Pecan Pie Cheesecake – A Decadent Holiday Dessert Mashup

Craving the richness of cheesecake and the gooey crunch of pecan pie? This Pecan Pie Cheesecake recipe is the best of both worlds. With a buttery graham cracker crust, creamy vanilla cheesecake layer, and a luscious pecan pie topping, this dessert is a showstopper for Thanksgiving, Christmas, or anytime you want to impress!

 Why You’ll Love This Pecan Pie Cheesecake

• Combines two classic desserts in one incredible bite

• Creamy, rich texture with a crunchy, caramelized topping

• Make-ahead friendly and freezer-safe

• Looks fancy but is surprisingly simple!

 Ingredients

For the Graham Cracker Crust:

• 1 1/2 cups graham cracker crumbs

• 1/4 cup brown sugar

• 1/2 cup melted butter

For the Cheesecake Layer:

• 3 (8 oz) packages cream cheese, softened

• 1 cup granulated sugar

• 1 tsp vanilla extract

• 3 eggs

• 1/2 cup sour cream

• 1/4 cup heavy cream

For the Pecan Pie Topping:

• 1/2 cup light corn syrup

• 1/2 cup brown sugar

• 1/4 cup unsalted butter

• 2 eggs

• 1/2 tsp vanilla extract

• 1 1/2 cups chopped pecans

• Pinch of salt

 Instructions

Step 1: Prepare the Crust

1. Preheat oven to 325°F (160°C).

2. Mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of a springform pan.

3. Bake for 10 minutes. Let cool.

Step 2: Make the Cheesecake

1. Beat cream cheese until smooth. Add sugar and vanilla, then eggs one at a time.

2. Stir in sour cream and heavy cream until fully combined.

3. Pour over the cooled crust and bake for 50–60 minutes, or until center is just set.

4. Turn off oven, crack the door, and let cheesecake cool inside for 1 hour. Refrigerate for at least 4 hours or overnight.

Step 3: Add the Pecan Pie Topping

1. In a saucepan, heat butter, brown sugar, corn syrup, and salt over medium heat until sugar dissolves.

2. Remove from heat. Whisk in eggs and vanilla, then stir in pecans.

3. Return to low heat and cook until slightly thickened (about 5 minutes).

4. Cool slightly, then pour over chilled cheesecake.

 Storage Tips

• Refrigerate in a sealed container for up to 5 days

• Freeze (ungarnished) cheesecake up to 2 months

• Thaw overnight and top with warm pecan topping before serving

 Variations & Tips

• Add a splash of bourbon to the topping for Southern flair

• Use a shortbread crust for a more cookie-like base

• Line the pan with parchment for easier removal

 FAQs

Can I make this ahead?
Yes! It’s perfect made 1–2 days in advance. Add topping just before serving for best texture.

Can I use store-bought crust?
Yes, but springform pans and homemade crusts yield better results for presentation and texture.

How do I prevent cracks in the cheesecake?
Use a water bath or let the cheesecake cool gradually to avoid sudden temperature changes.

 Final Thoughts

This Pecan Pie Cheesecake is the ultimate holiday dessert fusion. It’s rich, gooey, creamy, and crunchy all in one heavenly slice. Whether for Thanksgiving, Christmas, or a dinner party, it’s guaranteed to impress your guests and disappear fast!

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Pecan Pie Cheesecake

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• Author: kecha

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Description

These Lemon Blueberry Cream Cheese Danishes are a flaky, fruity, and creamy pastry treat made easy with puff pastry. Sweet blueberries and tangy lemon zest pair perfectly with the rich cream cheese filling. Ideal for breakfast, brunch, or a simple dessert!

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Ingredients

Scale 1x2x3x

For the Danish:

• 1 sheet puff pastry, thawed

• 4 oz cream cheese, softened

• 2 tbsp granulated sugar

• 1 tsp vanilla extract

• 1/2 tsp lemon zest

• 1 tsp lemon juice

• 1/2 cup fresh or frozen blueberries

• 1 egg, beaten (for egg wash)

For the Optional Glaze:

• 1/2 cup powdered sugar

• 1–2 tsp milk

• 1/2 tsp lemon juice or vanilla extract

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Instructions

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. Cut the puff pastry into 4 to 6 equal squares or rectangles, depending on your preference.

3. Make the filling: In a bowl, mix cream cheese, sugar, vanilla, lemon zest, and lemon juice until smooth.

4. Assemble the pastries:
   Spoon 1–2 tbsp of the cream cheese mixture into the center of each square. Add a few blueberries on top.

5. Fold and brush:
   Fold corners in slightly or leave open-faced. Brush edges with beaten egg.

6. Bake for 15–18 minutes or until the pastry is puffed and golden brown.

7. Cool and glaze (optional):
   Let pastries cool slightly. Mix powdered sugar, milk, and lemon juice for the glaze, then drizzle over the cooled danishes.

Notes

• Use cold puff pastry for maximum flakiness.

• Don’t overfill the pastries or the cream cheese may leak out.

• Fresh or frozen blueberries work—if frozen, don’t thaw before baking.

• Store in an airtight container in the fridge for up to 3 days.

• Glazed danishes are best enjoyed the same day, but unglazed leftovers can be reheated and glazed before serving.