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Hero shot of Pecan Pie Cheesecake

Decadent Pecan Pie Cheesecake: A Sweet Fusion Adventure

Abby Martin
Pecan Pie Cheesecake with real pecan pie filling on top of a creamy cheesecake base nestled in a graham cracker crust.
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Prep Time 40 minutes
Cook Time 1 hour 40 minutes
Total Time 6 hours 20 minutes
Course Baked
Cuisine Baked
Servings 1 cheesecake
Calories 560 kcal

Ingredients
  

  • For the crust
  • 2 cups graham cracker crumbs
  • 1 cup pecans finely ground
  • 1/4 cup light brown sugar packed
  • 1/2 cup unsalted butter melted
  • For the filling
  • 16 oz cream cheese softened
  • 1/2 cup granulated sugar
  • 1/2 cup sour cream room temperature
  • 1 tablespoon vanilla bean paste
  • 1/4 teaspoon salt
  • 2 large eggs room temperature, lightly beaten
  • For the topping
  • 1 cup light brown sugar packed
  • 2/3 cup dark corn syrup
  • 1 tablespoon dark molasses + apple juice
  • 1/4 cup unsalted butter
  • 3 large eggs
  • 1/4 cup heavy cream
  • 1/4 teaspoon salt
  • 2 1/2 cups coarsely chopped pecans

Instructions
 

  • 1. Move oven rack to the middle position and heat oven to 350°F. Line a 9-inch springform pan with parchment paper and spray with nonstick spray. Wrap foil around the outside of the pan.
  • 2. Stir graham cracker crumbs, ground pecans, brown sugar, and melted butter until it resembles wet sand. Press into the pan, at least 3/4 of the way up the sides.
  • 3. Bake for 10 minutes. Set aside to cool.
  • 4. Reduce oven temperature to 300ºF. Beat cream cheese until smooth. Add sugar, sour cream, vanilla, and salt; beat until combined.
  • 5. Gently stir in eggs until just combined. Pour into crust and spread evenly.
  • 6. Bake for 40 minutes.
  • 7. For topping, combine brown sugar, corn syrup, molasses + apple juice, and butter in a saucepan. Cook over medium heat until it boils. Remove and cool.
  • 8. Whisk eggs, salt, and cream. Slowly combine with cooled sugar syrup. Stir in pecans.
  • 9. Spoon topping over cheesecake. Bake for another 40-50 minutes. Cool on a wire rack, then refrigerate for at least 4 hours.
  • 10. Loosen springform pan. Freeze cheesecake for 1-2 hours before slicing. Serve.

Notes

Substitute dark corn syrup with maple syrup or honey for a flavor variation.
Press crust up the sides to hold the filling and topping.
Cheesecake can be refrigerated for up to 4 days or frozen for up to 2 months.
Keyword Baked