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Pecan Pie Cheesecake
Redondo

Pecan Pie Cheesecake

This pecan pie cheesecake combines a buttery pecan-graham cracker crust, a maple-sweetened no-bake cheesecake filling, and a caramel pecan topping. A decadent make-ahead holiday dessert that blends two classics into one unforgettable treat.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 527
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups graham cracker crumbs
  • 3 tbsp brown sugar
  • 3 tbsp finely chopped pecans
  • 6 tbsp unsalted butter, melted
  • 1 cup chilled heavy whipping cream
  • 3/4 cup powdered sugar, divided
  • 16 oz cream cheese, at room temperature
  • 1/4 cup pure maple syrup
  • 1/2 tsp vanilla extract
  • 1/4 tsp maple extract
  • 1 cup finely chopped pecans
  • 4 tbsp unsalted butter
  • 1/2 cup heavy cream
  • 1/2 cup brown sugar, packed
  • 1/2 tsp vanilla extract
  • 1/3 cup chopped pecans
  • optional whipped cream and extra pecans for garnish

Equipment

  • Pie plate 9-inch, for crust and filling
  • Mixer Hand or stand mixer
  • saucepan For caramel sauce

Method
 

  1. Preheat oven to 325°F. Mix graham crumbs, sugar, pecans, and melted butter. Press into pie dish and bake 8–10 minutes. Cool completely.
  2. Whip cream with 1/4 cup sugar until stiff peaks form. Chill.
  3. Beat cream cheese, 1/2 cup sugar, maple syrup, vanilla, and maple extract until smooth. Fold in whipped cream, then stir in pecans.
  4. Spread filling into crust. Cover and chill at least 6 hours or overnight.
  5. Make topping: simmer butter, cream, and brown sugar 5 minutes. Stir in vanilla and pecans. Cool slightly.
  6. Serve slices chilled, topping each with warm caramel pecan sauce.

Notes

For best results, toast the pecans before adding them to the crust or topping. Chill for at least 6 hours or overnight for clean slices. Serve with sauce slightly warmed.