Pecan Pie Cheesecake

The Ultimate Southern Indulgence – Two Classics in One

This showstopping dessert marries the rich, buttery sweetness of pecan pie with the creamy, tangy luxury of New York cheesecake. It’s a decadent, impressive creation perfect for holidays, special occasions, or when you want to indulge in something truly spectacular.

---

🥧 The Ultimate Recipe

Prep Time: 45 mins (+ chilling) | Bake Time: 1 hour 15 mins | Chill Time: Overnight | Servings: 12-16

Ingredients

For the Graham-Pecan Crust:

• 1 ½ cups graham cracker crumbs (about 12 full sheets)
• ¾ cup finely chopped toasted pecans
• 2 tbsp granulated sugar
• ½ cup (1 stick / 113g) unsalted butter, melted
• Pinch of salt

For the Cheesecake Filling:

• 24 oz (three 8-oz blocks) full-fat cream cheese, softened
• 1 cup packed light brown sugar
• ½ cup granulated sugar
• 3 tbsp all-purpose flour
• 4 large eggs, room temperature
• 1 cup sour cream or full-fat Greek yogurt, room temperature
• 2 tsp vanilla extract
• 1 tsp bourbon or vanilla extract (optional, for depth)

For the Pecan Pie Topping:

• 1 cup packed light brown sugar
• ⅔ cup light corn syrup (or pure maple syrup)
• ½ cup (1 stick / 113g) unsalted butter
• 3 large eggs, lightly beaten
• 2 tsp vanilla extract
• ¼ tsp salt
• 2 ½ cups pecan halves, toasted

---

👨‍🍳 Step-by-Step Instructions

1. Prep & Crust:

• Preheat oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty foil.
• Mix crust ingredients. Press firmly into the bottom and slightly up the sides of the pan.
• Bake for 10 minutes. Cool while making filling.

2. Make the Cheesecake Filling:

• Beat cream cheese until smooth. Add sugars and flour; beat until creamy.
• Add eggs, one at a time, mixing on low just until incorporated.
• Mix in sour cream and vanilla. Do not overmix.
• Pour filling over cooled crust. Smooth top.

3. Bake (Water Bath Method):

• Place springform pan in a large roasting pan. Pour hot water into roasting pan until halfway up the sides of the springform.
• Bake for 55-65 minutes until edges are set but center still has a slight jiggle.
• Turn off oven, crack door open, and let cheesecake cool in the oven for 1 hour.
• Remove from water bath, cool completely on a rack, then refrigerate at least 6 hours, preferably overnight.

4. Make the Pecan Pie Topping:

• In a saucepan, combine brown sugar, corn syrup, and butter. Heat over medium until butter melts and sugar dissolves. Cool slightly.
• Whisk in eggs, vanilla, and salt until smooth.
• Stir in toasted pecans.
• Pour topping over chilled cheesecake, spreading evenly.

5. Final Bake & Chill:

• Bake at 350°F (175°C) for 25-30 minutes until topping is set.
• Cool completely on a rack, then refrigerate at least 4 hours before serving.