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Pecan Pie Cheesecake Recipe

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★★★★★

4.8 from 138 reviews

This Pecan Pie Cheesecake combines the rich creaminess of classic cheesecake with the sweet, nutty flavors of pecan pie. Featuring a buttery graham cracker crust, a luscious brown sugar cheesecake layer, and a gooey pecan pie filling swirled inside and on top, this dessert is perfect for special occasions or holiday gatherings. The cake is baked in a water bath to ensure a velvety smooth texture, then chilled overnight to achieve the perfect slice.

Ingredients

Scale

Graham Cracker Crust

  • 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)

Pecan Pie Filling

  • 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)

Brown Sugar Cheesecake

  • 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)

Instructions

  1. Prepare Graham Cracker Crust: 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 of the pan and spray again. Set aside.
  2. Make Crust Mixture: Blend graham crackers in a food processor or blender until fine crumbs form. In a bowl, combine the graham cracker crumbs, brown sugar, and melted butter. Mix with a fork until all crumbs are moistened by the butter.
  3. Form Crust: Pour the crumb mixture into the prepared pan. Use your fingers to press the crust halfway up the sides and on the bottom of the pan. Use the bottom of a measuring cup to firmly compact the crust down.
  4. Bake Crust: Bake the crust for 11 minutes. Remove from oven and allow it to cool completely.
  5. Start Pecan Pie Filling: While the crust bakes, melt the butter in a large saucepan over medium heat.
  6. Add Filling Ingredients: Stir in brown sugar, cinnamon, heavy cream, and chopped pecans. Heat the mixture until it begins to bubble, then continue heating for an additional 4-5 minutes, stirring occasionally.
  7. Chill Filling: Divide the pecan pie filling into two equal parts. Place one part in the freezer to chill for swirling into the cheesecake batter. Store the other part in the refrigerator for later topping.
  8. Prepare Cheesecake Batter: Using a mixer, beat the cream cheese and brown sugar on high speed for 2 minutes until smooth and creamy.
  9. Add Wet Ingredients: Add sour cream, heavy cream, and vanilla extract to the cream cheese mixture. Mix on medium speed until smooth.
  10. Add Eggs: Add eggs one at a time on low speed, mixing just until combined. Stop and scrape the bowl to ensure all ingredients are mixed evenly.
  11. Assemble Cheesecake: Pour half of the cheesecake batter into the springform pan over the cooled crust. Spoon half of the chilled pecan pie filling on top of this layer. Using a butter knife, gently swirl the filling into the batter. Then, pour the remaining cheesecake batter over the swirled layer.
  12. Prepare Water Bath: Choose one of two methods: (1) Place the springform pan inside a 10-inch cake pan, then place this into a large roasting pan. Fill the roasting pan with boiling water until it reaches 2/3 of the way up the side of the cake pan. Or (2) Wrap the springform pan tightly twice with aluminum foil, then place directly in the roasting pan filled halfway with boiling water. This prevents water from seeping into the crust.
  13. Bake Cheesecake: Bake for 65-85 minutes at 325°F. The cheesecake is done when the edges are set and the center has a slight jiggle. If the center jiggles significantly, bake for another 10 minutes and check again.
  14. Cool in Oven: Turn off the oven and prop the door open. Let the cheesecake sit inside for 30 minutes to cool slowly.
  15. Finish Cooling: Remove the cheesecake from the water bath and place it on a cooling rack. Allow it to cool completely, then wrap it tightly in foil and refrigerate for at least 6 hours or overnight to set thoroughly.
  16. Remove from Pan: After chilling, carefully remove the sides of the springform pan and peel off the parchment paper from the bottom.
  17. Decorate: Spread the reserved pecan pie filling on top of the cheesecake for a beautiful and flavorful finish.

Notes

  • Using room temperature cream cheese, sour cream, heavy cream, and eggs helps achieve a smooth, lump-free batter.
  • The water bath is essential to prevent cracks in the cheesecake and ensures even baking.
  • Swirling the pecan pie filling into the cheesecake batter adds texture and flavor throughout the cake.
  • Chilling the cheesecake overnight improves texture and makes slicing cleaner.
  • Double-wrapping the springform pan with foil prevents water from leaking inside during baking.
  • Store any leftover pecan pie filling in the refrigerator for up to 5 days or freeze for longer storage.

Keywords: pecan pie cheesecake, pecan pie, cheesecake recipe, holiday desserts, graham cracker crust, creamy cheesecake, nutty dessert

Find it online: https://jedentaglecker.com/pecan-pie-cheesecake-recipe/