Pecan Pie Cheesecake Recipe
Get ready for a taste adventure as pecan pie and cheesecake come together. This dessert has a cookie and pecan crust, a fluffy vanilla cheesecake, and a caramel pecan topping. It's a mix that will impress everyone.
Ingredients
- For the Graham Cracker Crust
- 2 cups graham cracker crumbs about 18 whole crackers
- 1 cup pecans finely ground
- ¼ cup light brown sugar packed
- ½ cup 1 stick unsalted butter, melted
- For the Creamy Cheesecake Filling
- 2 cups 16 oz cream cheese, softened (use full fat for best results)
- ½ cup granulated sugar
- ½ cup sour cream at room temperature
- 1 tablespoon vanilla extract
- ¼ teaspoon salt
- 2 large eggs lightly beaten and at room temperature
- For the Pecan Pie Topping
- 1 cup light brown sugar tightly packed
- ⅔ cup dark corn syrup
- 1 tablespoon dark rum or bourbon/vanilla extract
- ¼ cup unsalted butter
- 3 large eggs
- ¼ cup heavy cream
- ¼ teaspoon salt
- 2½ cups pecans roughly chopped
Instructions
- Preparing the Perfect Graham Cracker Crust
- Preheat oven to 325°F.
- Wrap 9-inch springform pan with heavy-duty aluminum foil.
- Crush graham crackers or speculoos cookies with pecans in a food processor.
- Add melted butter, brown sugar, and a pinch of salt. Mix to wet sand texture.
- Press into the pan, bake 10–14 min until golden. Cool completely.
- Creating the Creamy Cheesecake Filling
- Beat softened cream cheese until smooth.
- Add sour cream, sugar, flour, and salt. Beat 1 minute.
- Add eggs one at a time, mixing and scraping bowl.
- Add vanilla bean paste. Pour filling into crust.
- Mastering the Water Bath Technique
- Place springform pan in a roasting pan.
- Pour hot water into the roasting pan (halfway up).
- Bake for 70–80 minutes until edges are set and center jiggles.
- Let cool in oven with door open for 15 minutes.
- Remove, cool 2 hours on rack, then refrigerate.
- Making the Caramel Pecan Pie Topping
- In saucepan, mix brown sugar, cream, corn syrup, and butter.
- Boil, then simmer 5 minutes.
- Remove from heat; stir in pecans, vanilla, and salt.
- Cool 15–20 min. Spread on chilled cheesecake.
Notes
- Make Ahead: Prepare 1–2 days early for enhanced flavor.
- Crust Tip: You can use a store-bought crust to save time.
- No-Bake Option: Mix cream cheese, powdered sugar, vanilla, and whipped cream. Chill for 4 hours before topping.
- Water Bath Tip: Always wrap the pan to avoid leaks.
- Slicing Tip: Use a hot, clean knife between cuts.
- Storage: Refrigerate 5 days or freeze (no topping) for up to 2 months.