Easy Pecan Pie Cheesecake Recipe

Published Nov 6, 2024 By Elle Ann

Image Credit: Delish via YouTube

Pecans are delicious on their own but when incorporated in a pastry or dessert, it becomes even more delicious. If you haven’t tried one yet, then this is the perfect chance for you to give it go with the help of this easy recipe by Delish on YouTube.

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This treat is a fusion of pecan pie and cheesecake and it’s so rich and creamy that you wouldn’t stop at just one bite. You might even finish a whole serving in just one sitting, that’s how good this dessert tastes. Serve it with any of your favorite beverages and enjoy!

Ingredients for Pecan Pie Cheesecake:

Cheesecake

3 (8 oz) block of cream cheese, softened
1 cup of brown sugar
3 large eggs
¼ cup of sour cream
2 tbsp of flour
1 tsp of pure vanilla extract
¼ tsp of kosher salt

Crust

1 sleeve of graham crackers, crushed
5 tbsp of melted butter
¼ cup of brown sugar
A pinch of kosher salt

Topping

4 tbsp of butter
½ cup of brown sugar
½ tsp of cinnamon
¼ cup of heavy cream
1¾ cups of whole pecans

How to Make Pecan Pie Cheesecake:

Ingredients for Pecan Pie Cheesecake — Image Credit: Delish via YouTube

Step 1

Preheat your oven to 325°F, then grease an 8 or 9-inch springform pan with nonstick cooking spray, and set it aside. For the cheesecake filling, add the cream cheese and brown sugar in a large mixing bowl or bowl of a stand mixer, then beat them until creamy and combined. Add the eggs one at a time, then add the sour cream, flour, vanilla extract, and salt, and keep mixing until fully combined.

Step 2

In another mixing bowl, add the graham crackers crumbs, melted butter, brown sugar, and salt, then give them a good mix, and transfer the mixture to the prepared pan pressing it down firmly. Pour the filling over the crust evenly, then wrap the pan with aluminum foil, and place it on a baking sheet.

Step 3

Put the baking sheet in the preheated oven, then let the cheesecake bake for about 1 hour and 30 minutes or until the center only slightly jiggles, and turn off the oven. Open the door of the oven, then let the cheesecake cool in the oven for 1 hour, and transfer it to the refrigerator to chill and set for at least 5 hours up to overnight until firm.

Step 4

For the topping, place a nonstick skillet on a stove over medium-low heat, then melt the butter and brown sugar until bubbly, add the cinnamon, heavy cream, and pecans, and stir them until evenly coated. Turn off the heat, then let it cool down, release the cheesecake from the pan, and spoon the cooled topping over the top of the cheesecake. Serve and enjoy!