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a slice of pecan pie cheesecake on a white plate
5 from 11 votes

Pecan Pie Cheesecake

Decadent and delicious Pecan Pie Cheesecake is the perfect combination of a rich, creamy cheesecake with buttery, sweet pecan pie filling.
Author Diana
Servings 8 slices
Prep Time 20 minutes
Cook Time 45 minutes
Chilling Time 4 hours
Total Time 5 hours 5 minutes

Equipment

Ingredients

Crust:

  • 2 ½ cups graham cracker crumbs
  • ⅓ cup (76 g) unsalted butter melted
  • ¼ cup (50 g) granulated sugar

Filling:

  • 24 ounces (680 g) full fat cream cheese softened to room temperature
  • ¾ cup (150 g) granulated sugar
  • 3 large eggs at room temperature
  • ½ cup (120 g) sour cream
  • 1 teaspoon (5 ml) pure vanilla extract
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt

Pecan Topping:

  • ¾ cup (150 g) light brown sugar see note 1
  • ⅓ cup (76 g) salted butter
  • ¼ cup (80 g) light corn syrup
  • ½ teaspoon ground cinnamon
  • ¼ cup (60 ml) heavy cream
  • 2 cups (200 g) pecans or pieces

Instructions

  • Adjust the oven rack to the lower-middle position. And preheat the oven to 350°F (180°C,) or 160°C for a fan oven.
  • Lightly grease a 9-inch (23 cm) springform pan with butter, then line it with parchment paper (bottom and sides).
  • In a large bowl, combine the graham crumbs, melted butter, and sugar for the crust and stir until combined, press into the bottom of a 9” springform pan and set aside.
  • In the bowl of a stand mixer, cream the cream cheese and sugar until light and fluffy.
  • Add the eggs, one at a time, mixing well after each.
  • Add the sour cream, vanilla, cinnamon, and salt and mix until combined.
  • Pour the cheesecake mixture on top of the crust and bake in preheated oven for 40-45 minutes or until it no longer jiggles.
  • Allow the cheesecake to cool completely at room temperature before transferring to the fridge to chill for at least 4 hours.
  • Make the topping by adding the brown sugar, butter, corn syrup and cinnamon to a medium saucepan over medium heat, stirring until it becomes bubbly.
  • Add the heavy cream and stir, then add the pecans and stir to coat.
  • Allow the topping to cool for 20-30 minutes before pouring over the top of the chilled cheesecake. Serve immediately.

Notes

  1. Light Karo syrup works perfectly in this recipe. If you're in the UK, you can use golden syrup for a similar effect. 
  2. Mix the cheesecake filling ingredients well, but do not overmix. Overmixing can cause the cheesecake to crack. 
  3. The pecan topping is best if made just before serving. It will get hard and thick if refrigerated. 
  4. To Store: You can store leftovers in the fridge, covered, for up to 5 days. You can also make the cheesecake (without the topping) up to 5 days ahead of time if needed. 
  5. To Freeze: Freeze the cheesecake without topping for up to two months. Be sure to wrap it well with plastic wrap first. Thaw overnight in the fridge, and serve with freshly made pecan topping. 

Nutrition

Serving: 1slice | Calories: 707kcal | Carbohydrates: 78g | Protein: 7g | Fat: 43g | Saturated Fat: 15g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 354mg | Potassium: 234mg | Fiber: 3g | Sugar: 61g | Vitamin A: 793IU | Vitamin C: 0.5mg | Calcium: 96mg | Iron: 2mg
Find it online: https://littlesunnykitchen.com/pecan-pie-cheesecake/