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Walnut Crust Pecan Cheesecake — Sweet, Nutty, Irresistible

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A rich and decadent fusion of cinnamon-spiced cheesecake and gooey pecan pie on a buttery graham cracker crust — perfect for holidays and special occasions.

Ingredients

Scale

For the Crust

  • 1 ½ cups graham cracker crumbs

  • ¼ cup brown sugar

  • 6 tbsp melted butter

For the Pecan Pie Filling

  • ¾ cup chopped pecans

  • ½ cup brown sugar

  • ½ cup light corn syrup (or maple syrup)

  • ¼ cup unsalted butter

  • 2 large eggs

  • 1 tsp vanilla extract

  • 1 tsp ground cinnamon

For the Cheesecake

  • 3 (8 oz) blocks cream cheese, softened

  • 1 cup granulated sugar

  • 1 tbsp all-purpose flour

  • 1 tsp ground cinnamon

  • 3 large eggs

  • ¾ cup sour cream

  • 1 tsp vanilla extract

For the Pecan Topping

  • ¼ cup unsalted butter

  • ½ cup brown sugar

  • ¼ cup heavy cream

  • 1 cup whole pecans

Instructions

  • Preheat oven to 325°F. Prepare a 9-inch springform pan with foil and a water bath.

  • Combine crust ingredients, press into pan, and bake for 10 minutes.

  • Cook filling ingredients (except eggs and pecans) in saucepan until smooth. Remove from heat, whisk in eggs and pecans. Pour over crust.

  • Beat cream cheese, sugar, flour, and cinnamon until smooth. Add eggs one at a time. Mix in sour cream and vanilla. Pour over pecan layer.

  • Bake in water bath for 60–70 minutes. Let cool in oven with door cracked for 1 hour. Chill overnight.

  • For topping, simmer butter, brown sugar, and cream. Stir in pecans. Spoon over cheesecake before serving.

Notes

  • Cheesecake may be made up to 2 days ahead.

  • For gluten-free: use GF graham crackers and flour.

  • Freeze without topping for up to 1 month

Find it online: https://thefoodaunt.com/walnut-crust-pecan-cheesecake-sweet-nutty-irresistible/