Pecan Pie Cheesecake recipe

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This Pecan Pie Cheesecake recipe is made with a delicious crust, decadent cheesecake filling, and delicious pecan pie topping!

Prep Time10

Cook Time1

Course: Dessert

Cuisine: American

Keyword: cheesecake, pecan pie, pecan pie cheesecake

Servings: people

Calories: 665kcal

To make the crust:
Place the graham crackers in the mixer and mix until fine like sand.
Add the graham cracker mixture to a bowl. Mix with melted butter and brown sugar until combined.
Pour the mixture into your springform pan, spread it, and press evenly. Place the crust in the freezer while preparing your cheesecake batter.
Preheat your oven to 325 degrees.
To make the cheesecake:
Mix the cream cheese and sugar until well blended.
Add the sour cream, vanilla and lime juice.
Mix the ingredients together until blended.
Add the eggs one at a time, blending well after each addition.
Pour the filling into the pan and smooth the top of the cheesecake.
Wrap the springform pan in foil (see video for instructions or see instructions in the Homemade Cheesecake recipe.
Place the pan in the water bath, then place the cheesecake in the oven and bake uncovered for 1 hour.
Remove the cheesecake from the oven and remove it from the water bath. Allow the cheesecake to stand until it is completely cooled.
Once it is completely cooled, cover it with foil and refrigerate the cheesecake for 24 hours or overnight.
To make the pecan pie filling:
In a saucepan, melt the butter.
Whisk in the brown sugar.
Add the salt, cinnamon, heavy cream, corn syrup, vanilla and stir until bubbling for approximately 2 minutes.
Remove from the heat and fold in the pecans.
Cool for 10 minutes and then pour on top of the cheesecake.
Refrigerate for at least an hour or overnight. Slice and serve!