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5 from 12 votes

Pecan Pie Cheesecake

Creamy brown sugar cheesecake topped with a decadent pecan pie filling. This pecan pie cheesecake tastes just like my favorite holiday pie. 
Course Dessert
Cuisine American, Southern
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings 10 Slices
Calories 422kcal
Author Krystle Smith

Ingredients

For the Crust

  • 8 Graham Crackers
  • 3 Tablespoons Brown Sugar
  • ½ Cup Pecans
  • 5 Tablespoons Butter Melted

For the Filling

  • 4 8 Ounce Packages Cream Cheese, Softened
  • 1 Cup Sour Cream
  • 1 Cup Brown Sugar
  • 1 Teaspoon Vanilla Extract
  • 4 Eggs

For the topping

  • 1 ½ Cups Pecans Roughly Chopped
  • 3 Eggs
  • 1 Jar Caramel Ice Cream Topping
  • Additional Caramel/Pecans For Garnish If Desired

Instructions

For the Crust

  • Preheat oven to 350 degrees F. Fill a 9x13 pan halfway with water. Place on bottom rack of oven.
  • Crush graham crackers in a baggie using a rolling pin. Finely chop pecans. In a small bowl combine graham cracker crumbs, pecans, brown sugar, and melted butter.
  • Press into a spring form pan. Bake for 5 minutes.
  • For the Pecan Pie Cheesecake 
  • Whip cream cheese until smooth and creamy. Stir in sour cream, brown sugar, and vanilla until combined. Add eggs one at a time. Pour into spring form pan.

For the Filling

  • Evenly sprinkle the pecans over the top of the cheesecake.
  • In a large bowl whisk eggs and caramel sauce until combined. Pour over pecans.
  • Place springform pan on top of a foil lined cookie sheet and bake for 60-70 minutes or until the center is just set.
  • Turn the oven off, and open the oven door just a crack. Let the cheesecake rest for 1-2 hours.
  • Remove from oven, and cool until the cheesecake is room temperature. Store in the refrigerator.
  • Top with additional pecans and caramel when serving is desired.

Notes

Ingredient Notes
  • Graham Crackers: I love cheesecake with a graham cracker crust. However, you could also use Oreos, vanilla wafers, or even an actual pie crust.
  • Pecans: Store leftover pecans in the freezer to keep them fresh. 
  • Cream Cheese: For best results always use full-fat cream cheese. 
  • Sour Cream: Sour cream adds a tangy creaminess. If you don't have it on hand you could use full-fat Greek yogurt instead. 
  • Caramel Sauce: Look for caramel sauce near the ice cream cones. 
Expert Tips
  1. Feel free to use a food processor to make prepping the crackers/pecans quicker. If you don't have one a rolling pin and a plastic bag will work just as well.
  2. Don't skip cooling your cheesecake in the oven!! This will help the center finish cooking and prevent cracks.
  3. For an extra pop of flavor toast the pecans you use for garnish.
  4. Avoid using a premade graham cracker crust as it won't be large enough to hold all of our filling.
  5. Slice with a knife dipped in hot water for clean cuts. 

Nutrition

Calories: 422kcal | Carbohydrates: 37g | Protein: 7g | Fat: 28g | Saturated Fat: 8g | Cholesterol: 142mg | Sodium: 194mg | Potassium: 209mg | Fiber: 2g | Sugar: 29g | Vitamin A: 500IU | Vitamin C: 0.3mg | Calcium: 88mg | Iron: 1.7mg