My Pecan Pie Cheesecake

Pecan Pie Cheesecake is a rich and indulgent dessert that combines two classic desserts into one delicious treat. The graham cracker crust provides a crunchy base for the creamy and tangy cheesecake layer, while the pecan pie layer adds a sweet and nutty flavor. This dessert can be customized by using different nuts such as walnuts or almonds. Enjoy this decadent Pecan Pie Cheesecake!


  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 3 packages (8 oz each) cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 4 eggs
  • 1/2 cup heavy cream
  • 1 cup pecans, chopped
  • 1/2 cup dark corn syrup
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Preparation time: 20 minutes Baking time: 50-60 minutes Chill time: 2 hours

Nutrition Facts: Serving size: 1 slice (1/12 of recipe) Calories: 611 Total fat: 46g Saturated fat: 23g Cholesterol: 173mg Sodium: 395mg Total carbohydrates: 43g Dietary fiber: 1g Sugars: 35g Protein: 8g


  1. Preheat the oven to 325°F (165°C).
  2. In a mixing bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted unsalted butter. Stir well to combine.
  3. Press the graham cracker mixture into the bottom of a 9-inch springform pan. Use the back of a spoon to smooth the mixture into an even layer.
  4. In another mixing bowl, beat the softened cream cheese until smooth and creamy.
  5. Add 1 cup granulated sugar and 1 teaspoon vanilla extract to the cream cheese and beat until well combined.
  6. Add the eggs one at a time, beating well after each addition.
  7. Pour the heavy cream into the mixing bowl and beat until well combined.
  8. Pour the cream cheese mixture over the graham cracker crust in the springform pan.
  9. In a separate mixing bowl, combine the chopped pecans, dark corn syrup, melted unsalted butter, 1 teaspoon vanilla extract, and 1/4 teaspoon salt. Stir well to combine.
  10. Pour the pecan mixture over the cream cheese mixture in the springform pan.
  11. Bake the Pecan Pie Cheesecake for 50-60 minutes or until the cheesecake is set but still slightly jiggly in the center.
  12. Allow the cheesecake to cool completely before chilling in the refrigerator for at least 2 hours.
  13. Slice the Pecan Pie Cheesecake and serve.