This Pecan Cheesecake Pie brings together the silky smoothness of cheesecake and the sweet, nutty crunch of classic pecan pie. With a buttery graham cracker base, a rich and creamy cheesecake center, and a glossy pecan praline topping, it’s an indulgent, show-stopping dessert perfect for any celebration.
Pecan Cheesecake Pie
Ingredients
Crust
Ingredient
Amount
Finely crushed graham crackers
1 sleeve (about 1 ½ cups)
Melted butter
5 tbsp
Packed brown sugar
¼ cup
Salt
Pinch
Cheesecake Layer
Ingredient
Amount
Softened cream cheese
3 blocks (8 oz each)
Packed brown sugar
1 cup
Large eggs
3
Sour cream
¼ cup
All-purpose flour
2 tbsp
Vanilla extract
1 tsp
Salt
¼ tsp
Topping
Ingredient
Amount
Butter
4 tbsp
Packed brown sugar
½ cup
Cinnamon
½ tsp
Heavy cream
¼ cup
Whole or chopped pecans
1 ¾ cups
Salt
Pinch
Instructions
Heat Oven & Prep Pan: Set your oven to 325°F (160°C). Lightly coat a 9-inch springform pan with cooking spray.
Make the Crust: Stir together the crushed graham crackers, 5 tbsp melted butter, ¼ cup packed brown sugar, and a pinch of salt until the mixture looks evenly moistened.
Form the Crust: Press the crumb mixture tightly and evenly into the bottom of the springform pan.
Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with 1 cup packed brown sugar until the texture is smooth.
Add Remaining Ingredients: Beat in the eggs one at a time, just until blended. Add the sour cream, flour, vanilla, and ¼ tsp salt. Mix on low only until everything is smoothly combined—avoid overmixing.
Fill the Pan: Pour the cheesecake batter over the crust.
Set Up for Baking: Wrap the outside of the springform pan in aluminum foil (helpful for preventing leaks, especially if using a water bath). Place the wrapped pan on a baking sheet.
Bake: Bake for about 1 hour, until the edges are firm but the center still has a gentle wobble.
Gradual Cooling: Turn off the oven, prop the door slightly open, and leave the cheesecake inside for 1 hour to cool slowly and reduce cracking.
Chill Completely: Remove from the oven, cool fully on a wire rack, then refrigerate for at least 5 hours—or overnight for best results.
Prepare the Topping: Melt 4 tbsp butter with ½ cup packed brown sugar in a skillet over low heat. Stir until the sugar dissolves and the mixture lightly bubbles.
Finish the Topping: Add cinnamon, heavy cream, pecans, and a pinch of salt. Stir to blend well.
Let Topping Cool: Remove from heat and allow it to sit for about 20 minutes so it thickens.
Assemble & Enjoy: When the cheesecake is chilled and the topping has thickened slightly, spread the pecan mixture evenly on top. Slice and serve.
