How to Make a Pecan Pie Cheesecake

If you’re torn between your love for pecan pie and cheesecake, then we’ve got a treat that fuses the sumptuous richness of both.

This pecan pie cheesecake is the kind of dessert that elevates any occasion to a grand feast.

Trust me, you and your guests will fall head over heels with this culinary masterpiece.

And don’t worry—this guide on how to make pecan pie cheesecake ensures you’ll end up with a dessert that not only looks but tastes professionally made.

The Three Majestic Layers
Creating a pecan pie cheesecake is like painting a masterpiece—each layer is a separate hue that contributes to a beautiful end product.

First, we have the graham cracker crust that provides a crumbly, buttery foundation.

On top of that lies the luscious filling made with dark brown sugar and a touch of cinnamon, giving it a caramelized depth.

Finally, the crowning glory: a caramel pecan pie topping that’ll make your tastebuds sing.

Graham Cracker Crust: The Foundation
When you’re building a skyscraper, you need a solid foundation.

In the world of pecan pie cheesecake, the graham cracker crust plays that pivotal role.

Scaling it up ensures the crust generously hugs all sides of your cheesecake.

Stick to regular sugar for this part—brown sugar might make the base too soft.

Why is my cheesecake cracking?

It’s likely that you’ve overmixed the batter, especially after adding the eggs.

Keeping ingredients at room temperature and following the water bath method can also help prevent this.

Can I freeze this cheesecake?

Absolutely. Just like you can freeze fudge pies, this cheesecake also freezes well.

Make sure to wrap it tightly in plastic wrap and then in aluminum foil.

So there you have it—your comprehensive guide on how to make pecan pie cheesecake.

This dessert is more than the sum of its parts; it’s a culinary journey that marries the cozy familiarity of pecan pie with the sophisticated richness of cheesecake.

One bite, and you’ll understand why this is the ultimate dessert for any occasion.

Ingredients

For The Crust

113 g Unsalted Butter melted
240 g Graham Cracker Crumbs approximately 16 full-sheet graham crackers
75 g Granulated Sugar

For The Cheesecake

904 g Full-Fat Brick Cream Cheese at room temperature
200 g Brown Sugar Dark preferred
240 g Full-Fat Sour Cream at room temperature
3 Large Eggs at room temperature
1 tsp Pure Vanilla Extract
1 tsp Fresh Lemon Juice optional, but recommended
1/4 tsp Ground Cinnamon

For The Brown Sugar Pecan Topping

180 g Pecan Halves
56 g Unsalted Butter
100 g Brown Sugar Dark preferred
90 ml Heavy Cream
15 ml Light Corn Syrup
A Pinch of Salt less than 1/8 tsp

Optional

Brown Sugar Whipped Cream See Note