Pecan Pie Cheesecake

A decadent pecan pie cheesecake is the ultimate mash-up of two classic desserts It delivers the caramel depth and crunchy pecan topping you crave in pecan pie while wrapping it all in a rich creamy cheesecake This recipe is my go-to for special occasions and cozy get-togethers when I want to wow family and friends without too much fuss

I still remember the first time I brought this to our Thanksgiving dinner It disappeared before the pumpkin pie even made it to the table Now it is a seasonal request from almost everyone in my family

Gather Your Ingredients

• Vanilla wafer crumbs: bring a sweet delicate crunch and form the base Try to use a quality brand for better texture
• Brown sugar: deepens the crust flavor Choose dark brown sugar for extra richness
• Unsalted butter, melted: this binds your crust and adds savory notes
• Cream cheese: the heart of your cheesecake use full-fat blocks at room temperature for the creamiest results
• All-purpose flour: a little bit stabilizes the filling so it cuts cleanly
• Salt: wakes up all the other flavors use kosher salt if you have it
• Granulated sugar: creates the sweet smooth filling
• Vanilla extract: real vanilla gives the best aroma and taste just a dash goes a long way
• Chopped pecans: weave maplelike notes into the cheesecake layer toast them for even more flavor
• Ground cinnamon: echoes that classic pecan pie spice without overpowering the cheesecake
• Eggs: room temperature eggs blend in smoothly for an even texture
• Butter: melts with sugar to make that signature silky pecan topping
• Brown sugar (for topping): again for that nutty caramel sauce
• Heavy cream: creates a luscious mouthfeel in the topping do not substitute milk
• Whole or chopped pecans: for an eye-catching sticky topping big pieces give nice bite

How to Make It

Make the Crust:

Blitz vanilla wafer crumbs in a food processor until fine Combine with brown sugar and melted butter Use your fingers to press the mixture firmly and evenly into the bottom of a springform pan Try to get the sides a half inch up for a good base Bake the crust at 375 degrees Fahrenheit for 8 minutes Let cool completely before filling

Prepare the Cheesecake Filling:

In a stand mixer with paddle attachment mix room temperature cream cheese flour and salt on medium speed for about 5 minutes Take your time and scrape the bowl It should look billowy and have no lumps at all

Add Sugar and Flavorings:

Sprinkle in granulated sugar and blend until the sugar dissolves Pour in vanilla extract chopped pecans and ground cinnamon Stir gently until just combined this keeps the mixture creamy

Incorporate the Eggs:

With mixer on low add eggs one at a time Fully blend in each egg before adding the next Overmixing can cause cracks so mix until just smooth

Pour and Bake:

Pour the cheesecake filling over the cooled crust Smooth the top with a spatula Place the filled pan onto a large baking sheet Bake in the preheated oven for 30 to 45 minutes until the center jiggles like set jello Let the cheesecake chill completely in the fridge at least 4 hours or overnight

Make the Pecan Pie Topping:

In a small saucepan melt the butter with brown sugar and cinnamon on medium heat Whisk until the sugar looks glossy and dissolved Pour in heavy cream and simmer for 2 minutes Stir in pecans and a small pinch of salt Remove from heat and cool until thick but pourable

Top and Serve:

Spoon the sticky pecan topping over the chilled cheesecake Let it set a few minutes before slicing Use a hot dry knife for sharp clean slices

Pecans give this dessert such a cozy flavor and I love when a guest asks if I toasted the nuts myself My grandpa used to bring home bags of pecans to roast and I think that extra toasty aroma always makes this cheesecake feel special

Flavor Boosters

Always toast your pecans for maximum aroma and crunch Use dark brown sugar for extra caramel notes and a dash of good cinnamon to echo classic pecan pie flavor

Serving Suggestions

This cheesecake stands alone but a dollop of unsweetened whipped cream or a drizzle of chocolate sauce accentuates the southern flavors Add slices of ripe pear or figs for a pretty fall presentation Serve chilled or at cool room temperature for best texture

Creative Twists

No vanilla wafers Use graham crackers instead If you are out of heavy cream substitute fullfat coconut cream for the topping Dairy free cream cheese works well for those avoiding lactose Try walnuts if you cannot find pecans For a seasonal twist use fresh spring strawberries or toasted hazelnuts

Every time I serve this it never fails to spark conversation and makes any moment sweeter Leftover slices freeze perfectly so dessert is ready whenever you need it

Common Questions About This Recipe

→ Can I use graham crackers instead of vanilla wafers for the crust?

Yes, graham crackers can replace vanilla wafers in the crust—expect a slightly different flavor and texture, but it will still hold together well.

→ How do I prevent cracks in the cheesecake layer?

Mix your ingredients gently and avoid overbeating. Baking in a water bath also helps maintain a smooth, crack-free surface.

→ Should the pecan topping be added before or after baking?

The pecan mixture should be made on the stovetop and poured over the cooled cheesecake for the best texture and appearance.

→ Can I make this cheesecake ahead?

Absolutely! This dessert holds its shape well and flavors intensify after chilling overnight, making it ideal for advance prep.

→ Is it possible to use low-fat cream cheese?

You can use low-fat cream cheese, but the texture may be slightly less creamy. Full-fat is recommended for optimal richness.