There’s something magical about a homemade Southern Pecan Pie fresh out of the oven. That golden, caramel-like filling… those perfectly toasted pecans on top… and that buttery flaky crust that melts in your mouth. This isn’t just dessert — it’s a warm slice of Southern tradition.
If you grew up in the South, chances are this pie made an appearance on every holiday table — Thanksgiving, Christmas, or even Sunday dinner at Grandma’s. It’s more than just sweet; it’s a memory in every bite.
🥧 Why You’ll Love This Recipe
Combines two beloved desserts into one irresistible treat
Perfect make-ahead dessert for special occasions
Creamy, crunchy, and buttery textures in every bite
A holiday favorite that’s also great year-round
🍪 Ingredients
For the Crust:
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted
For the Cheesecake Filling:
24 oz (680 g) cream cheese, softened
1 cup brown sugar
3 large eggs
½ cup sour cream
1 tsp vanilla extract
2 tbsp all-purpose flour
For the Pecan Pie Topping:
1 cup brown sugar
½ cup light corn syrup
⅓ cup unsalted butter
2 large eggs
1 tsp vanilla extract
1 ½ cups chopped pecans
🧈 Instructions
- Prepare the Crust
- Preheat your oven to 325°F (160°C).
- Combine graham cracker crumbs, sugar, and melted butter in a mixing bowl.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 10 minutes, then remove and let cool.
- Make the Cheesecake Filling
- In a large bowl, beat cream cheese and brown sugar until smooth and fluffy.
- Add eggs one at a time, mixing on low speed after each addition.
- Blend in sour cream, vanilla, and flour until just combined.
- Pour the filling over the prepared crust and smooth the top.
- Bake the Cheesecake
- Place the springform pan in a larger roasting pan and pour hot water halfway up the sides (water bath).
- Bake for 60–70 minutes, or until the center is almost set but still slightly jiggly.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
- Remove, then refrigerate for at least 4 hours or overnight.
- Make the Pecan Pie Topping
- In a saucepan, combine brown sugar, corn syrup, and butter. Cook over medium heat until melted and smooth.
- Whisk in eggs and vanilla, then stir in chopped pecans.
- Cook for 2–3 minutes until slightly thickened. Remove from heat and let cool slightly.
- Assemble
Pour the cooled pecan topping over the chilled cheesecake.
Refrigerate for another 30 minutes to set the topping before serving.
🍽️ Serving Suggestions
Serve each slice with a drizzle of caramel sauce or a dollop of whipped cream. It pairs beautifully with a cup of coffee or a glass of bourbon for a rich Southern finish.
💡 Tips for Success
Use room-temperature cream cheese for a smooth, lump-free filling.
Don’t overmix the batter — it can cause cracks in the cheesecake.
For clean slices, dip your knife in hot water and wipe after each cut.
Make it a day ahead for the best flavor and texture.
🕰️ Storage
Refrigerator: Store covered for up to 5 days.
Freezer: Wrap slices tightly and freeze for up to 2 months. Thaw in the fridge overnight before serving.
❤️ Final Thoughts
This Decadent Pecan Pie Cheesecake is everything you love about classic Southern desserts — buttery, nutty, and irresistibly creamy. It’s a dessert that feels like a celebration in every bite, perfect for Thanksgiving, Christmas, or whenever you want to spoil yourself and your guests.
