Pecan Pie Cheesecake Recipe - Homemade American

A rich and creamy cheesecake swirled with gooey pecan pie filling, all on a buttery graham cracker crust. This dessert is a showstopper!

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Make the Crust: Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs and ¼ cup granulated sugar. Pour in melted butter and stir until evenly moistened. Press mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, until lightly golden. Let cool completely.
Make the Pecan Pie Filling: In a medium bowl, combine chopped pecans, brown sugar, melted butter, 1 teaspoon vanilla extract, and salt. Stir until well combined.
Make the Cheesecake: In a large bowl, beat cream cheese and 1 cup granulated sugar with an electric mixer until smooth and creamy. Beat in eggs one at a time, mixing well after each addition. Stir in 1 teaspoon vanilla extract and sour cream until just combined.
Assemble and Bake: Pour half of the cheesecake batter over the cooled crust. Spoon half of the pecan pie filling over the cheesecake batter. Carefully pour the remaining cheesecake batter over the pecan filling. Dollop the remaining pecan pie filling over the top and swirl gently with a knife or toothpick.
Bake for 50-60 minutes, or until the edges are set and the center is almost set. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool in the oven for 1 hour.
Remove from oven and let cool completely on a wire rack. Refrigerate for at least 4 hours, or preferably overnight, before serving.

For a smoother pecan filling, you can pulse the pecans briefly in a food processor.
To prevent cracking, avoid overmixing the cheesecake batter and ensure all ingredients are at room temperature.
Serve chilled, garnished with extra chopped pecans if desired.