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Pecan Pie Cheesecake Recipe

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★★★★★

4.5 from 101 reviews

This Pecan Pie Cheesecake combines the rich, creamy texture of classic cheesecake with the sweet, nutty flavors of a traditional pecan pie topping. Featuring a buttery graham cracker crust, a smooth cream cheese filling, and a luscious pecan topping, this dessert is perfect for holidays or any special occasion. The cheesecake is baked in a gentle water bath to ensure a silky texture without cracks, then topped with toasted pecans and a decadent caramel-like sauce.

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

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 Garnish

  • Homemade brown sugar whipped cream

Instructions

  1. Preheat Oven and Prepare Rack: Adjust your oven rack to the center position and place a lower oven rack for the water bath. Preheat oven to 350°F (177°C).
  2. Make the Crust: If using full graham crackers, grind them finely with a food processor or blender. Stir crumbs with sugar and melted butter until combined. Press mixture into the bottom and partly up the sides of an ungreased 9-inch or 10-inch springform pan, smoothing with a flat object. Pre-bake for 10 minutes and set aside to cool slightly.
  3. Prepare the Filling: Using a handheld or stand mixer with paddle attachment, beat cream cheese and brown sugar on medium-high for about 2 minutes until creamy. Add sour cream, vanilla, lemon juice, and cinnamon; blend until combined. Add eggs one at a time on medium speed, mixing just until blended after each to avoid overmixing.
  4. Fill the Crust: Pour the cheesecake batter into the warm pre-baked crust and smooth into an even layer.
  5. Set Up Water Bath: Boil water and place the cheesecake on the center rack. Put a large metal baking pan on the bottom oven rack and pour boiling water about 1 inch deep into it. Close oven immediately to trap steam; this bath adds moisture without direct water contact to the cheesecake.
  6. Bake the Cheesecake: Bake for 55–70 minutes until the center is almost set but still slightly wobbly. If browning too quickly on top, tent with foil halfway through bake (typically after 30 minutes). Remove after baking.
  7. Cool the Cheesecake: Turn off oven and open the door slightly; let cheesecake cool in oven for 1 hour. Then remove and cool completely at room temperature before refrigerating for at least 4 hours or overnight.
  8. Toast Pecans: Preheat oven to 300°F (150°C). Spread pecans on a baking sheet lined with parchment or silicone mat and toast for 8–10 minutes until fragrant and lightly browned. Set aside.
  9. Prepare Pecan Topping: In a medium saucepan over medium heat, combine butter, brown sugar, heavy cream, salt, and corn syrup. Stir until butter melts and mixture combines. Bring to a simmer, then simmer without stirring for 1–2 minutes to thicken. Remove from heat and stir in toasted pecans. Let topping cool completely to thicken further.
  10. Assemble and Serve: Run a knife around the chilled cheesecake to loosen it from the pan rim, then remove the springform rim. Spoon the cooled pecan pie topping over the cheesecake or individual slices. Garnish with brown sugar whipped cream if desired. For clean slices, wipe a sharp knife clean and dip in warm water between cuts.
  11. Store Leftovers: Cover leftover cheesecake and refrigerate for up to 5 days.

Notes

  • Using a water bath (bain-marie) helps to prevent cracking and ensures the cheesecake bakes evenly with a smooth texture.
  • Do not over-mix the batter after adding eggs to avoid deflation or cracks.
  • If whole graham crackers are used, process into fine crumbs before mixing.
  • Toasting pecans enhances their flavor and crunch in the topping.
  • Light corn syrup helps create a glossy, stable pecan topping but can be substituted with honey or maple syrup if needed.
  • For decorative whipped cream, using a piping tip like Wilton 8B creates elegant swirls on the cheesecake slices.

Keywords: pecan pie cheesecake, cheesecake recipe, pecan topping, graham cracker crust, holiday dessert, creamy cheesecake

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