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Pecan Pie Cheesecake Recipe

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4.2 from 12 reviews

  • Author: Lea
  • Total Time: 8 hours 40 minutes
  • Yield: 12 servings
  • Diet: Vegetarian

Description

This decadent Pecan Pie Cheesecake combines a creamy, rich cheesecake with a buttery graham cracker crust and a luscious pecan pie topping. Baked in a water bath for a perfectly smooth texture, this dessert marries classic flavors of pecan pie and cheesecake in one indulgent treat perfect for holidays or special occasions.

Ingredients

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 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 (for garnish)

Instructions

  1. Prepare the oven and water bath: Adjust the oven rack to the center position, and place an additional lower rack for the water bath pan. Preheat oven to 350°F (177°C).
  2. Make the crust: If using full graham crackers, grind them into fine crumbs using a food processor or blender. In a medium bowl, combine the crumbs and granulated sugar, then stir in the melted butter until sandy. Press the crumbs firmly but gently into the bottom and partially up the sides of an ungreased 9- or 10-inch springform pan. Pre-bake the crust for 10 minutes, then set aside to cool slightly.
  3. Make the cheesecake filling: Using a stand or handheld mixer with a paddle attachment, beat softened cream cheese and brown sugar together on medium-high speed until smooth and creamy (about 2 minutes). Add sour cream, vanilla extract, lemon juice, and cinnamon; beat until combined. Lower mixer speed to medium and add eggs one at a time, mixing just until blended after each. Take care not to overmix to prevent cracking.
  4. Assemble the cheesecake: Pour the filling into the warm pre-baked crust, smoothing the top evenly with a rubber spatula or spoon.
  5. Prepare the water bath: Boil water to have approximately one inch ready for the water bath. Place the cheesecake on the center oven rack, and on the lower rack place a large metal roasting pan. Pour boiling water into the pan about 1 inch deep, then immediately close the oven door to trap steam.
  6. Bake the cheesecake: Bake for 55 to 70 minutes until the center is almost set and still slightly wobbly when gently shaken. Tent with foil if the top browns too quickly (usually after 30 minutes).
  7. Cool the cheesecake: Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 1 hour. Remove from oven and cool completely at room temperature before refrigerating for at least 4 hours or overnight.
  8. Toast the pecans: Preheat oven to 300°F (150°C). Spread pecans on a baking sheet lined with parchment paper or silicone mat. Toast 8–10 minutes until fragrant and lightly browned; set aside to cool.
  9. Make pecan pie topping: In a medium saucepan over medium heat, combine butter, brown sugar, heavy cream, salt, and corn syrup. Stir occasionally until butter melts and mixture combines, then bring to a simmer. Stop stirring and let simmer/boil for 1–2 minutes. Remove from heat and stir in toasted pecans. Allow topping to cool and thicken.
  10. Finish and serve: Run a knife around the chilled cheesecake to loosen it from the pan rim and remove the rim. Spoon the cooled pecan topping over the cheesecake or individual slices. Optional: garnish with brown sugar whipped cream. Slice with a clean sharp knife wiped between cuts for neat servings.
  11. Storage: Cover and refrigerate leftover cheesecake for up to 5 days.

Notes

  • If using whole graham crackers, process them into fine crumbs before combining with sugar and butter.
  • The water bath adds steam to the oven without the cheesecake sitting in water, helping prevent cracks and ensuring creamy texture.
  • To prevent overbaking and cracks, avoid overmixing eggs and do not overbake. The center should have a slight wobble when done.
  • Room temperature ingredients help achieve smooth batter and even baking.
  • For neat slices, wipe the knife clean and dip into warm water between each cut.
  • Homemade brown sugar whipped cream can be made by whipping heavy cream with brown sugar until soft peaks form for an optional garnish.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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