Introduction

Pecan Pie Cheesecake combines the rich creaminess of classic cheesecake with the sweet, nutty topping of pecan pie. This decadent dessert is perfect for special occasions or when you want to impress your guests with a delightful homemade treat.

The image shows a slice of cheesecake with a crumbly golden brown crust at the bottom, a thick creamy beige cheesecake layer in the middle, and a rich layer of caramel-covered pecans on top. The pecans are glossy and dark brown, with caramel dripping down the sides, adding a sticky texture. On top of the pecans, there are small swirls of white whipped cream dollops around the edge of the slice. The slice is on a white cake stand with a wavy edge, and a pink cloth is slightly visible in the blurred background on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
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
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 Note)*

Instructions

Step 1: Adjust the oven rack to the center position and place a lower oven rack below for the water bath. Preheat oven to 350°F (177°C).
Step 2: If using whole graham crackers, grind them into fine crumbs with a food processor or blender. Stir crumbs with granulated sugar, then add melted butter and mix to sandy consistency.
Step 3: Press the crumb mixture evenly into the bottom and partway up the sides of an ungreased 9-inch or 10-inch springform pan. Avoid packing tightly. Pre-bake the crust for 10 minutes, then remove and let cool slightly.
Step 4: In a large bowl, 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; mix until combined.
Step 5: Add eggs one at a time on medium speed, beating after each just until blended. Avoid overmixing to prevent cracking.
Step 6: Pour batter into the warm crust and smooth the top.
Step 7: Prepare a simple water bath by placing the cheesecake on the center rack and a large metal pan on the lower rack. Boil water and pour about 1 inch into the lower pan to create steam.
Step 8: Bake for 55–70 minutes until the center is almost set but still slightly wobbly. Tent with foil halfway if browning too fast.
Step 9: Turn off oven, crack door open, and let cheesecake cool inside for 1 hour. Then cool completely at room temperature and refrigerate for at least 4 hours or overnight.
Step 10: Preheat oven to 300°F (150°C). Spread pecans on a baking sheet and toast for 8–10 minutes until fragrant and lightly browned. Set aside.
Step 11: In a saucepan, heat butter, brown sugar, heavy cream, salt, and corn syrup over medium heat. Stir until butter melts and mixture combines. Simmer without stirring for 1–2 minutes, then remove from heat.
Step 12: Stir toasted pecans into the topping and cool completely until thickened.
Step 13: Remove cheesecake rim by loosening edges with a knife. Spoon pecan topping evenly over the top. Add whipped cream if desired.
Step 14: Cut cheesecake into slices, wiping the knife clean with warm water between cuts for neat slices.

Tips & Variations

Use dark brown sugar for a richer, more caramel-like flavor.
Room temperature ingredients help create a smooth cheesecake batter and prevent lumps.
If you don’t have light corn syrup, you can substitute with honey or maple syrup, but it may slightly alter the flavor.
Try adding a pinch of nutmeg along with cinnamon for added warmth.
Serve with homemade brown sugar whipped cream for a perfect finishing touch.

Storage

Store leftover pecan pie cheesecake covered in the refrigerator for up to 5 days. For best texture, bring slices to room temperature for about 20 minutes before serving. Reheating is not recommended as it can affect the cheesecake’s texture.

How to Serve

A slice of creamy light brown cheesecake with a crumbly golden crust at the bottom sits on a white plate on a white marbled texture. The cheesecake is topped with a glossy, rich caramel layer holding whole, glossy pecans that have a reddish-brown color. Small peaks of white whipped cream with a soft texture are placed on top, with a thin drizzle of caramel running over them. The layers are distinct with the crumbly crust base, smooth cheesecake center, shiny caramel pecan topping, and soft whipped cream on top. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake is ideal for making a day in advance. Allow it to chill overnight to fully set and develop the best flavor.

Do I need a water bath to bake this cheesecake?

A water bath helps prevent cracks and ensures even, gentle baking. This recipe uses a simple water bath method with steam in the oven, which works well without the cheesecake sitting directly in water.