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Pecan Pie Cheesecake

Pecan pie cheesecake pairs a creamy, gently baked filling with a glossy pecan topping. A graham cracker crust and chilled finish make it easy to slice for a holiday dessert.
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Prep Time 30 minutes
Cook Time 1 hour 44 minutes
Resting and chilling 7 hours 30 minutes
Total Time 9 hours 44 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 670
Ingredients Equipment Method Notes

Ingredients
  

For the crust and pecan topping
  • 2 cup graham cracker crumbs
  • 10 tbsp unsalted butter melted and divided (6 tablespoons for the crust and 4 tablespoons for the topping)
For the cheesecake
  • 24 oz cream cheese softened
  • 1 cup granulated sugar
  • 1 tbsp all-purpose flour
  • 1 cup sour cream room temperature
  • 2 tsp vanilla extract
  • 3 eggs large, room temperature
For the pecan topping
  • 0.5 cup light brown sugar packed
  • 0.5 cup light corn syrup
  • 0.25 cup heavy cream
  • 2 cup pecans halves
  • 0.25 tsp kosher salt

Equipment

  • 1 9-inch springform pan
  • 1 roasting pan
  • 1 medium saucepan
  • 1 electric mixer

Method
 

Make the crust
  1. Preheat the oven to 350°F.
  2. Lightly grease the bottom and sides of a 9-inch springform pan.
  3. Wrap the outside of the pan in two layers of heavy-duty foil.
  4. Stir the graham cracker crumbs with 6 tablespoons of the melted butter until evenly moistened.
  5. Press the crumb mixture firmly over the bottom of the pan.
  6. Bake for 8 to 10 minutes, until fragrant, then set aside to cool.
  7. Reduce the oven temperature to 300°F.
Make the cheesecake
  1. Beat the cream cheese in a large bowl on medium-low speed until smooth.
  2. Beat in the sugar and flour until combined.
  3. Mix in the sour cream and vanilla.
  4. Add the eggs one at a time, mixing on low just until each is incorporated.
  5. Pour the filling over the crust.
  6. Set the springform pan in a roasting pan.
  7. Pour hot water into the roasting pan until it reaches about 1 inch up the sides of the springform pan.
  8. Bake for 1 hour 20 minutes to 1 hour 40 minutes, until the edges are set and the center registers 160°F and still has a slight wobble.
  9. Turn off the oven and crack the door open.
  10. Leave the cheesecake inside for 1 hour.
  11. Remove the cheesecake from the water bath.
  12. Take off the foil and cool completely on a rack.
  13. Cover and refrigerate the cheesecake for at least 6 hours.
Make the pecan topping
  1. Stir the brown sugar, corn syrup, and remaining 4 tablespoons melted butter in a medium saucepan over medium heat until simmering.
  2. Boil for 2 minutes.
  3. Stir in the heavy cream, pecans, and salt.
  4. Return to a gentle simmer and cook for 2 to 3 minutes, stirring, until the syrup is glossy and coats the pecans.
  5. Spoon the warm topping over the chilled cheesecake.
  6. Refrigerate for 30 minutes before releasing the springform sides and slicing.

Notes

For a smooth filling, use room-temperature ingredients and mix the eggs on low just until incorporated. Store covered in the refrigerator for up to 4 days; freezing is possible, preferably without the pecan topping. Use gluten-free graham cracker crumbs for a gluten-free variation.