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Pecan Pie Cheesecake

Pecan Pie Cheesecake

A delicious Pecan Pie Cheesecake with a thick graham cracker crust and creamy filling, topped with caramel pecans.
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Prep Time 1 hour
Cook Time 1 hour 10 minutes
Chilling Time 4 hours
Total Time 8 hours
Course Dessert
Cuisine American
Servings 12 slices
Calories 350 kcal

Equipment

  • food processor
  • Mixer
  • springform pan
  • Roasting Pan
  • medium saucepan
  • baking sheet

Ingredients
  

Crust

  • 2 cups graham cracker crumbs (about 16 full sheet graham crackers)
  • 6 Tablespoons granulated sugar
  • ½ cup unsalted butter melted

Cheesecake

  • 32 ounces full-fat cream cheese softened to room temperature
  • 1 cup light or dark brown sugar packed
  • 1 cup full-fat sour cream at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon fresh lemon juice optional, but recommended
  • ¼ teaspoon ground cinnamon
  • 3 large eggs at room temperature

Brown Sugar Pecan Topping

  • 1 and ½ cups pecan halves
  • ¼ cup unsalted butter
  • ½ cup light or dark brown sugar packed
  • 6 Tablespoons heavy cream
  • pinch salt (less than ⅛ tsp)
  • 1 Tablespoon light corn syrup optional

Instructions
 

Preparation

  • Adjust the oven rack to the center position and preheat oven to 350°F (177°C).
  • Make the crust: Combine graham cracker crumbs, sugar, and melted butter in a bowl and press into a springform pan.
  • Pre-bake crust for 10 minutes and set aside to cool.
  • Make the filling: Beat cream cheese and brown sugar together, then add sour cream, vanilla, lemon juice, cinnamon, and eggs gradually.
  • Pour cheesecake batter into the cooled crust.
  • Prepare a water bath by placing a roasting pan with 1 inch of boiling water on a lower rack in the oven.
  • Bake cheesecake for 55–70 minutes, until the center is almost set.
  • Cool in the oven for 1 hour, then refrigerate for at least 4 hours or overnight.
  • Prepare the pecan topping by toasting pecans in the oven at 300°F (150°C) for 8–10 minutes.
  • Combine butter, brown sugar, cream, salt, and corn syrup in a saucepan; simmer until combined.
  • Stir in the toasted pecans and cool before using.
  • Loosen cheesecake from the pan, add pecan topping, and serve.

Notes

Optional to top with homemade brown sugar whipped cream.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 5gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 90mgSodium: 230mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 10IUCalcium: 6mgIron: 4mg
Keyword cheesecake, dessert, Holidays, Layered Dessert, pecan pie, Sweets
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