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Decadent Pecan Pie Cheesecake

A showstopping holiday dessert featuring a graham cracker crust, a layer of sticky pecan pie filling, creamy cheesecake, and a dripping caramel pecan topping.
Print Recipe
Prep Time 40 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 55 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American, Southern
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 2 cups graham cracker crumbs
  • 0.5 cup unsalted butter melted
  • 0.25 cup sugar
Pecan Filling Layer
  • 0.5 cup dark brown sugar
  • 0.5 cup corn syrup
  • 2 eggs room temp
  • 1.5 cups pecans chopped
Cheesecake Layer
  • 24 oz cream cheese softened
  • 1 cup sugar
  • 0.5 cup sour cream
  • 3 eggs room temp
Topping
  • 0.5 cup heavy cream
  • 0.5 cup brown sugar
  • 1.5 cups pecan halves toasted

Equipment

  • 9-inch springform pan
  • Electric Mixer
  • Roasting pan for water bath
  • Saucepan

Method
 

  1. Preheat oven to 325°F (160°C). Mix crust ingredients and press into a 9-inch springform pan. Bake 10 minutes.
  2. Whisk pecan filling ingredients (sugar, syrup, butter, eggs, vanilla) and stir in chopped pecans. Pour over crust.
  3. Beat cream cheese and sugar until smooth. Add sour cream and vanilla. Mix in eggs one by one on low speed.
  4. Pour cheesecake batter gently over the pecan layer.
  5. Wrap pan in foil and place in a water bath. Bake for 60-75 minutes until center is slightly wobbly.
  6. Turn off oven and let cool inside for 1 hour. Chill in fridge overnight.
  7. Make topping: Cook butter and sugar until bubbly, whisk in cream, boil 1 minute. Stir in pecans.
  8. Pour warm topping over chilled cheesecake before serving.

Notes

Ensure all dairy ingredients are at room temperature to prevent lumps. The water bath is crucial for a crack-free top.