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Pecan Pie Cheesecake

Delicious Pecan Pie Cheesecake for Your Holiday Cheering

This Pecan Pie Cheesecake, combining creamy cheesecake and crunchy pecan topping, is the perfect holiday dessert.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 2 hours
Total Time 3 hours 10 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups Graham Crackers Substitute with gluten-free options if needed.
  • 1 cup Pecan Halves Walnuts are a good alternative if there are nut allergies.
  • 1/2 cup Light Brown Sugar Can use white sugar if preferred.
  • 1/2 cup Melted Butter Margarine or dairy-free butter can be used for vegan versions.
For the Cheesecake Filling
  • 24 oz Full-Fat Cream Cheese Reduced-fat cream cheese can be used, but the texture may differ.
  • 1 cup Sour Cream Greek yogurt makes a suitable substitute.
  • 1 cup Sugar This can be replaced with a sugar alternative for fewer calories.
  • 4 large Eggs For a vegan version, use flax eggs (1 egg = 1 tablespoon flaxseed meal + 2.5 tablespoons water).
  • 1/4 cup All-Purpose Flour Skip for gluten-free variations.
  • 1 teaspoon Vanilla Extract Substitute with almond extract for a unique twist.
  • 1/2 teaspoon Salt Balances sweetness and elevates flavors.
For the Pecan Pie Topping
  • 1 cup Heavy Cream Coconut cream can replace it for a dairy-free version.
  • 1 teaspoon Ground Cinnamon Feel free to omit if you're not a fan.

Equipment

  • 9x13-inch baking dish
  • Food Processor
  • medium saucepan
  • nonstick spray

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and coat the baking dish with nonstick spray.
  2. In a food processor, combine graham crackers, chopped pecans, and light brown sugar until fine. Pour in melted butter and pulse until combined. Press this mixture into the baking dish and bake for 10 minutes.
  3. In a clean food processor, blend cream cheese until smooth. Add sour cream, sugar, eggs, flour, vanilla, and salt, processing until creamy. Pour the filling over the baked crust.
  4. Bake for 30-40 minutes, until edges are set and center jiggles slightly. Let cool to room temperature.
  5. For the topping, combine chopped pecans, brown sugar, heavy cream, butter, cinnamon, and salt in a saucepan. Cook over medium heat for 2-3 minutes until bubbling and slightly thickened.
  6. Pour the pecan mixture over the cooled cheesecake. Cover and refrigerate for at least 2 hours.
  7. Slice and serve chilled, enjoying every indulgent bite.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 4gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 300mgPotassium: 100mgFiber: 2gSugar: 25gVitamin A: 10IUCalcium: 4mgIron: 6mg

Notes

Allow cheesecake to cool completely before adding topping for the perfect texture. Use precise measurements to ensure consistency and prevent cracks during baking.

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