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Pecan Pie Cheesecake Recipe

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★★★★★

4.9 from 67 reviews

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.

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 (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

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