Pecan Pie Cheesecake with a Pecan Graham Cracker Crust Recipe
This decadent Pecan Pie Cheesecake combines the creamy richness of classic cheesecake with the sweet, nutty flavors of pecan pie. Featuring a crunchy cinnamon graham cracker and pecan crust, a smooth cream cheese filling, and a luscious pecan topping, it’s a perfect dessert for special occasions or holiday gatherings.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 5 hours 35 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the crust:
- 3 sleeves cinnamon graham crackers (about 26 graham cracker sheets)
- ⅔ cup melted salted butter (can substitute unsalted butter and a pinch of salt)
- ½ cup chopped pecans
For the cheesecake:
- 32 ounces cream cheese, 4 8-ounce blocks, softened to room temperature
- ¾ cup granulated sugar
- ½ cup dark brown sugar
- 4 large eggs, room temperature
- 1 ½ teaspoons vanilla extract
For the topping:
- 1 ¼ cups dark brown sugar (can substitute light brown sugar)
- ¼ cup heavy cream
- ¼ cup melted salted butter (can substitute unsalted butter and a pinch of salt)
- 1 teaspoon vanilla extract
- 2 ½ cups pecan halves
Instructions
- Prepare the crust: Crush the cinnamon graham crackers into fine crumbs and combine them with the chopped pecans and melted butter. Press this mixture evenly into the bottom of a springform pan to form the crust. Chill while you prepare the filling.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add granulated sugar and dark brown sugar, mixing well until fully combined. Add eggs one at a time, beating just until combined after each addition to avoid overmixing. Stir in the vanilla extract.
- Bake the cheesecake: Pour the cream cheese mixture over the crust in the springform pan. Smooth the surface with a spatula. Bake in a preheated oven at 325°F (163°C) for about 60 to 70 minutes, or until the edges are set and the center slightly jiggles. Turn off the oven, crack the door, and let the cheesecake cool inside for one hour to prevent cracking. Then remove and cool completely on a wire rack.
- Prepare the pecan topping: In a saucepan over medium heat, combine the dark brown sugar, heavy cream, melted butter, and vanilla extract. Stir continuously until the mixture is smooth and slightly thickened, about 3 to 5 minutes. Remove from heat and stir in the pecan halves.
- Add topping and chill: Spoon the pecan topping mixture evenly over the cooled cheesecake. Refrigerate the entire cheesecake for at least 4 hours, preferably overnight, to allow it to set properly.
- Serve: Carefully remove the cheesecake from the springform pan. Slice and serve chilled. Enjoy the rich, nutty flavors of this elegant dessert!
Notes
- Use room temperature cream cheese and eggs to ensure a smooth cheesecake batter without lumps.
- Do not overmix the batter to avoid incorporating too much air, which can cause cracks.
- To avoid a cracked cheesecake, bake at a low temperature and cool gradually.
- For a more intense pecan flavor, toast the pecans lightly before chopping or mixing.
- Store leftover cheesecake covered in the refrigerator for up to 5 days.
