The Creamy, Cozy Taste of Fall: Pecan Pie Cheesecake
There’s something undeniably magical about the blend of creamy cheesecake with the nostalgic flavors of pecan pie. When the leaves start to turn golden and the air becomes crisp, I find myself dreaming of indulgent desserts that warm the soul. This Pecan Pie Cheesecake is a delightful tribute to the season—a comforting dish that evokes memories of family gatherings and cozy evenings by the fireplace. With its dreamy texture and sweet, nutty flavor, this creamy fall dessert is one you’ll want to pin for later!
Why You’ll Love This Recipe
Creamy and Dreamy: The velvety texture of the cheesecake coupled with crunchy pecans creates a luxurious mouthfeel that is simply irresistible.
Perfect for Gatherings: This crowd-pleaser will impress guests at any gathering—be it a cozy family dinner or a festive holiday soirée.
Easy to Make: With straightforward instructions and basic ingredients, this recipe is approachable for bakers of any skill level.
Make-Ahead Friendly: Prepare this cheesecake a day in advance for a stress-free dessert that’s ready when you are.
Rich Flavors: The blend of cream cheese, caramel sauce, and toasted pecans ensures every bite is rich and indulgent, making it a standout dessert.
What You’ll Need
Gather these simple ingredients to whip up your Pecan Pie Cheesecake:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup sugar
- 4 (8 ounce) packages cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup pecans, chopped
- 1 cup caramel sauce
Let’s Make It Together
Preheat the oven to 325°F (160°C).
In a bowl, mix together the graham cracker crumbs, melted butter, and sugar until well combined. Press the mixture into the bottom of a 9-inch springform pan, creating a firm, even crust.
In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add 1 cup of sugar and the vanilla extract, mixing until fully incorporated.
Add the eggs one at a time, making sure to mix well after each addition. Pour the luscious cream cheese mixture over the prepared crust in the springform pan.
In a separate bowl, combine the chopped pecans with caramel sauce. Spoon this delightful pecan mixture over the cheesecake batter, ensuring it’s evenly distributed.
Bake in the preheated oven for 55-60 minutes, or until the center is set but still slightly jiggly. Keep an eye on it—overbaking can lead to cracks!
Once done, remove from the oven and allow the cheesecake to cool to room temperature. For the best flavor, refrigerate for at least 4 hours or overnight before serving. Enjoy the warmth of family around the table as you share this delectable dessert!
Delicious Variations to Try
Chocolate Drizzle: For a rich twist, drizzle melted dark chocolate over the top before serving.
Pumpkin Spice: Stir in 1/2 cup of pumpkin puree and a teaspoon of pumpkin spice to the cream cheese mixture for a fall-inspired treat.
Salted Caramel: Add a touch of sea salt to the caramel for a delightful sweet-and-salty combo!
Nut Mix: Swap out some of the pecans for walnuts or almonds for a varied texture and flavor.
Chef Emma’s Helpful Tips
Make it Ahead: You can prepare this cheesecake a day ahead. The flavors meld beautifully overnight, making it even tastier!
Room Temperature Ingredients: Allow your cream cheese and eggs to come to room temperature before mixing for a smoother, creamier texture.
Storage Tips: Store leftover cheesecake in an airtight container in the refrigerator for up to one week—if it lasts that long!
Easy Slicing: Warm your knife under hot water before slicing the cheesecake for cleaner cuts.
Calories & Nutrition Details
- Serving Size: 1 slice
- Calories: 410
- Carbohydrates: 40g
- Sugar: 31g
- Fat: 28g
- Protein: 6g
- Sodium: 290mg
Reader FAQs About Pecan Pie Cheesecake
Can I make this ahead?
Yes! This cheesecake is perfect for making the day before you plan to serve it.
Can I use different ingredients?
Feel free to swap out pecans for other nuts or use a different flavor of caramel sauce!
How do I store leftovers?
Keep any uneaten cheesecake in an airtight container in the fridge. It can last up to a week.
How long does it last?
When stored properly, this cheesecake will stay fresh for about 5-7 days in the refrigerator.
A Cozy Closing Note
This Pecan Pie Cheesecake is more than just a dessert; it’s a slice of comfort that brings warmth and joy to any gathering. Each bite is a mix of creamy goodness and crunchy pecans, creating a delightful experience that you’ll want to share with loved ones. Save this Pecan Pie Cheesecake to your favorite Pinterest board so it’s ready when you need a cozy treat!
Print
Pecan Pie Cheesecake
- Total Time: 75 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
A creamy cheesecake blending the flavors of classic pecan pie, perfect for gatherings and cozy evenings.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup sugar
- 4 (8 ounce) packages cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup pecans, chopped
- 1 cup caramel sauce
Instructions
- Preheat the oven to 325°F (160°C).
- In a bowl, mix together the graham cracker crumbs, melted butter, and sugar until well combined. Press the mixture into the bottom of a 9-inch springform pan, creating a firm, even crust.
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add 1 cup of sugar and the vanilla extract, mixing until fully incorporated.
- Add the eggs one at a time, mixing well after each addition. Pour the cream cheese mixture over the prepared crust in the springform pan.
- In a separate bowl, combine the chopped pecans with caramel sauce. Spoon this mixture over the cheesecake batter, ensuring it’s evenly distributed.
- Bake in the preheated oven for 55-60 minutes, or until the center is set but still slightly jiggly. Avoid overbaking to prevent cracks.
- Once done, remove from the oven and cool to room temperature. For best flavor, refrigerate for at least 4 hours or overnight before serving.
Notes
For a richer taste, consider drizzling melted dark chocolate or adding pumpkin spice for a fall twist. Store leftovers in an airtight container for up to one week.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 31g
- Sodium: 290mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 120mg
Keywords: cheesecake, pecan pie, fall dessert, holiday dessert, make ahead