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Pecan Pie Cheesecake Recipe

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★★★★★

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.

Ingredients

Scale

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

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