I am SO excited to share this recipe with y’all. It is AMAZING and amazingly easy. Cheesecake recipes can often be fussy with water baths and the like, but this one doesn’t call for any of that. But first, let me take you on a little trip…
Last fall, I had the amazing opportunity to take a trip with the National Pecan Shellers Association to be a part of the pecan harvest in Albany, Georgia. Pecans are something I know. My grandparents have lived in a pecan orchard for my entire life. When I create recipes that involve nuts, I almost always use pecans. They’re easy, versatile, and delicious. And while I admittedly learned a lot about harvesting, processing, and packaging pecans on an enormous scale, the thing that I took away from that trip was a connection to a delightful family named the Willsons. They own Sunnyland Farms in Albany and have been providing the country with the highest quality pecans, candies, and baked goods since 1948. There’s plenty I could say about this amazing family-owned business, but this probably says it better than I can…
All that said, Sunnyland has become my source for the highest quality pecans. I used them in this cheesecake because despite it being easy, it’s something I wanted to best ingredients for. Now, I’ll admit pecans can be a premium ingredient, but nothing replaces the flavor of pecans. And like I always tell folks, when you’re on a budget, look for recipes that use pecan pieces rather than halves. They’re more affordable and work just the same in most cases. There’s no reason to buy the more expensive halves only to chop them up for your recipe. This recipe calls for halves on the top, because they’re prettier, but I promise you large pieces will work just as well.
Now, let’s get to this cheesecake. Y’all I can’t even being to tell you how amazing this is. There are pecans in the crust and on top. I mean… gracious!
First, let’s talk about how easy it is. Ok. Many cheesecake recipes call for a water bath and you’ve got to be all fussy about keeping it from cracking when baking. Well, guess what? It’s gonna crack. But you know what else? We’re gonna cover that sucker with the most delicious caramel and pecans; no one will ever know about that little ol’ crack.
I’ve made this a few times and no one could believe that I made this. They all thought I had bought it somewhere. I’d say that’s a pretty good indication that it was good. So, go try it and prove to your family and friends you can make a dessert that’s on-par with the best bakery around. Y’all are seriously gonna love this one!
- 9 full sheets of graham crackers crushed (about 1 1/2 cups crushed)
- 1/2 cup finely chopped pecans
- 4 tablespoons butter melted
- 4 (8-ounce) packages cream cheese, softened
- 1 1/4 cups firmly packed light brown sugar
- 2 teaspoons vanilla extract
- 4 eggs
- 2 cups pecan halves I used these
- 4 tablespoons butter
- 1/2 cup firmly packed light brown sugar
- 1/3 cup heavy cream
- Preheat the oven to 350°F. Lightly spray a 9-inch spring-form pan with nonstick cooking spray.
- In a medium bowl, combine the crushed graham crackers, pecans, and butter. Stir well. Pour the mixture evenly into the bottom of the spring-form pan and press firmly to create a crust.
- In the bowl of a stand mixer (or with a bowl and hand mixer) combine the softened cream cheese, brown sugar, and vanilla until well combined. Add the eggs and mix well.
- Pour the batter onto the crust. Lightly tap the pan on the counter to get out any air bubbles.
- Bake for 40 to 50 minutes, or until the center in almost completely set. Cool and then refrigerate overnight to allow the cheesecake to firm up before serving (or at least 3 hours for those impatient folks).
- To make the topping, spread the pecans on a microwave safe plate and cook on high for about 3 minutes. In a medium saucepan, combine the butter, brown sugar, and heavy cream. Cook until bubbly, then stir in the toasted pecans. Cool to room temperature before pouring over the cooled cheesecake.
This post is sponsored by my friends at Sunnyland Farms, but the thoughts and opinions are all my own – just as always.
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Feeding people makes me happy. It’s just about as plain and simple as that. There are few things in this world that I delight more in than my family and friends gathered around my table enjoying a meal. Pull up a chair and join us! 
Have you ever substituted shortbread cookies for graham cracker crusts? Luscious and doesn’t overpower the cheesecake taste. I have been buying from Sunnyland Farms for several years and I’ve never had a bad product, ask my relatives at Christmas. This cheesecake will be our “special” dessert this year. Love your recipes, do you ever list any lo-carb? Thanks, D
Thanks, D! Yes, I love a shortbread crust! And yes, I’m working on some low carb things right now. 🙂
O my, this looks delicious. I can taste this now. Thank you for sharing and I love pecan. I put it in everything. Happy holidays
Happy Holidays!!
This looks awesome! Can’t wait to try it! Thanks so much for the recipe!
I sure hope you’ll enjoy!!!
Oh my! Does that ever look amazing! I love cheesecake and I love pecans so it’s a win- win for me. Pinned.
Thanks so much!!
Hi, can I use Dulce Le Leche in this somewhere? Ever since Christy (Southern Plate) introduced me to this wonderful stuff I’m like a maniac with a can opener! Best caramel I’ve ever tasted. Please please. I can stick to your recipe because it looks wonderful and since it’s Mardi Gras time here, this will be a welcome addition to the dessert table. Thank you.
Sure! I think it would be fine to substitute the caramel in this with a dulce de leche.
That is a gorgeous cheesecake. I love the flavors of caramel, pecans, and cheesecake. I am sure it tastes divine.
Thanks so much!!
DO NOT MICROWAVE YOUR NUTS FOR “ABOUT” 3MIN.. you will scorch them and they are expensive.. So glad I followed that rather than realize it was wrong.. luckily I caught it at 2 min before they all were lost. We now have chopped pecans as I couldn’t salvage much.. thanks a lot.
Also some of us have never made a caramel sauce which is why were following your stupid recipe from the beginning maybe it would be nice to put a setting for the stove like say oh I don’t know medium-low High what should we do should we scorched the caramel like we did the pecans with your recipe luckily I went to Food Network and found a temperature
I’ve done hundreds or maybe even thousands of pecans that way without scorching. Maybe you have a super charged microwave! 🙂 Sorry to hear you had trouble. In the future, I’m always happy to answer questions if something’s not clear. But keep in mind, manners will go a long way here. Having them will certainly get you a quicker response.
Can I pour the sauce and pecans over cheesecake in advance before serving? I’m taking it to a birthday party so I will not be in my own kitchen before serving. Thanks
Sure!
Pros: Very easy to make, Absolutely delicious, Looks beautiful before its cut
Cons: Because of all the nuts on top its impossible to cut without squishing the whole thing down and therefore looks very messy once cut.
I am gonna try to make it again doing individual cheesecakes in ramekins to save the problem of cutting and ruining the look!
I totally agree. Sometimes I use chopped pecans which make it easier to cut, but the halves are so much prettier. Enjoy!