Who says pecan pie is just for fall? This summer-inspired pecan pie cheesecake blends the cozy charm of the South with a cool, creamy twist perfect for warm-weather gatherings. With an almond flour crust and a hint of maple, it’s rich, refreshing and ready for your next backyard BBQ.
Pecan Pie Cheesecake
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Ingredients
Crust
- 1-1/2 cups almond flour
- 3 Tbsp. butter melted
- 2 Tbsp. maple syrup
- Pinch of salt
Filling
- 3 blocks cream cheese softened
- 3/4 cup brown sugar
- 1/4 cup maple syrup
- 2 large eggs
- 1 tsp. lemon extract
- Optional: 1/4 cup sour cream or Greek yogurt for extra creaminess
Topping
- 1 cup chopped pecans
- 1/3 cup butter
- 1/3 cup brown sugar
- 2 Tbsp. maple syrup
- Pinch of salt
- Optional: splash of lemon extract or vanilla
Instructions
Crust
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Preheat oven to 325 degrees F.
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In mixing bowl, combine almond flour, melted butter, maple syrup and pinch of salt.
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Mix until crumbly dough forms.
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Press crust into bottom of parchment-lined springform pan.
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Bake for 10–12 minutes or until lightly golden. Let cool.
Filling
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Beat softened cream cheese until smooth.
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Add brown sugar and maple syrup, and beat until light and creamy.
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Mix in eggs.
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Stir in lemon extract and (if using) sour cream for extra richness.
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Pour over cooled crust and smooth out top.
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Bake at 325 degrees F for 45–55 minutes, until edges are set and center has slight jiggle.
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Cool completely, then refrigerate at least 4 hours (preferably overnight).
Topping
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In saucepan, melt butter over medium heat.
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Stir in brown sugar and maple syrup. Cook for 2–3 minutes until thick and bubbling.
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Add chopped pecans and stir well. Remove from heat.
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Let cool slightly before pouring over chilled cheesecake.
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Spread evenly, then return cheesecake to fridge to set for at least 30 minutes.
Notes
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