Pecan Pie Cheesecake
Prep Time
1h
Bake Time
1h - 1h 10m
Yields
12 slicesAbout this Recipe
This indulgent dessert is a mash-up of two classics, Pecan Pie and Cheesecake. On the bottom, you have a cool and creamy cheesecake with a graham cracker crust, and on the top, a nutty, brown sugar pecan sauce. With this Pecan Pie Cheesecake, you get the best of both desserts.
Pecan Pie Cheesecake
Prep Time
1hBake Time
1h - 1h 10mYields
12 slicesAbout this Recipe
This indulgent dessert is a mash-up of two classics, Pecan Pie and Cheesecake. On the bottom, you have a cool and creamy cheesecake with a graham cracker crust, and on the top, a nutty, brown sugar pecan sauce. With this Pecan Pie Cheesecake, you get the best of both desserts.
Share This Recipe
Ingredients
Graham Cracker Crust
- 1 3/4 cups crushed graham crackers (15 full crackers)
- 5 tablespoons butter, melted
- 1/4 cup Dixie Crystals Extra Fine Granulated Sugar
- 1/2 teaspoon kosher salt
Cheesecake
- 4 (8- ounce) blocks cream cheese, room temperature
- 1 cup Dixie Crystals Light Brown Sugar
- 1/3 cup sour cream
- 1 teaspoon vanilla
- 3 eggs
Pecan Topping
- 1/4 cup butter
- 1/2 cup Dixie Crystals Light Brown Sugar
- 1/4 cup heavy cream
- 1/4 teaspoon kosher salt
- 1 3/4 cups chopped pecans
Instructions
- Prepare graham cracker crust: Preheat oven to 350°F.
- In a large bowl mix graham cracker crumbs, butter, granulated sugar, and salt together evenly. Press mixture into bottom and up sides of 9-inch springform pan.
- Bake crust for 8-10 minutes, or until lightly golden. Set aside while making cheesecake.
- Prepare cheesecake: In bowl of a stand mixer fitted with a paddle attachment, mix cream cheese and sugar on medium speed, until smooth, scraping sides of bowl as necessary.
- Turn mixer to low and add sour cream and vanilla; mix well, scraping sides of bowl as necessary. Add eggs, one at a time, mixing on low speed after each addition until just mixed. Don’t overmix. Pour filling over crust and spread evenly.
- Double wrap bottom of springform pan with foil, sealing it tightly to prevent water from getting into pan.
- Place springform pan into a baking pan and pour very hot water into baking pan, until it’s 3/4- inch deep. Be careful to make sure water level doesn’t come up higher than foil.
- Bake for 60-70 minutes or until center is almost set. The center will still jiggle while edges will be set.
- Carefully run a knife around rim of pan to loosen cake. Allow cheesecake to cool at room temperature for at least an hour, then cover and transfer into refrigerator for 6 hours or overnight.
- Prepare pecan topping: Melt butter and brown sugar together in a nonstick skillet over medium heat. Bring to a boil, stirring frequently. Allow mixture to boil for one minute and then remove from heat.
- Slowly stir in heavy cream and salt until combined. Mix in pecans until evenly coated and allow to cool for 20 minutes. Spread pecan mixture evenly on top of chilled cheesecake.
- Release sides of springform pan before slicing.
- Store airtight in the refrigerator for up to 3 days.
Share This Recipe
Recipes for Making Memories
Gingerbread Layer Cake
This stunning Gingerbread Cake has two thick, moist layers of spiced gingerbread cake and a generous coating of Cinnamon...
Tiramisu Layer Cake
All of the flavors from the classic tiramisu dessert but in cake form. This Tiramisu Layer Cake starts with genoise (spo...
Shamrock Fudge
Smooth and creamy fudge is given a fun twist for St. Patrick’s Day by turning it green and topping with lucky sprinkle...
Pecan Pie Cheesecake
Prep Time
1hBake Time
1h - 1h 10mYields
12 slicesAbout this Recipe
This indulgent dessert is a mash-up of two classics, Pecan Pie and Cheesecake. On the bottom, you have a cool and creamy cheesecake with a graham cracker crust, and on the top, a nutty, brown sugar pecan sauce. With this Pecan Pie Cheesecake, you get the best of both desserts.
Ingredients
Graham Cracker Crust
- 1 3/4 cups crushed graham crackers (15 full crackers)
- 5 tablespoons butter, melted
- 1/4 cup Dixie Crystals Extra Fine Granulated Sugar
- 1/2 teaspoon kosher salt
Cheesecake
- 4 (8- ounce) blocks cream cheese, room temperature
- 1 cup Dixie Crystals Light Brown Sugar
- 1/3 cup sour cream
- 1 teaspoon vanilla
- 3 eggs
Pecan Topping
- 1/4 cup butter
- 1/2 cup Dixie Crystals Light Brown Sugar
- 1/4 cup heavy cream
- 1/4 teaspoon kosher salt
- 1 3/4 cups chopped pecans
Instructions
- Prepare graham cracker crust: Preheat oven to 350°F.
