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 Pie Cheesecake

This recipe combines your favorite traditional pecan pie Thanksgiving recipe with a decadent cheesecake. Which means you get the best of both worlds. In one amazing dessert that will be a show stopper!

Just looking at those pecans in a bowl makes me anxious for Thanksgiving and to enjoy this yummy cheesecake recipe again.

This pecan pie cheesecake is flavored and layered with the brown sugar sauce and pecans.

The cheesecake makes a perfect base for the sugary, sweet pecan glaze and topping. It offers a clean palette for all that flavor.

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 pecan pie cheesecake dessert is one you shouldn’t reserve only for Thanksgiving! It’s good year round.

How to Make This Cheesecake Pie Recipe

Pecan Cheesecake Pie Recipe

Easy Pecan Cheesecake Pie

Yield: 1 10" pie

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

This easy pecan pie cheesecake 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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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

1. 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.
2. Bake graham cracker crust for 10 mins at 325* F. Once out, make sure the crust is still packed tightly. 
3. Mix all of the cheesecake ingredients together (cream cheese, brown sugar, flour, sour cream, eggs, and vanilla) using an electric mixer until evenly blended. 
4. 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. 
5. 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. 
6. Remove from heat, let cool for 5 minutes, then spread over cheesecake. 
7. Serve warm or cooled. 

Nutrition Information:

Serving Size: 1 slice
Amount Per Serving: Calories: 562 Total Fat: 36.6g Saturated Fat: 11.4g Cholesterol: 102mg Sodium: 191mg Carbohydrates: 56.3g Fiber: 3.6g Sugar: 45.5g Protein: 6.7g