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Pecan Pie Cheesecake Recipe

Pecan Pie Cheesecake

iamwinfred
This pecan pie cheesecake combines two beloved desserts into one spectacular pan. A buttery graham cracker crust supports a thick layer of tangy baked cheesecake, all topped with a sticky, caramelized pecan pie filling. It slices cleanly, holds its shape beautifully, and tastes even better the next day, making it the perfect make-ahead showstopper for any holiday table.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 7 hours 40 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 520 kcal

Equipment

  • 9-inch springform pan
  • Electric hand mixer or stand mixer
  • Large roasting pan for water bath
  • Mixing bowls
  • Rubber spatula
  • Heavy-duty aluminum foil
  • Medium saucepan

Ingredients
  

  • 2 cups graham cracker crumbs about 16 full sheets, crushed
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter melted

For the Cheesecake Filling

  • 24 ounces full fat block cream cheese 3 blocks, softened
  • 1 cup granulated sugar
  • 1/2 cup sour cream room temperature
  • 2 tablespoons all purpose flour
  • 2 teaspoons pure vanilla extract
  • 1/4 teaspoon salt
  • 3 large eggs room temperature

For the Pecan Pie Topping

  • 1/2 cup unsalted butter
  • 3/4 cup packed light brown sugar
  • 1/2 cup light corn syrup
  • 1/4 cup heavy cream
  • 1 1/2 cups chopped pecans
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions
 

  • Preheat oven to 325°F. Wrap the outside of a 9-inch springform pan tightly with 2-3 layers of heavy-duty foil to prevent water bath leaks.
  • Mix graham cracker crumbs and 1/4 cup sugar in a bowl. Stir in melted butter until mixture resembles wet sand. Press firmly into the bottom and about 1/2 inch up the sides of the prepared pan.
  • Bake the crust for 10 minutes. Remove and set on a wire rack to cool while making the filling. Keep the oven on at 325°F.
  • Beat softened cream cheese and 1 cup sugar on medium speed until smooth, about 2-3 minutes. Add sour cream, flour, vanilla, and salt, mixing on low until combined.
  • Add eggs one at a time, beating on low just until incorporated. Do not overmix. Pour filling over cooled crust and smooth the top with a spatula.
  • Place the foil-wrapped springform pan in a large roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
  • Bake for 60-70 minutes until edges are set but the center jiggles slightly. Turn off oven, crack the door, and let cheesecake sit inside for 1 hour.
  • Remove cheesecake from water bath and foil. Cool completely on a wire rack, about 1 hour. Cover and refrigerate for at least 6 hours or overnight.
  • In a medium saucepan over medium heat, melt butter with brown sugar, stirring until smooth. Whisk in corn syrup and heavy cream. Bring to a gentle simmer for 2-3 minutes until slightly thickened.
  • Remove from heat and stir in chopped pecans, vanilla, and salt. Let cool for 15 minutes until thick but still pourable.
  • Release the springform pan and place the chilled cheesecake on a serving plate. Pour the pecan topping evenly over the top, letting it spill slightly over the edges.
  • Refrigerate for 15-20 minutes to set the topping. Slice with a sharp knife, wiping the blade clean between cuts for neat slices.

Notes

  • Room temperature ingredients: Bring cream cheese, sour cream, and eggs to true room temperature before mixing to avoid a lumpy batter.
  • Don't skip the water bath: This is the biggest factor in preventing cracks and ensuring a creamy texture.
  • Mix on low: Once eggs are added, mix on low speed to avoid trapping air in the batter, which can cause cracking.
  • Gradual cooling: Cool the cheesecake in stages (oven, counter, then fridge) rather than rushing to prevent cracks.
  • Chill before topping: Ensure the cheesecake is fully chilled before adding the pecan topping so it doesn't slide off.
  • Bourbon variation: Swap the vanilla in the topping for 1-2 tablespoons of bourbon for a boozy version.
  • Storage: Store covered in the refrigerator for up to 5 days. Freeze un-topped slices, wrapped tightly, for up to 2 months.
  • Make-ahead: This cheesecake is an excellent make-ahead dessert. Bake it up to 2 days in advance and add the topping the day you plan to serve.
  • Fixing topping consistency: If your topping is too runny, simmer a few more minutes. If too thick, stir in a teaspoon of warm heavy cream before pouring.

Nutrition

Serving: 1SliceCalories: 520kcalCarbohydrates: 44gProtein: 7gFat: 36gSaturated Fat: 18gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 0.5gCholesterol: 125mgSodium: 320mgPotassium: 180mgFiber: 2gSugar: 34gVitamin A: 15IUCalcium: 8mgIron: 6mg
Keyword cheesecake recipe, holiday dessert, make ahead dessert, pecan pie cheesecake, pecan pie topping
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