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Pecan Pie Cheesecake Recipe

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★★★★★

4.4 from 107 reviews

This delicious Pecan Pie Cheesecake combines a buttery graham cracker crust with a rich, creamy brown sugar cheesecake filling swirled with a gooey, pecan-packed brown sugar topping. Baked in a water bath for a silky texture, this dessert is a perfect indulgence for special occasions or holiday gatherings, featuring the classic flavors of pecan pie in a decadent cheesecake form.

Ingredients

Scale

Graham Cracker Crust

  • 2 1/2 cups Graham cracker crumbs (equal to 2 full packets of graham crackers, fine crumb)
  • 1/4 cup Brown sugar (packed light or dark)
  • 10 TBSP Unsalted butter (melted)

Pecan Pie Filling

  • 10 TBSP Unsalted butter (melted)
  • 1 1/2 cups Brown sugar (packed light or dark)
  • 2 tsp Ground cinnamon
  • 1 1/2 cups Heavy cream
  • 2 1/2 cups Pecans (chopped into larger pieces)

Brown Sugar Cheesecake

  • 24 oz Cream cheese (room temperature)
  • 3/4 cup Brown sugar (packed light or dark)
  • 1/2 cup Sour cream (room temperature)
  • 1/2 cup Heavy cream (room temperature)
  • 1 tsp Pure vanilla extract
  • 4 Large eggs (room temperature)

Instructions

  1. Prepare the Crust: Preheat your oven to 325°F. Spray a 9-inch springform pan with non-stick baking spray and place a 9-inch parchment circle on the bottom, then spray again for extra non-stick protection.
  2. Make Graham Cracker Crumbs: Blend graham crackers in a food processor or blender until fine crumbs form. Combine the crumbs, 1/4 cup brown sugar, and 10 tablespoons melted butter. Mix well until crumbs are evenly moistened.
  3. Form Crust: Pour the crumb mixture into the prepared pan. Use your fingers to press the crust halfway up the sides and evenly across the bottom. Use the bottom of a measuring cup to compact the crust firmly.
  4. Bake Crust: Bake for 11 minutes until set, then remove and allow to cool completely.
  5. Prepare Pecan Pie Filling: While the crust bakes, melt 10 tablespoons butter in a large saucepan over medium heat. Stir in 1 1/2 cups brown sugar, 2 teaspoons cinnamon, 1 1/2 cups heavy cream, and chopped pecans. Heat mixture until it starts bubbling and continue cooking for 4-5 minutes, stirring occasionally.
  6. Chill Filling: Divide the pecan pie filling in half. Place one half in the freezer to chill for swirling into the cheesecake batter, and refrigerate the remaining filling for decorating later.
  7. Make Cheesecake Batter: Using a mixer, beat the cream cheese and 3/4 cup brown sugar on high speed for 2 minutes until smooth and fluffy.
  8. Add Cream Ingredients: Mix in sour cream, heavy cream, and vanilla extract on medium speed until the batter is smooth and silky. Add the eggs one at a time on low speed, mixing just until combined. Scrape down the bowl to ensure even mixing.
  9. Assemble Cheesecake: Pour half of the cheesecake batter over the cooled crust. Spoon half of the chilled pecan pie filling on top and use a butter knife to swirl it gently into the batter. Pour the remaining cheesecake batter over the top.
  10. Prepare Water Bath: Place the springform pan inside a 10-inch cake pan. Set this assembly inside a large roasting pan (12×16 inches). Carefully fill the roasting pan with hot boiling water to come 2/3 up the side of the cake pan—this gentle water bath prevents cracking and ensures even baking. Alternatively, tightly cover the springform pan with foil twice and place directly in the roasting pan filled halfway up the springform pan with hot water.
  11. Bake the Cheesecake: Bake for 65-85 minutes until the edges are set but the center has a slight jiggle. If the center jiggles too much, bake an additional 10 minutes and check again.
  12. Cool in Oven: Turn off the oven, prop open the door, and let the cheesecake sit inside for 30 minutes to prevent cracks from sudden temperature changes.
  13. Finish Cooling: Remove the cheesecake from the water bath and place on a cooling rack. Cool completely at room temperature.
  14. Chill: Once cooled, wrap the cheesecake tightly in foil and refrigerate for at least 6 hours or overnight for the best texture and flavor.
  15. Remove Pan and Paper: After chilling, carefully remove the springform pan and parchment paper from the cheesecake.
  16. Decorate: Top the cheesecake with the remaining chilled pecan pie filling before serving.

Notes

  • Ensure all dairy ingredients and eggs are at room temperature for a smooth, crack-free cheesecake batter.
  • Using a water bath is essential to prevent cracks and create a creamy texture in the cheesecake.
  • Chill the pecan pie filling separately for swirling and decorating to keep its texture distinct within the cheesecake.
  • Allow the cheesecake to chill overnight for best results and ease of slicing.
  • Store leftover cheesecake refrigerated and consume within 3-4 days for optimal freshness.

Keywords: pecan pie cheesecake, pecan cheesecake, brown sugar cheesecake, holiday cheesecake, graham cracker crust, creamy cheesecake, pecan pie filling

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