—perfect for both novice and experienced bakers alike.

Another perk? It’s versatile! Serve it at holiday dinners, family gatherings, or as an impressive ending to a cozy weeknight meal. The balance of sweetness from the pecans and the creaminess of the cheesecake makes it an instant crowd-pleaser.

"This Pecan Pie Cheesecake has the perfect blend of flavors! It was the highlight of our Thanksgiving dinner, and my family can’t stop raving about it!"

The cooking process explained

Getting started with this Pecan Pie Cheesecake is a breeze. First, you will create a deliciously buttery graham cracker crust, followed by preparing a sweet pecan filling that sits right under the creamy cheesecake layer. You’ll artfully layer the cheesecake batter over the cooled pecan filling, and then it’s all wrapped up in a water bath for even baking. After a bit of patience to cool and chill, you’ll finish with a rich pecan topping that seals the deal.

From preheating the oven to serving up your masterpiece, each step brings you closer to a dessert that tastes as good as it looks.

What you’ll need

Gather these essential ingredients to make an unforgettable Pecan Pie Cheesecake:

• 2 cups graham cracker crumbs
• 1/3 cup light brown sugar, packed
• 1/2 cup salted butter, melted
• 1/3 cup salted butter
• 1 cup granulated sugar
• 1 cup light corn syrup
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups pecans, chopped
• 16 oz (2 blocks) cream cheese, softened
• 1 cup granulated sugar
• 1/4 teaspoon salt
• 1 1/2 tablespoons all-purpose flour
• 1 tablespoon vanilla extract
• 3 large eggs
• 1/2 cup sour cream
• 1/4 cup salted butter
• 1/3 cup light brown sugar
• 1/2 teaspoon vanilla extract
• 1/4 cup heavy cream (room temperature)
• 1 cup pecans, roughly chopped

Feel free to experiment with using a gluten-free graham cracker option or substituting the heavy cream with a plant-based alternative to accommodate dietary preferences!