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Pecan Pie Cheesecake

Pecan Pie Cheesecake: The Indulgent Dessert You’ll Love to Make

Delight in this Pecan Pie Cheesecake, a rich and creamy dessert that's perfect for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Cooling Time 4 hours
Total Time 5 hours 40 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 500 kcal

Equipment

  • food processor
  • stand mixer
  • baking pan
  • medium saucepan
  • parchment paper

Ingredients
  

Crust

  • 2 cups graham cracker crumbs about 16 full sheet graham crackers
  • 6 Tablespoons granulated sugar
  • ½ cup unsalted butter melted

Cheesecake Filling

  • 32 ounces cream cheese full-fat, softened to room temperature
  • 1 cup brown sugar packed, dark recommended
  • 1 cup sour cream full-fat, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon fresh lemon juice optional, but recommended
  • ¼ teaspoon ground cinnamon
  • 3 large eggs at room temperature

Brown Sugar Pecan Topping

  • 1 and ½ cups pecan halves
  • ¼ cup unsalted butter
  • ½ cup brown sugar packed, dark recommended
  • 6 Tablespoons heavy cream
  • pinch salt less than ⅛ tsp
  • 1 Tablespoon light corn syrup
  • homemade brown sugar whipped cream optional

Instructions
 

Preparation

  • Adjust the oven rack to the center position and preheat oven to 350°F (177°C).
  • Make the crust: Grind graham crackers into fine crumbs. Mix with sugar and melted butter, then pour into a springform pan. Press down to form a crust, then pre-bake for 10 minutes.
  • Make the filling: Beat cream cheese and brown sugar until smooth. Add sour cream, vanilla extract, lemon juice, and cinnamon, and beat until combined. Add eggs one at a time, mixing gently.
  • Pour cheesecake batter into warm pre-baked crust and smooth into an even layer.
  • Prepare a water bath: Fill a roasting pan with 1 inch of boiling water. Place cheesecake in the oven and close the door to trap the steam.
  • Bake for 55–70 minutes until the center wobbles slightly. Tent with foil if browning too quickly.
  • Cool and chill the cheesecake: Let it sit in the oven for 1 hour, then cool at room temperature and refrigerate for at least 4 hours or overnight.
  • Start the topping: Preheat oven to 300°F (150°C) and toast pecans for 8-10 minutes.
  • Finish the topping: In a saucepan, combine butter, brown sugar, heavy cream, salt, and corn syrup over medium heat. Simmer for 1-2 minutes and then stir in toasted pecans.

Notes

For a creamier texture, avoid over-mixing the cheesecake batter. Consider making homemade brown sugar whipped cream for a delightful topping.

Nutrition

Serving: 1sliceCalories: 500kcalCarbohydrates: 45gProtein: 8gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 250mgPotassium: 200mgFiber: 2gSugar: 30gVitamin A: 800IUVitamin C: 1mgCalcium: 100mgIron: 1mg
Keyword Cheesecake, dessert, indulgent, Pecan Pie Cheesecake, pecans, sweet
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