Pecan Pie Cheesecake
This pecan pie cheesecake has it all buttery crust, silky filling, and a nutty topping that’s sticky-sweet in all the right ways. It’s comforting, indulgent, and somehow still easy enough to pull off on a busy baking day.
Ingredients
For the Graham Pecan Crust:
- 1 ½ cups crushed graham crackers
- ½ cup finely chopped pecans
- 2 tablespoons light brown sugar
- ½ cup melted butter
For the Cheesecake Layer:
- 2 blocks 16 oz cream cheese, softened
- ¾ cup granulated sugar
- ½ cup sour cream
- 2 eggs
- 1 tablespoon all-purpose flour
- 2 teaspoons vanilla extract
- Pinch of salt
For the Gooey Pecan Pie Topping:
- 1 cup chopped pecans
- ½ cup light brown sugar
- ¼ cup heavy cream
- 3 tablespoons butter
- ½ teaspoon cinnamon
- Pinch of salt
Instructions
- Preheat oven to 325°F. Mix graham crackers, pecans, brown sugar, and melted butter. Press into a lined 9x13 pan and bake for 10 minutes. Cool slightly.
- In a bowl, beat cream cheese until fluffy. Add sugar, sour cream, and vanilla. Beat in eggs one at a time. Stir in flour and salt. Pour over cooled crust.
- Bake for 30–35 minutes until center slightly jiggles. Cool completely.
- In a saucepan, simmer pecans, brown sugar, cream, butter, cinnamon, and salt for 3–4 minutes, stirring constantly.
- Pour warm topping over cheesecake. Spread gently. Chill at least 3 hours or overnight.
- Slice with a sharp, clean knife. Serve and enjoy the cozy, creamy crunch.
Notes
Chill overnight for best texture. Use gluten-free graham crackers and flour for a GF version. Plant-based cream cheese and sour cream work great too. Don’t overbake — a little jiggle is perfect.