Pecan Pie Cheesecake

Pecan Pie Cheesecake

This dessert combines a creamy baked cheesecake with the buttery, caramel-like pecan topping of a pecan pie. Make it a day ahead so the cheesecake has plenty of time to chill and set.

Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Chill Time: At least 6 hours
Servings: 12

Ingredients

For the crust

1¾ cups graham cracker crumbs
¼ cup finely chopped pecans
⅓ cup unsalted butter, melted
2 tablespoons brown sugar

For the cheesecake

24 oz (680 g) cream cheese, softened
¾ cup granulated sugar
¼ cup packed brown sugar
¾ cup sour cream, at room temperature
3 large eggs, at room temperature
2 teaspoons vanilla extract
1 tablespoon all-purpose flour
¼ teaspoon salt

For the pecan pie topping

¾ cup packed brown sugar
⅓ cup unsalted butter
⅓ cup heavy cream
2 tablespoons maple syrup or light corn syrup
1 teaspoon vanilla extract
Pinch of salt
1½ cups pecan halves
Instructions
Prepare the pan. Preheat the oven to 325°F (165°C). Lightly grease a 9-inch springform pan and line its base with parchment paper. Wrap the outside of the pan in two layers of heavy-duty foil if you plan to use a water bath.
Make the crust. Mix the graham cracker crumbs, chopped pecans, melted butter, and brown sugar until the crumbs are evenly moistened. Press the mixture firmly across the bottom of the pan and about 1 inch up the sides. Bake for 10 minutes, then set aside to cool while you prepare the filling.
Mix the cream cheese and sugars. Beat the softened cream cheese on low to medium speed until smooth. Add the granulated sugar and brown sugar, then mix until combined. Scrape down the sides and bottom of the bowl so no lumps remain.
Finish the filling. Mix in the sour cream, vanilla, flour, and salt. Add the eggs one at a time, mixing on low speed just until each egg disappears into the batter. Avoid beating extra air into the filling; too much air can make the cheesecake rise and crack.
Bake the cheesecake. Pour the filling over the crust and smooth the top. For a water bath, place the wrapped springform pan inside a larger roasting pan. Add hot water to the roasting pan until it reaches about halfway up the springform pan. Bake for 60–70 minutes. The edges should look set while the center still has a slight wobble when you gently move the pan.
Cool gradually. Turn off the oven and crack the door open. Leave the cheesecake inside for 1 hour. Remove it from the oven and water bath, then let it cool completely at room temperature. Cover and refrigerate for at least 6 hours, preferably overnight.
Make the topping. In a saucepan over medium-low heat, combine the brown sugar, butter, heavy cream, maple syrup or corn syrup, and salt. Stir until the butter melts and the sugar dissolves. Bring the mixture to a gentle simmer and cook for 3–5 minutes, stirring often, until slightly thickened. Remove from the heat and stir in the vanilla and pecans. Let the topping cool until it is warm and spoonable, rather than hot.
Finish and serve. Run a thin knife around the cheesecake before releasing the springform ring. Spoon the pecan topping over the chilled cheesecake. Let it settle for a few minutes, then slice with a sharp knife. Wipe the knife between cuts for neat slices.
Tips

Use room-temperature ingredients. Soft cream cheese blends smoothly, and room-temperature eggs and sour cream mix in more easily. Cold ingredients can leave small lumps in the filling. If you forget to take the cream cheese out ahead of time, cut it into cubes to help it soften faster.

Mix gently after adding the eggs. A cheesecake does not need a fluffy batter. Mixing the eggs on low speed helps keep the texture dense and creamy. Stop as soon as they are incorporated.

Protect the crust from water. A water bath provides gentle, even heat, but water can seep into a springform pan. Wrap the pan carefully with foil, or place the springform pan inside a slightly larger cake pan before setting both in the roasting pan.

Watch the center, not just the clock. Ovens vary. A finished cheesecake can still wobble slightly in the middle; it will firm up as it cools and chills. If the whole surface ripples like liquid, give it a little more time in the oven.

Cool the topping before adding it. Very hot topping can soften the chilled cheesecake. Let it cool until it flows slowly from a spoon, then spread it across the top. If it becomes too thick to pour, warm it briefly over low heat.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep it chilled until shortly before serving. If possible, add the pecan topping on the day you serve it for the neatest appearance.

For longer storage, freeze the cheesecake without the topping. Wrap it well and freeze for up to 2 months. Thaw it overnight in the refrigerator, then prepare or add the topping before serving. Leftover topping can be refrigerated separately in an airtight container for up to 4 days and gently warmed until spoonable.

Serving Ideas

Serve each slice on its own to enjoy the contrast between the cool cheesecake and sweet pecans. For an extra treat, add a small spoonful of lightly whipped cream. Coffee or unsweetened tea pairs especially well with this rich dessert.

For a holiday table, arrange a few whole pecans around the outer edge after adding the topping. If you want smaller portions, cut the cheesecake into 14 or 16 slices instead of 12. It is rich enough that a slim slice can still feel generous.

Nutrition Benefits

Pecans contain unsaturated fats and provide some fiber and minerals. The cream cheese and sour cream contribute calcium. This is a rich dessert with added sugar, so the nutrition per slice depends heavily on portion size and the brands of ingredients used. Serve smaller slices if you prefer a lighter portion.

Q&A

Can I make pecan pie cheesecake ahead of time?
Yes. It is an excellent make-ahead dessert because the cheesecake needs several hours to chill. Bake it the day before serving, refrigerate it overnight, and add the topping the next day.

Do I have to use a water bath?
No, but it helps the cheesecake bake gently and evenly. Without one, place a pan of hot water on a lower oven rack and keep an eye on the cheesecake as it bakes.

What can I use instead of graham crackers?
Digestive biscuits or vanilla wafer cookies work well. Crush them finely and measure the crumbs before mixing them with the butter.

Why did my cheesecake crack?
Cracks can happen when the batter is overmixed, the cheesecake is overbaked, or it cools too quickly. A small crack will not affect the flavor, and the pecan topping will cover it.

Can I use chopped pecans for the topping?
Yes. Pecan halves give the topping a traditional look, but roughly chopped pecans make the cheesecake easier to slice.