How long will Pecan Pie Cheesecake last in the fridge?

When stored in an airtight container, you can keep it in the fridge for up to 7 days. However, it’s unlikely it’ll last that long—every slice tends to disappear quickly.

Can I freeze Pecan Pie Cheesecake?

Absolutely. Wrap the bars or cheesecake tightly in plastic wrap and foil, then store in the freezer for 2–3 months. Thaw overnight in the refrigerator before serving.

Can I make this gluten-free or dairy-free?

Yes. Use gluten-free graham crackers and swap flour for cornstarch for a gluten-free version. To go dairy-free, substitute with plant-based cream cheese and sour cream. While the texture will be slightly different, the flavors will still shine.

Irresistible Pecan Pie Cheesecake: The Ultimate Holiday Dessert Mashup

Irresistible Pecan Pie Cheesecake

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Pecan Pie Cheesecake combines the rich creaminess of cheesecake with the gooey sweetness of classic pecan pie. This indulgent dessert is perfect for holidays and can be served as easy-to-slice bars or as a stunning round cheesecake.

Author: Elena
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 65 minutes
Yield: 24 bars
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

2 cups graham crackers
1 cup pecans, finely chopped
1/4 cup light brown sugar
1/2 cup melted butter
24 oz cream cheese, softened
1 cup sour cream
1 cup sugar
3 large eggs
2 tbsp all-purpose flour
2 tsp vanilla extract
1/2 tsp salt
1 1/2 cups chopped pecans (for topping)
1/2 cup light brown sugar (for topping)
1/3 cup heavy cream
1/4 cup butter
1/2 tsp ground cinnamon
1/4 tsp salt

Instructions

Preheat the oven to 350°F and spray a 9×13-inch baking dish with nonstick cooking spray.
Pulse graham crackers, pecans, and brown sugar in a food processor until fine. Add melted butter and pulse again to combine.
Press the crust mixture firmly into the prepared baking dish and bake for 10 minutes.
Clean the food processor. Add cream cheese, sour cream, sugar, eggs, flour, vanilla extract, and salt. Blend until very smooth.
Pour cheesecake filling over the baked crust and tap gently to remove air bubbles.
Bake for 40 minutes or until the center is set but still slightly jiggly. Cool completely.
In a saucepan over medium heat, combine chopped pecans, brown sugar, cream, butter, cinnamon, and salt. Bring to a boil, then reduce heat and simmer for 2–3 minutes until thickened.
Pour the pecan topping over the cooled cheesecake and spread evenly.
Cover and refrigerate for at least 2 hours before slicing and serving.

Notes

Use a serrated knife for cleaner slices and wipe the knife between each cut.
To make a round cheesecake, use a 9.5-inch springform pan, press crust up the sides, and bake for 50–60 minutes.
You can substitute gluten-free graham crackers and use cornstarch instead of flour for a gluten-free version.
Dairy-free cream cheese and sour cream can be used, though texture will vary slightly.

Find it online: https://www.recipebyelena.com/pecan-pie-cheesecake/