This easy pecan cheesecake pie will be the hit of your gathering. It’s a cinch to make in a graham cracker crust with added layers of cheesecake and the traditional pecan pie topping you love.
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Easy Pecan Cheesecake Pie
This recipe combines your favorite pecan pie traditional Thanksgiving recipe with a decadent cheesecake. Which means you get the best of both worlds.
Just looking at those pecans in a bowl makes me anxious for Thanksgiving and to enjoy this yummy cheesecake recipe again.
The cheesecake makes a perfect base for the sugary, sweet pecan glaze and topping.
It helps provide a smooth texture so it’s not an overly sugary bite, like traditional pecan pie can be.
Then you’ll add the pecan glaze topping, which is an amazing accent flavor to pair with your cheesecake.
Plus, when you cut into the cheesecake, the glaze will drip down the sides of the slice that makes you want to take a bite, and then lick the plate.
This sweet dessert is one you shouldn’t reserve only for Thanksgiving! It’s good year round.
Making Pecan Pie Cheesecake
Pecan Cheesecake Pie Recipe
Easy Pecan Cheesecake Pie
Prep
Cook
Total
Yield 1 10" pie
This easy pecan cheesecake pie will be the hit of your gathering. It's a cinch to make in a graham cracker crust with added layers of cheesecake and the traditional pecan pie topping you love.
Ingredients
Crust:
- 1 sleeve graham crackers, or 1 cup graham cracker crumbs
- 1/2 stick butter (4 tbls)
Cheesecake:
- 2 blocks cream cheese (8 oz each)
- 1 cup brown sugar
- 2 tbsp flour
- 2/3 cup sour cream
- 4 eggs
- 1.5 tsp vanilla extract
Topping:
- 1 cup brown sugar
- 1/2 stick butter (4 tbls)
- 1/4 cup heavy cream
- 1 cup crushed/chopped pecans
Instructions
- Crush graham crackers and mix with melted butter. Spread in a pie pan, pressing to make a firm crust coating the bottom and sides of the pan.
- Bake graham cracker crust for 10 mins at 325* F. Once out, make sure the crust is still packed tightly.
- Mix all of the cheesecake ingredients together (cream cheese, brown sugar, flour, sour cream, eggs, and vanilla) using an electric mixer until evenly blended.
- Pour mixture into pie pan on top of graham cracker crust. Bake at 325* F for 50-60 minutes, or until the edges are set and the center jiggles slightly. Set aside to cool.
- Melt brown sugar and butter for topping in a small pan over medium heat until bubbly, stirring frequently. Pour in heavy cream and pecans, continue to stir for an additional 1-2 minutes.
- Remove from heat, let cool for 5 minutes, then spread over cheesecake.
- Serve warm or cooled.
Courses Dessert
Recipe adapted from:
My husband loves this! It looks delicious. Thanks for sharing at Merry Monday. Hope to see you at the party next week!
Do I store this in the fridge or covered on counter ?
Fridge is best for cheesecake as it’s made with cream cheese!