Pecan Pie Cheesecake: The Ultimate Creamy Southern Fusion Dessert

Top view of a Pecan Pie Cheesecake showing the thick layer of roasted pecans and sticky amber caramel sauce.

Pecan Pie Cheesecake: The Ultimate Creamy Southern Fusion Dessert

This Pecan Pie Cheesecake features a crumbly golden-brown graham cracker crust, a dense pale cream cheese filling, and a thick, glossy dark amber caramel topping loaded with whole roasted pecan halves for the ultimate indulgence.

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Prep Time 45

Cook Time 1 25

Total Time 2 10

Servings: 12 slices

Course: Dessert

Cuisine: American, Southern

Calories: 685

Ingredients Equipment Method Notes

Ingredients

Graham Cracker Crust

1.5 cups graham cracker crumbs approx 150g
6 tbsp unsalted butter 85g, melted
1 pinch salt

Cheesecake Filling

32 oz cream cheese 900g, softened
1 cup granulated sugar 200g
0.5 cup sour cream 120ml
4 large eggs room temperature
1 tbsp vanilla extract 15ml

Pecan Topping

1 cup brown sugar 200g, packed
4 tbsp unsalted butter 56g
0.5 cup heavy cream 120ml
2 cups whole pecan halves 200g, roasted

Equipment

1 9-inch springform pan Essential for easy removal
1 Heavy-Duty Aluminum Foil To waterproof the water bath
1 Roasting pan Large enough for the water bath

Instructions

Prepare the Crust

Combine graham cracker crumbs, melted butter, and salt. Press into the 9-inch springform pan and bake at 350°F (175°C) for 10 minutes until golden-brown.

Make the Filling

Beat softened cream cheese and sugar until smooth. Add sour cream and vanilla. Incorporate eggs one at a time on low speed.
Pour batter into crust. Place foil-wrapped pan in a water bath. Bake at 325°F (160°C) for 65-75 minutes until edges are set but center jiggles.

Pecan Topping

Simmer brown sugar, butter, and heavy cream until dark amber. Stir in roasted pecan halves. Pour over chilled cheesecake.

Notes

Ensure all dairy is at room temperature for a smooth filling.
Do not overbeat the eggs to prevent cracking.