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Pecan Pie Cheesecake Recipe

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★★★★★

4.9 from 70 reviews

This Pecan Pie Cheesecake is a decadent dessert combining a buttery graham cracker crust, a rich and creamy cheesecake filling, and a luscious caramel pecan topping. Baked using a water bath to ensure silky smooth texture without cracks, it’s topped with oven-roasted pecans coated in a warm, cinnamon-spiced caramel sauce. Perfectly chilled overnight, this cheesecake offers a perfect balance of tangy cream cheese and sweet, nutty flavors that will impress any dessert lover.

Ingredients

Scale

Crust

  • 300 g Graham Cracker Crumbs (approx. 20 sleeves)
  • 120 g Unsalted butter
  • Pinch of salt

Cheesecake Filling

  • 900 g Cream cheese (full fat Philadelphia, room temperature)
  • 250 g Granulated sugar
  • 230 g Sour cream (full-fat, room temperature)
  • 1 tablespoon Lemon juice (freshly squeezed)
  • 3 teaspoons Vanilla extract
  • Pinch of salt
  • 4 Eggs (lightly whisked, room temperature)
  • 55 g Unsalted butter (room temperature)

Caramel Pecan Topping

  • 100 g Granulated sugar
  • ½ teaspoon Cinnamon
  • 115 g Heavy cream (36% fat)
  • ½ teaspoon Salt
  • ½ teaspoon Vanilla extract
  • 240 g Pecans (oven roasted at 350°F / 175°C for 8–10 minutes)
  • Butter (part of melting for caramel topping, from 55 g in filling)

Instructions

  1. Prepare the crust: Melt the butter gently on the stovetop or microwave until liquid and slightly cooled. Pulse graham crackers in a food processor or crush in a zip-top bag with a rolling pin until finely ground.
  2. Mix crust ingredients: Add a pinch of salt to the crumbs, then mix in melted butter until the texture resembles wet sand.
  3. Form crust in pan: Press the crumb mixture firmly and evenly into the bottom and sides of an ungreased 8- or 9-inch springform pan using the back of a spoon or measuring cup. Refrigerate or freeze while preparing the filling.
  4. Bake crust: Bake in a preheated 350°F (175°C) oven for 8–10 minutes until lightly golden. Let cool fully in the pan.
  5. Prepare water bath: Preheat oven to 325°F (165°C), no fan. Use a roasting pan larger than the springform to hold water.
  6. Wrap pan: Wrap springform pan tightly with 4–5 layers of heavy-duty aluminum foil to prevent leaks; optionally place in an oven-safe bag for extra protection.
  7. Make cheesecake batter: Beat cream cheese in a stand mixer with paddle on medium-low for 2 minutes until smooth. Add sugar and mix 2 minutes until silky. Add sour cream, lemon juice, vanilla, and salt; mix briefly on low. Whisk eggs lightly, add slowly while mixing on low to combine without whipping.
  8. Assemble cheesecake: Pour batter into cooled crust. Tap pan to remove air bubbles. Place wrapped springform pan into the prepared roasting pan.
  9. Add water bath: Boil water and pour into roasting pan until it reaches about one-third up the springform pan sides.
  10. Bake cheesecake: Bake for 60–75 minutes at 325°F (165°C) until edges are set but center still slightly jiggles. Do not open oven door during baking.
  11. Cool gradually: Turn off oven, keep cheesecake inside with door closed for 60 minutes to avoid cracks. Remove pan from water bath, unwrap foil, cool on wire rack for 1 hour at room temperature.
  12. Chill cheesecake: Refrigerate for at least 6 hours or overnight until fully set. Remove cheesecake from springform gently.
  13. Prepare caramel pecan topping: Melt butter and granulated sugar in a saucepan over medium heat, stirring constantly until smooth golden caramel forms, careful not to burn.
  14. Finish caramel: Heat heavy cream separately until just simmering. Slowly pour hot cream into caramel, stirring constantly, cooking 2–3 minutes.
  15. Add spices and pecans: Stir in cinnamon, salt, vanilla, and cook for 30 seconds. Remove from heat and fold in roasted pecans, coating them well.
  16. Apply topping: Let caramel pecan mixture cool slightly to warm, pourable temperature. Pour over cheesecake and serve immediately for easiest slicing.
  17. Note on slicing: If caramel sets and firms after chilling, bring cheesecake back to room temperature before slicing for easier cuts.
  18. Storage: Cover leftovers with plastic wrap or foil, refrigerate up to 3–4 days.
  19. Freezing: Freeze cheesecake before adding caramel topping. Wrap tightly in plastic then foil; freeze up to 2–3 months. Thaw overnight in refrigerator before serving.

Notes

  • Room temperature ingredients ensure smooth batter and prevent lumps.
  • Water bath baking helps prevent cracks and produce a silky texture.
  • Wrapping the springform pan protects from water leaking into the batter.
  • Do not overmix eggs to avoid adding excess air, which can cause cracking.
  • Oven-roast pecans enhances flavor and crunch for topping.
  • Allow caramel topping to cool slightly before pouring to avoid melting cheesecake surface.
  • Bring refrigerated cheesecake to room temperature before slicing to ensure clean cuts.
  • Freeze cheesecake without caramel topping for best texture upon thawing.

Keywords: pecan pie cheesecake, caramel pecan topping, graham cracker crust, baked cheesecake, water bath cheesecake, holiday dessert

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