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Pecan Pie Cheesecake Recipe

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4.1 from 2 reviews

  • Author: Sara
  • Total Time: 11 hours 30 minutes
  • Yield: 12 servings

Description

This rich and decadent Pecan Pie Cheesecake combines the creamy texture of a classic cheesecake with the sweet, nutty flavors of pecan pie. Featuring a buttery graham cracker crust mixed with chopped pecans, a smooth vanilla and cinnamon-infused cream cheese filling baked in a water bath for a perfect texture, and topped with a luscious homemade pecan pie topping, this dessert is perfect for holiday celebrations or special occasions. The recipe involves baking and careful cooling, resulting in an indulgent and satisfying treat that serves 12.

Ingredients

Crust

  • 2 cups graham cracker crumbs (crushed to fine crumbs)
  • 1/4 cup pecans (finely chopped)
  • 3 tablespoons light brown sugar
  • 3 tablespoons white granulated sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter (1 stick, melted)

Filling

  • 32 ounces full fat brick style cream cheese (softened to room temperature)
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 cup full fat sour cream (room temperature)
  • 1 1/2 tablespoons vanilla bean paste
  • 1/2 teaspoon lemon juice
  • 1 1/2 tablespoons all purpose flour
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 3 large eggs (room temperature)
  • 1 egg yolk (room temperature)

Pecan Pie Topping

  • 2 cups pecan halves
  • 6 tablespoons unsalted butter
  • 1/3 cup heavy whipping cream (room temperature)
  • 1/2 cup light brown sugar (firmly packed)
  • 1 1/2 tablespoons vanilla bean paste
  • 1/2 tablespoon light corn syrup
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon

Instructions

  1. Make the crust: Place one oven rack in the center of your oven and a second rack at the lowest rung, then preheat the oven to 325˚F. Evenly spray a 9-inch springform pan with cooking spray.
  2. Combine crust ingredients: In a medium bowl, mix graham cracker crumbs, finely chopped pecans, light brown sugar, granulated sugar, cinnamon, and salt. Add melted butter and stir until the mixture reaches a sandy texture.
  3. Press and bake crust: Firmly press the mixture evenly into the bottom and sides of the springform pan using a flat-bottomed glass or measuring cup. Bake the crust for 10 minutes, then remove from oven and allow to cool.
  4. Make the filling: Using a stand mixer with paddle attachment or hand mixer, beat softened cream cheese, granulated sugar, and light brown sugar on medium speed for 2-3 minutes until smooth.
  5. Add remaining filling ingredients: Scrape bowl sides, then add sour cream, vanilla bean paste, lemon juice, flour, cinnamon, and salt. Beat on low speed until incorporated and smooth.
  6. Incorporate eggs: On low speed, add eggs one at a time, followed by the egg yolk, beating just until combined after each to avoid over-mixing.
  7. Remove bubbles and assemble: Gently stir the batter to release bubbles. Pour the filling into the cooled crust in the springform pan and smooth the top with an offset spatula or back of a spoon. Place the pan on a rimmed baking sheet to catch leaks.
  8. Prepare water bath: Place a metal roasting pan on a rimmed baking sheet and fill halfway with boiling water, then place on the lowest oven rack.
  9. Bake initial cheesecake: Place the baking sheet with cheesecake in the center rack of the oven and bake at 325˚F for 30 minutes.
  10. Reduce temperature and continue baking: Lower oven temp to 250˚F, crack open the oven door a few inches, and bake for 5 minutes. Close the door and bake another 35-50 minutes until edges set but center slightly wobbly. Use foil tent if browning occurs.
  11. Cool cheesecake in oven: Turn off oven and crack door open 2-3 inches. Let cheesecake cool inside oven for 35 minutes, then remove and cool at room temperature for at least 2 hours.
  12. Chill cheesecake: Keep cheesecake in springform pan and refrigerate for at least 8 hours or overnight to set completely.
  13. Prepare pecans for topping: Preheat oven to 300˚F. Line a baking sheet with parchment paper and spread pecan halves evenly. Bake 7-8 minutes until lightly browned and fragrant. Cool.
  14. Make pecan pie topping: In a medium saucepan over medium-low heat, melt butter. Whisk in heavy cream, brown sugar, vanilla bean paste, corn syrup, salt, and cinnamon. Bring to a boil, then reduce heat and simmer for 1 minute, stirring occasionally.
  15. Finish topping and cool: Remove from heat and stir in toasted pecans. Let cool at least 10 minutes, then transfer to a heat-safe container to cool completely until thickened before topping cheesecake.
  16. Assemble and serve: Once the pecan topping is fully cooled and thickened, spread it evenly over the chilled cheesecake before serving.

Notes

  • Ensure all eggs and dairy are at room temperature to prevent curdling and ensure a smooth filling.
  • Using a water bath helps prevent cracks and promotes even baking for the cheesecake.
  • Do not over-mix the batter after adding eggs to keep the cheesecake creamy and avoid incorporating excess air.
  • Cool the pecan pie topping thoroughly to allow it to thicken properly before spreading.
  • If cheesecake starts browning too much during baking, tent it loosely with foil.
  • For best texture and flavor, chill the cheesecake overnight before serving.
  • Prep Time: 45 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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