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Pecan Pie Cheesecake combines a creamy, rich cheesecake with a buttery graham cracker crust and a sticky, sweet pecan pie topping. Perfect for holidays and special occasions, this dessert blends the best of both desserts into one show-stopping treat.

Ingredients

Scale
  • 1 3/4 cups graham cracker crumbs (or digestive biscuits outside the U.S.)
  • 1/4 cup brown sugar, packed
  • 1/4 cup ground pecans
  • 5 tbsp unsalted butter, melted
  • 24 oz (680 g) full-fat cream cheese, softened to room temperature
  • 1 cup packed brown sugar
  • 1 cup sour cream
  • 2 tbsp fresh lemon juice
  • 1 tbsp pure vanilla extract, divided
  • 1/2 tsp ground cinnamon
  • 4 large eggs, room temperature
  • 3 tbsp unsalted butter
  • 1 cup light brown sugar, packed
  • 1/2 cup heavy cream
  • 1/2 tsp ground cinnamon
  • Pinch of salt
  • 1 1/2 cups toasted chopped pecans

Instructions

  1. Preheat oven to 350°F (175°C). Adjust oven rack to the middle position.
  2. Line the bottom and sides of a 9-inch springform pan with parchment paper or foil, then spray lightly with nonstick spray.
  3. Wrap aluminum foil tightly around the bottom outer edge of the pan to prevent leaks.
  4. In a large bowl, combine graham cracker crumbs, 1/4 cup brown sugar, and ground pecans. Pour in melted butter and mix until crumbly and resembles coarse sand.
  5. Press crumb mixture firmly across the bottom and about one-quarter up the sides of the prepared pan.
  6. Bake crust for 10 minutes, then remove and let cool.
  7. Using an electric mixer, beat cream cheese and 1 cup brown sugar until smooth and creamy, about 2 minutes.
  8. Add sour cream, lemon juice, 1/2 tablespoon vanilla extract, and 1/2 teaspoon cinnamon. Mix until just combined.
  9. Add eggs one at a time, beating on medium speed and blending each before adding the next. Avoid overmixing.
  10. Pour cheesecake batter into cooled crust and smooth the top gently.
  11. Place springform pan inside a large roasting pan. Add hot water about 1 1/2 inches deep to create a water bath.
  12. Bake cheesecake for 60-70 minutes, until edges are set and center still slightly wobbles. Tent with foil if top browns too fast.
  13. Turn off oven and crack oven door; let cheesecake cool inside for about 1 hour to prevent cracking.
  14. Remove from oven and cool to room temperature, then refrigerate at least 4 hours or overnight to fully set.
  15. For the topping, melt 3 tbsp unsalted butter in a large skillet over low heat.
  16. Stir in 1 cup light brown sugar and cook, stirring constantly, until mixture bubbles and thickens.
  17. Add 1/2 cup heavy cream, 1/2 tsp cinnamon, and a pinch of salt. Whisk until smooth and combined.
  18. Fold in toasted chopped pecans with a spatula until evenly coated.
  19. Remove skillet from heat, stir in remaining 1/2 tablespoon vanilla extract, and let topping cool about 10 minutes.
  20. Before serving, loosen cheesecake from pan sides with a knife if needed and remove sides of springform pan.
  21. Transfer cheesecake to a serving plate and spread pecan pie topping evenly on top.
  22. Serve chilled. For clean slices, dip a sharp knife in hot water, dry quickly, and slice. Wipe and reheat knife between slices.

Notes

Press the crust firmly and evenly for a sturdy base., Use room temperature cream cheese and eggs for smooth filling without lumps., Swap graham crackers for digestive biscuits outside the U.S., Allow cream cheese to soften about 30 minutes before mixing for silkier filling., Add 1 tablespoon corn syrup to pecan topping for extra shine and texture if desired., Chill cheesecake well or lightly freeze for easier slicing., Use a water bath during baking to avoid cracks by maintaining humidity and gentle heat., Cool cheesecake slowly in the oven before refrigerating to prevent cracks., Store tightly covered in refrigerator up to 4 days or freeze up to 2-3 months., Make cheesecake up to 4 days ahead and keep refrigerated., Variations include using different crusts (gingersnap, chocolate cookies), nut alternatives (walnuts, almonds), nut-free toppings (salted caramel, coconut), boozy pecan topping (bourbon or rum), maple syrup in topping, spice changes (pumpkin pie spice, nutmeg), adding a chocolate ganache layer, shortcut toppings with store-bought pecan pie filling or caramel, and making mini cheesecakes in muffin tins.

Nutrition

Find it online: https://gingerbaking.com/the-best-pecan-pie-cheesecake-recipe/