- In a large bowl mix graham cracker crumbs, butter, granulated sugar, and salt together evenly. Press mixture into bottom and up sides of 9-inch springform pan.
- Bake crust for 8-10 minutes, or until lightly golden. Set aside while making cheesecake.
- Prepare cheesecake: In bowl of a stand mixer fitted with a paddle attachment, mix cream cheese and sugar on medium speed, until smooth, scraping sides of bowl as necessary.
- Turn mixer to low and add sour cream and vanilla; mix well, scraping sides of bowl as necessary. Add eggs, one at a time, mixing on low speed after each addition until just mixed. Don’t overmix. Pour filling over crust and spread evenly.
- Double wrap bottom of springform pan with foil, sealing it tightly to prevent water from getting into pan.
- Place springform pan into a baking pan and pour very hot water into baking pan, until it’s 3/4- inch deep. Be careful to make sure water level doesn’t come up higher than foil.
- Bake for 60-70 minutes or until center is almost set. The center will still jiggle while edges will be set.
- Carefully run a knife around rim of pan to loosen cake. Allow cheesecake to cool at room temperature for at least an hour, then cover and transfer into refrigerator for 6 hours or overnight.
- Prepare pecan topping: Melt butter and brown sugar together in a nonstick skillet over medium heat. Bring to a boil, stirring frequently. Allow mixture to boil for one minute and then remove from heat.
- Slowly stir in heavy cream and salt until combined. Mix in pecans until evenly coated and allow to cool for 20 minutes. Spread pecan mixture evenly on top of chilled cheesecake.
- Release sides of springform pan before slicing.
- Store airtight in the refrigerator for up to 3 days.
- All Recipes
- Bars
- Bars-bread-rolls
- Bars-brownies
- Bars-fun-for-kids
- Beauty
- Bread-and-rolls
- Bread-rolls
- Breakfast
- Brownies
- Cake
- Cake-heritage
- Cheesecake
- Cheesecake-cake
- Cokies-heritage
- Cookie-bars
- Cookies
- Cookies-bars
- Cookies-bars-pie
- Cookies-heritage
- Cookies-pies-bars
- Cupcake
- Dish-it-up
- Drinks
- Fun-for-kids
- Heritage
- Muffins
- No-bake
- No-bake-heritage-snacks
- No-bake-pie
- No-bake-quick-simple
- No-bake-quick-simple-topping
- Pie
- Quick-and-simple
- Quick-simple-fun-for-kids
- Quick-simple-topping
- Savory
- Savory-dish-it-up
- Savory-quick-simple
- Savory-quick-simple-topping
- Savory-topping
- Snacks
- Snacks-topping-fun-for-kids
- Topping
Donut Sticks
These Donut Sticks are coated in a sweet glaze and taste just like your favorite Little Debbie treats. The deep-fried do...
Pumpkin Flan
This sweet and creamy Pumpkin Flan is a wonderful autumn twist on the classic Spanish custard dessert. Cool, creamy and ...
Overnight Sweet Pickled Green Beans
Whether you need a snack or a side dish, these Overnight Sweet Pickled Green Beans will become a family favorite. Zest...
Banana Cream Pie Popsicles
The amazing classic flavor of a banana cream pie molded and frozen into homemade Banana Cream Pie Popsicles. Cool and cr...
Raspberry Banana Cake
A fluffy banana cake layered with bright raspberry frosting makes for a show stopping springtime dessert.
Cherry Linzer Cookies
Linzer cookies are a smaller, more portable version of the Linzertorte, a European Christmas pastry dating back to 1653....
Mincemeat Pie
Traceable back to the 13th century, Mincemeat Pie was traditionally served during the Christmas season. No longer just a...
Blackberry Cheesecake Pie
Cheesecake or pie? You get the best of both with this easy Blackberry Cheesecake Pie. A graham cracker crust is filled w...
Paczki
Paczki is a scrumptious Polish pastry that packs a delightful surprise in every bite. Similar to a filled doughnut, Pacz...
Grandmas Pineapple Cookies
Grandma knew what she was doing when she made cookies. Grandma’s Pineapple Cookies are soft, chewy, cake-like pineapp...
Coyotas
Coyotas are an empanada like filled cookie that hails from Sonora, Mexico. The dough is infused with a cinnamon brown su...
Copycat Zebra Cakes
Indulge in a little nostalgia with this Copycat Zebra Cakes® recipe. Chef Eddy has updated the classic zebra cake with ...