Pecan pie cheesecake

Pecan pie cheesecake

How to cook Pecan pie cheesecake:

Pecan pie cheesecake

With a crunchy pecan crust, creamy brown sugar cheesecake filling, and gooey pecan pie topping, this is the ultimate holiday dessert!


For the crust:

  • 270g (2 cups) graham crackers
  • 100g (1 cup) pecans, finely ground
  • 60g (¼ cup) brown sugar
  • 120g (8 tbsp) butter, melted

For the filling:

  • 450g cream cheese
  • 100g (½ cup) sugar
  • 120g (½ cup) sour cream
  • 10ml (1 tbsp) vanilla extract
  • 1g (¼ tsp) salt
  • 2 eggs - lightly beaten

For the topping:

  • 220g (1 cup) brown sugar
  • 220ml (⅔ cup) maple syrup
  • 60g (¼ cup) butter
  • 3 large eggs
  • 60ml (¼ cup) heavy cream
  • 1g (¼ tsp) salt
  • 260g (2 ½ cups) pecans


1. Blend the graham crackers. Pour them into a mixing bowl along with the brown sugar, crushed pecans, and melted butter. Pour the resulting mixture into a baking mold and bake at 180C/360F for 10 minutes.

2. In a mixing bowl, add cream cheese, sugar, sour cream, vanilla, and a little salt. Beat well with a mixer. Add lightly beaten eggs and mix gently. Pour the resulting mixture into the baking mold over the resulting crust.

3. Bake in a water bath at 180°C/360°F for 45 minutes.

4. Add brown sugar, maple syrup, and butter to a saucepan. Cook until well combined.

5. Pour the eggs, sour cream, and a little salt into a small bowl and whisk well.

6. Combine the resulting mixture with the mixture from the saucepan. Add pecans and let cool.

7. Pour the cooled mixture over the cheesecake. Serve.

Complete recipe:

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