It all started one crazy Thanksgiving when I was determined to make both pecan pie AND cheesecake. Then, I had a mom-brain moment and thought, “Why not combine them?!” My family went absolutely bonkers for it! Seriously, the plate was clean in minutes. This pecan pie cheesecake became a tradition and a total comfort food win.
I remember being so nervous the first time, worried about getting the layers right. Would the cheesecake be too dense? Would the pecan topping be too runny? But honestly, it’s much simpler than it looks! Now, the hardest part is keeping my kids from sneaking bites before dinner!
The rich, buttery pecan topping combined with the creamy cheesecake filling is pure heaven. Plus, it’s so much easier to slice and serve than a traditional pecan pie.
This pecan pie cheesecake brings so much comfort because it’s familiar (pecan pie!) but also a little unexpected (cheesecake!). It’s a dessert that makes everyone smile, and that’s what I’m all about – easy ways to bring joy to the table.
Through trial and error, and lots of family feedback, I’ve tweaked it into what I think is the perfect balance of flavors and textures. It’s become my go-to dessert when I want something special but don’t want to spend hours in the kitchen. You will love these Easy Pecan Pie Cheesecake Bars – Baker by Nature, for a change.
I’m so excited to share this recipe with you! I know how crazy busy life can be, so I promise this is a sanity-saving comfort food. And it will bring so much joy to your family. If you enjoy cheesecake truffles, you might also like my pumpkin cheesecake truffles.
If you’re a busy mom looking for a simple way to make your family happy, you’ve come to the right place. Let’s make some magic together with this pecan pie cheesecake.
INGREDIENTS You’ll Need
Here’s the simple ingredient list that makes this pecan pie cheesecake taste like a million bucks without costing a fortune. And trust me, this recipe is all about comfort without complexity!
For the Crust:
- 1 ½ cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- ¼ cup granulated sugar
For the Cheesecake Filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
For the Pecan Pie Topping:
- 1 cup pecan halves
- ½ cup unsalted butter
- ½ cup packed light brown sugar
- ¼ cup corn syrup
- 1 teaspoon vanilla extract
- Pinch of salt
No worries if you don’t have graham crackers! I use crushed shortbread cookies for an extra buttery comfort in my pecan pie cheesecake. It’s delicious! You can find these simple ingredients at your regular grocery store. This pecan pie cheesecake proves delicious doesn’t mean expensive.
Comfort hack: I buy pre-chopped pecans to save time. Every minute counts, right?
My family gets extra comfort when I add a tablespoon of bourbon to the pecan pie topping. It deepens the flavor and adds a little warmth.
For the cream cheese, make sure it’s really softened! This is key to a smooth and creamy cheesecake. You’ll find making my no-bake Halloween cheesecake is also easier if the ingredients are prepared.
Trust me, this pecan pie cheesecake ingredient list is simple because busy moms need comfort without complexity! Here’s a pecan pie cheesecake comfort hack that changed our family’s dinnertime: I keep a stash of graham cracker crumbs in the freezer! This cuts down on prep time when I’m craving this sweet treat.
Let’s Make it Happen!
Here are the step-by-step instructions for creating this comforting pecan pie cheesecake. It’s so much easier than you think!
- Preheat oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of a 9-inch springform pan.
- Bake the crust for 8-10 minutes. This helps it set up and prevents it from getting soggy. While that’s baking, you can get started on the filling.
- In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Make sure there are no lumps! This is the foundation of your creamy pecan pie cheesecake.
- Add the eggs one at a time, beating well after each addition. Then, stir in the vanilla extract and sour cream. Be careful not to overmix the batter, as this can cause the cheesecake to crack.
- Pour the cheesecake filling over the baked crust. Smooth the top with a spatula.
- Now, let’s make the pecan pie topping! In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar, corn syrup, vanilla extract, and salt. Bring to a simmer, stirring constantly, and cook for 2-3 minutes until the sugar is dissolved.
- Remove from heat and stir in the pecan halves. Pour the pecan mixture evenly over the cheesecake filling. It should smell amazing by now! Your pecan pie cheesecake is really coming together!
- Bake for 50-60 minutes. Or until the cheesecake is set around the edges but still slightly jiggly in the center. In my busy kitchen, this comforting pecan pie cheesecake usually takes about an hour.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. This helps prevent cracking. This is the perfect time to prep tomorrow’s lunch!
- After 1 hour, remove the cheesecake from the oven and let it cool completely on a wire rack. Then, cover it with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
- Before serving, run a thin knife around the edge of the pan to loosen the cheesecake. Then, gently remove the sides of the springform pan.
Here’s where I used to struggle with my pecan pie cheesecake – learn from my experience! I always forgot to let it cool gradually, and it would crack. Now I know the secret! Don’t worry if your pecan pie cheesecake looks slightly cracked – it will still taste amazing!
While your pecan pie cheesecake is cooking, take a moment to appreciate creating comfort for your family! Isn’t it amazing how a simple dessert can bring so much joy? This is the perfect recipe to start your baking journey, and then try Mini Pecan Pie Cheesecakes – Baker by Nature.
How We Love to Eat This!
This pecan pie cheesecake is a total crowd-pleaser, and we have so many ways we love to enjoy it.
The kids devour this comforting pecan pie cheesecake when I serve it with a scoop of vanilla ice cream and a drizzle of caramel sauce. They think it’s the ultimate dessert!
This pecan pie cheesecake is perfect for those busy weeknights when we need comfort food fast! I love to make it on a Sunday and then we can enjoy it throughout the week.
