Introduction

There are holiday desserts that everyone expects—pumpkin pie, gingerbread cookies, classic sugar cookies—and then there are desserts that steal the entire Christmas table. This Pecan Pie Cheesecake is exactly that dessert. It blends two beloved classics into one indulgent showstopper: the silky smooth texture of cheesecake and the caramel-rich, nutty flavor of pecan pie. The result is an unforgettable dessert that feels both comforting and luxurious, perfect for any Christmas celebration.

This recipe is built around the focus keyword Pecan Pie Cheesecake while delivering an article full of warm holiday storytelling, expert baking tips, and foolproof instructions. Whether you’re hosting a big Christmas dinner or contributing to a festive dessert buffet, this cheesecake will quickly become your signature Christmas treat.

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Why This Pecan Pie Cheesecake Is Perfect for Christmas

Christmas desserts should feel special, and this one checks every box:

• A buttery graham cracker crust
• A smooth, velvety cream cheese filling
• A thick layer of gooey, caramel-style pecan pie topping
• Beautiful holiday presentation
• Flavor depth that pairs perfectly with winter spices

Every bite combines creamy, crunchy, sweet, and nutty elements—everything a memorable Christmas dessert should be.

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Ingredients

For the Graham Cracker Crust

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 teaspoon cinnamon
• 6 tablespoons unsalted butter, melted

For the Cheesecake Filling

• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 1/3 cup sour cream
• 3 large eggs, room temperature
• 1 tablespoon all-purpose flour
• 1 tablespoon vanilla extract
• 1/4 teaspoon salt

For the Pecan Pie Topping

• 1 cup pecans, chopped
• 1/2 cup pecan halves (for decorating)
• 1/2 cup brown sugar
• 1/4 cup corn syrup
• 1/4 cup unsalted butter
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 tablespoon cornstarch mixed with 1 tablespoon water

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Step-by-Step Instructions

Step 1: Prepare the Crust

1. Preheat oven to 325°F (165°C).
2. In a bowl, mix graham cracker crumbs, sugar, and cinnamon.
3. Add melted butter and stir until the mixture resembles damp sand.
4. Press the crust firmly into the bottom of a springform pan.
5. Bake for 8 minutes, then allow to cool while preparing the filling.

Step 2: Make the Cheesecake Filling

1. Use a mixer to beat softened cream cheese until smooth.
2. Add sugar and blend until creamy with no lumps.
3. Mix in sour cream, flour, vanilla, and salt.
4. Add eggs one at a time, mixing on low speed.
5. Pour the cheesecake filling over the crust.

Step 3: Bake the Cheesecake

1. Wrap the outside of your springform pan in foil to create a water barrier.
2. Place the pan in a larger roasting pan and add 1–2 inches of hot water.
3. Bake for 55–65 minutes until the edges are set but the center jiggles slightly.
4. Turn off the oven, crack the door, and let the cheesecake sit inside for 1 hour.
5. Remove from oven and refrigerate at least 4 hours or overnight.

Step 4: Prepare the Pecan Pie Topping

1. In a saucepan, combine brown sugar, corn syrup, and butter.
2. Bring to a gentle simmer over medium heat.
3. Stir in chopped pecans, salt, and vanilla.
4. Add cornstarch slurry and stir until mixture thickens.
5. Let cool until warm, not hot, before pouring over cheesecake.

Step 5: Assemble

1. Pour pecan topping evenly over the chilled cheesecake.
2. Add pecan halves decoratively around the edges.
3. Chill for 30 minutes before slicing.

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Tips for a Perfect Pecan Pie Cheesecake

1. Avoid Overmixing the Eggs

Overmixing introduces air and causes cracks. Mix just until combined.

2. Use a Water Bath

It regulates heat for a smooth, creamy texture.

3. Chill Overnight

The longer it chills, the better the texture and flavor.

4. Use Fresh Pecans

Old pecans turn bitter and ruin the topping’s flavor.

5. Don’t Add Hot Topping

Warm topping is fine; hot topping will melt your cheesecake.

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Variations

Maple Pecan Cheesecake

Replace corn syrup with pure maple syrup for a deeper holiday flavor.

Chocolate Pecan Pie Cheesecake

Add 1/2 cup melted dark chocolate to the filling.

Bourbon Pecan Cheesecake

Add 1 tablespoon bourbon to the pecan topping and 1 teaspoon to the filling.

Gingersnap Crust Version

Replace graham crackers with crushed gingersnap cookies for a spicy Christmas twist.

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Serving Ideas

• Serve cold with a drizzle of caramel sauce.
• Add whipped cream for extra richness.
• Pair with hot coffee, chai tea, or eggnog for a classic Christmas pairing.
• Display with holiday greenery or sugared cranberries for a festive touch.

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Storage Instructions

Refrigerator

• Store covered for up to 5 days.

Freezer

• Freeze whole or sliced (without topping) for up to 2 months.
• Thaw overnight in the refrigerator and add topping before serving.

Make-Ahead Tip

Make the cheesecake a day in advance for best flavor.

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Nutrition (Estimated per Slice)

• Calories: 525
• Fat: 36g
• Carbohydrates: 46g
• Sugar: 38g
• Protein: 7g

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Conclusion

This Pecan Pie Cheesecake brings together two beloved classics into one unforgettable Christmas dessert. With its velvety cheesecake base, buttery pecan topping, and irresistible holiday flavor, it’s the kind of dessert that becomes a family tradition after just one taste. Whether you’re hosting Christmas Eve dinner or sharing a festive treat with loved ones, this Pecan Pie Cheesecake delivers warmth, richness, and holiday spirit in every bite. If you want a dessert that feels timeless yet extraordinary, this Pecan Pie Cheesecake is a perfect choice for your Christmas celebration.