Print

Pecan Pie Cheesecake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 3 reviews

A rich and decadent Pecan Pie Cheesecake featuring a creamy cream cheese filling on a buttery graham cracker crust, topped with a warm, cinnamon-spiced pecan pie topping. Perfect for special occasions or holiday desserts.

Ingredients

Cheesecake

  • Cooking spray
  • 3 (8-oz.) packages cream cheese, softened
  • 1 cup (213 g) packed light brown sugar
  • 3 large eggs
  • 1/4 cup sour cream
  • 2 tablespoons all-purpose flour
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon kosher salt

Crust

  • 1 (4.8-oz.) sleeve graham crackers, finely crushed
  • 5 tablespoons unsalted butter, melted
  • 1/4 cup (53 g) packed light brown sugar
  • Pinch of kosher salt

Pecan Pie Topping

  • 1/2 cup (1 stick) unsalted butter
  • 3 cups whole or coarsely chopped toasted pecans
  • 1/2 cup heavy cream
  • 1 teaspoon ground cinnamon
  • 1 teaspoon kosher salt

Instructions

  1. Prepare Oven and Pan: Arrange a rack in the center of the oven and preheat to 325ºF. Grease an 8 or 9-inch springform pan with cooking spray to prevent sticking.
  2. Make Cheesecake Filling: In a large bowl, beat softened cream cheese and brown sugar using a handheld mixer or stand mixer with paddle attachment on medium-high speed until smooth, fluffy, and sugar is dissolved (about 3 to 5 minutes).
  3. Add Eggs and Flavorings: Add eggs one at a time, beating to blend after each addition. Reduce mixer speed to medium and beat in sour cream, flour, vanilla extract, and kosher salt until well combined.
  4. Make Crust: In a separate bowl, mix finely crushed graham crackers with melted butter, brown sugar, and a pinch of kosher salt. Press this mixture firmly onto the bottom and up the sides of the prepared springform pan to form the crust.
  5. Prepare Water Bath: Wrap the bottom of the springform pan in a double layer of foil to prevent leaks. Pour the cheesecake filling over the crust, then place the pan inside a large roasting pan. Carefully pour enough boiling water into the roasting pan to come halfway up the sides of the springform pan, creating a water bath that ensures even baking.
  6. Bake Cheesecake: Bake the cheesecake in the preheated oven for 70 to 90 minutes, or until the center just slightly jiggles when gently shaken.
  7. Cool in Oven: Turn off the oven and prop open the door. Let the cheesecake cool inside the oven for about 1 hour to prevent cracking.
  8. Refrigerate Cheesecake: Remove the foil from the bottom of the pan. Refrigerate the cheesecake in the pan for at least 5 hours, preferably overnight, until firm.
  9. Make Pecan Pie Topping: In a medium nonstick skillet over low heat, melt butter and brown sugar together, stirring gently, until bubbling and fully melted (2 to 3 minutes). Keep heat low to avoid burning.
  10. Add Pecan Topping Ingredients: Remove skillet from heat. Stir in toasted pecans, heavy cream, ground cinnamon, and kosher salt until pecans are evenly coated.
  11. Thicken Topping: Return skillet to low heat and cook the mixture, stirring constantly, until slightly thickened, about 1 to 2 minutes. Remove from heat and let cool slightly. Do not refrigerate topping to avoid butter solidifying.
  12. Assemble and Serve: Release the sides of the springform pan and transfer the cheesecake to a serving platter. Spoon the warm pecan pie topping evenly over the cheesecake. Slice and serve.

Notes

  • Be sure to use room temperature cream cheese for smooth batter.
  • Wrapping the springform pan in foil prevents water from leaking into the crust during the water bath bake.
  • Cooling the cheesecake gradually in the oven helps prevent cracks on the surface.
  • Do not refrigerate the pecan topping as it will cause the butter to solidify and harden.
  • Use toasted pecans for the best flavor and crunchy texture in the topping.

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