Pecan Cheesecake is the perfect combination of three decadent layers—a buttery pecan shortbread crust, a creamy vanilla cheesecake filling, and a rich pecan pie topping. This dessert brings together the best of both worlds, combining the smooth texture of cheesecake with the sweet, nutty crunch of classic pecan pie. The balance of flavors creates a treat that’s luxurious yet simple to prepare, making it a show-stopping choice for holiday gatherings, celebrations, or a comforting homemade dessert.
The shortbread crust provides a crisp, slightly sweet foundation with finely chopped pecans adding extra depth. The cheesecake layer is smooth, slightly tangy, and lightly sweetened, making it the perfect contrast to the pecan topping. Finally, the pecan pie topping features caramelized brown sugar, corn syrup, and buttery pecans that form a sticky, gooey layer with a crisp, golden finish. Every bite delivers the richness of cheesecake, the crunch of pecans, and the deep caramel flavors of pecan pie.
Why You’ll Love This Recipe:
• Three Layers of Perfection: Buttery shortbread, smooth cheesecake, and gooey pecan pie filling.
• Rich and Decadent: The ultimate indulgent dessert for special occasions.
• Easy to Make: Simple steps for a bakery-worthy treat.
Ingredients
Shortbread Crust:
• 1 cup all-purpose flour
• 1 cup light brown sugar, packed
• 1 cup softened butter
• 1 cup finely chopped pecans
Cheesecake Layer:
• 16 oz (2 packages) cream cheese, softened
• ½ cup granulated sugar
• ½ cup milk
• 2 teaspoons vanilla extract
Pecan Pie Topping:
• 1 cup brown sugar, packed
• ½ cup light corn syrup
• 1 cup melted butter, slightly cooled
• 3 large eggs, lightly beaten
• ½ teaspoon salt
• ½ teaspoon vanilla extract
• 1 cup pecans
Instructions
Step 1: Preheat and Prepare the Crust
1. Preheat oven to 350°F (175°C).
2. In a medium bowl, combine flour and ¾ cup brown sugar.
3. Cut in the butter using a pastry mixer or a fork until the mixture resembles coarse crumbs.
4. Stir in ½ cup chopped pecans.
5. Press the mixture evenly into the bottom of a greased 9×13-inch baking pan.
6. Bake for 10 minutes, then remove from the oven and let it cool slightly (about 10 minutes).
Step 2: Make the Cheesecake Layer
1. In a large mixing bowl, beat the cream cheese until smooth.
2. Add sugar, then mix in the milk and vanilla extract until well blended.
3. Pour the cheesecake mixture over the cooled crust.
4. Bake for 15 minutes, then remove from the oven and let it cool slightly (about 10 minutes).
Step 3: Prepare the Pecan Pie Topping
1. In a medium bowl, whisk together the remaining ¾ cup brown sugar, corn syrup, and melted butter until well combined.
2. Slowly add the eggs, salt, and remaining vanilla, stirring continuously.
3. Stir in the pecans, ensuring they are evenly distributed.
4. Pour the pecan mixture over the cooled cheesecake layer.
Step 4: Bake and Cool
1. Return the baking pan to the oven and bake for 35-40 minutes, or until the pecan pie layer is set and golden brown.
2. Remove from the oven and let cool completely before slicing.
Step 5: Slice and Serve
1. Once fully cooled, cut into squares or slices.
2. Serve at room temperature or chilled for a firmer texture.
Tips
• For Extra Crunch: Toast the pecans before adding them to the topping.
• For a Firmer Cheesecake: Chill in the refrigerator for at least 2 hours before serving.
• Serving Suggestion: Drizzle with caramel sauce or serve with whipped cream for an extra indulgent touch.
Storage Options
• Refrigeration: Store in an airtight container in the fridge for up to 5 days.
• Freezing: Wrap slices tightly in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator before serving.
• Reheating: Warm individual slices in the microwave for 10-15 seconds if you prefer a gooey texture.
