Baking the cheesecake gently ensures a smooth, crack-free center, while preparing the pecan topping separately allows you to control the thickness and flavor. Letting the cheesecake chill fully is essential—this not only sets the texture but also allows the flavors to develop beautifully. Once topped, the cheesecake becomes even better after a few hours as everything melds together.
This pecan pie cheesecake is rich, comforting, and unforgettable. It slices cleanly, serves beautifully, and delivers that “wow” factor with every forkful. If you’re looking for a dessert that feels luxurious, nostalgic, and deeply satisfying, this is the one you’ll want to make again and again.
Ingredients
Crust
1½ cups graham cracker crumbs
¼ cup brown sugar
½ cup melted butter
Cheesecake Filling
24 oz cream cheese, softened
1 cup granulated sugar
3 large eggs
1 cup sour cream
1 tbsp vanilla extract
Pecan Pie Topping
1 cup pecans, roughly chopped
½ cup brown sugar
⅓ cup heavy cream
¼ cup unsalted butter
1 tsp vanilla extract
Pinch of salt
Instructions
Preheat oven to 325°F (165°C). Mix graham cracker crumbs, brown sugar, and melted butter. Press firmly into the bottom of a greased springform pan.
Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing gently. Stir in sour cream and vanilla. Pour filling over crust and smooth the top.
Bake for 50–60 minutes until the center is slightly jiggly. Turn off oven, crack the door, and let cheesecake cool inside for 1 hour. Chill at least 4 hours or overnight.
For the topping, melt butter in a saucepan over medium heat. Add brown sugar and cream, stirring until smooth and slightly thickened. Remove from heat, stir in vanilla, salt, and pecans.
Cool topping slightly, then spoon over chilled cheesecake. Chill 30 minutes before slicing and serving.