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Pecan Pie Cheesecake

Irresistible Pecan Pie Cheesecake for Your Holiday Table

This Pecan Pie Cheesecake combines rich cheesecake with sweet pecan pie for a festive treat.
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Prep Time 30 minutes
Cook Time 40 minutes
Chill Time 2 hours
Total Time 3 hours 10 minutes
Servings: 16 bars
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 13 pieces Graham Crackers Base for the crust, swap with gluten-free graham crackers for gluten-free option.
  • 0.75 cups Pecan Halves Adds crunch and nutty flavor; chop for topping.
  • 3 tablespoons Light Brown Sugar Sweetener for crust; choose light brown for milder flavor.
  • 0.5 cups Melted Butter Can use coconut oil for a dairy-free alternative.
For the Cheesecake Layer
  • 24 ounces Full-Fat Cream Cheese Ensure softened for easy mixing.
  • 1 cups Sour Cream Plain Greek yogurt can be a substitute.
  • 1 cups Sugar Use granulated sugar for best results.
  • 4 large Eggs Lightly beaten before adding.
  • 1 tablespoons All-Purpose Flour Can substitute with cornstarch for gluten-free.
  • 2 teaspoons Vanilla Extract Enhances flavor.
  • 0.5 teaspoons Salt Balances the sweetness.
For the Topping
  • 0.75 cups Heavy Cream Full-fat for best texture.
  • 1.75 cups Pecan Halves Enhances nutty flavor.
  • 0.75 cups Light Brown Sugar Adds caramel undertones.
  • 1 teaspoon Ground Cinnamon Infuses a warm flavor.
  • 0.5 teaspoons Salt Balances the sweetness.

Equipment

  • Oven
  • Food Processor
  • baking dish
  • medium saucepan

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 9x13 inch baking dish with nonstick spray.
  2. In a food processor, pulse graham crackers, pecan halves, and light brown sugar until finely crumbed, then add melted butter and mix until moistened. Press into the bottom of the prepared dish and bake for 10 minutes.
  3. In the cleaned food processor, combine softened cream cheese, sour cream, sugar, beaten eggs, flour, vanilla extract, and salt. Blend until smooth and pour over the crust.
  4. Bake for 30 to 40 minutes until the edges are set and the center has a slight jiggle. Allow to cool slightly.
  5. In a saucepan over medium heat, combine chopped pecans, light brown sugar, heavy cream, butter, cinnamon, and salt. Stir until boiling, then simmer for 2-3 minutes.
  6. Pour the warm pecan topping over the cheesecake layer, cool at room temperature for 30 minutes, then refrigerate for at least 2 hours until set.
  7. Once set, cut into bars and serve at holiday gatherings.

Nutrition

Serving: 1barCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 75mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 10IUCalcium: 4mgIron: 4mg

Notes

Ensure room temperature ingredients for a smooth filling. Chill for 2 hours after baking for best results.

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