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Pecan Pie Cheesecake Recipe

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4.3 from 6 reviews

This rich and indulgent Pecan Pie Cheesecake combines a buttery graham cracker crust with a smooth, creamy cheesecake filling spiced with cinnamon and vanilla. Topped with a luscious pecan caramel topping, this dessert offers a perfect balance of creamy texture and crunchy pecans, ideal for special occasions or anytime you crave a luxurious treat.

Ingredients

Crust

  • 1-3/4 cups graham cracker crumbs
  • 5 tablespoons sugar
  • 1/3 cup butter, melted

Cheesecake Filling

  • 4 packages (8 ounces each) cream cheese, softened
  • 1 cup packed brown sugar
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup sour cream

Topping

  • 1-1/2 cups pecan halves
  • 1/2 cup packed brown sugar
  • 6 tablespoons heavy whipping cream
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/4 cup butter, melted

Instructions

  1. Prep the baking pan: Preheat your oven to 350°F and wrap the bottom half of a 9-inch springform pan with two layers of aluminum foil to prevent water leakage. Set the pan aside on a baking sheet.
  2. Form the crust: In a large bowl, mix the graham cracker crumbs, sugar, and melted butter thoroughly. Press this mixture firmly into the bottom and about 1 inch up the sides of the prepared pan. Bake the crust for 8 to 10 minutes until lightly browned. Allow it to cool completely before adding filling.
  3. Prepare the filling: Increase the oven temperature to 450°F. Beat the softened cream cheese on medium speed until smooth (4-5 minutes). Gradually add brown sugar at medium-low speed until fluffy. Incorporate eggs one at a time, beating well after each addition, for 4-5 minutes. Blend in vanilla extract, cinnamon, salt, and sour cream, mixing until smooth and fluffy (2-3 minutes). Pour the filling over the cooled crust. Place the springform pan on a larger baking pan and add 1 inch of hot water to the larger pan to create a water bath.
  4. Bake the pie, then chill: Bake at 450°F for 15 minutes. Lower oven temperature to 225°F and continue baking until the cheesecake is just set, about 1 hour and 15 minutes. Turn off the oven, open the door, and let cheesecake sit inside for 30 minutes until center is completely firm. Remove from oven, cool at room temperature for 1 hour, then cover and refrigerate for at least 6 hours.
  5. Prepare the topping: Preheat oven to 300°F. Line a 15x10x1-inch baking sheet with parchment paper and spread pecan halves in a single layer. Toast pecans for 8 to 10 minutes until lightly browned. In a saucepan over medium heat, combine brown sugar, heavy cream, cinnamon, and salt, bringing it to a simmer while stirring. Add melted butter and continue simmering, stirring constantly for 1 to 2 minutes. Remove from heat, stir in toasted pecans, and let the topping cool completely at room temperature.
  6. Add the topping: Carefully loosen the cheesecake from the pan sides using a knife and remove the springform rim. Spoon the pecan topping evenly over the cheesecake surface. Slice and serve chilled.

Notes

  • Use room temperature eggs and cream cheese for a smooth filling free of lumps.
  • Wrapping the springform pan in foil prevents water from the bath leaking in during baking.
  • Cooling the cheesecake gradually in the oven helps prevent cracking.
  • Chill the cheesecake overnight if possible for the best texture and flavor development.
  • To toast pecans evenly, stir them halfway through baking if desired.

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