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Decadent Pecan Pie Cheesecake: A Showstopper Dessert Mashup

A tempting slice of pecan pie cheesecake with a thick pecan topping and caramel dripping down the side.
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Create the ultimate holiday dessert by combining rich, creamy cheesecake with the gooey, nutty flavor of classic pecan pie. This recipe delivers a reliable, impressive centerpiece for any gathering.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar (for filling)
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
  • 3 large eggs
  • 1 cup light corn syrup
  • 1/2 cup packed light brown sugar
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 1/2 cups pecan halves

Instructions

  1. Preheat your oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and 6 tablespoons melted butter until combined. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Let cool slightly.
  3. Prepare the cheesecake filling: Beat the softened cream cheese and 1 1/2 cups sugar in a large bowl until smooth. Beat in the vanilla extract, sour cream, and eggs one at a time, mixing just until combined after each addition. Do not overmix.
  4. Pour the cheesecake batter over the cooled crust in the springform pan.
  5. Prepare the pecan pie topping: In a medium bowl, whisk together the corn syrup, brown sugar, 1/4 cup melted butter, 1 teaspoon vanilla extract, and salt. Stir in the pecan halves.
  6. Carefully spoon the pecan pie mixture evenly over the cheesecake batter.
  7. Bake the cheesecake in a water bath (bain-marie) for 60 to 75 minutes, or until the edges are set but the center still has a slight jiggle.
  8. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour. This prevents cracking.
  9. Remove the cheesecake from the oven and the water bath. Cool completely on a wire rack, then chill in the refrigerator for at least 6 hours, or preferably overnight, before serving.
  10. Run a thin knife around the edge before releasing the springform side. Serve your showstopper dessert chilled.

Notes

  • For the water bath, place the foil-wrapped springform pan inside a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
  • If you prefer a different base, substitute the graham cracker crust with a Speculoos crust for a spiced flavor variation.
  • This dessert is make-ahead friendly and tastes best after a full overnight chill.

Nutrition

Find it online: https://alchemychef.com/pecan-pie-cheesecake-amazing-holiday-alchemy/