Pecan Pie Cheesecake
Rich, creamy cheesecake meets gooey, caramelized pecan pie topping in this irresistible dessert fusion. With a crunchy graham-pecan crust, a smooth tangy cheesecake center, and a glossy brown sugar pecan topping, this show-stopping dessert is perfect for holidays, celebrations, or anytime you want to impress your guests. Make it ahead, garnish it beautifully, and watch it disappear slice by slice.
Equipment
- 9-inch springform pan
- Mixing bowls
- Stand mixer or hand mixer
- Measuring cups & spoons
- Spatula
- Aluminum foil
- Roasting pan (for water bath)
- Saucepan
- Cooling rack
Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- ½ cup finely chopped pecans
- 6 tbsp melted unsalted butter
- 2 tbsp sugar
Cheesecake Filling
- 3 (8 oz) blocks full-fat cream cheese, room temperature
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp pure vanilla extract
- ¾ cup sour cream, room temperature
Pecan Pie Topping
- ½ cup brown sugar (light or dark)
- ¼ cup corn syrup or maple syrup
- 3 tbsp unsalted butter
- 2 tbsp heavy cream
- 1 ½ cups pecan halves
- Optional: 1 tbsp bourbon, pinch of cinnamon, or splash of vanilla
Instructions
- Preheat oven to 325°F (163°C). Wrap your springform pan in two layers of foil to prepare for the water bath.
- Make the crust: Mix graham crumbs, pecans, sugar, and melted butter. Press firmly into the bottom of the pan and about 1 inch up the sides. Bake for 10 minutes, then cool.
- Make the filling: Beat softened cream cheese until smooth. Add sugar and vanilla. Mix in eggs one at a time on low speed. Gently fold in sour cream.
- Bake in water bath: Pour filling into cooled crust. Place springform in roasting pan, pour hot water around it (about halfway up the sides). Bake 60–70 minutes, until the edges are set and the center jiggles slightly.
- Cool gradually: Turn off oven, crack door open, and let cheesecake sit for 1 hour. Remove, cool to room temp, then chill at least 4 hours or overnight.
- Make pecan topping: In a saucepan, melt brown sugar, corn or maple syrup, and butter over medium heat. Stir until bubbling and smooth. Add cream and pecans. Simmer 2–3 minutes until slightly thickened.
- Assemble: Let topping cool slightly. Pour over chilled cheesecake and spread evenly. Chill another 1–2 hours to fully set before slicing.
Notes
- Room temperature ingredients are key to a smooth, crack-free filling.
- Do not skip the water bath—it’s crucial for even baking and moisture retention.
- Don’t overmix after adding eggs—gentle mixing keeps the texture light.
- Crust tip: Adding chopped pecans to the crust boosts nuttiness and structure.
- Flavor twist: A splash of bourbon or maple syrup in the topping takes it to the next level.
- Storage: Refrigerate up to 5 days or freeze slices individually for up to 1 month.
- Make-ahead: This cheesecake is better the next day, making it a perfect prep-ahead dessert.