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Ultimate Pecan Pie Cheesecake: Creamy Holiday Showstopper

A close-up slice of rich pecan pie cheesecake showing a graham cracker crust, creamy filling, and glossy pecan topping.
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Make this ultimate Pecan Pie Cheesecake that combines a rich, creamy cheesecake base with a gooey, sweet pecan pie topping over a buttery crust. This recipe delivers a showstopper dessert perfect for Thanksgiving or Christmas.

Ingredients

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  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1/2 cup sour cream
  • 1 cup light corn syrup
  • 1/2 cup packed brown sugar
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 1/2 cups pecan halves

Instructions

  1. Preheat your oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and 6 tablespoons melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Let cool slightly.
  3. Prepare the cheesecake layer: Beat the softened cream cheese and 1 1/2 cups sugar in a large bowl until smooth. Beat in 1 teaspoon vanilla extract. Add the 4 eggs one at a time, mixing well after each addition. Stir in the sour cream until just combined. Do not overmix.
  4. Pour the cheesecake batter over the cooled crust.
  5. Prepare the pecan pie topping: In a medium bowl, whisk together the corn syrup, brown sugar, 2 tablespoons melted butter, 1 teaspoon vanilla extract, and 3 eggs until smooth.
  6. Gently pour the pecan pie mixture over the cheesecake batter. Sprinkle the pecan halves evenly over the top.
  7. Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until the water reaches halfway up the sides of the springform pan (this creates a water bath).
  8. Bake for 60 to 75 minutes, or until the edges of the cheesecake are set but the center still has a slight jiggle.
  9. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside the oven for 1 hour. This prevents cracking.
  10. Remove the cheesecake from the water bath and let it cool completely on a wire rack.
  11. Once cool, cover the pan and refrigerate for at least 6 hours, or preferably overnight, before serving. Remove the foil and springform sides before slicing.

Notes

  • For a crack-free cheesecake, make sure your cream cheese and eggs are at room temperature before mixing.
  • If you want a richer topping, substitute light corn syrup with dark corn syrup for a deeper caramel flavor.
  • This is a make ahead Thanksgiving dessert; it tastes best when chilled overnight.

Nutrition

Find it online: https://devourdish.com/pecan-pie-cheesecake-recipe-showstopper/