Pecan Pie Cheesecake
Rated 5.0 stars by 1 users
Category
Dessert/Cake
Cuisine
American
Servings
12-16
Prep Time
60 minutes
Cook Time
70 minutes
Calories
400
Indulge in a dessert that combines the best of both worlds with this Pecan Pie Cheesecake.
Featuring a rich, creamy filling with the flavors of brown sugar and cinnamon, topped with a gooey caramel pecan topping, this cheesecake is sure to impress at any gathering.
Ingredients
- 2 cups (240g) graham cracker crumbs (about 16 full sheet graham crackers)
- 6 tbsp (75g) granulated sugar
- 1/2 cup (113g) unsalted butter, melted
- 32 oz (904g) full-fat brick cream cheese, softened to room temperature
- 1 cup (200g) packed dark brown sugar (light brown sugar can be used as a substitute)
- 1 cup (240g) full-fat sour cream, at room temperature
- 1 tsp pure vanilla extract
- 1 tsp fresh lemon juice (optional)
- 1/4 tsp ground cinnamon
- 3 large eggs, at room temperature
- 1 1/2 cups (180g) pecan halves
- 1/4 cup (56g) unsalted butter
- 1/2 cup (100g) packed dark brown sugar
- 6 tbsp (90ml) heavy cream
- Pinch of salt
- 1 tbsp (15ml) light corn syrup (substitute with maple syrup, golden syrup, or honey if preferred)
- Food processor or blender
- Medium bowl
- 9-inch or 10-inch springform pan
- Handheld or stand mixer with paddle attachment
- Rubber spatula
- Large roasting pan
- Baking sheet
- Silicone baking mat or parchment paper
- Saucepan
- Kettle for boiling water
For the Crust:
For the Cheesecake Filling:
For the Caramel Pecan Topping:
Tools Needed:
Directions
Prepare the Crust
Preheat oven to 350°F (177°C).
Grind graham crackers into fine crumbs using a food processor or blender.
Mix crumbs with sugar in a medium bowl, then stir in melted butter until combined.
Press mixture into the bottom and up the sides of a 9-inch or 10-inch springform pan.
Pre-bake the crust for 10 minutes. Remove from the oven and let cool slightly.
Make the Cheesecake Filling
In a large bowl, beat cream cheese and brown sugar on medium-high speed until smooth and creamy (about 2 minutes).
Add sour cream, vanilla extract, lemon juice, and cinnamon; beat until combined.
Add eggs one at a time, beating on medium speed after each addition until just blended. Do not overmix.
Bake the Cheesecake
Pour cheesecake batter into the pre-baked crust and smooth into an even layer.
Prepare a water bath: Boil a kettle of water. Place a large roasting pan on the bottom oven rack and fill with 1 inch of boiling water. Place cheesecake on the center oven rack above the water bath.
Bake for 55–70 minutes, tenting with foil if the top browns too quickly.
Turn off the oven, crack open the oven door, and let the cheesecake cool in the oven for 1 hour.
Remove cheesecake from the oven and cool completely at room temperature. Then refrigerate for at least 4 hours or overnight.
Prepare the Caramel Pecan Topping
Preheat oven to 300°F (150°C).
Spread pecans on a baking sheet and toast for 8–10 minutes until fragrant and lightly browned. Set aside.
In a saucepan, melt butter over medium heat. Add brown sugar, heavy cream, salt, and corn syrup; stir to combine. Bring to a simmer and let boil for 1–2 minutes without stirring.
Remove from heat and stir in toasted pecans. Let cool completely.
Assemble the Cheesecake
Run a knife around the edges of the chilled cheesecake and remove the springform pan rim.
Spoon cooled pecan pie topping over the cheesecake.
Optionally, garnish with brown sugar whipped cream.
Recipe Note
Make-Ahead Instructions:
- This cheesecake can be made a day in advance. Chill it overnight before adding the topping.
- Cheesecake can also be frozen (without the topping) for up to 3 months. Thaw overnight in the refrigerator before serving.
Storage:
- Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
Final Thoughts
This Pecan Pie Cheesecake is a showstopper, perfect for holidays or any special occasion.
The combination of creamy cheesecake and caramel pecan topping is irresistible. Enjoy every decadent bite!
Nutrition
Nutrition
- Serving Size
- 100
- per serving
- Calories
- 400
- Fat
- 28 grams
- 45%
- Saturated Fat
- 14 grams
- 28%
- Carbs
- 32 grams
- 21%
- Sugar
- 22 grams
- 45%
- Protein
- 5 grams
- 10%
- Sodium
- 300 milligrams
- 82%
- Fiber
- 1 grams
