Go Back

Pecan Pie Cheesecake

This Pecan Pie Cheesecake combines the rich creaminess of cheesecake with the nutty flavors of pecans and sweetness of caramel, making it a perfect dessert for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Crust
  • 1.5 cups 1 1/2 cups graham cracker crumbs adds that perfect crunch
  • 0.5 cups 1/2 cup butter, melted use unsalted butter for better control over flavor
Filling
  • 1 cup 1 cup sugar to sweeten everything up
  • 3 packages 3 (8-ounce) packages cream cheese, softened the creaminess is what makes this cheesecake special
  • 3 large 3 large eggs for that wonderful structure
  • 1 teaspoon 1 teaspoon vanilla extract a little goes a long way in flavor
  • 1 cup 1 cup chopped pecans the star of the show!
  • 1 cup 1 cup caramel sauce because who can resist caramel?

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C).
  2. In a medium bowl, combine the graham cracker crumbs and melted butter until it feels like wet sand. Press this mixture into the bottom of a greased 9x13 inch baking dish or a springform pan.
  3. In a large bowl, beat together the sugar and cream cheese until smooth and creamy.
  4. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  5. Gently fold in the chopped pecans.
  6. Pour the cream cheese mixture over the crust in your baking dish and spread it out evenly.
Baking
  1. Bake for 45-50 minutes, or until the center is set and the top is lightly browned.
  2. Let it cool completely, then drizzle caramel sauce generously on top before serving.

Notes

Store leftover cheesecake in the fridge in an airtight container for up to a week. For longer storage, wrap slices tightly and freeze for up to three months. Try adding a pinch of cinnamon or nutmeg to the cream cheese mixture for a spiced flavor.