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Slice of Pecan Pie Cheesecake

Pecan Pie Cheesecake

Chef Bella
This pecan pie cheesecake combines a rich, creamy cheesecake base with a gooey pecan pie topping for the ultimate holiday dessert.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 480 kcal

Ingredients
  

Crust:

  • 1 ½ cups graham cracker crumbs
  • ¼ cup brown sugar
  • ½ cup melted butter

Cheesecake Filling:

  • 3 8 oz packages cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • ½ cup sour cream

Pecan Pie Topping:

  • 1 cup chopped pecans
  • ½ cup brown sugar
  • ¼ cup corn syrup
  • ¼ cup heavy cream
  • 2 tbsp butter
  • 1 tsp vanilla extract

Instructions
 

  • Prepare the crust: Mix graham cracker crumbs, brown sugar, and melted butter. Press into a springform pan and bake at 325°F (163°C) for 10 minutes.
  • Make the cheesecake filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla and sour cream. Pour over the crust.
  • Bake: Place the cheesecake in a water bath and bake at 325°F for 50-55 minutes until the center is slightly jiggly. Let cool.
  • Prepare the pecan topping: In a saucepan, heat brown sugar, corn syrup, heavy cream, butter, and vanilla until combined. Stir in pecans.
  • Assemble: Pour the pecan topping over the cooled cheesecake and let it set before serving.