Pecan-Pie Cheesecake Recipe

Name: Pecan-Pie Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups graham-cracker crumbs; 6 Tbs. butter, melted; 1 -1/3 cups sugar, divided use; 3 8 -oz. packages cream cheese, softened; 2 tsp. vanilla extract; 3 eggs; 1 cup sour cream; 1 tsp. cornstarch; 1 baked and chilled Pecan Pie; Candied pecans, divided use; Sweetened whipped cream

Servings: persons

1
Heat oven to 350 degrees F. Place a 9-by-13-by-2-inch pan filled three-quarters with water on the bottom rack of the oven.
2
Mix graham-cracker crumbs, butter and 1/3 cup of the sugar.
3
Press crumb mixture firmly onto the bottom and 2-1/2 inches up the sides of a 10-inch springform pan.
4
Set aside.
5
Beat cream cheese, remaining 1 cup sugar and the vanilla in a large bowl of an electric mixer on high speed until well-blended.
6
Add eggs one at a time, mixing on low speed after each addition just until blended.
7
Add sour cream and cornstarch.
8
Mix on low speed until blended.
9
Pour 1-1/2 cups of the batter into a small bowl; stir in 1/2 cup plus 1 tablespoon chopped candied pecans.
10
Pour mixture onto prepared crust.
11
Slice pecan pie into six pieces.
12
Remove crimped edge of crust and trim away about 1/2 inch of the outer, wide edges of pie slices.
13
Reassemble pie upside down by placing pieces crust side up on top of batter in springform pan.
14
Pour remaining batter over pie.
15
Wrap bottom and sides of springform pan with foil.
16
Place on middle rack of oven and bake 70 minutes, or until center is almost set.
17
Leave cheesecake in (turned-off) oven with door slightly ajar for 1 hour.
18
Remove from oven and cool completely.
19
Refrigerate overnight.
20
Remove sides of springform pan.
21
Warm 1 cup of the candied pecan halves in the oven.
22
Place along the outer edge of cheesecake to form a decorative ring, gently pressing into place.
23
Serve cake with sweetened whipped cream and remaining candied chopped pecans.

2032

kcal

Calories

196

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups graham-cracker crumbs, 6 Tbs. butter, melted, 1 -1/3 cups sugar, divided use, 3 8 -oz. packages cream cheese, softened, and more.

Yes, Pecan-Pie Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pecan-Pie Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions