Can I make Pecan Pie Cheesecake ahead of time?

Yes! This is a great holiday cheesecake recipe to make a day or two ahead. It firms up and tastes even better after chilling overnight.

What if I don’t have a springform pan?

You can use a deep 9-inch cake pan lined with parchment, but unmolding will be trickier. A springform gives the cleanest finish for any homemade cheesecake.

How do I prevent cracks in my cheesecake?

Don’t overbeat the eggs, bake low and slow, and cool gradually with the oven door cracked. These simple steps protect the texture of your cheesecake recipe.

Can I use store-bought pie crust instead of graham cracker crust?

You can, but it changes the texture. Graham cracker crust holds better under the weight of the filling and keeps that signature crunch of Southern desserts.

What’s the best way to slice cheesecake cleanly?

Use a sharp knife dipped in hot water and wiped between each slice. You’ll get neat cuts every time—especially helpful when serving this at special gatherings.

Pecan Pie Cheesecake – Irresistible Holiday Dessert

Description

A rich and creamy pecan pie cheesecake made with a buttery graham crust, a silky vanilla cheesecake filling, and a gooey brown sugar pecan topping. A perfect dessert for holidays or any cozy gathering.

Ingredients

Scale

Crust

2 cups Graham cracker crumbs

1/2 cup Unsalted butter, melted

1/4 cup Granulated sugar

Cheesecake Filling

24 oz Cream cheese, softened

1 cup Granulated sugar

3 large Eggs

1/4 cup Sour cream

1 tsp Vanilla extract

Pecan Topping

1 cup Brown sugar

1/2 cup Heavy cream

4 tbsp Unsalted butter

1 tsp Vanilla extract

1 1/2 cups Pecans, chopped

Instructions

1. Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment and grease sides.

2. Mix graham cracker crumbs, melted butter, and sugar. Press into pan and bake for 10 minutes. Cool.

3. Beat cream cheese until smooth. Add sugar and mix. Beat in eggs one at a time. Add sour cream and vanilla.

4. Pour batter into crust and smooth the top. Bake 50–60 minutes until center is just set.

5. Turn oven off, crack door, and cool for 1 hour. Bring to room temp, then refrigerate 4 hours or overnight.

6. In a saucepan, combine brown sugar, heavy cream, and butter. Simmer 3–4 minutes, stirring.

7. Remove from heat. Stir in vanilla and chopped pecans. Cool slightly.

8. Spoon pecan topping over chilled cheesecake. Slice and serve.

Notes

Chill overnight for best texture.

Use parchment paper for easy release.

Freeze without topping for up to 2 months.

Nutrition

Serving Size: 1 slice
Calories: 520
Sugar: 28g
Sodium: 180mg
Fat: 36g
Saturated Fat: 18g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 1g
Protein: 6g
Cholesterol: 125mg

Keywords: Pecan Pie Cheesecake, Holiday Cheesecake Recipes, Homemade Cheesecake, Southern Desserts