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

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Decadent Pecan Pie Cheesecake

Imagine the spiced, caramel-kissed bliss of pecan pie melting into the cool, creamy luxury of classic cheesecake. This stunning dessert features a buttery graham cracker base, a velvety brown sugar-spiced filling, and a glossy, nut-studded crown. It’s the ultimate celebration-worthy showstopper.

Yield: One 9-inch cheesecake (12-14 servings)
Prep Time: 45 minutes | Bake Time: 65 minutes | Chill Time: 6 hours minimum (overnight best)

Ingredients

For the Crust:

  • 240 grams (2 cups) graham cracker crumbs

  • 113 grams (½ cup) unsalted butter, melted

  • 75 grams (⅓ cup) granulated sugar

For the Cheesecake Filling:

  • 904 grams (32 oz / 4 blocks) full-fat cream cheese, room temperature

  • 200 grams (1 cup, packed) dark brown sugar

  • 240 grams (1 cup) full-fat sour cream, room temperature

  • 3 large eggs, room temperature

  • 1 teaspoon pure vanilla extract

  • 1 teaspoon fresh lemon juice (optional, for brightness)

  • ¼ teaspoon ground cinnamon

For the Brown Sugar Pecan Topping:

  • 180 grams (1 ½ cups) pecan halves

  • 56 grams (¼ cup) unsalted butter

  • 100 grams (½ cup, packed) dark brown sugar

  • 90 ml (⅓ cup + 1 tbsp) heavy cream

  • 15 ml (1 tablespoon) light corn syrup or maple syrup

  • Pinch of fine sea salt

Instructions:

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