Pecan Cheesecake Pie

This Pecan Cheesecake Pie is the perfect marriage between creamy cheesecake and classic Southern pecan pie.
It features a buttery graham cracker crust, a smooth brown sugar cheesecake filling, and a rich caramelized
pecan topping that sets beautifully on top. The result is a dessert that is elegant enough for holidays,
yet simple enough for weekend baking.

Whether you’re serving this at Thanksgiving, Christmas, a family gathering, or just because you love pecans,
this pie delivers the perfect balance of sweet, nutty, creamy, and buttery flavors in every bite.

Ingredients

For the Crust

• 1 sleeve graham crackers, finely crushed
• 5 tablespoons melted butter
• ¼ cup brown sugar, packed
• Pinch of salt

For the Cheesecake Filling

• 3 (8 oz) blocks cream cheese, softened
• 1 cup brown sugar, packed
• 3 large eggs
• ¼ cup sour cream
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

For the Pecan Topping

• 4 tablespoons butter
• ½ cup brown sugar, packed
• ½ teaspoon cinnamon
• ¼ cup heavy cream
• 1 ¾ cups whole or chopped pecans
• Pinch of salt

How to Make Pecan Cheesecake Pie

Step 1: Prepare the Oven and Pan

Preheat your oven to 325°F (165°C). Spray a 9-inch springform pan with cooking spray and wrap the outside
of the pan with aluminum foil to prevent leaks during baking.

Step 2: Make the Crust

In a mixing bowl, combine crushed graham crackers, melted butter, brown sugar, and salt. Stir until the
mixture resembles wet sand. Press firmly into the bottom of the prepared pan to form an even crust.

Step 3: Make the Cheesecake Filling

In a large bowl, beat the cream cheese and brown sugar until smooth and fluffy. Add the eggs one at a time,
mixing well after each addition.

Mix in the sour cream, flour, vanilla extract, and salt until just combined. Pour the cheesecake batter
over the crust and smooth the top.

Step 4: Bake the Cheesecake

Place the cheesecake on a baking sheet and bake for about 60 minutes, or until the center is mostly set
with a slight jiggle.

Turn the oven off, crack the door open slightly, and let the cheesecake cool in the oven for one hour.
This helps prevent cracking.

Step 5: Chill the Cheesecake

Remove the cheesecake from the oven and refrigerate for at least 5 hours, or preferably overnight, until fully set.

Step 6: Make the Pecan Topping

In a skillet over low heat, melt the butter and brown sugar together until bubbling. Stir in cinnamon,
heavy cream, pecans, and salt. Cook for 2–3 minutes until thick and glossy.

Remove from heat and allow the topping to cool for about 20 minutes before spreading over the cheesecake.

Step 7: Assemble and Serve

Gently spoon the cooled pecan topping over the chilled cheesecake. Slice and serve.

Storage

Store leftover cheesecake covered in the refrigerator for up to 4 days. This pie also freezes well —
wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Tips for Best Results

• Use room-temperature cream cheese for a smooth filling.
• Do not overmix once eggs are added to avoid cracking.
• Toast the pecans lightly for extra flavor if desired.
• Let the topping cool slightly so it thickens before spreading.

This Pecan Cheesecake Pie is rich, creamy, and packed with caramelized pecan goodness — a dessert that never fails
to impress and always disappears fast.