For presentation, I like to sprinkle a few extra chopped pecans on top just before serving. It makes it look extra fancy!
If you have any leftover pecan pie cheesecake (which is rare in my house!), you can cut it into squares and freeze them for a quick and easy treat.
During the holidays, I like to add a sprinkle of cinnamon to the pecan pie topping for a festive twist.
My friends and family always rave about this pecan pie cheesecake whenever I make it for gatherings. It’s become my signature dessert!
The crust complements the creamy cheesecake and the crunchy, sweet pecan topping perfectly. This comforting pecan pie cheesecake reminds me of another family favorite, pumpkin cheesecake truffles. They would also go well with this dessert.
FAQs: Your Questions Answered
Here are some common questions I get about this pecan pie cheesecake, answered with a busy mom’s perspective!
- Is this pecan pie cheesecake really filling enough for growing kids? Absolutely! The rich cheesecake and the sweet pecan topping make it a satisfying dessert. A small slice goes a long way.
- What if my picky eater won’t try this pecan pie cheesecake? Start with a tiny sliver and encourage them to try just one bite. You can also serve it with a familiar side dish, like fresh berries, to make it more appealing.
- Can I meal prep this pecan pie cheesecake for busy weeks ahead? Yes! In fact, it’s even better when made ahead of time. The flavors meld together and the cheesecake has time to set up properly. Just wrap it tightly and store it in the refrigerator for up to 3 days.
- Can I freeze this pecan pie cheesecake? Yes! Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months. Thaw it overnight in the refrigerator before serving.
- What if I don’t have a springform pan? You can use a regular pie dish, but it will be more difficult to remove the cheesecake. Line the pie dish with parchment paper, leaving an overhang on the sides. After baking and cooling, you can lift the cheesecake out of the dish using the parchment paper.
- Is this pecan pie cheesecake gluten-free? Not as written, but you can easily make it gluten-free by using gluten-free graham crackers for the crust.
- My pecan pie topping is too runny. What did I do wrong? Make sure you simmer the topping long enough for the sugar to dissolve and the mixture to thicken slightly. Also, be sure to use the correct measurements of butter and corn syrup.
You can also try adding a tablespoon of flour to the pecan pie topping to help thicken it.
Final Thoughts
This pecan pie cheesecake is more than just a recipe; it’s a way to create moments of comfort and joy for your family. It supports my family’s comfort food goals by being both delicious and relatively easy to make.
My pecan pie cheesecake Comfort Hacks:
- Use pre-made graham cracker crust to save even more time.
- Double the pecan pie topping and save half for ice cream sundaes!
- Let the kids help with the topping – they love arranging the pecans!
Family-tested pecan pie cheesecake variations:
- Chocolate Pecan Pie Cheesecake: Add chocolate chips to the cheesecake filling.
- Caramel Pecan Pie Cheesecake: Drizzle caramel sauce over the top before serving.
- Bourbon Pecan Pie Cheesecake: Add a tablespoon of bourbon to the pecan pie topping.
My son loves the chocolate version, while my daughter prefers the caramel. I’m partial to the bourbon!
Remember, this recipe is just a starting point. Make it your own! Add your favorite flavors, adjust the sweetness, and experiment with different toppings. Pecan Pie Cheesecakes – The Country Cook, are a great way to explore.
I hope this pecan pie cheesecake becomes a staple in your home, bringing your family together and creating lasting memories.
Don’t be afraid to try something new! You might just surprise yourself with your cooking skills. And most importantly, have fun in the kitchen! I know you can do it! I’m cheering you on as you embark on making this satisfying pecan pie cheesecake!
pecan pie cheesecake
This Pecan Pie Cheesecake combines the creamy richness of cheesecake with the sweet, nutty goodness of pecan pie. It’s the perfect dessert for holidays or any special occasion.
- Prep Time: 30 minutes
- Cook Time: 80 minutes
- Total Time: 110 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
- For the Cheesecake Filling:
- 3 (8 ounce) packages cream cheese, softened
- 1 1/2 cups granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1/2 cup heavy cream
- For the Pecan Pie Topping:
- 1 cup packed light brown sugar
- 1/2 cup unsalted butter, melted
- 1/4 cup heavy cream
- 1 tablespoon corn syrup
- 1 teaspoon vanilla extract
- 2 cups pecan halves
Instructions
- Make the Crust: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of a 9-inch springform pan.
- Make the Cheesecake Filling: In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla extract. Add eggs one at a time, beating well after each addition. Stir in heavy cream.
- Pour the Filling: Pour the cheesecake filling over the crust.
- Bake: Bake in a preheated oven at 325°F (160°C) for 60-70 minutes, or until the edges are set and the center is slightly jiggly.
- Make the Pecan Pie Topping: While the cheesecake is baking, prepare the topping. In a medium saucepan, combine brown sugar, melted butter, heavy cream, corn syrup, and vanilla extract. Bring to a simmer over medium heat, stirring constantly.
- Add Pecans: Remove from heat and stir in pecan halves.
- Pour Topping: After the cheesecake has baked for 60-70 minutes, carefully remove it from the oven and pour the pecan pie topping evenly over the cheesecake.
- Bake Again: Return the cheesecake to the oven and bake for an additional 10-15 minutes, or until the topping is bubbly and golden brown.
- Cool: Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
- Chill: Remove from the oven and refrigerate for at least 4 hours, or preferably overnight.
- Serve: Run a thin knife around the edge of the springform pan before releasing the sides. Serve chilled.
Notes
Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra decadent treat.