A creamy, decadent cheesecake with a buttery graham cracker crust and a sweet, crunchy pecan topping. I find these squares perfect when I’m craving a rich, indulgent dessert that’s both comforting and elegant.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 1/2 cups graham cracker crumbs
1/4 cup melted butter
1/4 cup sugar
16 oz cream cheese, softened
1/2 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1/2 cup chopped pecans
1/4 cup brown sugar
2 tablespoons butter, melted
1/4 teaspoon cinnamon
Directions
I preheat the oven to 325°F (163°C).
In a bowl, I combine the graham cracker crumbs, melted butter, and sugar, then press the mixture firmly into the bottom of a greased 9×9-inch baking dish to form the crust.
I bake the crust for 10 minutes, remove it from the oven, and let it cool.
In a separate bowl, I beat the cream cheese and sugar until smooth and creamy.
Then I add the eggs one at a time, mixing after each addition, then stir in the vanilla extract and sour cream until well combined.
I pour the cheesecake mixture over the cooled crust and smooth the top.
I bake for 35–40 minutes, until the center is set and the edges are slightly golden.
While the cheesecake bakes, I prepare the pecan topping by mixing chopped pecans, brown sugar, melted butter, and cinnamon until well coated.
Once the cheesecake is done, I sprinkle the pecan topping over it and return it to the oven for 5–7 minutes, until the topping is golden and bubbly.
I let it cool to room temperature, then refrigerate for at least 2 hours before cutting into squares.
Servings and timing
Prep Time: 20 minutes
Cooking Time: 50 minutes
Total Time: 2 hours 20 minutes
Servings: 16 squares
Calories: 320 kcal per square
Variations
I sometimes swap the graham cracker crumbs for crushed vanilla wafers for a sweeter crust.
For a chocolate twist, I add a thin layer of chocolate ganache between the cheesecake and pecan topping.
I occasionally mix a pinch of nutmeg into the topping for extra warmth.
To make it gluten-free, I use gluten-free graham cracker crumbs.
Storage/Reheating
I store the squares in an airtight container in the refrigerator for up to 5 days. For longer storage, I freeze them in a single layer, then transfer them to a freezer-safe container with parchment paper between layers. When I want to serve them, I thaw them in the fridge overnight. I don’t reheat these, as they’re best enjoyed chilled.
FAQs
How do I know when the cheesecake is done baking?
I check that the edges are set and slightly golden, and the center jiggles just a little when gently shaken.
Can I make these ahead of time?
Yes, I actually prefer making them a day ahead so they have plenty of time to chill and the flavors develop beautifully.
What’s the best way to cut clean squares?
I use a sharp knife dipped in hot water and wiped dry between cuts to get neat slices.
Can I use a different nut instead of pecans?
Absolutely, I’ve made these with walnuts and even almonds for a different flavor.
Why did my cheesecake crack?
Cracks usually happen from overbaking or sudden temperature changes. I try not to overmix the batter and let the cheesecake cool gradually.
Conclusion
I love these pecan cheesecake squares because they bring together so many satisfying textures and flavors in one bite. The creamy cheesecake pairs beautifully with the caramelized pecan topping, and the crust ties it all together. Whether I’m making them for a holiday table or just as a special treat, they never last long once they’re served.
Recipe:
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Pecan Cheesecake Squares
- Total Time: 2 hours 20 minutes
- Yield: 16 squares
- Diet: Vegetarian
Description
Creamy cheesecake squares with a buttery graham cracker crust and a caramelized pecan topping, perfect for an indulgent dessert that’s easy to share.
Ingredients
1 1/2 cups graham cracker crumbs
1/4 cup melted butter
1/4 cup sugar
16 oz cream cheese, softened
1/2 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1/2 cup chopped pecans
1/4 cup brown sugar
2 tablespoons butter, melted
1/4 teaspoon cinnamon
Instructions
- Preheat the oven to 325°F (163°C).
- In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press mixture firmly into the bottom of a greased 9×9-inch baking dish.
- Bake crust for 10 minutes, then remove from oven and let cool.
- In a separate bowl, beat cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, mixing after each addition. Stir in vanilla extract and sour cream until well combined.
- Pour cheesecake mixture over cooled crust and smooth the top.
- Bake for 35–40 minutes, until center is set and edges are slightly golden.
- While cheesecake bakes, mix chopped pecans, brown sugar, melted butter, and cinnamon until well coated.
- Once cheesecake is done, sprinkle pecan topping over it and return to oven for 5–7 minutes, until topping is golden and bubbly.
- Cool to room temperature, then refrigerate for at least 2 hours before cutting into squares.
Notes
For a sweeter crust, swap graham crackers with crushed vanilla wafers.
Add a thin chocolate ganache layer between cheesecake and topping for a chocolate twist.
Mix a pinch of nutmeg into the topping for extra warmth.
Use gluten-free graham cracker crumbs for a gluten-free version.
Best stored chilled in an airtight container for up to 5 days or frozen for longer storage.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 320
- Sugar: 20g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
