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Pecan Pie Cheesecake Recipe

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3.9 from 45 reviews

  • Author: Ava
  • Total Time: 7 hours 45 minutes
  • Yield: 8 servings

Description

This Pecan Pie Cheesecake combines the rich creaminess of classic cheesecake with a buttery graham cracker crust and a luscious caramel pecan topping. Baked in a water bath to achieve a smooth, crack-free texture, this dessert is perfect for celebrations or a decadent treat.

Ingredients

Crust

  • 300 g Graham Cracker Crumbs (approx. 20 sleeves)
  • 120 g Unsalted butter
  • Pinch of salt

Cheesecake Filling

  • 900 g Cream cheese (full fat Philadelphia, room temperature)
  • 250 g Granulated sugar
  • 230 g Sour cream (full-fat, room temperature)
  • 1 tablespoon Lemon juice (freshly squeezed)
  • 3 teaspoon Vanilla extract
  • Pinch of salt
  • 4 Eggs (lightly whisked, 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 extract
  • 240 g Pecans (oven roasted at 350°F/175°C for 8–10 minutes)

Instructions

  1. Prepare the Crust: Melt the butter gently on the stovetop or microwave until smooth and let cool slightly. Pulse graham crackers in a food processor or crush with a rolling pin until finely ground. Stir a pinch of salt into crumbs, then mix with melted butter until texture resembles wet sand.
  2. Press and Bake Crust: Firmly press crumb mixture into bottom and sides of an ungreased 8- or 9-inch springform pan. Chill in fridge or freezer to set. Bake crust at 350°F (175°C) for 8–10 minutes until lightly golden. Cool completely before adding filling.
  3. Prepare Water Bath: Heat oven to 325°F (165°C), no fan. Set up large roasting pan for the water bath. Wrap springform pan tightly with 4–5 layers of heavy-duty aluminum foil and place in an oven-safe bag for extra leak protection.
  4. Make Cheesecake Batter: Beat room-temperature cream cheese in stand mixer with paddle attachment on medium-low speed for 2 minutes until smooth. Add sugar; cream for 2 minutes until silky. Add sour cream, lemon juice, vanilla, and pinch of salt; mix briefly until blended. Slowly add lightly whisked eggs on low speed just until incorporated; avoid whipping.
  5. Assemble Cheesecake: Pour batter into prepared crust. Tap pan gently on counter to release air bubbles. Place springform pan inside foil-lined roasting pan.
  6. Add Water and Bake: Boil water and pour into roasting pan to reach about one-third up the springform pan sides. Bake at 325°F (165°C) for 60–75 minutes until edges are set and center slightly jiggles. Do not open oven door while baking.
  7. Cool Gradually: After baking, turn off oven, keep cheesecake inside with door closed for 60 minutes to cool slowly. Remove from water bath, unwrap foil, and cool on wire rack at room temperature for 1 hour.
  8. Chill Cheesecake: Refrigerate cheesecake for at least 6 hours or overnight until fully set. Only then, release springform pan and remove cheesecake carefully.
  9. Make Caramel Pecan Topping: In a saucepan over medium heat, melt butter with sugar, stirring constantly to form golden caramel without burning. Heat cream until simmering. Slowly add hot cream to caramel while stirring; cook 2–3 minutes. Stir in cinnamon, salt, and vanilla; cook 30 seconds more.
  10. Finish Topping: Remove from heat, stir in roasted pecans until fully coated. Allow mixture to cool to warm, pourable consistency. Pour evenly over chilled cheesecake and serve immediately for best slicing. If chilled, bring cheesecake to room temperature before slicing to soften caramel.
  11. Storage: Cover leftover cheesecake with plastic wrap or foil; store in refrigerator for 3–4 days. For freezing before topping, wrap tightly with plastic and foil; freeze up to 2–3 months. Thaw slowly in fridge overnight before serving.

Notes

  • Use full-fat cream cheese and sour cream at room temperature for smooth batter.
  • Do not overmix batter after adding eggs to avoid incorporating excess air and cracks.
  • Wrapping the springform pan with heavy-duty foil prevents water from leaking into the cake during the water bath bake.
  • Bring cheesecake back to room temperature after chilling for easier slicing of the caramel topping.
  • Freeze cheesecake before adding caramel pecan topping to preserve texture upon thawing.
  • Baking at a lower temperature with a water bath ensures a silky, crack-free cheesecake.
  • Prep Time: 45 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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