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Easy Pecan Pie Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 56 reviews
  • Author: Hannah
  • Prep Time: 1 hour
  • Cook Time: 1 hour 10 minutes
  • Total Time: 8 hours (including chilling)
  • Yield: Serves 12-16 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This easy Pecan Pie Cheesecake combines the rich, creamy texture of classic cheesecake with a buttery graham cracker crust and a decadent brown sugar pecan topping. Baked with a unique steam water bath method to ensure a smooth, crack-free finish, this dessert offers the perfect balance of sweet and nutty flavors. Ideal for holiday gatherings or special occasions, it can be made ahead and freezes well for added convenience.

Ingredients

Units 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

  • 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

Brown Sugar Pecan 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

  1. Preheat and Prepare Oven: Adjust the oven rack to the center position and place a lower rack for the water bath. Preheat oven to 350°F (177°C).
  2. Make the Crust: Grind graham crackers into fine crumbs. Mix with sugar and melted butter until sandy and no large chunks remain. Press mixture into bottom and partially up the sides of an ungreased 9- or 10-inch springform pan, smoothing with a small measuring cup bottom. Pre-bake for 10 minutes, then set aside to cool slightly.
  3. Prepare the Filling: Using a mixer with a paddle attachment, beat cream cheese and brown sugar on medium-high until smooth and creamy (~2 minutes). Add sour cream, vanilla, lemon juice, and cinnamon; mix until combined. Add eggs one at a time on medium speed, blending just until incorporated. Avoid over-mixing to prevent cracks. You should have about 6 cups of batter.
  4. Assemble and Bake Cheesecake: Pour batter into the warm pre-baked crust, smoothing the top. Prepare a simple steam water bath by placing a large metal roasting pan on the lower rack and filling it with 1 inch of boiling water. Place cheesecake on center rack above. Bake 55–70 minutes until the center slightly wobbles and is almost set. Tent with foil halfway through if browning too fast.
  5. Cool and Chill: Turn off oven and open door slightly. Let cheesecake cool in oven for 1 hour. Remove and cool completely at room temperature, then refrigerate at least 4 hours or overnight for best texture.
  6. Prepare Pecan Topping: Preheat oven to 300°F (150°C). Toast pecans on a lined baking sheet for 8–10 minutes until fragrant and lightly browned. Melt butter in a saucepan with brown sugar, heavy cream, salt, and corn syrup over medium heat; stir until combined and bring to a simmer. Let simmer 1–2 minutes undisturbed, then remove from heat and stir in toasted pecans. Cool topping completely to thicken.
  7. Finish and Serve: Loosen cheesecake from springform pan rim and remove rim. Spoon pecan topping evenly over the cheesecake or individual slices. Optionally garnish with brown sugar whipped cream. Use a clean sharp knife dipped in warm water to cut neat slices. Store leftovers in the refrigerator up to 5 days.

Notes

  • This cheesecake can be made a day ahead and needs long chilling for optimal texture. It freezes well (without topping) for up to 3 months.
  • The steam water bath prevents cracking and creates a moist baking environment; traditional water bath involves putting cheesecake pan in roasting pan with water.
  • You can substitute maple syrup, golden syrup, or honey for corn syrup in the topping; or swap pecans for walnuts, or omit topping in favor of salted caramel or chocolate ganache.
  • Brown sugar whipped cream can be made by substituting light/dark brown sugar for white sugar in classic whipped cream recipe; use a piping tip for decorative effect.
  • Bring all dairy ingredients to room temperature before mixing to ensure smooth batter and prevent overmixing.
  • Non-US ingredient substitutions: use digestive biscuit crumbs for graham crackers, golden syrup for corn syrup, and thicker cream cheese sold outside the US is generally acceptable.
  • Recommended equipment includes: food processor, mixer with paddle attachment, springform pan, roasting pan for water bath, baking sheet with parchment or silicone mat, and saucepan.

Nutrition

  • Serving Size: 1 slice (1/16th of cheesecake)
  • Calories: 520
  • Sugar: 32g
  • Sodium: 220mg
  • Fat: 38g
  • Saturated Fat: 15g
  • Unsaturated Fat: 21g
  • Trans Fat: 0.5g
  • Carbohydrates: 38g
  • Fiber: 2.5g
  • Protein: 7g
  • Cholesterol: 125mg

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