Name: Pecan Pie Cheesecake Dessert
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Yield: 20
Cuisine: American
Ingredients: 9 graham crackers, (about 1 cup crushed); 2/3 cup chopped pecans; 1/2 cup brown sugar; 1/4 cup butter, melted; 16 oz cream cheese, (two 8-oz packages) softened; 4 eggs, beaten; 1 cup granulated sugar; 1 tsp vanilla extract; 2 cups brown sugar; 1 tbsp flour; 3/4 cup heavy cream; 1/2 cup butter, cubed; 1 tbsp light corn syrup; 2 cups chopped pecans; 2 tsp vanilla extract

This Pecan Pie Cheesecake Dessert recipe is TO-DIE-FOR with luscious cheesecake on a graham cracker and pecan crust topped with a gooey pecan pie sauce.

I’ve shared multiple cheesecake dessert recipes from the original blueberry cheesecake dessert to the most recent caramel apple cheesecake dessert recipe. Every one of them is fabulous but this Pecan Pie Cheesecake Dessert just might be my favorite of all time!

Pecan Pie Cheesecake Dessert Crust

First, crush 9 graham cracker sheets. These are the full sheets of four small graham crackers that you find when you open the sleeve of graham crackers. You should have about one cup of graham cracker crumbs.

You can crush the graham crackers in a food processor if you have one. Or put the graham crackers in a gallon size ziptop bag and use a rolling pin to crush them.

Next, mix together the crushed graham crackers, chopped pecans, brown sugar, and melted butter. Press the mixture into a 9Ã—13 pan.

The easiest way to flatten the crust is to use a small measuring cup or drinking cup with a flat bottom. Otherwise, try sliding your hand into a plastic sandwich baggie and use your covered fingers and hand to flatten the crust.

Pecan Pie Cheesecake Dessert Filling

First, beat two 8-oz packages of softened cream cheese until smooth and fluffy.

If you need to soften your cream cheese in a hurry, place the foil-wrapped blocks of cream cheese in hot water for several minutes until softened but not melted.

Next, beat four eggs and then add them to the cream cheese. Also, add one cup of granulated sugar and the vanilla extract. Beat until smooth, scraping the bowl occasionally.

Finally, pour the cheesecake filling over the graham cracker crust. Bake at 375 for 22-25 minutes or until the top is dry to the touch. Cool the cheesecake completely before making the pecan pie sauce.

Pecan Pie Sauce Recipe

And now for the grand finale…the pecan pie sauce for the top of the cheesecake! I’m warning you that it’s going to be hard to resist eating the sauce with a spoon instead of putting on the cheesecake.

In a large pot, mix together brown sugar and flour. Stir in heavy cream, butter, and corn syrup.

Bring the mixture to a boil over medium heat, stirring often. Once it starts to boil, turn the heat down to low and cook for 7-8 minutes, stirring constantly.

Remove from the heat and stir in chopped pecans and vanilla. Allow the mixture to cool for a few minutes and then pour the mixture over the cooled cheesecake and spread it out evenly.

Place in the fridge to allow the pecan pie sauce to cool and thicken. Store in the fridge.

I’ve already made this Pecan Pie Cheesecake Dessert several times and everyone, from the old to the young, loves it! Kids are initially fooled by the look of a brown dessert with nuts on it but all it takes it one bite to win them over.

My husband brought a pan of it to work to share and returned with a completely empty pan…not even a crumb leftover!