Pecan Pie Cheesecake recipe
A decadent Southern-inspired dessert that combines creamy cheesecake with a sweet, nutty pecan pie topping. This Pecan Pie Cheesecake is baked in a buttery graham cracker crust, layered with smooth cheesecake filling, and finished with a caramelized pecan topping that makes it the ultimate holiday or special occasion dessert.
Ingredients
- For the Graham Cracker Crust:
- 1 ½ cups graham cracker crumbs from about 10–12 full sheets, crushed in food processor
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter melted
- For the Cheesecake Filling:
- 3 8-ounce packages cream cheese, full fat, softened to room temperature
- 1 cup granulated sugar
- 1 cup sour cream room temperature
- 3 large eggs room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- For the Pecan Pie Topping:
- 1 cup light brown sugar packed
- ½ cup light corn syrup
- ½ cup heavy cream
- ¼ cup unsalted butter
- 2 cups pecan halves
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare the Crust (10 minutes):
- Preheat oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper. Mix graham cracker crumbs, sugar, and melted butter in a large bowl. Press firmly into the bottom and slightly up the sides of the pan. Bake for 10 minutes, then set aside to cool.
- Make the Cheesecake Filling (15 minutes):
- In a large bowl (or stand mixer), beat cream cheese until smooth, about 2–3 minutes. Add sugar and mix until fluffy. Blend in sour cream, then add eggs one at a time. Stir in vanilla and flour until just combined.
- Bake the Cheesecake (65–70 minutes):
- Pour filling into the crust. Place springform pan on a baking sheet, then set inside a larger roasting pan. Pour hot water into the roasting pan to create a water bath (about 1 inch deep). Bake for 65–70 minutes, until the center is set but slightly jiggly.
- Cool Completely:
- Turn off oven, crack the door, and let cheesecake rest for 1 hour. Remove from oven, cool at room temperature for another hour, then refrigerate at least 4–6 hours (overnight preferred).
- Make the Pecan Pie Topping (15 minutes):
- In a medium saucepan, combine brown sugar, corn syrup, heavy cream, and butter. Cook over medium heat, stirring until sugar dissolves. Simmer 3–4 minutes until thickened slightly. Stir in pecans, vanilla, and salt. Cool slightly before pouring over chilled cheesecake.
- Assemble and Serve:
- Remove cheesecake from springform pan. Pour pecan topping over the cheesecake just before serving. Slice with a hot, clean knife for neat pieces.
Notes
- Water Bath: Prevents cracks and ensures a creamy texture. Wrap springform pan with aluminum foil to avoid leaks.
- Room Temperature Ingredients: Essential for a smooth cheesecake batter. Cold cream cheese can create lumps.
- Make Ahead: Cheesecake can be baked and chilled 1–2 days in advance. Add topping just before serving.
- Storage: Store leftovers wrapped in plastic wrap or aluminum foil in the refrigerator for up to 5 days, or freeze (without topping) for up to 2 months.
- Serving Tip: Serve with a dollop of whipped cream for extra indulgence.