Pecan Pie Cheesecake Recipe

Introduction

Pecan Pie Cheesecake is a decadent dessert that combines the creamy richness of cheesecake with the warm flavors of pecan pie. Featuring a buttery graham cracker crust, a smooth cinnamon-spiced filling, and a luscious caramel pecan topping, it’s perfect for special occasions or any time you want a show-stopping treat.

Ingredients

• 2 cups graham cracker crumbs (about 16 full sheets)
• ⅓ cup granulated sugar
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg (optional)
• ½ cup unsalted butter (browned or melted)
• 32 ounces full-fat cream cheese, room temperature
• ¾ cup packed brown sugar (light or dark)
• ¼ cup granulated sugar
• 3 large eggs, room temperature
• 1 cup full-fat sour cream, room temperature
• 2 teaspoons vanilla extract
• ½ teaspoon cinnamon
• 5 tablespoons unsalted butter
• ½ cup brown sugar (light or dark)
• ⅓ cup heavy cream, room temperature
• ½ teaspoon cinnamon (optional)
• ¼ teaspoon salt
• 2 cups pecans, toasted and chopped or whole
• ¾ teaspoon vanilla extract
• 1 tablespoon bourbon (optional)

Instructions

1. Step 1: Preheat your oven to 350°F. Lightly spray the bottom of a 9-inch springform pan with non-stick spray and place a parchment paper round on the bottom, spraying it lightly as well. Prepare for a hot water bath by placing an oven rack in the center and another rack below it for the roasting pan.
2. Step 2: Brown or melt the butter in a skillet over medium heat, stirring frequently until it turns a light amber color and smells nutty (about 5 minutes). Pour into a bowl, scraping up the browned bits.
3. Step 3: In a medium bowl, combine graham cracker crumbs, granulated sugar, cinnamon, and nutmeg if using. Stir in the browned butter until fully combined. Press this mixture evenly into the bottom and halfway up the sides of the springform pan, compacting gently but firmly. Bake for 10 minutes, then reduce oven temperature to 325°F.
4. Step 4: Prepare a hot water bath by bringing water to a boil in a kettle. Place a 9×13 inch pan or roasting pan on the lower rack. This will hold water during baking to keep the cheesecake moist.
5. Step 5: Using an electric mixer, beat cream cheese and both sugars on medium speed for 2 minutes until smooth and creamy. Add sour cream, vanilla extract, and cinnamon, mixing just until combined. Beat in eggs one at a time, mixing gently after each to avoid overmixing.
6. Step 6: Pour the cheesecake batter over the crust and smooth the top with a spatula. Place the springform pan on the middle rack. Pour hot water into the roasting pan below until it reaches about 1 inch deep. Quickly close the oven door to trap steam.
7. Step 7: Bake for 60 to 75 minutes. The edges should be set, and the center should jiggle slightly when shaken. Turn off the oven and leave the cheesecake inside with the door cracked open for 1 hour.
8. Step 8: Remove the cheesecake and let it cool uncovered to room temperature. Run a spatula around the edges to loosen it from the pan. Refrigerate uncovered for at least 5 hours or overnight to fully set.
9. Step 9: For the caramel pecans, preheat oven to 300°F. Toast pecans on a parchment-lined baking sheet for 9-11 minutes or toast in a dry skillet until fragrant (3-4 minutes). Set aside.
10. Step 10: Melt butter in a large skillet over low heat. Stir in brown sugar and whisk until melted and bubbling (about 2 minutes). Whisk in heavy cream, optional cinnamon, and salt. Fold in toasted pecans to coat them fully. Remove from heat and stir in vanilla and bourbon if using. Let cool 10 minutes.
11. Step 11: Pour the pecan caramel topping evenly over the chilled cheesecake. Use a sharp long knife dipped in hot water and wiped clean between slices for neat servings. Enjoy!

Tips & Variations

• Use browned butter for the crust to add a rich, nutty flavor that complements the pecans perfectly.
• You can substitute maple syrup for bourbon in the pecan topping for a different depth of flavor.
• For a quick version, use store-bought graham cracker crumbs instead of pulsing whole sheets.
• Allow the cheesecake to chill overnight for the best texture and flavor development.

Storage

Store the cheesecake in an airtight container or cover it tightly with plastic wrap and refrigerate. It will keep well for up to 5 days. For best texture, bring slices to room temperature before serving. Leftover cheesecake can be frozen for up to 1 month; thaw in the refrigerator overnight before eating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake without a water bath?

While it’s possible, the water bath helps prevent cracking and ensures a creamy texture by providing gentle, even heat. If you skip it, keep a close eye on the baking time and oven temperature to avoid overbaking.

How do I prevent cracks on the cheesecake surface?

To reduce cracks, avoid overmixing the batter once eggs are added, bake with a water bath, and allow the cheesecake to cool gradually in the oven with the door slightly open before refrigerating.

