Pecan Pie Cheesecake: A Decadent Southern-Inspired Delight

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Imagine the rich, nutty flavor of a classic Southern pecan pie meeting the smooth, creamy texture of a New York-style cheesecake—this fusion dessert is what sweet dreams are made of. Pecan Pie Cheesecake brings together the best of both worlds in one luscious, show-stopping slice. With its buttery pecan topping, gooey brown sugar filling, and velvety cheesecake center all resting in a tender crust, every bite delivers crunch, creaminess, and a touch of indulgence.

This dessert is perfect for holiday tables, potlucks, or any time you’re craving something truly special. It’s as visually stunning as it is delicious, making it an ideal centerpiece for dessert lovers who enjoy classic flavors with a gourmet twist. Whether you’re a longtime fan of pecan pie or a cheesecake aficionado, this dessert is about to become your new favorite.

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Ingredients for Pecan Pie Cheesecake

For the crust:

• 1 ½ cups graham cracker crumbs (or vanilla wafers)
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

For the pecan pie filling layer:

• ⅓ cup unsalted butter
• ½ cup brown sugar, packed
• 1 tbsp all-purpose flour
• 1 tbsp milk
• 1 tsp vanilla extract
• 1 cup chopped pecans

For the cheesecake filling:

• 2 (8 oz) packages cream cheese, softened
• ½ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup sour cream

For the pecan topping:

• ⅔ cup brown sugar
• ¼ cup heavy cream
• ¼ cup unsalted butter
• 1 cup whole pecans (for garnish or crunch)

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Step 1: Prepare the Crust

Start by preheating your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted butter and stir until the mixture resembles wet sand. Press the mixture evenly into the bottom of a 9-inch springform pan. Use the back of a spoon or the bottom of a measuring cup to compact it well. Bake for 10 minutes, then set aside to cool slightly.

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Step 2: Make the Pecan Pie Filling

In a small saucepan over medium heat, melt the butter. Stir in brown sugar, flour, milk, and vanilla. Cook until slightly thickened, about 3–5 minutes, stirring constantly to avoid scorching. Remove from heat and stir in the chopped pecans. Spread this mixture over the baked crust in an even layer. Let it sit while you prepare the cheesecake filling.

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Step 3: Mix the Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the granulated sugar and mix well. Beat in the eggs one at a time, then add the vanilla and sour cream. Continue mixing until the batter is silky and lump-free. Pour this over the pecan pie layer in the pan and smooth out the top with a spatula.

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Step 4: Bake the Cheesecake

Place the pan on a baking sheet and bake at 325°F (163°C) for 50–60 minutes, or until the center is almost set but still slightly jiggly. Turn off the oven and let the cheesecake sit inside with the door cracked open for 1 hour. Then, remove it and allow it to cool completely at room temperature. Chill in the refrigerator for at least 4 hours, or overnight for best results.

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Step 5: Add the Gooey Pecan Topping

When ready to serve, prepare the pecan topping. In a small saucepan, combine brown sugar, heavy cream, and butter over medium heat. Stir continuously until the mixture comes to a gentle boil and thickens slightly. Remove from heat and stir in whole pecans. Let the topping cool for 5–10 minutes before spooning it gently over the chilled cheesecake. Allow it to set slightly before slicing.

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Storage Instructions

To keep your Pecan Pie Cheesecake tasting fresh and fabulous, proper storage is key. Once the cheesecake has completely cooled and the pecan topping is set, cover it loosely with plastic wrap or foil and refrigerate. It will stay fresh for up to 5 days in the refrigerator.

For longer storage, slice the cheesecake into portions and wrap each one tightly in plastic wrap followed by aluminum foil. You can freeze it for up to 2 months. To thaw, transfer slices to the fridge overnight. Note: add the pecan topping fresh if freezing the cheesecake base for best texture.

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Estimated Nutrition

(Per slice, based on 12 servings. Values are approximate.)

• Calories: 510
• Total Fat: 36g
• Saturated Fat: 17g
• Cholesterol: 120mg
• Sodium: 230mg
• Carbohydrates: 42g
• Sugar: 32g
• Protein: 6g
• Fiber: 2g

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Frequently Asked Questions

What makes this different from traditional pecan pie?

This version adds a luscious cheesecake layer, creating a rich, creamy contrast to the gooey pecan pie base and crunchy topping.

Can I use a store-bought crust?

Yes, a pre-made graham cracker crust will work, but a homemade crust offers better structure for layering.

Is it okay to skip the pecan topping?

Definitely. While the topping adds drama and flavor, the cheesecake is still incredible without it.

Can I make it gluten-free?

Absolutely. Use gluten-free graham crackers for the crust and substitute all-purpose flour with a gluten-free blend.

How far in advance can I make this cheesecake?

You can prepare it up to 2 days in advance and keep it chilled until serving. It even tastes better the next day!

My cheesecake cracked — what went wrong?

Cracking often happens due to overmixing or sudden temperature changes. Letting it cool gradually helps prevent this.

Can I use other nuts?

Yes! Walnuts or almonds make tasty substitutes, though pecans provide the classic Southern flair.

How do I serve it best?

Serve it chilled or slightly cool from the fridge. A warm knife helps get clean slices through the topping.

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