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A perfect slice of pecan pie cheesecake on a white plate, highlighting the distinct layers of graham cracker crust, creamy cheesecake filling, and gooey pecan topping.

Pecan Pie Cheesecake: The Ultimate Holiday Dessert

This Pecan Pie Cheesecake is the ultimate holiday dessert, featuring a creamy cheesecake base, a gooey caramel pecan topping, and a crisp graham cracker crust. A foolproof recipe for a show-stopping, crack-free result every time.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 16 slices
Course: Dessert
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

For the Graham Cracker Crust
  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar
For the Cheesecake Filling
  • 32 oz cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs, at room temperature
  • 1 cup sour cream, at room temperature
  • 1 tablespoon vanilla extract
  • 1/4 cup all-purpose flour
For the Pecan Pie Topping
  • 1 cup light corn syrup
  • 3/4 cup packed light brown sugar
  • 1/4 cup unsalted butter
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 1/2 cups pecan halves, toasted

Equipment

  • 1 9-inch springform pan
  • 1 Electric Mixer
  • 1 Roasting pan

Method
 

Prepare the Crust
  1. Preheat your oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan with a double layer of heavy-duty aluminum foil.
  2. In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until it resembles wet sand.
  3. Press the crumb mixture firmly into the bottom and up the sides of the prepared pan.
  4. Bake for 10 minutes. Let it cool completely.
Make the Cheesecake Filling
  1. In a large bowl, beat the softened cream cheese until completely smooth.
  2. Gradually add the granulated sugar and beat until combined.
  3. Add the eggs one at a time, mixing on low speed just until incorporated.
  4. Stir in the sour cream, vanilla extract, and flour until just combined.
Bake the Cheesecake
  1. Pour the filling over the cooled crust. Place the pan in a large roasting pan and create a water bath by pouring hot water halfway up the sides.
  2. Bake for 60-70 minutes, until the center is almost set.
  3. Turn off the oven and let the cheesecake cool in the oven with the door cracked for 1 hour.
  4. Remove from the water bath and cool completely at room temperature.
Create the Topping & Assemble
  1. In a saucepan, combine corn syrup, brown sugar, and butter. Bring to a boil, then simmer for 2 minutes.
  2. Remove from heat, cool for 5 minutes, then whisk in eggs and vanilla. Stir in pecans.
  3. Pour the warm topping over the cooled cheesecake.
  4. Refrigerate for at least 6 hours, or overnight, before serving.

Notes

Ensure all dairy and eggs are at room temperature for the creamiest cheesecake.
Do not open the oven door while the cheesecake is baking.
Toasting the pecans beforehand enhances their nutty flavor.