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Pecan Pie Cheesecake

A delightful fusion of creamy cheesecake and classic pecan pie featuring a graham cracker crust, rich filling, and caramelized pecan topping.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 1 ½ cups graham cracker crumbs
  • 1/3 cup sugar
  • 1/2 cup unsalted butter melted
For the cheesecake filling
  • 3 8 oz packages cream cheese, softened
  • 1 cup sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
For the pecan topping
  • 1 cup pecans chopped
  • 1/2 cup corn syrup
  • 1/4 cup brown sugar
  • 1/4 cup unsalted butter melted
  • 2 large eggs

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer
  • Spatula
  • Measuring cups and spoons
  • Baking sheet

Method
 

  1. Preheat your oven to 325°F (160°C).
  2. In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter.
  3. Press the mixture into the bottom of a 9-inch springform pan.
  4. Bake the crust for 10 minutes until set, then remove and let cool.
  5. In a large bowl, beat cream cheese until smooth. Add sugar, eggs, vanilla extract, and sour cream, mixing until fully combined.
  6. Pour the cheesecake filling into the cooled crust and smooth the top with a spatula.
  7. Bake the cheesecake at 325°F (160°C) for 50-60 minutes, until edges are set and the center has a slight jiggle.
  8. Remove the cheesecake from the oven and let cool to room temperature.
  9. In a bowl, mix chopped pecans, corn syrup, brown sugar, melted butter, and eggs; pour over the cooled cheesecake.
  10. Return the cheesecake to the oven and bake at 325°F (160°C) for an additional 10-15 minutes.
  11. Allow the cheesecake to cool completely, then refrigerate for at least four hours or overnight before slicing.

Notes

Letting the cheesecake chill overnight will improve the texture and flavor.