Decadent Pecan Pie Cheesecake Recipe (Rich & Creamy)

Table of Contents

Introduction

This Decadent Pecan Pie Cheesecake is the ultimate dessert for special occasions and holiday tables. It combines a rich, creamy cheesecake filling with a buttery graham cracker crust and a luxurious brown sugar pecan topping inspired by classic pecan pie. Every bite delivers the perfect balance of smooth, crunchy, sweet, and slightly caramelized flavors—an indulgent treat that’s guaranteed to impress family and guests alike.

Ingredients

For the Crust

Unsalted butter, melted – 113 grams
Graham cracker crumbs – 240 grams
Granulated sugar – 75 grams

For the Cheesecake Filling

Cream cheese, room temperature – 904 grams
Dark brown sugar – 200 grams
Sour cream, room temperature – 240 grams
Large eggs, room temperature – 3
Vanilla extract – 1 teaspoon
Fresh lemon juice (optional) – 1 teaspoon
Ground cinnamon – ¼ teaspoon

For the Brown Sugar Pecan Topping

Pecan halves – 180 grams
Unsalted butter – 56 grams
Dark brown sugar – 100 grams
Heavy cream – 90 milliliters
Light corn syrup – 15 milliliters
Salt – a pinch

Instructions

Step 1: Prepare and Bake the Crust

Preheat the oven to 350°F (175°C).
In a bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until evenly combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and allow the crust to cool completely.

Step 2: Make the Cheesecake Filling

Reduce the oven temperature to 325°F (160°C).
In a large bowl, beat the cream cheese until smooth and creamy. Add the brown sugar, sour cream, vanilla extract, lemon juice (if using), and cinnamon. Mix until just combined.
Add the eggs one at a time, beating on low speed and mixing only until incorporated. Avoid overmixing to keep the cheesecake smooth and crack-free.

Step 3: Bake the Cheesecake

Pour the cheesecake batter over the cooled crust.
Place the springform pan inside a larger roasting pan and carefully add hot water to the roasting pan, filling it halfway up the sides of the springform pan to create a water bath.
Bake for 55–65 minutes, until the edges are set and the center is slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool inside the oven for 1 hour.
Remove from the oven and water bath, then refrigerate for at least 4 hours, preferably overnight.

Step 4: Prepare the Pecan Topping

In a small saucepan over medium heat, melt the butter. Add the brown sugar, heavy cream, corn syrup, and salt. Bring to a gentle boil and simmer for 2–3 minutes, stirring occasionally.
Remove from heat and stir in the pecan halves. Allow the topping to cool slightly so it thickens.

Step 5: Serve

Pour the cooled pecan topping evenly over the chilled cheesecake. Slice and serve.

Conclusion

This Decadent Pecan Pie Cheesecake is a show-stopping dessert that blends the best of two classics into one unforgettable treat. With its creamy filling, buttery crust, and rich caramel pecan topping, it’s perfect for holidays, celebrations, or whenever you want to serve something truly special. One slice is never enough—this is a dessert everyone will remember and request again.

Enjoy every indulgent bite!

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