Pecan Pie Cheesecake

a whole cheesecake with pecan and caramel topping dripping off the edges.

This Pecan Pie Cheesecake is the ultimate dessert for the holiday season. Rich, velvety cheesecake sits on top of a homemade pecan graham cracker crust and is topped with an irresistible pecan pie filling. It is out of this world good, and will be the star of the show at your next special occasion meal!

Course Dessert

Cuisine Southern

Prep Time 1

Cook Time 1 30

Cooling time 9

Total Time 11 30

Servings

Calories 798

Author Ashlyn Edwards | Belle of the Kitchen

Ingredients

For the crust

2 cups graham cracker crumbs crushed to fine crumbs
1/4 cup pecans finely chopped
3 Tablespoons light brown sugar
3 Tablespoons white granulated sugar
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup unsalted butter 1 stick, melted

For the filling

32 ounces full fat brick style cream cheese softened to room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar
1 cup full fat sour cream room temperature
1 1/2 Tablespoons vanilla bean paste
1/2 teaspoon lemon juice
1 1/2 Tablespoons all purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
3 large eggs room temperature
1 egg yolk room temperature

Pecan pie topping

2 cups pecan halves
6 Tablespoons unsalted butter
1/3 cup heavy whipping cream room temperature
1/2 cup light brown sugar firmly packed
1 1/2 Tablespoons vanilla bean paste
1/2 Tablespoon light corn syrup
1/2 teaspoon salt
1/2 teaspoon cinnamon

Instructions

Make the crust

Place one oven rack in the center of your oven and a second rack at the lowest rung in your oven. Preheat the oven to 325˚ degrees Fahrenheit. Evenly spray a 9-inch springform pan with cooking spray and set aside.
In a medium sized bowl, combine the crushed graham cracker crumbs, finely chopped pecans, light brown sugar, granulated sugar, cinnamon, and salt. Whisk together until evenly mixed. Add the melted unsalted butter to the graham cracker mixture and stir until the mixture is a sandy type of texture.
Pour the graham cracker mixture into the prepared springform pan. Firmly press the mixture into the bottom of the pan so that it is evenly spread out. You can use the flat bottom of a small glass or measuring cup to help press down the mixture and press it along the sides of the pan.
Bake the crust in your pre-heated oven for 10 minutes. Remove promptly from the oven and set the springform pan aside to cool while you make the filling.

Make the filling

In the bowl of your stand mixer fitted with the paddle attachment, or using a hand mixer, beat the cream cheese, granulated sugar, and light brown sugar on medium speed for 2-3 minutes until the mixture is smooth.
Scrape down around the sides of the bowl and add in the room temperature sour cream, vanilla bean paste, lemon juice, all-purpose flour, cinnamon, and salt. Beat on low speed until everything is incorporated and smooth.
With the mixer on low speed, add in the room temperature eggs one at a time followed by the singular egg yolk. Beat on low after each egg is added just until the mixture is combined. You do not want to over-mix the filling.
Using a large spoon or spatula, stir the mixture gently to release any bubbles that may have developed. Pour the cheesecake batter into the springform pan with your baked crust and using an offset spatula or the back of a spoon, smooth the filling out evenly. Place the cheesecake on a rimmed baking sheet prior to placing it in the oven. This will help protect from any leaking that may occur during baking.
Prior to placing the cheesecake in the oven you need to prepare a water bath. Place a metal roasting pan on a rimmed baking sheet and fill the pan halfway with boiling water Place the baking sheet holding the filled roasting pan on the lowest shelf in the oven.
Place the baking sheet holding the cheesecake on the center rack of the oven and bake at 325˚F for 30 minutes.
After the cheesecake has baked for 30 minutes, reduce the oven temperature to 250˚F. Crack the oven door open a couple of inches and bake the cheesecake with the door open for 5 minutes. After 5 minutes, close the oven door and bake the cheesecake for an additional 35-50 minutes. If the cheesecake appears to be browning on top, feel free to cover it loosely with a foil tent halfway through baking. You will know the cheesecake is ready when the edges appear to be set, but the cheesecake still wobbles slightly in the center if the pan is shaken gently.
Turn the oven off and crack the oven door open 2-3 inches. Leave the cheesecake in the oven to cool for 35 minutes. After 35 minutes, remove the cheesecake and allow it to cool completely to room temperature for at least 2 hours. Keeping the cheesecake in the springform pan, place it in the refrigerator and allow it to chill for at least 8 hours, preferably overnight.

Make the pecan pie topping

Preheat the oven to 300˚F and line a large baking sheet with parchment paper. Evenly spread out the 2 cups of pecan halves. Bake the pecans for 7-8 minutes until they are lightly browned and have a toasty fragrance. Set them aside to cool.
Place the unsalted butter in a medium sized saucepan and melt on medium to low heat. After the butter has melted, whisk in the room temperature heavy whipping cream, brown sugar, vanilla bean paste, corn syrup, salt, and cinnamon. Continue whisking and bring the mixture to a boil. Once the mixture is brought to a boil, reduce the heat to low and simmer the mixture for 1 minute, stirring from time to time.
Remove the pan from the heat and stir in the toasted pecans.Allow the topping to cool for at least 10 minutes and then transfer the mixture to a heat safe container to continue to cool. The topping should be cooled completely before adding it to the top of the cheesecake. While cooling the topping will thicken.

Notes

Patience is a virtue when it comes to making pecan pie cheesecake. While this isn't a difficult recipe to make, it is time consuming and has quite a few steps. This is a dessert that you will need to make in advance and not one I would recommend making on the day you plan to serve it. Your ingredients need time to come to room temperature, then your crust needs to cool. Your cheesecake needs time to bake, time to cool in the turned-off oven, and then at least eight hours to chill in the fridge. I PROMISE the wait is worth it, though. And you will feel like a certified pastry chef when you serve this baby to your friends and family!

Use a 9 inch springform pan, and make sure to spray it really well with nonstick cooking spray. I love to use the kind that is made specifically for baking and contains flour (Pam makes a version of it in a blue bottle.) It never fails me for allowing baked goods to release easily from the pan!

Don't skip the water bath. It's an essential part of the recipe and will help keep your cheesecake from cracking. The steam from the water bath creates a moist environment in the oven that prevents the moisture-rich cheesecake from drying out.

Use room temperature ingredients. Using room temperature cream cheese, sour cream, and eggs in your pecan pie cheesecake will help your ingredients to incorporate smoothly and create a creamy batter. This is a vital step! If you haven’t had time to let your eggs come to room temperature, simply place them in a bowl of warm water for five minutes before adding to the batter.

Toasting the pecans is optional. Toasting the pecans adds a nice nutty flavor, but it's ok if you'd prefer to skip it. If you do toast them, make sure not to let them go too long in the oven or they can end up tasting burnt.

Use full fat ingredients! This is not the time or the recipe to try to lighten things up. Stick with full fat cream cheese, sour cream, and heavy cream for the ultimate creamy cheesecake.

Serve the topping on individual servings. If you would like to leave the pecan pie topping off of the cheesecake you can do so, and then spoon the topping on top of the slices as you serve it.

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