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Pecan Pie Cheesecake

Pecan Pie Cheesecake (Bars or Cake!) | A Spicy Perspective

A decadent fusion of two holiday classics. This recipe features a buttery graham cracker crust, a rich and creamy vanilla cheesecake layer, and a gooey, caramelized pecan pie topping that rivals the real thing. Perfect for Thanksgiving, Christmas, or any time you need a high-impact dessert.
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Prep Time 30 minutes
Cook Time 1 hour
Chilling Time 4 hours
Total Time 1 hour 30 minutes
Servings: 16 bars
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

The Crust
  • 2 cups Graham Cracker Crumbs
  • 6 tbsp Unsalted Butter melted
  • 1/4 cup Granulated Sugar
The Cheesecake Filling
  • 24 oz Cream Cheese 3 blocks, softened to room temperature
  • 1 cup Granulated Sugar
  • 3 large Eggs room temperature
  • 1/2 cup Sour Cream
  • 1 tbsp Vanilla Extract
The Pecan Topping
  • 1/2 cup Unsalted Butter
  • 1 cup Brown Sugar packed
  • 1/4 cup Heavy Cream
  • 2 cups Pecan Halves chopped
  • 1 pinch Salt

Equipment

  • 9x13 Baking Pan or 9-inch Springform Pan
  • Electric Hand Mixer or Stand Mixer

Method
 

  1. Preheat your oven to 350°F. Line your baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. Make the Crust: Mix the graham cracker crumbs, melted butter, and sugar until it resembles wet sand. Press firmly into the bottom of the prepared pan. Bake for 8-10 minutes, then set aside to cool slightly.
  3. Prepare Filling: Lower oven temperature to 325°F. Beat the softened cream cheese and sugar until smooth and fluffy. Add eggs one at a time, beating on low speed just until combined. Stir in the sour cream and vanilla extract.
  4. Bake: Pour the cheesecake batter over the crust. Bake for 45-55 minutes (longer for a cake, shorter for bars) until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the door, and let it sit for 30 minutes before removing.
  5. Make Pecan Topping: While the cheesecake cools, melt butter in a saucepan over medium heat. Stir in brown sugar, heavy cream, and salt. Bring to a simmer for 2-3 minutes until thickened. Stir in the pecans and remove from heat.
  6. Assemble: Spread the warm pecan topping evenly over the cooled cheesecake. Refrigerate for at least 4 hours, or preferably overnight.
  7. Serve: Lift out of the pan using the parchment overhang and slice into bars or wedges.

Notes

To prevent the cheesecake from cracking, ensure all your ingredients (eggs, cream cheese, sour cream) are at room temperature before mixing.