Pecan Pie Cheesecake
This pecan pie cheesecake is the kind of dessert that quietly steals the show. It’s rich, creamy, and topped with that gooey pecan layer everyone always goes back for. Bring it to any holiday gathering or family get-together, and you can pretty much count on people asking who made it—and insisting you share the recipe.
Ingredients:
Graham Cracker Crust
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
6 tbsp unsalted butter, melted
Cheesecake Filling
3 (8 oz) blocks cream cheese, softened
1 cup granulated sugar
1 cup sour cream (room temp)
3 large eggs (room temp)
2 tsp vanilla extract
1 tbsp cornstarch (helps keep it creamy & prevents cracks)
Pecan Pie Topping
1 cup brown sugar
½ cup light corn syrup
6 tbsp unsalted butter
1 ½ cups chopped pecans
1 tsp vanilla extract
Pinch of salt
Directions:
1. Make the Crust
Preheat oven to 325°F.
Mix graham cracker crumbs, sugar, and melted butter until sandy.
Press into the bottom of a 9-inch springform pan.
Bake for 8–10 minutes, then set aside.
2. Make the Cheesecake
In a large bowl, beat cream cheese until smooth (about 2 minutes).
Add sugar and mix until creamy.
Add sour cream, vanilla, and cornstarch — mix until combined
Add eggs one at a time, mixing on low and not over-beating.
Pour over the baked crust.
Bake at 325°F for 50–60 minutes, or until the edges are set and the center still jiggles slightly.
Turn off oven and crack the door open. Let cheesecake cool inside for 1 hour.
Refrigerate at least 4 hours, preferably overnight.
3. Make the Pecan Pie Topping
In a saucepan over medium heat, melt butter, brown sugar, and corn syrup.
Stir until bubbling, then simmer for 2–3 minutes.
Remove from heat; stir in chopped pecans, vanilla, and a pinch of salt.
Let it cool for 10 minutes until it thickens slightly.
4. Assemble
Pour the pecan pie topping over the cooled cheesecake.
Spread gently to the edges.
Chill at least 30 minutes before slicing so the topping sets.