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Pecan Pie Cheesecake
Emily

Pecan Pie Cheesecake

This indulgent dessert combines the creamy richness of classic cheesecake with the nutty, caramelized sweetness of pecan pie. A buttery graham cracker crust holds layers of smooth cream cheese filling and a gooey pecan topping — perfect for holidays or special occasions.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 2 cups cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup pecans, chopped
  • 1 cup corn syrup
  • 1/2 cup brown sugar
  • 1 teaspoon ground cinnamon

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer
  • Spatula
  • Oven thermometer (optional)
  • Cooling rack

Method
 

  1. Preheat the oven to 325°F (160°C). Lightly grease a 9-inch springform pan.
  2. Combine graham cracker crumbs and melted butter. Press firmly into the bottom of the prepared pan.
  3. In a large bowl, beat cream cheese and granulated sugar until smooth and creamy.
  4. Add eggs one at a time, followed by vanilla extract. Blend until just combined.
  5. Spread the cheesecake mixture evenly over the crust.
  6. In another bowl, mix corn syrup, brown sugar, chopped pecans, and cinnamon until well combined.
  7. Gently pour the pecan mixture over the cheesecake layer, spreading evenly.
  8. Bake for 50–60 minutes or until the center is set and no longer jiggly.
  9. Cool completely on a wire rack, then refrigerate at least 4 hours or overnight before slicing.

Notes

Use dark corn syrup for a deeper, richer caramel flavor. For a cleaner presentation, run a knife around the edge of the cheesecake before removing the pan. Serve chilled with whipped cream or a drizzle of caramel sauce for extra indulgence.