Name: Pecan Pie Cheesecake Recipe
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 7 h
Cuisine: American
Ingredients: 2 1/2 cups Graham cracker crumbs (fine crumb, equal to 2 full packets); 1/4 cup Brown sugar (packed, light or dark); 10 tablespoons Unsalted butter (melted); 10 tablespoons Unsalted butter; 1 1/2 cups Brown sugar (packed, light or dark); 2 teaspoons Ground cinnamon; 1 1/2 cups Heavy cream; 2 1/2 cups Pecans (chopped into larger pieces); 24 ounces Cream cheese (room temperature); 3/4 cup Brown sugar (packed, light or dark); 1/2 cup Sour cream (room temperature); 1/2 cup Heavy cream (room temperature); 1 teaspoon Pure vanilla extract; 4 Large eggs (room temperature)

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Introduction

This Pecan Pie Cheesecake combines the rich, creamy texture of classic cheesecake with the nutty, caramel flavors of pecan pie. It’s a perfect dessert for special occasions or whenever you crave something indulgent and comforting.

A slice of layered cake on a white plate sits on a wooden table with a white marbled texture background. The bottom layer is a light brown crumbly crust. Above it, there is a dense, dark brown layer with bits of nuts inside. Next is a creamy beige layer with a smooth but slightly textured surface. The top layer is thick, glossy dark chocolate sauce sprinkled with chopped pecans, adding a rough texture. Some crumbs and nut pieces are scattered around the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/2 cups Graham cracker crumbs (fine crumb, about 2 full packets)
1/4 cup Brown sugar (packed, light or dark)
10 tbsp Unsalted butter (melted)
1 1/2 cups Brown sugar (packed, light or dark)
2 tsp Ground cinnamon
1 1/2 cups Heavy cream
2 1/2 cups Pecans (chopped into larger pieces)
24 oz Cream cheese (room temperature)
3/4 cup Brown sugar (packed, light or dark)
1/2 cup Sour cream (room temperature)
1/2 cup Heavy cream (room temperature)
1 tsp Pure vanilla extract
4 Large eggs (room temperature)

Instructions

Step 1: Preheat the oven to 325°F. Spray a 9-inch springform pan with non-stick baking spray. Place a 9-inch parchment circle on the bottom and spray again. Set aside.
Step 2: Blend the graham crackers in a food processor or blender until fine crumbs form. In a bowl, combine the graham cracker crumbs, 1/4 cup brown sugar, and melted butter. Mix with a fork until the crumbs are evenly moistened.
Step 3: Press the crumb mixture into the prepared pan, bringing it halfway up the sides and covering the bottom evenly. Use the bottom of a measuring cup to firmly pack the crust.
Step 4: Bake the crust for 11 minutes, then remove it from the oven and allow it to cool.
Step 5: While the crust bakes, start the pecan pie filling. In a large saucepan over medium heat, melt the butter.
Step 6: Add 1 1/2 cups brown sugar, cinnamon, heavy cream, and chopped pecans to the melted butter. Heat the mixture until it begins to bubble and cook for 4–5 minutes, stirring occasionally.
Step 7: Divide the pecan pie filling in half. Place one half in the freezer to chill for adding to the cheesecake batter later. Store the other half in the fridge for decorating.
Step 8: Prepare the cheesecake batter. In a mixer, beat the cream cheese and 3/4 cup brown sugar on high speed for 2 minutes until smooth and fluffy.
Step 9: Add sour cream, heavy cream, and vanilla extract to the cream cheese mixture. Mix on medium speed until smooth.
Step 10: Add the eggs one at a time on low speed, mixing just until combined. Scrape down the bowl to ensure an even batter.
Step 11: Pour half of the cheesecake batter into the crust-lined springform pan. Spoon half of the chilled pecan pie filling on top and use a butter knife to gently swirl it into the batter. Pour the remaining cheesecake batter over the top.
Step 12: Prepare a water bath to prevent cracks. Option 1: Place the springform pan inside a 10-inch cake pan, then set both inside a large roasting pan. Pour hot boiling water until it reaches two-thirds up the side of the cake pan. Option 2: Wrap the springform pan tightly twice with aluminum foil, then place it directly in a roasting pan filled halfway with hot water.
Step 13: Bake the cheesecake for 65–85 minutes, checking for doneness when the edges are set and the center has a slight jiggle. If the jiggle is too large, bake an additional 10 minutes and check again.
Step 14: Turn off the oven and prop the door open. Let the cheesecake sit in the oven for 30 minutes to cool gradually.
Step 15: Remove the cheesecake from the water bath and place it on a cooling rack. Cool completely, then wrap in foil and chill in the refrigerator for at least 6 hours or overnight.
Step 16: After chilling, remove the cheesecake from the pan and peel away the parchment paper.
Step 17: Decorate the top of the cheesecake with the reserved pecan pie filling from the fridge before serving.

Tips & Variations

Use room temperature ingredients to ensure a smooth, creamy batter.
For extra flavor, toast the pecans lightly before adding them to the filling.
Try swapping sour cream with Greek yogurt for a slight tang variation.
If you don’t have a springform pan, use a regular cake pan lined with parchment and foil for the water bath.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. It’s best enjoyed chilled but can be left at room temperature for 30 minutes before serving for a creamier texture. Reheat is not recommended as it can affect texture and flavor.

How to Serve

A close-up image of a thick slice of cake showing five layers: the bottom layer is a crumbly light brown crust; above it is a chunky layer with a mix of brown and cream with nut pieces; the middle layer is creamy beige with smooth texture; topped with a glossy dark brown chocolate layer covered with a generous amount of chopped nuts. The cake is on a white marble cake stand with a wooden base, set against a soft brown background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cheesecake ahead of time?

Yes, this cheesecake is perfect for making a day ahead. Simply chill it overnight to let the flavors develop fully and make slicing easier.

What if I don’t have a water bath? Can I still bake it?

While a water bath helps prevent cracks and ensures even baking, you can bake the cheesecake without it. Just be sure to bake at a low temperature and avoid rapid temperature changes by letting it cool slowly in the oven.