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Pecan Pie Cheesecake

Decadent Pecan Pie Cheesecake for Ultimate Comfort Bliss

Indulge in this Pecan Pie Cheesecake that combines creamy cheesecake and caramel pecan flavors for a delightful dessert experience.
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Prep Time 30 minutes
Cook Time 50 minutes
Cooling Time 4 hours
Total Time 5 hours 20 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1.5 cups Graham Cracker Crumbs Can substitute with gluten-free graham crackers if desired.
  • 1 teaspoon Ground Cinnamon Omit or replace with nutmeg for a different spice profile.
  • 7 tablespoons Unsalted Butter Melted coconut oil can be used as a dairy-free option.
  • 0.5 cups Granulated Sugar Brown sugar can be used for a more caramel-like flavor.
For the Cheesecake Filling
  • 24 ounces Cream Cheese Neufchâtel can be used as a lower-fat alternative.
  • 0.75 cups Granulated Sugar
  • 1 cup Sour Cream Plain Greek yogurt can be used as a substitute.
  • 1 cup Heavy Cream Can be replaced with full-fat coconut milk for a dairy-free option.
  • 1 teaspoon Vanilla Extract
  • 3 large Eggs Do not omit; substituting with flax eggs may alter the texture.
For the Pecan Pie Filling
  • 2 cups Pecans Can substitute with walnuts if needed.
  • 0.5 cups Brown Sugar
  • 0.25 cups Honey Maple syrup can be used as a substitute.
  • 0.25 cups Maple Syrup Can use agave syrup instead.
For the Topping
  • 2 tablespoons Unsalted Butter
  • 0.5 cups Brown Sugar
  • 1 teaspoon Ground Cinnamon
  • 0.25 cups Honey
  • 0.25 cups Maple Syrup

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Saucepan
  • Aluminum Foil
  • Spatula

Method
 

Step-by-Step Instructions for Pecan Pie Cheesecake
  1. Preheat your oven to 350°F (175°C). Gather your ingredients and equipment.
  2. Combine the graham cracker crumbs, ground cinnamon, granulated sugar, and melted unsalted butter. Press into the springform pan.
  3. Bake the crust for 8 minutes and set aside to cool.
  4. Lower the oven to 325°F (160°C).
  5. Beat together the cream cheese and granulated sugar until smooth. Add in the sour cream, heavy cream, and vanilla extract. Mix in the eggs one at a time.
  6. In a saucepan, melt the unsalted butter, then add pecans, brown sugar, cinnamon, honey, and maple syrup. Cook until the sugar dissolves.
  7. Pour half the cheesecake batter into the crust. Layer with pecan filling and then the remaining cheesecake filling.
  8. Wrap the bottom of the pan in aluminum foil and place in a baking dish filled with hot water. Bake for 50 minutes.
  9. Cool at room temperature for 1 hour, then refrigerate for at least 4 hours.
  10. Prepare the topping by melting butter, mixing in pecans, brown sugar, cinnamon, honey, and maple syrup. Cook until coated.
  11. Remove cheesecake from the pan, top with pecan mixture, and serve.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 42gProtein: 6gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 6gMonounsaturated Fat: 9gCholesterol: 120mgSodium: 250mgPotassium: 180mgFiber: 1gSugar: 30gVitamin A: 800IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Mix eggs gently, cool the cheesecake gradually, and refrigerate overnight for best flavor and texture.

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