This southern girl has found her new favorite pecan pie recipe!

Decadent Pecan Pie Cheesecake
A rich, indulgent dessert that blends the cozy, caramelized notes of pecan pie with the creamy luxury of cheesecake. This layered treat features a buttery graham cracker crust, velvety spiced filling, and a luscious brown sugar pecan topping for the ultimate crowd-pleaser.

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🧈 Ingredients:

For the Crust:

Ingredient	Quantity
Unsalted Butter (melted)	113 grams
Graham Cracker Crumbs	240 grams
Granulated Sugar	75 grams

For the Cheesecake Filling:

Ingredient	Quantity
Cream Cheese (room temp)	904 grams
Dark Brown Sugar	200 grams
Sour Cream (room temp)	240 grams
Large Eggs (room temp)	3
Vanilla Extract	1 tsp
Fresh Lemon Juice (optional)	1 tsp
Ground Cinnamon	¼ tsp

For the Brown Sugar Pecan Topping:

Ingredient	Quantity
Pecan Halves	180 grams
Unsalted Butter	56 grams
Dark Brown Sugar	100 grams
Heavy Cream	90 ml
Light Corn Syrup	15 ml
Salt	A pinch

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🍰 Instructions:

1. Prepare the Crust

Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter until well blended. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake for 10 minutes, then remove from the oven and allow the crust to cool completely.

2. Make the Cheesecake Filling

Reduce oven temperature to 325°F (160°C). In a large bowl, beat cream cheese until completely smooth and creamy. Add in brown sugar, sour cream, vanilla extract, lemon juice (if using), and cinnamon. Mix until just combined. Add the eggs one at a time, mixing on low speed until each is fully incorporated. Avoid overmixing to prevent cracking.

3. Bake the Cheesecake

Pour the filling over the cooled crust. Set the springform pan inside a larger roasting pan and carefully fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan (this creates a water bath). Bake for 55–65 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven, crack the door open, and let the cheesecake sit for 1 hour to gradually cool. Remove from the oven, take out of the water bath, and refrigerate for at least 4 hours, preferably overnight.

4. Prepare the Pecan Topping

In a small saucepan over medium heat, melt the butter. Stir in brown sugar, heavy cream, corn syrup, and a pinch of salt. Bring the mixture to a gentle boil and simmer for 2–3 minutes, stirring occasionally. Remove from heat and fold in the pecan halves. Allow the mixture to cool slightly until it thickens.

5. Assemble and Serve

Once the cheesecake is fully chilled, spoon the pecan topping evenly over the top. Slice and serve this indulgent creation to applause and empty plates.

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Tip: For cleaner slices, dip your knife in hot water and wipe clean between cuts.

Perfect for: Holiday gatherings, dinner parties, or any occasion that deserves a little extra decadence.