Print

The Ultimate Show-Stopping Pecan Pie Cheesecake

A close-up of a rich slice of pecan pie cheesecake topped with sticky pecans and dripping caramel sauce.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Combine the creamy texture of classic cheesecake with the sweet, nutty flavor of pecan pie in this indulgent, make-ahead holiday dessert. This recipe features a buttery crust, a rich cheesecake layer, and a gooey caramel pecan topping.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar (for filling)
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 large eggs, room temperature
  • 1 cup light corn syrup
  • 1/2 cup packed brown sugar
  • 1/4 cup unsalted butter, melted (for topping)
  • 1 teaspoon vanilla extract (for topping)
  • 1/4 teaspoon salt (for topping)
  • 2 cups pecan halves

Instructions

  1. Preheat your oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil to prepare for a water bath.
  2. Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and 6 tablespoons melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove and let cool slightly.
  3. Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese until smooth. Gradually beat in 1 1/2 cups sugar, flour, 1 teaspoon vanilla, and 1/4 teaspoon salt until just combined. Beat in the eggs one at a time, mixing only until incorporated after each addition. Do not overmix.
  4. Pour the cheesecake batter over the cooled crust. Place the springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until the water reaches halfway up the sides of the springform pan.
  5. Bake the cheesecake for 50 to 60 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. Remove from the water bath and cool completely on a wire rack. Chill in the refrigerator for at least 4 hours, or preferably overnight.
  6. Prepare the pecan pie topping: In a saucepan over medium heat, combine corn syrup, brown sugar, 1/4 cup melted butter, 1 teaspoon vanilla, and 1/4 teaspoon salt. Bring to a simmer, stirring constantly. Remove from heat and stir in the pecan halves.
  7. Pour the warm pecan topping evenly over the chilled cheesecake. Return the cheesecake to the refrigerator for at least 1 hour to allow the topping to set slightly before slicing.
  8. Serve chilled. This dessert pairs well with ideas from meal planning guides for impressive holiday spreads.

Notes

  • For a truly show-stopping presentation, drizzle extra caramel sauce over individual slices before serving.
  • If you are planning ahead, you can bake the cheesecake base and topping one day before serving. Keep it covered in the refrigerator.
  • If you are interested in other easy dessert ideas, check out what Sophia shares on our Pinterest account.

Nutrition

Find it online: https://kitchenuser.net/pecan-pie-cheesecake-recipe-ultimate-dessert/