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The Ultimate Creamy Pecan Pie Cheesecake

Three slices of rich pecan pie cheesecake featuring a creamy white filling and a sticky, dark pecan topping.
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A show-stopping holiday dessert combining a rich, creamy cheesecake base with a decadent, gooey pecan pie topping over a buttery graham cracker crust. This recipe is perfect for make-ahead holiday baking.

Ingredients

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

Instructions

  1. Preheat your oven to 325 degrees Fahrenheit. Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Combine graham cracker crumbs, 1/4 cup sugar, and 6 tablespoons melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Let cool slightly.
  3. Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese until smooth. Gradually beat in 1 1/2 cups sugar and flour until combined. Mix in 1 teaspoon vanilla extract and lemon zest. Beat in the eggs one at a time, mixing just until incorporated after each addition. Stir in the sour cream. Pour the filling over the cooled crust.
  4. Bake the cheesecake: Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until the water reaches halfway up the sides of the springform pan (this creates a water bath). Bake for 60 to 75 minutes, or until the edges are set but the center still jiggles slightly.
  5. Cool the cheesecake: Turn off the oven, crack the door open, and let the cheesecake cool inside the oven for 1 hour. Remove from the water bath, remove the foil, and cool completely on a wire rack. Chill in the refrigerator for at least 4 hours, or preferably overnight.
  6. Prepare the pecan topping: In a medium saucepan, whisk together corn syrup, brown sugar, 2 tablespoons melted butter, 1 teaspoon vanilla extract, and salt. Heat over medium heat, stirring constantly, until the mixture just begins to boil. Remove from heat immediately. Stir in the pecan halves.
  7. Top and serve: Carefully spoon the warm pecan mixture evenly over the chilled cheesecake. Return the cheesecake to the refrigerator to allow the topping to set, about 1 hour. Release the springform side before slicing and serving this **Thanksgiving dessert showstopper**.

Notes

  • For the creamiest texture, bring your cream cheese and eggs to room temperature before starting the filling.
  • This is a perfect **make ahead holiday dessert**; the cheesecake sets best when chilled overnight.
  • If you prefer a slightly different base, substitute the graham crackers with vanilla wafers for a **butter pecan dessert** flavor profile.
  • To prevent cracking, do not overbeat the batter once the eggs are added.

Nutrition

Find it online: https://juliameal.com/pecan-pie-cheesecake-recipe-ultimate-creamy/