Imagine a rich, creamy cheesecake swirled with gooey pecan pie filling and topped with crunchy caramelized pecans. This Pecan Pie Cheesecake combines two beloved Southern desserts into one showstopping masterpiece that’s perfect for Thanksgiving, holidays, or any special occasion!
With a buttery graham cracker crust, velvety cheesecake filling, and a decadent pecan pie topping, this dessert is decadent, impressive, and easier to make than you think!
Why You’ll Love This Recipe
✅ Best of both worlds – Creamy cheesecake meets sticky-sweet pecan pie.
✅ No water bath needed – Simple baking method for perfect results.
✅ Make-ahead friendly – Tastes even better the next day.
✅ Crowd-pleaser – Guaranteed to steal the show at any gathering!
Ingredients You’ll Need
*(Serves 12-16 | Prep: 30 mins | Bake: 50-60 mins | Chill: 6+ hrs)*
For the Crust:
2 cups graham cracker crumbs (about 14 sheets)
½ cup finely chopped pecans
½ cup unsalted butter, melted
¼ cup brown sugar
For the Cheesecake Filling:
24 oz (3 blocks) cream cheese, softened
1 cup granulated sugar
3 large eggs, room temperature
1 tsp vanilla extract
½ cup sour cream
For the Pecan Pie Topping:
1 cup pecans, roughly chopped
½ cup brown sugar
⅓ cup corn syrup (or maple syrup)
¼ cup unsalted butter
1 tsp vanilla extract
½ tsp cinnamon
Pinch of salt
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