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Pecan Pie Cheesecake Recipe

4.6 from 74 reviews
  • Author: Jessica
  • Prep Time: 1 hour
  • Cook Time: 1 hour 10 minutes
  • Total Time: 8 hours (includes chilling)
  • Yield: Serves 12-16
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Easy Pecan Pie Cheesecake combines the rich, creamy texture of classic cheesecake with a buttery graham cracker crust and a decadent homemade pecan pie topping. Featuring a smooth cheesecake filling made with cream cheese and sour cream, baked in a water bath for perfect texture, and crowned with a luscious brown sugar pecan glaze, this dessert is perfect for holiday gatherings or any special occasion.

Ingredients

Scale

Crust

  • 2 cups (240g) graham cracker crumbs (about 16 full sheet graham crackers)
  • 6 Tablespoons (75g) granulated sugar
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, melted

Cheesecake

  • 32 ounces (904g) full-fat brick cream cheese, softened to room temperature
  • 1 cup (200g) packed light or dark brown sugar (dark recommended)
  • 1 cup (240g) full-fat sour cream, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon fresh lemon juice (optional, but recommended)
  • 1/4 teaspoon ground cinnamon
  • 3 large eggs, at room temperature

Brown Sugar Pecan Topping

  • 1 and 1/2 cups (180g) pecan halves
  • 1/4 cup (4 Tbsp; 56g) unsalted butter
  • 1/2 cup (100g) packed light or dark brown sugar (dark recommended)
  • 6 Tablespoons (90ml) heavy cream
  • Pinch of salt (less than 1/8 tsp)
  • 1 Tablespoon (15ml) light corn syrup

Optional

  • Homemade brown sugar whipped cream (see Notes for recipe)

Instructions

  1. Preheat and Prepare Oven Racks: Adjust the oven rack to the center position and place a lower oven rack for the water bath. Preheat the oven to 350°F (177°C).
  2. Make the Crust: If starting with full graham crackers, pulse them in a food processor into fine crumbs. In a medium bowl, mix the crumbs with granulated sugar and melted butter until sandy and no large chunks remain. Press the crumbs into the bottom and partly up the sides of an ungreased 9 or 10-inch springform pan, smoothing with a measuring cup bottom. Pre-bake for 10 minutes, then set aside to cool slightly.
  3. Make the Filling: Using a mixer with paddle attachment, beat cream cheese and brown sugar on medium-high speed until smooth and creamy (about 2 minutes). Add sour cream, vanilla, lemon juice, and cinnamon; beat until combined. Add eggs one at a time on medium speed, beating after each just until blended. Avoid over-mixing to prevent deflation and cracking. Pour batter into warm crust and smooth evenly.
  4. Prepare Water Bath: Boil enough water for about 1 inch depth in a roasting pan. Place cheesecake on center oven rack. Place large metal baking or roasting pan on lower rack and pour boiling water into it immediately before closing the oven to trap steam without submerging the cheesecake.
  5. Bake the Cheesecake: Bake for 55–70 minutes until the center is almost set and slightly wobbly when shaken gently. Tent with foil halfway if browning too quickly, typically bake 30 minutes, tent, then 35 minutes more.
  6. Cool and Chill: Turn oven off and prop door open slightly, letting cheesecake cool inside for 1 hour. Remove and cool completely at room temperature, then refrigerate at least 4 hours or overnight for best texture.
  7. Prepare Pecan Topping: Preheat oven to 300°F (150°C). Spread pecans on a lined baking sheet and toast for 8-10 minutes until fragrant and lightly browned. Set aside. In a medium saucepan over medium heat, melt butter with brown sugar, heavy cream, salt, and corn syrup, stirring until combined. Bring to a simmer and cook without stirring for 1-2 minutes. Remove from heat, stir in toasted pecans, and cool completely to thicken the sauce.
  8. Assemble and Serve: Run a knife around chilled cheesecake to loosen and remove springform rim. Spoon pecan pie topping over cheesecake or individual slices. Garnish with optional brown sugar whipped cream if desired. Use a clean, warm knife to cut neat slices, wiping between cuts. Store leftovers covered in refrigerator up to 5 days.

Notes

  • Make ahead by chilling cheesecake overnight or freeze (without topping) up to 3 months; thaw in fridge before topping.
  • Use a water bath with boiling water beneath the cheesecake pan (not touching) to ensure even baking and a creamy texture.
  • You can substitute maple syrup, golden syrup, or honey for corn syrup though textures vary.
  • For a nut alternative, use coarsely chopped walnuts or omit topping and serve with salted caramel or chocolate ganache.
  • Brown sugar whipped cream can be made by substituting brown sugar for granulated sugar in your favorite whipped cream recipe.
  • All dairy ingredients and eggs should be at room temperature before mixing to prevent curdling and over-mixing.
  • For non-US bakers, substitute graham crackers with digestive biscuits (240g) and pre-bake crust 12-14 minutes.

Nutrition

  • Serving Size: 1 slice (1/12th of cheesecake)
  • Calories: 550
  • Sugar: 35g
  • Sodium: 220mg
  • Fat: 38g
  • Saturated Fat: 15g
  • Unsaturated Fat: 20g
  • Trans Fat: 0.5g
  • Carbohydrates: 42g
  • Fiber: 2g
  • Protein: 8g
  • Cholesterol: 120mg

Find it online: https://jessicasrecipes.com/pecan-pie-cheesecake-recipe-2/