1 cup granulated sugar
1/4 cup sour cream or plain Greek yogurt
3 large eggs
1 tbsp all-purpose flour
2 tsp vanilla extract
Pinch of salt
For the Pecan Topping (optional but recommended):
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¾ cup chopped pecans
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¼ cup brown sugar
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2 tbsp butter
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1 tbsp heavy cream
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Pinch of sea salt
Instructions
Step 1: Prepare the Crust
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Preheat oven to 325°F (163°C). Grease or line the bottom of a 9-inch springform pan.
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Mix graham crumbs, brown sugar, cinnamon (if using), and melted butter in a bowl.
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Press mixture firmly into the bottom of the pan and slightly up the sides.
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Bake crust for 10 minutes. Remove and set aside to cool.
Step 2: Make the Pecan Pie Layer
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In a saucepan over medium heat, combine corn syrup, brown sugar, and butter. Stir until butter melts.
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Remove from heat and let cool slightly, then whisk in eggs, vanilla, and salt.
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Stir in chopped pecans.
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Pour mixture over the pre-baked crust and bake for 10–12 minutes to slightly set. Cool for 5–10 minutes before adding cheesecake layer.
Step 3: Make the Cheesecake Filling
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In a large bowl, beat cream cheese until smooth (about 2–3 minutes).
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Add sugar, flour, and salt. Beat until well combined.
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Mix in sour cream and vanilla extract.
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Add eggs one at a time, mixing just until incorporated. Do not overbeat.
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Carefully pour the cheesecake filling over the cooled pecan layer.
Step 4: Bake the Cheesecake
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Place springform pan in a larger roasting pan. Fill roasting pan with hot water halfway up the sides (water bath method).
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Bake at 325°F for 50–60 minutes, or until center is just set but still slightly jiggly.
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Turn off oven, crack door slightly, and let cheesecake rest inside for 1 hour.
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Remove and cool completely at room temperature, then refrigerate at least 6 hours or overnight.
Step 5: Make the Pecan Topping (Optional)
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In a small saucepan, combine butter, brown sugar, and cream. Cook until bubbly and slightly thickened.
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Stir in chopped pecans and a pinch of sea salt.
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Cool slightly, then spoon over chilled cheesecake just before serving.
Storage
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Fridge: Store covered up to 5 days.
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Freezer: Freeze whole cheesecake (without topping) for up to 2 months. Thaw overnight in fridge.
️ Serving Tips
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Serve chilled or slightly warmed with whipped cream.
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For a clean slice, dip knife in warm water between cuts.
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Garnish with a whole pecan on each slice for an elegant touch.
Final Notes
This Pecan Pie Cheesecake combines the best of both worlds: the sweet, gooey comfort of Southern pecan pie with the smooth indulgence of New York-style cheesecake. Every bite is rich, nutty, and unforgettable.
