This pecan pie cheesecake is the kind of dessert that can steal the show. I remember making this for my family reunion a few years back. Let’s just say it was gone in the blink of an eye, and everyone was raving about it for weeks.
If you’re looking for a dessert that wows, look no further! Keep reading, and you’ll see just how easy it is to create this basic recipe in your own kitchen.
Why You’ll Love This Pecan Pie Cheesecake Recipe
Here’s why this recipe is a winner:
- Rich, nutty flavor: Pecan pie has a distinct, rich flavor compared to classic cheesecakes, thanks to the abundance of pecans, which are the star ingredient.
- Buttery, flaky crust: A well-made pecan pie features a buttery, flaky crust that perfectly complements the filling.
- Gooey, caramelized filling: The filling of a pecan pie is typically made with corn syrup, sugar, and butter, creating a gooey, caramelized texture that’s irresistible.
- Perfect for holidays: It is a traditional dessert for Thanksgiving and Christmas in the United States, making it a nostalgic and comforting treat.
12 Steps to Make Pecan Pie Cheesecake
Ingredients
For the Crust
- Graham cracker crumbs (2 cups): To get this amount, you’ll crush about 16 full-sheet graham crackers. These crumbs form the base of our crust, giving it a slightly sweet and crisp texture.
- Granulated sugar (6 tablespoons): Just the right amount to sweeten the crust without overpowering it.
- Unsalted butter (½ cup), melted: This will bind the crumbs and sugar together to form a firm base once chilled.
For the Cheesecake
- Full-fat brick cream cheese (32 ounces), softened to room temperature: Opt for the brick form to ensure the texture is dense and smooth. Spreadable cream cheese won’t do the trick as it’s too watery.
- Packed brown sugar (1 cup): I recommend using dark for a richer flavor, but light will also work. It brings out a nice molasses depth, which is fantastic in this cheesecake.
- Fresh lemon juice (1 teaspoon, optional): If added, it brightens up the flavors, making them pop a bit more without turning your dessert into a lemon cheesecake. A bit of orange juice is a great substitute if that’s what you’ve got.
- Ground cinnamon (¼ teaspoon)
- Egg (3 large) at room temperature
- Full-fat sour cream (1 cup) at room temperature
- Pure vanilla extract (1 teaspoon)
For the Pecan Topping
- Pecan halves (1 and ½ cups): These are not just toppings; they are the star of the show! Make sure they are fresh for the best flavor.
- Packed brown sugar (½ cup): Dark is preferred for its deep, almost caramel-like sweetness.
- Salt: Just a tad to enhance the overall flavor of the toppings.
- Light corn syrup (1 tablespoon): Helps keep the cheesecake pecan topping thick and shiny, preventing crystallization.
- Unsalted butter (¼ cup)
- Heavy cream (6 tablespoons)
Instructions
Make the Crust
Step 1
Warm up your oven to 350°F (177°C) beforehand, ensuring the rack is positioned in the center. Leave space on a lower rack for the water bath that comes into play later.
Step 2
If you’re using whole graham crackers, blend them into fine crumbs using a blender or food processor. Transfer these crumbs into a medium-sized bowl.
Add sugar to the bowl and mix it well. Following that, pour in melted butter and mix until the mixture feels like damp sand. Don’t leave any big chunks.
Step 3
Pour the mixture into a 9-inch or 10-inch springform pan. Press the crumbs down and slightly up the sides using medium pressure from your hands. Creating a tightly packed base is crucial, but avoid pressing too hard as it may make the crust too firm.
Pre-bake the crust for 10 minutes, then remove it to cool while you prepare the filling.
Make the Filling
Step 4
In a large bowl, using either a stand mixer or a hand mixer with a paddle attachment, blend sugar and cream cheese on medium-high speed until smooth and creamy (about 2 minutes).
Add cinnamon, lemon juice, vanilla extract, and sour cream to this creamy mixture, beating them in thoroughly.
Step 5
Proceed to add eggs one at a time, mixing on a medium speed after each to combine. Don’t over-mix here to avoid incorporating too much air, which can cause the cheesecake to crack.
Now pour this batter onto your lightly cooled, pre-baked crust and smooth it into an even layer.
Make the Water Bath
Step 6
Boil sufficient water in a kettle or pot. Then, place the cheesecake on the center rack of the oven and a large metal baking pan (never use glass for this) on the lower rack under it.
Step 7
Carefully pour the boiled water into this pan to create steam. Close the oven door promptly to trap the steam.
Let it bake for 60-70 minutes. If you see the top browning too fast, shield the cheesecake with aluminum foil after the first 30 minutes.
Step 8
After baking, turn off the oven, but keep the door open to let the cheesecake cool gently for about an hour. This gradual cooling helps prevent cracking.
Once at room temperature, chill the cheesecake in the refrigerator for at least 4 hours, ideally overnight.
Make the Topping
Step 9
Reduce the oven’s temperature a bit to 300°F (150°C) and lay out pecans on a lined baking sheet. Toast them for about 10 minutes until they’re aromatic and turning golden. Then, let them cool off.
Step 10
Combine corn syrup, salt, heavy cream, brown sugar, and butter in a medium saucepan over medium heat. Stir occasionally until the butter melts and the mixture blends well.
Step 11
Bring the blend to a gentle boil for a minute or two, then stir in the toasted pecans after removing from heat.
Allow the pecan topping for cheesecake to cool completely. It should thicken as it cools, which is perfect for layering.
Assemble
Step 12
Loosen the chilled cheesecake from the sides of the springform pan before removing the rim. Spoon or pour the pecan pie topping generously over the cheesecake. Optionally, garnish with whipped cream.
