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Pecan Pie Cheesecake Recipe

★★★★★

4.7 from 518 reviews
  • Author: Thomas
  • Total Time: 5 hours 45 minutes
  • Yield: 12 servings 1x

Description

This decadent Pecan Pie Cheesecake combines the rich creaminess of classic cheesecake with the sweet, nutty flavors of a pecan pie topping. Featuring a buttery graham cracker crust, smooth cream cheese filling, and a luscious homemade pecan topping, this dessert is perfect for special occasions or indulgent treats.

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

Filling

  • 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

Pecan Pie 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 Oven and Prepare 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: Grind graham crackers into fine crumbs using a food processor or blender. Mix crumbs with granulated sugar and melted butter until sandy and well combined. Press mixture into an ungreased 9- or 10-inch springform pan, patting lightly to adhere to the bottom and sides. Pre-bake for 10 minutes and set aside to cool slightly.
  3. Make the Filling: Using a mixer fitted with paddle attachment, beat softened cream cheese and brown sugar on medium-high speed until smooth, about 2 minutes. Add sour cream, vanilla extract, lemon juice, and cinnamon; beat until combined. On medium speed, add eggs one at a time, mixing until just blended after each. Avoid over-mixing to prevent deflation and cracking.
  4. Assemble Cheesecake: Pour cheesecake batter into the warm pre-baked crust and smooth into an even layer with a spatula or spoon.
  5. Prepare Water Bath: Boil water in a kettle or pot. Place cheesecake on center oven rack. Put a large metal roasting pan on the lower oven rack and pour boiling water into it about 1 inch deep. Close oven immediately to trap steam; this method creates a moist baking environment without direct water contact.
  6. Bake Cheesecake: Bake for 55–70 minutes until the center is almost set but still slightly wobbly. If browning too quickly, tent with aluminum foil halfway through baking (typically 30 minutes uncovered, then 35 minutes covered).
  7. Cool Cheesecake: Turn off oven and crack open door slightly, leaving cheesecake inside for 1 hour to cool gradually. Remove cheesecake and cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
  8. Prepare Pecan Topping – Toast Pecans: Preheat oven to 300°F (150°C). Line a baking sheet with parchment or silicone mat. Spread pecans evenly and toast for 8–10 minutes until fragrant and lightly browned. Set aside.
  9. Prepare Pecan Topping – Sauce: In a medium saucepan over medium heat, melt butter with brown sugar, heavy cream, salt, and corn syrup, stirring occasionally. Once melted and combined, bring mixture to a simmer and let cook for 1–2 minutes without stirring. Remove from heat and stir in toasted pecans. Allow topping to cool completely; it will thicken as it cools.
  10. Finish and Serve: Run a knife around the springform pan’s rim to loosen cheesecake. Remove the rim carefully. Spoon the cooled pecan pie topping over the cheesecake or onto slices individually. Optionally, garnish with brown sugar whipped cream. For clean slices, use a clean, warm knife between cuts. Store leftovers refrigerated up to 5 days.

Notes

  • The water bath method used here involves placing boiling water in a pan below the cheesecake, creating steam without the cake itself sitting in water, which reduces cracking.
  • Starting with full graham crackers requires crushing them finely with a food processor or blender for best crust texture.
  • To make homemade brown sugar whipped cream, whip heavy cream with brown sugar until soft peaks form, then pipe or dollop onto cheesecake as garnish.
  • Using room temperature ingredients (cream cheese, sour cream, eggs) helps achieve a smooth filling without lumps.
  • Allow cheesecake to cool gradually in the oven to prevent cracks caused by sudden temperature changes.
  • Use a metal pan (not glass) for the water bath to ensure even heat conduction.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: pecan pie cheesecake, pecan pie, cheesecake, dessert, graham cracker crust, pecan topping, baked cheesecake

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