Description

This rich and decadent Pecan Pie Cheesecake combines a classic creamy cheesecake with a buttery graham cracker crust and a luscious pecan pie topping. Perfectly baked in a water bath for a smooth texture, it offers the delightful flavors of toasted pecans caramelized in a brown sugar and butter sauce, making it an irresistible dessert for special occasions or indulgent treats.

Ingredients

Scale

Crust

2 cups (240g) graham cracker crumbs (about 16 full sheet graham crackers)
6 Tablespoons (75g) granulated sugar
1/2 cup (8 Tbsp; 113g) unsalted butter, melted

Cheesecake Filling

32 ounces (904g) full-fat brick cream cheese, softened to room temperature
1 cup (200g) packed light or dark brown sugar (recommend dark)
1 cup (240g) full-fat sour cream, at room temperature
1 teaspoon pure vanilla extract
1 teaspoon fresh lemon juice (optional but recommended)
1/4 teaspoon ground cinnamon
3 large eggs, at room temperature

Pecan Pie Topping

1 and 1/2 cups (180g) pecan halves
1/4 cup (4 Tbsp; 56g) unsalted butter
1/2 cup (100g) packed light or dark brown sugar (recommend dark)
6 Tablespoons (90ml) heavy cream
Pinch of salt (less than 1/8 tsp)
1 Tablespoon (15ml) light corn syrup

Optional

Homemade brown sugar whipped cream (see notes)

Instructions

Preheat and prepare oven: Adjust the oven rack to the center position and place a lower oven rack for a water bath. Preheat the oven to 350°F (177°C).
Make the crust: Grind full graham crackers into fine crumbs using a food processor if needed. Combine crumbs with granulated sugar and melted butter until sandy and evenly mixed. Press the mixture firmly but gently into the bottom and partly up the sides of an ungreased 9- or 10-inch springform pan. Pre-bake crust for 10 minutes and then set aside to cool slightly.
Prepare cheesecake filling: Using a mixer with paddle attachment, beat cream cheese and brown sugar on medium-high speed until smooth and creamy, about 2 minutes. Add sour cream, vanilla extract, lemon juice, and cinnamon, mixing until combined. Add eggs one at a time on medium speed, mixing after each just until blended. Avoid over-mixing to prevent cracking.
Assemble cheesecake: Pour the batter into the pre-baked crust and smooth into an even layer with a spatula or spoon.
Set up water bath: Boil enough water to fill a roasting pan about 1 inch deep. Place the cheesecake on the center oven rack. Put a large metal baking or roasting pan on the bottom rack and pour in boiling water. Immediately close the oven to trap steam.
Bake cheesecake: Bake for 55–70 minutes until the center is almost set but still slightly wobbly. If browning too fast, tent with foil halfway through baking.
Cool cheesecake gradually: Turn oven off, open door slightly, and let cheesecake cool inside for 1 hour to prevent cracks. Then remove and cool completely at room temperature before refrigerating at least 4 hours or overnight.
Toast pecans: Preheat oven to 300°F (150°C). Spread pecans on a lined baking sheet and toast for 8–10 minutes until fragrant and light brown. Set aside to cool.
Make pecan pie topping: In a medium saucepan over medium heat, melt butter with brown sugar, heavy cream, salt, and corn syrup, stirring occasionally. Bring to a simmer, then stop stirring and simmer 1–2 minutes. Remove from heat and stir in toasted pecans. Let topping cool completely to thicken.
Add topping and serve: Loosen cheesecake from springform pan rim with knife, remove rim, and spoon cooled pecan pie topping evenly on top. Optionally garnish with brown sugar whipped cream. Cleanly slice the cheesecake by wiping and warming the knife between cuts. Store leftovers covered in the refrigerator up to 5 days.

Notes

The water bath setup used here traps steam without placing the cheesecake directly in water, reducing the chance of water seepage compared to the traditional water bath.
Softening cream cheese and eggs to room temperature helps create a smooth, lump-free batter.
Do not over-mix the filling after adding eggs to prevent cracks and deflation.
Press the crust gently but firmly; over-packing can cause a hard crust.
For optional brown sugar whipped cream, whip heavy cream with brown sugar and a bit of vanilla until stiff peaks form—you can pipe it decoratively.
Warm the knife under hot water and dry before slicing each piece to achieve clean slices.

Prep Time: 25 minutes
Cook Time: 1 hour 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Pecan pie cheesecake, pecan cheesecake, baked cheesecake, pecan pie topping, dessert, holiday dessert