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Pecan Pie Cheesecake Recipe

★★★★★

4.4 from 143 reviews
  • Author: lilan
  • Total Time: 5 hours 35 minutes (including chilling time)
  • Yield: 12 servings 1x

Description

This decadent Pecan Pie Cheesecake combines a creamy, smooth cheesecake with a buttery graham cracker crust and a rich, caramelized pecan topping. Baked in a gentle water bath for a velvety texture, it is finished with a toasted pecan and gooey brown sugar glaze that perfectly mimics the flavors of classic pecan pie. Ideal for holidays or special occasions, this dessert is a delightful blend of nutty sweetness and creamy indulgence.

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 Filling

  • 32 ounces (904g) full-fat brick cream cheese, softened to room temperature
  • 1 cup (200g) packed light or dark brown sugar (recommended dark)
  • 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 (recommended dark)
  • 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 Oven and Water Bath Setup: Adjust the oven rack to the center position and place a lower oven rack beneath it to hold a water bath pan. Preheat the oven to 350°F (177°C).
  2. Make the Crust: Grind full sheet graham crackers into fine crumbs using a food processor or blender. Combine the crumbs with granulated sugar and melted butter until sandy and evenly moistened. Press the mixture evenly into the bottom and partially up the sides of an ungreased 9- or 10-inch springform pan by hand, avoiding heavy packing. Smooth the surface and pre-bake for 10 minutes. Remove and set aside to cool slightly.
  3. Make the Cheesecake Filling: Using a paddle attachment, beat the softened cream cheese with brown sugar on medium-high speed until smooth and creamy, about 2 minutes. Add sour cream, vanilla extract, lemon juice, and cinnamon, mixing until fully combined. Add eggs one at a time on medium speed, beating after each until just blended, being careful not to overmix. You should have nearly 6 cups of batter.
  4. Fill the Crust: Pour the cheesecake batter into the warm pre-baked crust and smooth into an even layer with a spatula.
  5. Prepare Water Bath: Boil water in a kettle or pot. Place the cheesecake on the center oven rack. Place a large metal roasting pan (about 9×13 inches) on the bottom oven rack and carefully pour boiling water into it to a depth of about 1 inch. Close the oven immediately to trap steam.
  6. Bake the Cheesecake: Bake for 55–70 minutes until the center is almost set but still slightly wobbly. If the top browns too quickly, tent with foil halfway through baking.
  7. Cool Cheesecake: Turn off the oven and crack the oven door open slightly. Let the cheesecake cool inside for 1 hour. Remove it and cool completely at room temperature, then refrigerate for at least 4 hours or overnight to set.
  8. Toast Pecans: 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. Let cool.
  9. Make Pecan Pie Topping: In a medium saucepan over medium heat, combine butter, brown sugar, heavy cream, salt, and light corn syrup. Stir until the butter melts and mixture is combined. Bring to a simmer without stirring and allow to simmer for 1–2 minutes. Remove from heat and stir in toasted pecans. Allow topping to cool completely; it will thicken as it cools.
  10. Assemble and Serve: Run a knife around the edge of the chilled cheesecake and remove the springform pan rim. Spoon the cooled pecan topping evenly over the cheesecake or serve on individual slices. Garnish with optional brown sugar whipped cream if desired. Slice with a warm, clean knife for neat cuts, wiping between slices.
  11. Storage: Cover and refrigerate leftover cheesecake for up to 5 days.

Notes

  • Using a water bath with steam (placing hot water beneath the cheesecake but not around it) helps bake the cheesecake gently and prevents cracking or deflation.
  • Room temperature ingredients ensure smooth batter and better consistency.
  • Dark brown sugar is recommended for deeper flavor in both filling and topping.
  • When pressing the crust, avoid packing too tightly to keep crust texture tender.
  • Allow cheesecake to cool gradually in the oven to avoid sudden temperature changes that cause cracking.
  • Optional homemade brown sugar whipped cream pairs wonderfully with the nutty topping.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Pecan Pie Cheesecake, Cheesecake with Pecan Topping, Holiday Dessert, Pecan Pie, Decadent Cheesecake

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