Go Back
–+ servings
Pecan Pie Cheesecake

Pecan Pie Cheesecake

Deliciously rich Pecan Pie Cheesecake topped with a crunchy pecan topping, perfect for dessert lovers.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Chilling Time 4 hours
Total Time 5 hours 40 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 450 kcal

Equipment

  • food processor
  • Stand mixer
  • Rubber spatula
  • large roasting pan
  • Parchment paper
  • Medium saucepan
  • 9-inch springform pan

Ingredients
  

Crust

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

Cheesecake

  • 32 ounces full-fat cream cheese softened to room temperature
  • 1 cup packed light or dark brown sugar recommended dark
  • 1 cup full-fat sour cream 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 packed light or dark brown sugar recommended dark
  • 6 Tablespoons heavy cream
  • 1 pinch salt less than ⅛ tsp
  • 1 Tablespoon light corn syrup

Instructions
 

Preparation

  • Adjust the oven rack to the center position, and preheat the oven to 350°F (177°C).
  • Make the crust: Grind graham crackers into fine crumbs, mix with sugar and melted butter, and press into a springform pan.
  • Pre-bake the crust for 10 minutes, then set aside to cool.
  • Make the filling: Beat cream cheese and brown sugar until smooth, then mix in sour cream, vanilla, lemon juice, cinnamon, and eggs.
  • Pour the filling into the cooled crust and smooth the top.
  • Prepare a water bath, place boiling water in a roasting pan, and bake for 55-70 minutes.
  • Cool the cheesecake in the oven for 1 hour, then refrigerate for at least 4 hours.
  • Toast pecans in a 300°F (150°C) oven for 8-10 minutes.
  • Combine butter, brown sugar, heavy cream, salt, and corn syrup in a saucepan, bring to a simmer and then mix in toasted pecans. Cool.
  • Loosen the cheesecake from the springform pan, add the pecan topping, and serve.

Notes

This cheesecake can be made ahead of time and frozen for up to 3 months without the topping. Allow it to chill thoroughly before serving.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 39gProtein: 5gFat: 32gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 110mgSodium: 250mgPotassium: 210mgFiber: 1gSugar: 28gVitamin A: 800IUCalcium: 60mgIron: 1mg
Keyword cheesecake, Cream Cheese, Dessert, Pecan, Pecan Pie Cheesecake, pie
Tried this recipe?Let us know how it was!