Pecan Pie Cheesecake Recipe Learn like a Chef 

This Pecan Pie Cheesecake combines Southern charm and creamy goodness into a delicious treat. Its buttery pecan-studded crust and creamy cheesecake will steal the limelight at any party.  

– 1 cup graham cracker – 1 cup pecan – ¼ cup granulated sugar – 1 pinch salt – ½ cup butter – 24 ounce cream cheese – ½ cup granulated sugar – ½ cup brown sugar – 1 teaspoon vanilla extract – 3 large egg – 1 pinch salt – ½ cup brown sugar – ½ teaspoon salt – 1 teaspoon vanilla extract – 3 large egg – ¼ cup light corn syrup – ¼ cup heavy cream – 1½ cups pecans 



Set the oven to 300°F. Apply cooking spray inside a 9-inch springform pan.


Pulse graham crackers, pecans, sugar, and salt in a food processor until coarse crumbs form. Add melted butter.


Press into the pan bottom and set aside. Cheesecake. Mix cream cheese with the paddle attachment until smooth.


Combine sugars, eggs, vanilla, and salt in a mixer bowl. Fully blend and smooth on medium speed. About 5 minutes. 


Pour mixture over graham cracker crust. Use a spatula to smooth. Bake 30 minutes.


Mix all pecan pie ingredients except the pecans in the mixer bowl until well blended. Mix pecans with a spatula.


Pour the mixture over the partially baked cheesecake and bake until golden brown, 40–50 minutes. 


Heat the oven to 350°F. Use parchment paper or lightly butter a 9-inch square baking pan for easy lifting.


After allowing it to cool fully, cover it with plastic wrap. Before serving, place in the fridge for at least 4 hours.

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