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Adjust Servings:
For the crust:
Graham Crackers – 7 oz (200 g)
Butter – 5 tbsp Unsalted
For the filling:
Cream Cheese – 2 lb (900 g) Full-fat
Sugar – 1 cup (200 g)
Cornstarch – 1 tbsp
Salt – ¼ tsp
Sour Cream – ½ cup (120 ml)
Vanilla Extract – 1 tsp
Eggs – 3 Large
Egg Yolks – 1 Large
For the topping:
Pecans – 1 ½ cups (160 g)
Butter – 6 tbsp
Brown Sugar – ¾ cup (165 g)
Salt – ½ tsp
Heavy Cream – ½ cup (120 ml)
Vanilla Extract – ½ tsp

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Pecan Pie Cheesecake

Pecan Pie Cheesecake

  • Vegetarian
  • 1h 45 min
  • Serves 10
  • Medium


  • For the crust:

  • For the filling:

  • For the topping:



Today’s recipe combines the flavors of New York-style cheesecake and Southern pecan pie. This is the perfect dessert to make if you want to spice up your Thanksgiving menu.

Not only is this treat super delicious but it also looks better than any store-bought dessert. The recipe takes some time to make but all the work’s definitely worth it!



Coat a springform pan with some butter or use cooking spray. Cover the bottom of the pan with foil.


Make the crust

Process the graham crackers until fine crumbs. In a medium bowl combine them with melted butter and stir with a spatula. Transfer the crumbs into the pan and press down to make a crust. Bake at 350 °F (180 °C) for 8–10 minutes. Cool for 20 minutes.


Bake the pecans at 350 °F (180 °C) until fragrant.


Make the filling

Combine the room temperature cream cheese, granulated sugar, cornstarch, salt, and beat with a mixer on medium-low speed for 5 minutes. Add the sour cream and vanilla and beat again until combined. Gradually add in 3 eggs and 1 egg yolk while beating.


Place the springform pan in a roasting pan. Pour the filling over the crust. Add 8 cups of boiling water to the roasting pan. Bake the cheesecake for 50–60 minutes. When it's ready the center should still jiggle a little. Leave the cheesecake in the oven, turn it off, and crack the door open. Leave it like that for an hour. Transfer the cake without foil to a cooling rack. Run a knife around the edge. Let the dessert cool for 1 ½ hours. Then chill it for at least 4 hours in the fridge.


Make the topping

Set aside ½ cup (50 g) of pecans. Chop the rest. Combine the butter, brown sugar, and salt over medium heat. Cook for about 7 minutes frequently whisking. Whisk in the heavy cream. Remove from heat and add the whole and chopped pecans and vanilla extract. Stir to combine. Let the sauce cool at room temperature for half an hour. Top off the cheesecake with it.

This pecan pie version turns out rich, creamy, and really festive. Be sure to try our recipe and you'll never want to come back to the ordinary pie.


Like many people nowadays, I love to explore new places. My favorite type is slow travelling, when you can really blend in with locals and learn about new cultures and languages. But I think there are also perfect times for enjoying freshly baked pastry, a cup of fragrant coffee, and a good movie in the comfort of your own home. I guess I'm kind of a cultural omnivore, and I watch different types of movies, but the ones about art and food inspire me the most!

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