A heated knife cleaned in between cuts helps make neat slices when serving. Any leftovers can be kept covered in the refrigerator for up to five days.
Tips on Making This Cheesecake with Pecan Pie Topping
Water Bath
You can go in a simple water bath like the one above. But if you prefer a traditional one, it’s okay too.
Start by boiling a kettle of water – you’ll need enough for about an inch of water in your roasting pan. While that’s heating up, I wrap the springform pan in foil and put it in the roasting pan.
Pour the batter in and smooth it out, then carefully add the hot water to the roasting pan. You can also pop the roasting pan in the oven before adding the water, whatever’s easier for you.
Bake as instructed in the recipe, and don’t take it out of the water bath right away. Let it cool down in there before moving it to the counter.
Toppings
Feel free to swap honey or maple syrup for the corn syrup, but remember, the texture might be different. And you don’t have to stick to pecans. Walnuts also work well, or you can ditch the nuts and try a chocolate ganache or salted caramel topping (similar to the one in this recipe).
Making in Advance
This cheesecake makes a great make-ahead dessert! Since it chills for a while anyway, you can bake it the day before serving. You can also freeze it (without the pecan topping) for up to 3 months.
Baking
Keep a close eye on your cheesecake – no one likes an over-baked cheesecake! It’ll crack and end up dry. You’ll know it’s done when the edges are set, but the center still has a little jiggle. The cheesecake will continue to set as it cools.
Cooling
Don’t rush the process. Once your cheesecake is done baking, just turn off the oven, open the door a crack, and let it cool down in there for at least an hour. This gradual cooling is way better for your cheesecake than shocking it with cold air.
After that, it can finish cooling on the counter. Then comes the hard part – chilling. Pop it in the fridge for at least 4 hours or even overnight. I know it’s tough to wait, but the creamy, dreamy cheesecake you’ll get to enjoy is worth every single minute.
Frequently Asked Questions
Should Pecan Pie Cheesecake Be Eaten Hot or Cold?
It is quite versatile when it comes to serving temperature. You can enjoy it chilled, allowing it to reach room temperature before serving for a softer texture. You can also warm it gently in the oven to enhance its flavors.
Can I Omit Corn Syrup From the Recipe?
While you can leave it out, be aware that it may affect the texture of your pecan topping. Corn syrup helps to keep it smooth and glossy. Without it, your topping might turn out a bit grainy.
I Love This Pecan Topping. What Other Desserts Can I Use It On?
Drizzle it over quick bread. It also makes a wonderful addition to desserts like cheesecake pie or brownie pie. You can even top traditional pies like sweet potato pie, apple pie, or pumpkin pie.
—So, tie on those aprons and preheat your ovens because it’s time to whip up a slice of this pecan pie cheesecake recipe! I can’t wait to hear what you think.
Discover More Unique Pie Recipes:
Pecan Pie Cheesecake
Ingredients
For the Crust
- 2 cups graham cracker crumbs
- 6 tablespoons granulated sugar
- ½ cup unsalted butter melted
For the Cheesecake
- 32 ounces full-fat brick cream cheese softened to room temperature
- 1 cup packed brown sugar
- 1 teaspoon fresh lemon juice optional
- ¼ teaspoon ground cinnamon
- 3 large eggs room temperature
- 1 cup full-fat sour cream room temperature
- 1 teaspoon pure vanilla extract
For the Topping
- 1 ½ cups pecan halves
- ½ cup packed brown sugar
- 1 tablespoon light corn syrup
- ¼ cup unsalted butter
- 6 tablespoons heavy cream
- Pinch of salt
Instructions
Make the Crust
- Preheat your oven to 350°F (177°C) and position the rack in the center.
- Pulse graham crackers into fine crumbs. Combine with sugar and melted butter until the mixture resembles damp sand.
- Press the mixture into a 9-inch or 10-inch springform pan, creating a tight, even base.
- Pre-bake for 10 minutes, then cool.
Make the Filling
- Beat cream cheese and sugar until smooth and creamy.
- Add cinnamon, lemon juice, vanilla extract, and sour cream, mixing well.
- Beat in eggs one at a time, mixing until just combined.
- Pour batter onto the cooled crust and smooth into an even layer.
Make the Water Bath
- Place the cheesecake pan in a larger roasting pan. Fill the roasting pan with boiling water until it reaches halfway up the sides of the cheesecake pan.
- Bake for 60-70 minutes, shielding with foil if browning too quickly.
- Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour.
- Chill in the refrigerator for at least 4 hours or overnight.
Make the Topping
- Toast pecans at 300°F (150°C) for 10 minutes. Let cool.
- Combine corn syrup, salt, heavy cream, brown sugar, and butter in a saucepan over medium heat. Cook, stirring, until butter melts.
- Bring mixture to a boil, remove from heat, and stir in toasted pecans.
- Let the topping cool completely.
Assemble
- Remove the chilled cheesecake from the springform pan.
- Spoon pecan topping over cheesecake. Garnish with whipped cream, if desired.
- Serve with a heated knife. Store leftovers covered in the refrigerator for up to 5 days.
Notes
- For a more traditional water bath, wrap the springform pan in foil before placing it in the roasting pan for added protection.
- You can substitute honey or maple syrup for corn syrup in the topping. Use different nuts or try a caramel or chocolate ganache topping.
- To make it in advance, bake the cheesecake a day ahead. Freeze (without topping) for up to 3 months.
- When baking, watch for doneness. The edges should be set, and the center should jiggle slightly. The cheesecake will continue to set as it cools.
- Gradual cooling is key. Let the cheesecake cool in the oven with the door ajar, then cool completely on the counter before refrigerating.
