Caramelized pecan pie cheesecake—where two beloved desserts collide in a single, decadent slice. If you’ve ever had a hard time choosing between a silky cheesecake and a rich, gooey pecan pie, this recipe offers the best of both worlds.
With a smooth, tangy cheesecake base topped with golden caramelized pecans, it’s the kind of dessert that feels like a special treat while being easy enough for any occasion. The blend of textures—from the creamy cheesecake to the crunchy, buttery pecans—is pure magic.
It balances a rich filling with a touch of fruity sweetness, bringing a nostalgic twist to the dessert table.
What really sets this cheesecake apart is the careful balance of sweetness and richness. The caramelized pecans add a warm, toasty flavor that complements the tangy cheesecake beautifully.
It’s indulgent without being overwhelming, making it perfect for everything from holiday dinners to casual gatherings.
This cheesecake has quickly become a favorite for its perfect blend of flavors, and I’m sure it will steal the show in your kitchen, too!
Why You’ll Be Hooked?
- A perfect combination of creamy cheesecake and crunchy, caramelized pecans—what’s not to love?
- The caramelized pecans give the dessert an extra layer of flavor and texture, making each bite irresistible.
- No need for a tricky crust—the base is simple and allows the main flavors to shine.
- A showstopper that’s surprisingly easy to make, even for a novice baker.
Caramelized Pecan Pie Cheesecake Recipe
Equipment
- 9-inch springform pan
- Stand mixer or hand mixer
- Rubber spatula or spoon
- Medium saucepan
- Rimmed baking sheet
- Rubber spatula or spoon
Ingredients
- 9 full sheets of graham crackers crushed
- 1/2 cup finely chopped pecans
- 4 8-ounce packages cream cheese, softened
- 4 tbsp 8-ounce packages cream cheese, softened
- 2 tsp vanilla extract
- 4 1/4 cups firmly packed light brown sugar
- 4 eggs
For the topping:
- 4 tbsp butter
- 2 cups pecan halves
- 2 tbsp light corn syrup
- 1/2 cup firmly packed light brown sugar
- 1/3 cup heavy cream
Instructions
- Preheat oven to 350°F and spray a 9-inch springform pan with nonstick spray.
- Mix crushed graham crackers, pecans, and butter in a bowl. Press into the pan to form a crust.
- Beat cream cheese, brown sugar, and vanilla until smooth. Add eggs and mix well.
- Pour the cheesecake filling onto the crust and tap the pan to remove air bubbles.
- Bake for 40-50 minutes, until almost set. Cool in the oven for 1 hour, then refrigerate overnight.
- Toast pecans at 325°F for 7-10 minutes. In a saucepan, simmer butter, brown sugar, corn syrup, and cream until bubbly. Stir in pecans.
- Cool topping to room temperature and pour over the cheesecake before serving.
Nutrition Info:
| Nutrition | Value |
| Calories | 500kcal |
| Carbohydrates | 30g |
| Cholesterol | 150mg |
| Fat | 45g |
| sugar | 35mg |
| Protein | 8mg |
Tips for the Best Pecan Praline Cheesecake!
- Use Room Temperature Ingredients
- Let your cream cheese, eggs, and heavy cream come to room temperature before mixing. This prevents lumps and ensures a smooth, velvety filling.
- Don’t Overmix the Batter
- Mix the ingredients just until combined to avoid incorporating too much air, which can cause cracks during baking.
- Prevent Cracks with a Water Bath (Optional but Helpful)
- Place a pan of hot water on the rack below the cheesecake while baking to add moisture and prevent the top from cracking.
- Let the Cheesecake Cool Gradually
- After baking, turn off the oven, crack the door open, and let the cheesecake sit for an hour before moving it to the fridge. A sudden temperature change can cause it to deflate or crack.
- Toast the Pecans for Maximum Flavor
- Toasting the pecans before making the praline topping enhances their nutty richness and crunch.
- Make the Praline Topping in Advance
- If you want a firmer praline layer, let the topping cool slightly before pouring it over the cheesecake. For a gooier effect, pour while still warm.
- Use a Hot Knife to Clean the Slices
- Dip a sharp knife in hot water, wipe it dry, and slice for clean, bakery-style pieces.
- Make It Ahead
- This cheesecake tastes even better the next day! Letting it chill overnight allows the flavors to fully develop.
Joe Miller is the passionate founder of Food Landscape Insight, where he shares his love for cooking and culinary experiences. Growing up in a family-run diner, Joe was immersed in the vibrant world of food from an early age. The kitchen became his canvas, and food, his way of storytelling.
Through years of experimentation and learning, Joe honed his skills and started his blog to inspire others to embrace the joy of cooking. Each recipe he shares is a blend of tradition, creativity, and the heartfelt memories that food brings to life, all with the aim of fostering a deeper connection to food.
