Pecan Pie Cheesecake
This Pecan Pie Cheesecake combines the creamy richness of classic cheesecake with the gooey sweetness of pecan pie. It’s a show-stopping holiday dessert with layers of buttery crust, velvety filling, and caramelized pecan topping.
Servings: 12 slices
Calories: 460kcal
Cost: 18
Equipment
- springform pan (9-inch)
- mixing bowls
- electric mixer
- saucepan
- roasting pan (for water bath)
- measuring cups and spoons
- oven
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/3 cup brown sugar
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1 cup pecan halves
- 1/2 cup brown sugar (for topping)
- 1/4 cup unsalted butter (for topping)
- 1/4 cup heavy cream
- 1 tsp vanilla extract (for topping)
- pinch of salt
Instructions
- Preheat oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan with foil to prepare for a water bath.
- In a bowl, combine graham cracker crumbs, brown sugar, and melted butter. Press mixture into the bottom of the pan to form a crust. Bake for 10 minutes, then set aside.
- In a large mixing bowl, beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, then mix in vanilla and sour cream until combined.
- Pour filling over the cooled crust. Place the springform pan inside a larger roasting pan and pour hot water halfway up the sides for a water bath.
- Bake for 60–70 minutes until the center is just set. Turn off oven and let cheesecake rest inside for 1 hour. Then remove and cool completely before chilling overnight.
- For the pecan topping: In a saucepan, melt butter and brown sugar over medium heat. Add cream, vanilla, and salt. Stir until smooth and slightly thickened (3–4 minutes).
- Stir in pecan halves and simmer 1–2 minutes until glossy and coated. Let cool slightly before spooning over chilled cheesecake.
Notes
Use a springform pan for easy release, and bake in a water bath to prevent cracking. Cool completely before adding the pecan topping. This cheesecake tastes even better the next day after chilling overnight.