Pecan pie cheesecake

Here’s a decadent Pecan Pie Cheesecake recipe—a creamy cheesecake topped with a rich, nutty pecan pie layer 🥧🧀

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Pecan Pie Cheesecake

Serves: 10–12
Time: ~1 hour 15 minutes (plus chilling time)

Ingredients

For the Crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup sugar
• 6 tbsp unsalted butter, melted

For the Cheesecake:

• 24 oz (3 packages) cream cheese, softened
• 1 cup sugar
• 1 tsp vanilla extract
• 3 large eggs
• ½ cup sour cream

For the Pecan Pie Topping:

• 1 cup light corn syrup
• ½ cup brown sugar
• 3 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• 3 large eggs
• 1 ½ cups pecans, roughly chopped

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Instructions

1. Prep crust:
   • Preheat oven to 350°F (175°C).
   • Mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of a 9-inch springform pan. Bake 8–10 minutes. Let cool.
2. Make cheesecake filling:
   • Beat cream cheese until smooth. Add sugar and vanilla, mixing well.
   • Add eggs one at a time, then fold in sour cream.
   • Pour over cooled crust. Bake at 325°F (160°C) for 45–50 minutes, until center is almost set. Cool completely.
3. Make pecan pie topping:
   • Whisk together corn syrup, brown sugar, melted butter, vanilla, and eggs. Stir in pecans.
   • Spread topping evenly over cooled cheesecake.
4. Bake topping:
   • Return to oven at 350°F (175°C) for 20–25 minutes, until the topping is set and lightly golden.
5. Chill:
   • Cool to room temperature, then refrigerate at least 4 hours or overnight before serving.

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Tips & Variations

• Chocolate twist: Drizzle melted chocolate over the pecans before serving.
• Caramel flavor: Replace half of the corn syrup with caramel sauce for deeper flavor.
• Mini version: Make in muffin tins for single-serving cheesecakes.

If you want, I can also give a no-bake version of pecan pie cheesecake that’s quicker but still creamy and nutty. Do you want that?