Pecan Cheesecake Pie Recipe

Introduction

This Pecan Cheesecake Pie is a rich and creamy dessert with a buttery graham cracker crust and a sweet, nutty topping. It’s perfect for special occasions or whenever you want an indulgent treat. The combination of cheesecake and caramelized pecans creates a delightful texture and flavor contrast.

Ingredients

• For the crust:
• 1 sleeve graham crackers, finely crushed
• 5 tbsp melted butter
• ¼ cup brown sugar, packed
• Pinch of salt
• For the cheesecake:
• 3 (8 oz) blocks cream cheese, softened
• 1 cup brown sugar, packed
• 3 large eggs
• ¼ cup sour cream
• 2 tbsp all-purpose flour
• 1 tsp vanilla extract
• ¼ tsp salt
• For the topping:
• 4 tbsp butter
• ½ cup brown sugar, packed
• ½ tsp cinnamon
• ¼ cup heavy cream
• 1 ¾ cup whole or chopped pecans
• Pinch of salt

Instructions

1. Step 1: Preheat the oven to 325°F and spray a 9-inch springform pan with cooking spray.
2. Step 2: In a mixing bowl, combine graham crackers, melted butter, brown sugar, and a pinch of salt. Press the mixture evenly into the bottom of the prepared pan to form the crust.
3. Step 3: In a large bowl, beat the softened cream cheese and brown sugar together with a hand mixer until smooth and creamy.
4. Step 4: Add the eggs one at a time, beating well after each addition.
5. Step 5: Mix in sour cream, flour, vanilla extract, and salt until fully incorporated.
6. Step 6: Pour the cheesecake mixture over the crust in the springform pan.
7. Step 7: Wrap the bottom of the pan in aluminum foil to prevent leaks and place it on a baking sheet.
8. Step 8: Bake for 1 hour. When done, open the oven slightly and let the cheesecake cool inside the oven for 1 hour with the oven turned off.
9. Step 9: Remove the cheesecake from the oven and refrigerate for at least 5 hours to chill and set.
10. Step 10: To make the topping, melt butter and brown sugar together in a skillet over low heat until it begins to bubble.
11. Step 11: Stir in cinnamon, heavy cream, pecans, and a pinch of salt. Mix well and remove from heat, allowing it to cool for 20 minutes.
12. Step 12: Pour the cooled pecan topping over the chilled cheesecake just before serving.

Tips & Variations

• Use a water bath to bake the cheesecake if you want an extra creamy texture and to prevent cracking.
• Substitute walnuts or almonds for pecans if desired.
• For a lighter topping, toast the pecans without sugar and sprinkle on top instead of using the syrup.
• Ensure cream cheese is fully softened for a smooth batter without lumps.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. To reheat the topping slightly, warm it on the stove and pour over individual slices just before serving. Avoid freezing the cheesecake with the topping, as the texture may be affected.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, this cheesecake pie can be made a day in advance. Just store it covered in the refrigerator and add the pecan topping before serving for the best texture.

Why is the cheesecake cracked?

Cracks can form if the oven temperature is too high or the cheesecake is overbaked. Cooling it gradually by leaving the oven door slightly open helps prevent cracks and keeps the texture smooth.

Pecan Cheesecake Pie Recipe

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★★★★★

4.8 from 97 reviews

• Author: Hugo
• Total Time: 6 hours 20 minutes
• Yield: 8 servings 1x

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Description

This rich and delicious Pecan Cheesecake Pie combines a buttery graham cracker crust, a smooth and creamy cheesecake filling, and a decadent pecan topping with a caramel cinnamon glaze. Perfect for dessert lovers seeking a classic yet indulgent treat that’s great for holidays and special occasions.

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Ingredients

Scale 1x2x3x

For the crust

• 1 sleeve graham crackers, finely crushed
• 5 tbsp melted butter
• ¼ cup brown sugar, packed
• Pinch of salt

For the cheesecake

• 3 (8 oz) blocks cream cheese, softened
• 1 cup brown sugar, packed
• 3 large eggs
• ¼ cup sour cream
• 2 tbsp all-purpose flour
• 1 tsp vanilla extract
• ¼ tsp salt

For the topping

• 4 tbsp butter
• ½ cup brown sugar, packed
• ½ tsp cinnamon
• ¼ cup heavy cream
• 1 ¾ cup whole or chopped pecans
• Pinch of salt

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Instructions

1. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Spray a 9-inch springform pan lightly with cooking spray to prevent sticking.
2. Make the Crust: In a mixing bowl, combine the finely crushed graham crackers, melted butter, brown sugar, and a pinch of salt. Mix thoroughly until well combined. Press this mixture evenly into the bottom of the prepared springform pan to form the crust.
3. Prepare the Cheesecake Filling: Using a hand mixer, beat the softened cream cheese and brown sugar in a bowl until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Then incorporate the sour cream, flour, vanilla extract, and salt, blending until the mixture is smooth and uniform.
4. Assemble and Bake: Pour the cheesecake filling over the crust in the springform pan. Wrap the bottom of the pan tightly with aluminum foil to prevent leaks, and place it on a baking sheet to catch any potential drips. Bake in the preheated oven for 1 hour.
5. Cool in Oven: Once baking is complete, slightly open the oven door and allow the cheesecake to cool inside the oven for 1 hour with the oven turned off to prevent cracking.
6. Refrigerate: Remove the cheesecake from the oven and chill it in the refrigerator for at least 5 hours, or until fully set and firm.
7. Prepare the Topping: In a skillet over low heat, melt the butter and brown sugar together, allowing it to begin bubbling gently. Stir in the cinnamon, heavy cream, pecans, and a pinch of salt. Mix well and let the topping cool slightly off the heat for about 20 minutes.
8. Finish and Serve: Pour the cooled pecan topping evenly over the chilled cheesecake. Slice, serve, and enjoy this luscious pecan cheesecake pie.

Notes

• Wrapping the springform pan in foil prevents water from leaking in if using a water bath, but here it’s mainly to catch drips—no water bath is used.
• Letting the cheesecake cool gradually in the oven prevents cracks on the surface.
• The topping should be poured on after the cheesecake is fully chilled to keep the texture of the pecans crunchy.
• For best results, use room temperature cream cheese to ensure a smooth batter.
• Store leftover pie covered in the refrigerator and consume within 3-4 days.

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: pecan cheesecake pie, cheesecake pie recipe, pecan pie, dessert pie, holiday cheesecake, creamy cheesecake, graham cracker crust