Pecan Pie Cheesecake

5 from 4 votes

This Pecan Pie Cheesecake brings together everything you love about cheesecake and pecan pie. The crisp graham cracker crust holds a creamy vanilla cheesecake filling topped with glossy caramel-coated pecans that add crunch and warmth.

Prep Time30

Cook Time1 15

Waiting Time6

Total Time7 45

Course: Dessert

Cuisine: American

Servings:

Calories: 1121kcal

Author: Katalin Nagy

Equipment

Ingredients

Pecan pie Cheesecake

Crust

300 g Graham Cracker Crumbs 300 g = 10.5 oz = approx. 20 sleeves
120 g Unsalted butter
Pinch of salt

Cheesecake batter

900 g Cream cheese full fat Philadephia at room temperature
250 g Granulated sugar
230 g Sour cream full-fat at room temperature
1 tablespoon Lemon juice freshly squeezed
3 teaspoon Vanilla extract
Pinch of salt
4 Eggs lightly whisked at room temperature

Caramel pecan topping

55 g Unsalted butter room temperature
100 g Granulated sugar
½ teaspoon Cinnamon
115 g Heavy cream 36% fat
½ teaspoon Salt
½ teaspoon Vanilla
240 g Pecans oven roast it at 350°F (175°C) for 8–10 minutes

Metric - US Customary

Instructions

Crust

Gently melt the butter on the stovetop or in the microwave until smooth and liquid, then let it cool slightly. Pulse the graham crackers in a food processor until finely ground, or seal them in a zip-top bag and crush with a rolling pin.
Stir a pinch of salt into the crumbs, then add the melted butter and mix until the texture resembles wet sand.
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 the base of a measuring cup to smooth it out. Pack it tightly enough to hold together but not so much that it becomes dense, then place the pan in the fridge or freezer to set while you prepare the filling.
Bake the crust in a preheated 350°F (175°C) oven for 8–10 minutes, until lightly golden and set. Remove it from the oven and let the crust cool completely in the pan before pouring in the cheesecake batter.

Water bath preparation

Preheat the oven to 325°F (165°C), no fan, and prepare a roasting pan for the water bath that is bigger in size, than your springform pan. Set it aside.
Tightly wrap the outside of the springform pan in at least 4–5 layers of heavy-duty aluminum foil, making sure the bottom and sides are fully covered to guard against leaks. For added insurance, slip the foil-wrapped pan into a large oven-safe bag before baking.

Cheesecake batter

Add the room-temperature full-fat cream cheese to the bowl of a stand mixer fitted with the paddle attachment and mix on medium-low speed for about 2 minutes until perfectly smooth and free of lumps, pausing to scrape down the sides and bottom of the bowl.
Add the granulated sugar and continue creaming on medium-low speed for 2 minutes until the mixture looks silky and no longer grainy. Scrape down the bowl again.
Add the room-temperature sour cream, fresh lemon juice, vanilla, and a pinch of salt, then mix on low speed for about 10 seconds until just blended. Scrape down the sides and bottom of the bowl once more.
Lightly whisk the room-temperature eggs in a small bowl until just blended. With the mixer running on low speed, slowly add the eggs. Mix only until fully incorporated, about 30 seconds. Do not whip the batter.

Assemble the cheesecake

When the batter is silky and uniform, stop mixing and pour it into the prepared crust. Gently tap the pan on the counter a few times to release any air bubbles, then place it inside the roasting pan.
Bring a kettle of water to a boil. Carefully pour the hot water into the roasting pan until it reaches about thirdway up the sides of the springform pan.
Bake the cheesecake in the prepared water bath at 325°F (165°C) for 60–75 minutes, until the edges are set but the center is still slightly jiggly when gently shaken. Do not open the oven door during baking.
When the baking time is complete, turn off the oven and leave the cheesecake inside with the door closed for 60 minutes to cool gradually and help prevent cracks. Afterward, remove the roasting pan from the oven, carefully lift the cheesecake out of the water bath, unwrap the foil, and place the pan on a wire rack to cool at room temperature for about 1 hour.
Once the cheesecake has cooled to room temperature, place it in the refrigerator to chill for at least 6 hours, or overnight, until fully set. Only after chilling, release the springform pan and remove the cheesecake carefully.

Caramel pecan topping

For the caramel pecan topping, melt the butter with the sugar in a saucepan over medium heat, stirring constantly to prevent the butter from separating. Cook until the mixture turns into a smooth, golden caramel, being careful not to let it burn.
Meanwhile, heat the cream in a separate pan until it just begins to simmer. Once the caramel reaches the desired color, slowly and steadily pour in the hot cream while stirring. Cook for about 2-3 minutes stirring constantly.
Stir in the cinnamon, salt, and vanilla, then let the caramel cook for another 30 seconds to infuse the flavors.
Remove the saucepan from the heat and stir in the roasted pecans until they are fully coated in the caramel.
Let the caramel pecan mixture cool slightly; it should be warm and pourable, not scorching hot or fully set. Once it reaches the right temperature, pour it over the cheesecake and serve immediately while the topping is still glossy and easy to slice through.
Note that once the caramel sets, especially after chilling, it will firm up and make the cheesecake more difficult to slice cleanly. It’s best to bring the cheesecake back to room temperature before slicing, as the caramel softens slightly and cuts much more easily.
Storing
Once the cheesecake has chilled and set, cover any leftover with plastic wrap or aluminum foil, and store it in the refrigerator for up to 3–4 days to maintain freshness and prevent it from drying out.
Freezing
Freeze before adding the pecan layer. After the cheesecake has fully chilled, wrap the whole cake (still in the springform pan) or individual slices tightly in plastic wrap, then add a layer of aluminum foil for protection; freeze for up to 2–3 months, and when ready to serve, transfer to the refrigerator to thaw slowly overnight for the best texture.

Notes

INGREDIENT NOTES:

Measure your ingredients with a digital scale for accuracy.
Do not skip the salt; it will balance the flavors.
Feel free to substitute Graham crackers with Digestive biscuits.
The crust is sweet enough, but for people with an extra sweet tooth, feel free to add 1-2 tablespoons of granulated sugar to this recipe.
For the cheesecake batter, use full-fat ingredients at room temperature.
For the pecan topping, don't skip pre-roasting the pecans. Toasted pecans add a rich, nutty flavor with a hint of butteriness and a deeper crunch compared to raw pecans.

TECHNIQUE NOTES:

Make sure you read my step-by-step instructions in the post above with all the details of how to make this cheesecake crust. A short recipe alone is not able to cover all the necessary details and science behind baking.
The butter should be fully runny so it mixes well with the crumbs, but not hot; otherwise, it can make the mixture greasy.
When processing graham crackers in a food processor, stop as soon as you have fine, sandy crumbs. If you overprocess, the crackers can release too much fat and turn pasty, almost like cookie butter.
While preparing the crust, make sure that you press the crumbs firmly and evenly into the sides and the bottom of your springform.
While preparing the cheesecake batter, use the paddle attachment, not the whisk, to avoid whipping air into the batter.
Mix on low speed and scrape down the bowl often for a smooth, lump-free texture.
Always bake the cheesecake in a water bath for gentle, even heat.
Warm the cream before adding it to the caramelized sugar to prevent the mixture from seizing and splattering.
Control the heat carefully while making the caramel; medium heat gives you more control and prevents burning while still allowing the sugar to caramelize evenly.
Pour the topping onto the cheesecake while it’s warm and fluid, as once it fully sets, slicing becomes tricky.

Nutrition