Introduction

Pecan Pie Cheesecake combines the creamy richness of classic cheesecake with the sweet, nutty flavors of pecan pie. This decadent dessert features a buttery graham cracker crust, a smooth cinnamon-spiced filling, and a luscious caramel pecan topping. Perfect for special occasions or any time you want to impress.

The image shows a three-layer dessert with a crumbly light brown crust at the bottom, a thick smooth medium brown cheesecake layer in the middle, and a glossy dark caramel topping dripping slightly on the sides. The top is covered with many whole shiny pecans that add texture and a rich brown color contrast. The cheesecake sits on white parchment paper placed on a round wooden board, with a white marbled surface underneath and soft white background objects softly out of focus. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Graham Cracker Crust:

2 cups graham cracker crumbs (about 16 full sheets)
⅓ cup granulated sugar
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg (optional)
½ cup unsalted butter (browned or melted)

Cheesecake:

32 ounces cream cheese (full fat, room temperature)
¾ cup packed brown sugar (light or dark)
¼ cup granulated sugar
3 large eggs (room temperature)
1 cup sour cream (full fat, room temperature)
2 teaspoons vanilla extract
½ teaspoon cinnamon

Caramel Pecans:

5 tablespoons unsalted butter
½ cup brown sugar (light or dark)
⅓ cup heavy cream (room temperature)
½ teaspoon cinnamon (optional)
¼ teaspoon salt
2 cups pecans (toasted, chopped or whole)
¾ teaspoon vanilla extract
1 tablespoon bourbon (optional)

Instructions

Step 1: Preheat the oven to 350°F. Prepare a 9-inch springform pan by lightly spraying the bottom and lining it with parchment paper, then spray the parchment as well.
Step 2: Brown or melt the butter in a skillet, watching carefully until it turns amber with a nutty aroma. Pour into a bowl, scraping up any browned bits.
Step 3: In a bowl, combine graham cracker crumbs, sugar, cinnamon, and nutmeg. Stir in the butter until evenly mixed. Press the mixture firmly into the pan, covering the bottom and halfway up the sides. Bake for 10 minutes, then reduce oven to 325°F.
Step 4: Heat water to boiling for a hot water bath. Use a roasting pan or 9×13 inch pan to hold water in the oven during baking.
Step 5: Beat cream cheese and both sugars on medium speed until creamy and smooth, about 2 minutes. Mix in sour cream, vanilla, and cinnamon until combined. Add eggs one at a time, mixing just until incorporated. Avoid overmixing.
Step 6: Pour cheesecake batter over crust and smooth the top. Place the empty roasting pan on the oven’s lower rack and carefully pour about an inch of hot water into it. Set the cheesecake on the middle rack, close the door quickly to trap steam.
Step 7: Bake 60 to 75 minutes until the edges are set and the center jiggles slightly. Turn off oven, crack door open, and let cheesecake sit inside for 1 hour.
Step 8: Remove cheesecake from oven and cool uncovered to room temperature. Run a spatula around edges to loosen. Refrigerate uncovered for at least 5 hours or overnight.
Step 9: Preheat oven to 300°F. Toast pecans on a baking sheet for 9-11 minutes or toast in a dry skillet until fragrant, about 3-4 minutes. Set aside.
Step 10: Melt butter in a skillet over low heat. Whisk in brown sugar and cook until bubbly, about 2 minutes. Stir in heavy cream, cinnamon, and salt until smooth. Fold in pecans to coat well, then remove from heat. Stir in vanilla and bourbon if using. Let sit 10 minutes.
Step 11: Pour caramel pecan mixture over the chilled cheesecake. Use a sharp, long knife warmed in hot water and wiped clean between slices for neat cutting. Serve and enjoy!

Tips & Variations

Browning the butter adds a nutty depth to the crust that pairs beautifully with the pecans.
Allow all dairy ingredients to come to room temperature for a smoother cheesecake batter.
Omit bourbon if preferred or replace with a teaspoon of vanilla for flavor without alcohol.
For extra crunch, keep pecans whole rather than chopped in the caramel topping.

Storage

Store leftover cheesecake covered in the refrigerator for up to 5 days. To reheat, let sit at room temperature for 15 minutes before serving. Avoid freezing as it may affect texture and flavor.

How to Serve

A round cheesecake cut to show three layers: the bottom layer is a thick golden-brown crumb crust, the middle layer is a creamy beige cheesecake, and the top layer is a glossy, rich dark caramel sauce loaded with shiny, whole pecans. The cake sits on a black round tray placed on white parchment paper over a wooden board. In the background, there is a white container with a wooden lid, a white pitcher, and a small white bowl filled with pecans, all set on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different crust for this cheesecake?

Yes, you can substitute the graham cracker crust with a chocolate cookie crust or a nut-based crust if you prefer. Just bake according to the crust’s recipe instructions before adding the filling.

Why is a hot water bath used when baking cheesecake?

The hot water bath helps bake the cheesecake gently and evenly, preventing cracking and promoting a smooth, creamy texture by maintaining steady moisture and temperature in the oven.