Why you’ll love this pecan pie cheesecake recipe:
Easy: The prep time for this pecan pie cheesecake is only 30-minutes. Who said cheesecake had to be overcomplicated? Delicious: This pecan pie cheesecake is the perfect Thanksgiving or Christmas recipe when you’re looking for something traditional, but with a modern spin Creamy: I love cheesecake and who doesn’t? It’s so dang creamy and delicious. This pecan pie cheesecake recipe won’t let you down
Ingredient Notes:
Crust: This pecan pie cheesecake recipe uses a classic graham cracker crust but I’ve thrown in some cinnamon to add that warming, fall flavor to the crust as well. Filling: The filling, aka the best part uses brown sugar, vanilla, and cinnamon within it to add so much flavor and depth to your traditional creamy, cheesecake filling. Topping: Lastly, the pecan pie topping adds a crunch and sweetness to your cheesecake that everyone around the table will love.
How to make a pecan pie cheesecake recipe:
Do I have to use pecans? Nope! You can replace them with any nut or seed of choice. Seeds can be a great option if you have any nut allergies in your family. Serving: Serve the pecan pie cheesecake with whipped cream or fresh fruits if desired. I don’t have enough brown sugar: No problem! Use granulated sugar instead. If you want, you can also remove the cinnamon for a more simple, basic cheesecake recipe that you’re used to. OR have fun and add your own flavors within it. This recipe is a great base to experiment with. Storage: Store cheesecake in an airtight container in the fridge for 3 – 7 days or in the freezer for up to 2 months.
Other sweet recipes you’ll love:
Strawberry Crumble Bars 10-Minute Peanut Butter Almond Bars Vegan Cashew Chocolate Mousse Cake Chocolate Chunk Vegan Blondies Warm Apple Fritters
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