For the Crust:
1 sleeve (1 ½ cups) graham cracker crumbs
5 tbsp unsalted butter , melted (or coconut oil for dairy-free)
¼ cup packed brown sugar (adds caramel notes to crust)
Pinch of salt
For the Cheesecake Filling:
3 (8 oz) blocks cream cheese , softened (room temperature works best)
1 cup packed brown sugar
3 large eggs (no substitutes)
¼ cup sour cream (or full-fat Greek yogurt for smoother texture)
2 tbsp all-purpose flour (to stabilize the filling)
1 tsp vanilla extract (use pure for best flavor)
¼ tsp salt
For the Pecan Caramel Topping:
4 tbsp (½ stick) unsalted butter
½ cup packed brown sugar
¼ cup light corn syrup (or maple syrup for lighter flavor)
1 cup chopped pecans
1 tsp vanilla extract
Instructions:
Step 1: Make the Crust
In a bowl, mix:
Graham cracker crumbs
Melted butter
Brown sugar
Salt
Press firmly into a 9-inch pie dish , covering the bottom and sides.
Bake at 325°F (160°C) for 10 minutes to set the crust. Let cool while preparing the filling.
Step 2: Prepare the Cheesecake Filling
In a large mixing bowl:
Beat cream cheese until smooth and fluffy.
Add brown sugar and beat until fully incorporated.
Mix in eggs one at a time , scraping the bowl after each addition.
Stir in sour cream , flour , vanilla extract , and salt until smooth.
Pour filling into the cooled crust and smooth the top with a spatula.
Step 3: Bake the Cheesecake
Place the pie dish in a roasting pan and add hot water to create a water bath (bain-marie) to prevent cracking.
Bake at 325°F (160°C) for 45–50 minutes , or until the center is set but still slightly jiggly.
Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent sinking.
Remove from oven and refrigerate for at least 4 hours , preferably overnight, to fully set.
Step 4: Make the Pecan Topping
In a small saucepan, melt:
Butter
Brown sugar
Corn syrup
Stir until smooth and bubbly (about 3–4 minutes ).
Remove from heat and stir in pecans and vanilla extract .
Spoon mixture evenly over the chilled cheesecake.
Step 5: Chill & Serve Cold
Return the pie to the fridge and chill for 1–2 hours until the pecan layer sets.
Each bite brings together:
Buttery, crisp graham cracker base
Silky, rich cheesecake center
Warm, gooey pecan caramel finish
And that classic holiday indulgence charm
Tips for Success:
🧈 Use Room-Temp Cream Cheese: Prevents lumps and ensures smooth blending.
🥣 Water Bath Hack: Wrap the bottom of the pie dish in foil to prevent leaks.
🍐 Pecan Prep: Toast pecans lightly before adding for extra depth.
🧁 Don’t Overmix: Beat just until combined to avoid air bubbles in the filling.
❄️ Make Ahead Magic: Keeps well refrigerated for 3–4 days—best when chilled.
Serving Suggestions:
Pair with a dollop of whipped cream or vanilla ice cream .
Great with coffee, espresso, or a glass of bourbon.
Ideal for holiday dinners, dinner parties, or weekend indulgence.
Nutritional Information (per slice, makes 12 – approximate):
(With regular cream cheese and butter – per serving)
Calories: ~400 kcal
Protein: ~6g
Carbohydrates: ~35g
Fat: ~25g
Fiber: ~1g
Sugar: ~25g
This Pecan Cheesecake Pie proves that combining two classic desserts can create something unforgettable. With its rich cheesecake core, buttery crust, and gooey pecan finish—it’s a must-bake for lovers of creamy, nutty, and sweet treats.
