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Pecan Pie Cheesecake Recipe

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★★★★★

4.9 from 61 reviews

This Pecan Pie Cheesecake combines the rich, creamy texture of classic cheesecake with the sweet, buttery crunch of caramelized pecans atop a spiced graham cracker crust. Featuring a smooth cream cheese filling enriched with cinnamon and a luscious pecan caramel topping, this dessert is perfect for special occasions or any time you crave a decadent treat.

Ingredients

Scale

Graham Cracker Crust

  • 2 cups graham cracker crumbs (about 16 full sheets)
  • 1/3 cup granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg (optional)
  • 1/2 cup unsalted butter, browned or melted

Cheesecake

  • 32 ounces full-fat cream cheese, room temperature
  • 3/4 cup packed light or dark brown sugar
  • 1/4 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 cup full-fat sour cream, room temperature
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon ground cinnamon

Caramel Pecans

  • 5 tablespoons unsalted butter
  • 1/2 cup light or dark brown sugar
  • 1/3 cup heavy cream, room temperature
  • 1/2 teaspoon ground cinnamon (optional)
  • 1/4 teaspoon salt
  • 2 cups pecans, toasted then chopped or whole
  • 3/4 teaspoon vanilla extract
  • 1 tablespoon bourbon (optional)

Instructions

  1. Prepare the Graham Cracker Crust: Preheat your oven to 350°F with one rack in the center and another below for the hot water bath later. Spray a 9-inch springform pan’s bottom lightly with non-stick spray and place a parchment round on it, also sprayed. Brown or melt the butter by heating it in a skillet over medium heat until it turns light amber with a nutty aroma (about 5 minutes), then pour into a bowl scraping all bits. In a medium bowl, combine graham cracker crumbs, granulated sugar, cinnamon, and nutmeg if using. Stir in the browned butter until blended. Press this mixture firmly into the pan’s bottom and halfway up the sides, ensuring it’s compact. Bake for 10 minutes then cool on a wire rack. Reduce oven temperature to 325°F.
  2. Make the Cheesecake Filling: Bring water to boil in a kettle to prepare the hot water bath and set aside a 9×13 inch pan or roasting pan. Using a mixer fitted with a paddle or a hand mixer, beat cream cheese and both sugars on medium speed for 2 minutes until smooth and creamy. Add sour cream, vanilla, and cinnamon; beat until just combined. Add eggs one at a time, mixing just until incorporated—do not overmix. Pour filling over cooled crust and smooth the top with a spatula. Place the empty roasting pan on the lower oven rack and pour hot water into it about 1 inch deep. Put the cheesecake on the middle rack and quickly close the door.
  3. Bake the Cheesecake: Bake for 60 to 75 minutes until edges are set and the center jiggles slightly. Turn off oven and crack the door open, letting the cheesecake rest inside for 1 hour. Remove from the oven and cool uncovered on a rack until room temperature. Run a spatula around edges to prevent sticking, then refrigerate uncovered for at least 5 hours or overnight to set completely.
  4. Prepare the Pecan Caramel Topping: Preheat oven to 300°F. Toast pecans on a parchment-lined baking sheet for 9-11 minutes until fragrant or toast in a dry skillet over medium heat for 3-4 minutes. In a large skillet over low heat, melt butter, then whisk in brown sugar until bubbling (around 2 minutes). Stir in heavy cream, cinnamon, and salt until smooth. Fold in toasted pecans, coat thoroughly, then remove from heat. Stir in vanilla and bourbon if using. Let sit for 10 minutes to thicken.
  5. Assemble and Serve: Pour the caramel pecan topping evenly over the chilled cheesecake. Cut slices using a long sharp knife; clean and warm the knife between cuts for clean slices. Store leftovers covered in an airtight container in the refrigerator for up to 5 days. Enjoy your decadent pecan pie cheesecake!

Notes

  • Browned butter adds a nutty, richer flavor to the crust but melted butter works well too.
  • Do not overmix the cheesecake batter after adding eggs to avoid cracks in the cheesecake.
  • The hot water bath helps the cheesecake bake evenly and prevents cracking.
  • Room temperature ingredients ensure a smooth, lump-free batter.
  • Use parchment paper in the springform pan to help prevent sticking and ease removal.
  • Optional bourbon in the caramel pecans adds flavor depth but can be omitted.
  • For neat slices, clean and warm your knife between each cut.
  • Letting the cheesecake chill overnight improves texture and flavor.

Keywords: pecan pie cheesecake, pecan caramel cheesecake, cheesecake with pecans, graham cracker crust cheesecake, holiday cheesecake dessert

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