Pecan Pie Cheesecake

4.75 from 4 votes

Indulge in the ultimate holiday dessert with this Pecan Pie Cheesecake recipe! A creamy cheesecake base topped with gooey caramel pecan pie filling — the perfect Thanksgiving or Christmas showstopper.

Prep Time30

Cook Time2 30

Chill Time12

Total Time15

Course: Dessert

Cuisine: American

Servings: slices

Calories: 9706kcal

Author: Shauna

Ingredients

Crust

2 cups graham cracker crumbs either store-bought or use a food processor to create fine crumbs from whole graham crackers
⅓ cup light brown sugar packed
½ cup salted butter melted

Pecan Pie Filling

⅓ cup salted butter
1 cup granulated sugar
1 cup light corn syrup
2 eggs
1 teaspoon vanilla extract
1½ cups pecans chopped

Cheesecake

16 ounces cream cheese softened
1 cup granulated sugar
¼ teaspoon salt
1½ tablespoons all-purpose flour
1 tablespoon vanilla extract
3 eggs
½ cup sour cream

Pecan Topping

¼ cup salted butter
⅓ cup light brown sugar
½ teaspoon vanilla extract
¼ cup heavy cream
1 cup pecans roughly chopped

Instructions

Crust

Preheat the oven to 325°F.
Line a 9-inch round springform pan with parchment paper and spray with non-stick cooking spray.
Begin by preparing the crust. Mix 2 cups graham cracker crumbs, ⅓ cup light brown sugar, and ½ cup salted butter until combined. Press the crust into the prepared springform pan, coming up the sides of the pan about halfway.
2 cups graham cracker crumbs, ⅓ cup light brown sugar, ½ cup salted butter
Place the crust into the freezer to chill while the filling is being prepared.

Pecan Filling

In a 2-quart saucepan, melt ⅓ cup salted butter over medium heat.
⅓ cup salted butter
Combine 1 cup granulated sugar, 1 cup light corn syrup, 2 eggs, 1 teaspoon vanilla extract, and 1½ cups pecans, and then add that mixture to the butter in the saucepan. Or you can add the sugar, corn syrup, and pecans first and the eggs and vanilla over the top, so it's all being stirred in together. If you cook the eggs in butter without adding the other ingredients, you might start making scrambled eggs! Cook over medium heat for about 10 minutes total. The mixture will come to a boil.
1 cup granulated sugar, 1 cup light corn syrup, 2 eggs, 1 teaspoon vanilla extract, 1½ cups pecans
Once the mixture comes to a boil, reduce the heat to medium low and continue simmering until the mixture deepens to a golden brown and thickens. Stir constantly while the mixture is cooking to ensure it doesn’t stick or burn to the bottom or sides of the saucepan.
Allow to cool for 30 minutes and then pour the pecan pie filling into the chilled crust and spread into an even layer.

Cheesecake

Beat together 16 ounces cream cheese and 1 cup granulated sugar until fully mixed and fluffy.
16 ounces cream cheese, 1 cup granulated sugar
Mix in ¼ teaspoon salt and 1½ tablespoons all-purpose flour.
¼ teaspoon salt, 1½ tablespoons all-purpose flour
By hand, gently stir in 1 tablespoon vanilla extract and 3 eggs, one at a time until fully combined.
1 tablespoon vanilla extract, 3 eggs
Mix in the ½ cup sour cream and stir until smooth.
½ cup sour cream
Pour the cheesecake mixture evenly over the pecan filling mixture.
Wrap the bottom of the springform pan in 1 to 2 layers of aluminum foil. Place the pan into a larger pan and pour water into the larger pan until it comes up about 1 inch around all sides of the springform pan, forming a water bath for the cheesecake.
Place the water bath package into the oven and bake for 1 hour, until the cheesecake is just slightly jiggly.
Turn off the oven and leave the cheesecake inside with the oven door closed for 30 minutes. Then crack the door open for another 30 minutes while the oven and cheesecake cool.
When the cheesecake has cooled completely, cover it with plastic wrap and place it in the refrigerator to chill overnight.
Once chilled, remove the cheesecake from the springform pan and prepare the pecan topping.

Pecan Topping

Melt together ¼ cup salted butter and ⅓ cup light brown sugar in a small saucepan over medium heat. Bring to a simmer and cook for 2 to 3 minutes longer. The mixture will deepen in color.
¼ cup salted butter, ⅓ cup light brown sugar
Remove from heat and stir in ½ teaspoon vanilla extract and ¼ cup heavy cream. Whisk until smooth.
½ teaspoon vanilla extract, ¼ cup heavy cream
Stir in 1 cup pecans and spoon topping over the cheesecake.
1 cup pecans

Video

Notes

Don’t overmix the cheesecake. Overbeating the cheesecake will add too much air to the batter, leading to it puffing during baking and then cracking while cooling.
When layering the cheesecake over the pecan pie layer, add it in spoonfuls around the top instead of pouring it all into the center and then spreading it. This will help keep it from displacing the pecan pie filling and will keep the two layers separate and more even.
The hot water bath helps the cheesecake cook into a nice smooth and creamy cheesecake.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate.
Make sure to keep a close eye on your cheesecake as the suggested baking time approaches.
Make sure not to overcook the pecan topping mixture. The longer you cook it, the harder and thicker it will be. Make sure your heavy cream is at room temperature when making the topping. Adding really cold cream can cause the caramel to seize up.

Nutrition