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Pecan Pie Cheesecake

A rich baked cheesecake layered with a buttery crust and topped with classic pecan pie filling.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Course Dessert, Snack
Cuisine American, Autumn
Servings 12 slices
Calories 420 kcal

Equipment

  • Mixing bowls
  • Springform pan
  • Wire rack
  • Hand mixer or stand mixer

Ingredients
  

Crust

  • 2 cups graham cracker crumbs
  • 0.5 cup brown sugar
  • 0.75 cup unsalted butter melted

Cheesecake Filling

  • 24 oz cream cheese softened
  • 1 cup granulated sugar
  • 3 eggs large
  • 1 cup sour cream
  • 1 tsp vanilla extract

Pecan Topping

  • 2 cups pecans halves and chopped
  • 1 cup brown sugar
  • 0.75 cup corn syrup
  • 0.25 cup unsalted butter

Instructions
 

  • Preheat oven to 325°F (165°C) and prepare springform pan.
  • Mix crust ingredients, press into pan, and bake briefly.
  • Beat cream cheese and sugar until smooth. Add eggs and remaining filling ingredients.
  • Pour filling over crust and bake in water bath until set.
  • Prepare pecan topping by simmering ingredients until thickened.
  • Cool cheesecake completely, then top with pecan mixture before serving.

Notes

Chill overnight for best texture and flavor.
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