Pecan Pie Cheesecake Recipe

Introduction

Pecan Pie Cheesecake is a rich and indulgent dessert that combines the creamy texture of classic cheesecake with the sweet, nutty flavor of pecan pie. This recipe features a buttery graham cracker crust, a smooth cream cheese filling, and a luscious pecan topping. Perfect for special occasions or treating yourself anytime.

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

1. Step 1: Adjust the oven rack to the center position and place a lower rack for the water bath. Preheat oven to 350°F (177°C).
2. Step 2: If using whole graham crackers, grind them into fine crumbs. Mix crumbs with granulated sugar and melted butter until sandy. Press the mixture into an ungreased 9- or 10-inch springform pan, covering the bottom and partway up the sides. Pre-bake for 10 minutes, then set aside to cool.
3. Step 3: Beat cream cheese and brown sugar on medium-high until smooth. Add sour cream, vanilla, lemon juice, and cinnamon; beat to combine. Add eggs one at a time on medium speed, mixing just until blended. Avoid over-mixing.
4. Step 4: Pour filling into warm crust and smooth evenly. Prepare a simple water bath by boiling water and placing a roasting pan with 1 inch of hot water on the lower oven rack.
5. Step 5: Place cheesecake on center rack above the water bath. Bake for 55–70 minutes, tenting with foil if browning too quickly. The center should wobble slightly when done.
6. Step 6: Turn oven off and leave cheesecake inside with door slightly open for 1 hour. Cool completely at room temperature, then refrigerate at least 4 hours or overnight.
7. Step 7: Preheat oven to 300°F (150°C). Toast pecans on a lined baking sheet for 8–10 minutes until fragrant. Set aside.
8. Step 8: In a saucepan over medium heat, combine butter, brown sugar, heavy cream, salt, and corn syrup. Stir until butter melts, then simmer 1–2 minutes without stirring. Remove from heat and stir in toasted pecans. Let cool until thickened.
9. Step 9: Run a knife around the cooled cheesecake to loosen it, then remove the springform rim. Spread pecan topping over the cheesecake or individual slices. Garnish with whipped cream if desired. Use a warm, clean knife to slice neatly.
10. Step 10: Cover and store leftovers in the refrigerator for up to 5 days.

Tips & Variations

• Use dark brown sugar for a deeper, richer flavor in both the filling and topping.
• To prevent cracks, avoid over-mixing the batter and allow the cheesecake to cool slowly in the oven.
• Try adding a teaspoon of bourbon to the pecan topping for an adult twist.
• You can substitute walnuts for pecans if preferred or to vary the nut flavor.
• Serve with homemade brown sugar whipped cream to complement the pie flavors perfectly.

Storage

Store pecan pie cheesecake covered in the refrigerator for up to 5 days. Keep it wrapped tightly or in an airtight container to prevent it from drying out. When ready to serve, slice with a warm knife for tidy pieces. This cheesecake is best enjoyed chilled and does not require reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, the cheesecake should be made at least a day ahead to allow proper chilling and for the flavors to meld. It can be stored in the refrigerator for up to 5 days.

Why is a water bath used when baking cheesecake?

The water bath adds moisture and helps regulate the oven temperature, preventing cracks and ensuring the cheesecake cooks evenly with a smooth texture.

Pecan Pie Cheesecake Recipe

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This Pecan Pie Cheesecake combines the rich creaminess of classic cheesecake with the sweet, nutty crunch of a pecan pie topping. Featuring a buttery graham cracker crust and a luscious filling infused with brown sugar, sour cream, and a hint of cinnamon and lemon, this dessert is finished with a warm, caramel-like pecan topping that perfectly complements the smooth cheesecake base. Baked in a water bath for a silky texture and topped with toasted pecans and a glossy pecan glaze, it’s an irresistible holiday or special occasion treat.

• Author: Maya
• Prep Time: 25 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 5 hours 40 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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 (see notes)

Instructions

1. Preheat and Prepare Oven: Adjust the oven rack to the center position and place a lower rack for the water bath setup. 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 sugar and melted butter until sandy and evenly combined. Press mixture gently but firmly into the bottom and slightly up the sides of an ungreased 9- or 10-inch springform pan. Pre-bake crust for 10 minutes, then remove and allow to cool slightly.
3. Prepare the Cheesecake Filling: Using a handheld or stand mixer with a paddle attachment, beat the softened cream cheese and brown sugar on medium-high speed until smooth and creamy, about 2 minutes. Add sour cream, vanilla extract, lemon juice (if using), and cinnamon; mix until combined. Add eggs one at a time on medium speed, mixing after each just until incorporated. Be careful not to overmix to avoid cracking.
4. Assemble and Smooth Filling: Pour the cheesecake batter into the pre-baked crust and use a rubber spatula or spoon to smooth the top evenly.
5. Set Up Water Bath: Boil water in a kettle or pot. Place the cheesecake on the center rack of the oven. On the lower rack, set a large metal roasting pan (about 9×13 inches) and carefully pour in boiling water about 1 inch deep, being careful not to splash onto the cheesecake. 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 loosely with foil after 30 minutes and continue baking. The cheesecake is done when the edges are set and the center jiggles slightly.
7. Cool the Cheesecake: Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour to prevent cracking. Then remove and cool completely at room temperature before refrigerating at least 4 hours or overnight.
8. Toast Pecans: Preheat oven to 300°F (150°C). Spread pecan halves on a parchment- or silicone-lined baking sheet and toast for 8–10 minutes until fragrant and lightly browned. Set aside.
9. Make Pecan Pie Topping: In a medium saucepan over medium heat, melt butter with brown sugar, heavy cream, salt, and corn syrup, stirring occasionally until combined and butter is melted. Bring to a simmer and let it cook without stirring for 1–2 minutes. Remove from heat, then stir in toasted pecans. Allow the topping to cool completely so it thickens.
10. Finish and Serve: Run a knife around the chilled cheesecake edges and remove the springform pan rim. Spoon the cooled pecan topping evenly over the cheesecake or serve atop individual slices. Optionally garnish with brown sugar whipped cream. Use a warm sharp knife to slice the cheesecake for clean cuts.
11. Storage: Cover leftovers and refrigerate up to 5 days for best freshness.

Notes

• For a traditional water bath, wrap the outside of the springform pan tightly with heavy-duty aluminum foil and place it into a larger roasting pan filled with hot water halfway up the sides of the cheesecake pan, then bake.
• Using room temperature cream cheese, sour cream, and eggs helps produce a smooth cheesecake batter and prevents lumps.
• To make homemade brown sugar whipped cream, whip heavy cream with brown sugar until soft peaks form. This pairs beautifully with the pecan topping.
• Tent the cheesecake with foil if it starts to brown too quickly to avoid a burnt top.
• Letting the cheesecake cool slowly in the oven prevents cracks and ensures a creamy texture.

Keywords: pecan pie cheesecake, pecan pie, cheesecake, holiday dessert, nutty cheesecake, creamy cheesecake, baked cheesecake, graham cracker crust