Pecan Pie Cheesecake Recipe

Print Recipe

★★★★★

4.5 from 108 reviews

This decadent Pecan Pie Cheesecake combines a buttery graham cracker crust, rich and creamy cinnamon-spiced cheesecake filling, and a luscious caramel pecan topping. Perfectly baked in a water bath to achieve a smooth texture, this indulgent dessert is a wonderful twist on classic pecan pie and cheesecake favorites.

• Author: Ruby
• Prep Time: 30 minutes
• Cook Time: 1 hour 25 minutes
• Total Time: 7 hours 55 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Graham Cracker Crust

• 2 cups graham cracker crumbs (about 16 full sheets)
• ⅓ cup granulated sugar
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg (optional)
• ½ cup unsalted butter (browned or melted)

Cheesecake Filling

• 32 ounces full fat cream cheese, room temperature
• ¾ cup packed light or dark brown sugar
• ¼ cup granulated sugar
• 3 large eggs, room temperature
• 1 cup full fat sour cream, room temperature
• 2 teaspoons vanilla extract
• ½ teaspoon ground cinnamon

Caramel Pecans Topping

• 5 tablespoons unsalted butter
• ½ cup light or dark brown sugar
• ⅓ cup heavy cream, room temperature
• ½ teaspoon ground cinnamon (optional)
• ¼ teaspoon salt
• 2 cups pecans, toasted then chopped or kept whole
• ¾ teaspoon vanilla extract
• 1 tablespoon bourbon (optional)

Instructions

1. Prepare the Graham Cracker Crust: Preheat your oven to 350°F and set one rack in the center and one lower for the water bath. Lightly spray a 9-inch springform pan with non-stick spray and line the bottom with parchment paper, spraying it lightly as well. Brown or melt the butter over medium heat, stirring until golden and nutty about 5 minutes, then pour into a bowl.
2. Make the Crust Mixture: Combine graham cracker crumbs, granulated sugar, cinnamon, and nutmeg (if using) in a medium bowl. Pour in the browned butter and mix until combined. Press the mixture firmly into the bottom and halfway up the sides of the prepared pan. Bake for 10 minutes, then remove and reduce oven temperature to 325°F.
3. Prepare the Cheesecake Filling: Boil water in a kettle to later create a water bath. In a large bowl or mixer fitted with paddle attachment, beat cream cheese and both sugars on medium speed for 2 minutes until smooth. Add sour cream, vanilla extract, and cinnamon; mix until just combined. Beat in eggs one at a time, mixing only until incorporated to avoid overmixing.
4. Assemble and Bake Cheesecake: Pour the cheesecake batter over the baked crust and smooth the top. Place an empty roasting pan on the lower oven rack and pour in about an inch of hot water for the water bath. Position the cheesecake on the middle rack and quickly close the oven door. Bake for 60–75 minutes until the center jiggles slightly but sides are set. Turn off oven, crack door open, and let cheesecake sit inside for 1 hour.
5. Cool and Chill the Cheesecake: Remove cheesecake from oven and cool uncovered to room temperature. Run a spatula around the edges to loosen from pan, then refrigerate uncovered for at least 5 hours or overnight to set.
6. Toast Pecans: Preheat oven to 300°F. Spread pecans on a parchment-lined baking sheet and toast for 9–11 minutes until fragrant, or toast in a dry skillet over medium heat for 3–4 minutes, stirring frequently. Set aside.
7. Make Caramel Pecan Topping: In a large skillet over low heat, melt butter. Add brown sugar and whisk until melted and bubbling about 2 minutes. Whisk in heavy cream, cinnamon, and salt until combined. Fold in toasted pecans until fully coated. Remove from heat and stir in vanilla extract and bourbon (if using). Let sit for 10 minutes.
8. Assemble and Serve: Pour the caramel pecan topping evenly over the chilled cheesecake. Use a long sharp knife dipped in hot water and wiped clean between slices for neat cuts. Serve and enjoy!
9. Storage: Store leftover cheesecake covered or in an airtight container in the refrigerator for up to 5 days.

Notes

• Use room temperature ingredients for a smoother cheesecake batter.
• Do not overmix the eggs into the batter to avoid cracks and ensure creamy texture.
• Brown butter adds a nutty flavor but can be substituted with melted butter if preferred.
• Water bath baking prevents cracking and creates a silky cheesecake texture.
• Bourbon is optional in the pecan topping but adds a lovely depth of flavor.
• Allow caramel pecan topping to cool slightly to thicken before adding to cheesecake.
• Use a serrated knife or run a warm sharp knife between cuts for clean slices.

Keywords: pecan pie cheesecake, caramel pecan cheesecake, graham cracker crust cheesecake, cinnamon cheesecake, holiday cheesecake