Can’t decide between a classic pecan pie and a creamy cheesecake for dessert? Why choose when you can have both? This Decadent Pecan Pie Cheesecake combines a buttery graham cracker crust, a smooth and velvety cheesecake filling, and a glossy, caramelized pecan topping made with brown sugar, butter, and cream. It’s elegant, indulgent, and perfect for holidays, family gatherings, or any time you want to wow your guests.
Why You’ll Love This Recipe
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Layers of flavor – The nutty, caramelized pecans perfectly complement the creamy cheesecake base.
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Perfect for special occasions – A dessert that’s as stunning to look at as it is to taste.
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Make-ahead friendly – Refrigerate overnight for the flavors to meld beautifully.
Ingredients
(Note: adjust quantities based on your pan size and servings.)
For the crust:
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Graham cracker crumbs
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Granulated sugar
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Melted butter
For the cheesecake filling:
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Cream cheese
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Dark brown sugar
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Sour cream
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Vanilla extract
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Lemon juice (optional)
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Cinnamon (pinch)
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Eggs
For the pecan topping:
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Butter
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Brown sugar
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Heavy cream
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Corn syrup
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Salt
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Pecan halves
Instructions
Step 1: Prepare the Crust
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Preheat oven to 350°F (175°C).
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Mix graham cracker crumbs, sugar, and melted butter until evenly moistened.
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Press firmly into the bottom of a 9-inch springform pan to form an even crust.
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Bake for 10 minutes, then allow to cool completely.
Step 2: Make the Cheesecake Filling
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Reduce oven temperature to 325°F (160°C).
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Beat cream cheese in a large bowl until smooth. Add brown sugar, sour cream, vanilla extract, lemon juice (if using), and a pinch of cinnamon. Mix until just combined.
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Add eggs one at a time, mixing on low and scraping down the bowl as needed. Avoid overmixing to prevent cracks during baking.
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