Print

Ultimate Creamy Pecan Pie Cheesecake

A decadent slice of pecan pie cheesecake showing a thick graham cracker crust, creamy filling, and pecan caramel topping.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Create the ultimate holiday showstopper by combining rich, velvety cheesecake with the gooey, nutty flavor of classic pecan pie. This recipe delivers a foolproof, bakery-quality dessert perfect for special occasions.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar (for filling)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 large eggs
  • 1 cup packed brown sugar (for topping)
  • 1/2 cup light corn syrup
  • 1/4 cup unsalted butter, melted (for topping)
  • 1 teaspoon vanilla extract (for topping)
  • 1/4 teaspoon salt (for topping)
  • 2 cups pecan halves

Instructions

  1. Preheat your oven to 350 degrees F. Wrap the outside bottom of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and 6 tablespoons melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove and let cool slightly. Reduce oven temperature to 325 degrees F.
  3. Prepare the cheesecake filling: Beat the softened cream cheese with 1 1/2 cups sugar, 1 teaspoon vanilla, and 1/4 teaspoon salt until smooth. Beat in the eggs one at a time, mixing just until combined after each addition. Do not overmix.
  4. Pour the cheesecake batter over the cooled crust.
  5. Prepare the pecan pie topping: In a medium saucepan, combine the brown sugar, corn syrup, 1/4 cup melted butter, 1 teaspoon vanilla, and 1/4 teaspoon salt. Heat over medium heat, stirring until the sugar dissolves and the mixture simmers. Remove from heat and stir in the pecan halves.
  6. Carefully spoon the pecan topping evenly over the cheesecake batter. Do not stir it in.
  7. Bake the cheesecake in a water bath (place the foil-wrapped springform pan inside a larger roasting pan, then pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan). Bake for 60 to 75 minutes, or until the edges are set but the center still has a slight jiggle.
  8. Turn off the oven, prop the door open slightly, and let the cheesecake cool in the oven for 1 hour. This helps prevent cracks.
  9. Remove the cheesecake from the water bath and let it cool completely on a wire rack. Once cool, cover and refrigerate for at least 6 hours, or preferably overnight, before removing the springform ring.

Notes

  • For a crack-free cheesecake, always use room temperature ingredients for the filling and bake using a water bath.
  • If you prefer Pecan Pie Cheesecake Bars, press the crust into a 9×13 inch pan and bake the filling for 40-50 minutes at 325 degrees F.
  • You can use chopped pecans in the topping if you prefer smaller pieces.

Nutrition

Find it online: https://cookingbyjade.com/pecan-pie-cheesecake-ultimate-creamy-recipe/