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A pecan pie cheesecake on a serving platter with a slice cut out.
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Pecan Pie Cheesecake Recipe

Pecan pie cheesecake with caramel pecan topping blends cheesecake with the festive taste of pecan pie. Easy to make with three simple components.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Cooling Time 6 hours
Total Time 8 hours
Servings 10 servings
Calories 830kcal
Author John Kanell

Equipment

  • Mixer
  • 9 inch springform pan

Ingredients

For the Crust:

  • 1¾ cups graham cracker crumbs (about 12 sheets)
  • ¼ cup packed light brown sugar (55g)
  • ¼ cup unsalted butter melted (57g)
  • ¼ teaspoon salt

For the Cheesecake Filling:

  • 3 (8-ounce/227g) blocks cream cheese room temperature
  • 1 cup granulated sugar (200g)
  • ¼ teaspoon salt
  • ⅓ cup sour cream room temperature (80g)
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 3 tablespoons all-purpose flour

For the Pecan Pie Topping:

  • ½ cup unsalted butter (113g)
  • ¾ cup firmly packed light brown sugar (165g)
  • 1 tablespoon dark corn syrup
  • ⅔ cup heavy cream (80mL)
  • 1 teaspoon vanilla extract
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon salt
  • 2 cups pecan halves (240g)

Instructions

For the Crust:

  • Preheat the oven to 350°F. Position one rack in the center and one rack at the bottom of the oven.
  • In a medium bowl, stir together graham cracker crumbs, sugar, butter, and salt until well combined. Press the mixture into the bottom and about 1 inch up the sides of a 9-inch springform pan using the bottom of a glass or measuring cup to create an even layer.
  • Bake on the center rack for 10 minutes. Remove and let cool while making the filling.

For the Cheesecake Filling:

  • Reduce the oven temperature to 325°F.
  • In a large mixing bowl or the bowl of a stand mixer with the paddle attachment, beat the cream cheese on medium-low speed until smooth, about 1 minute. Add the sugar and salt, and beat until fully incorporated, stopping to scrape down the bowl as needed. Add the sour cream and vanilla and beat just until combined.
  • Add the eggs, one at a time, beating each until fully incorporated before adding the next. Stop to scrape down the bowl between the eggs. Sift in the flour and beat just until combined. Pour into the cooled crust.
  • Place a large roasting pan or baking dish on the bottom oven rack. Pour boiling water into the pan until it fills it about halfway. Place the cheesecake on the center rack above the water bath.
  • Bake for 40 minutes or until the center wobbles when gently shaken and the edges are slightly puffed. Turn the oven off and prop the oven door open with a wooden spoon. Let it cool for 1 hour. Remove the cheesecake from the oven and let cool completely at room temperature. Chill for at least 6 hours or overnight.

For the Pecan Pie Topping:

  • About 45 minutes before you want to serve, melt the butter in a large skillet over medium heat. Add the sugar and corn syrup. Stir until dissolved and bubbling.
  • Stir in the heavy cream, vanilla, cinnamon, and salt until fully incorporated and bubbling again. Stir in the pecans and coat well. Cook for 1 minute. (Caramel will still be runny but thickens as it cools.) Remove from the heat and let cool, stirring frequently, until barely warm to the touch, about 40 minutes. (Transfer the caramel mixture to a bowl for faster cooling.)
  • Run a thin knife around the edge of the cake pan. Release the spring and remove the sides of the pan. Pour the cooled pecan topping over the top of the cake before serving.

Notes

  • Make your own graham cracker crumbs. Pulse about 12 sheets of graham crackers in a food processor or place them in a zip-top bag and crush them with a rolling pin until no large pieces remain and the mixture has a coarse, sandy texture.
  • Use a glass to evenly press the crust into the springform pan. A flat-bottomed drinking glass is a great tool to use to evenly press the graham cracker mixture into the bottom and up the sides of the pan. Pressing the crust about one inch up the sides will make the best base for the cheesecake layer.
  • Forget to set the cheesecake filling ingredients out at room temperature? The warm bowl trick in my how to soften butter tutorial works great for cream cheese, too! For the eggs, place them in a bowl of warm water and let them soak for 10 minutes. For the sour cream, microwave it in 5-second intervals, stirring between each, until it’s no longer cold to the touch (it should take 10 to 15 seconds).
  • Don’t overmix the filling. Overmixing the pecan pie cheesecake batter adds too much air, which will cause the cheesecake to puff up and then fall, leading to cracks.
  • ​Don’t open the oven door. Opening the oven door while the cheesecake bakes or cools can cause it to fall or cracks to form. If you need to take a peek while it is in the oven, turn on the oven light and look through the oven door. Only open it to check it for doneness when you are close to the end of baking time.
  • Cool the cheesecake as directed. Abrupt temperature changes are one of the main reasons that cheesecakes crack, so be sure to follow my instructions for a gradual cooling process to prevent that from happening.
  • If the cheesecake does crack, don’t worry! I know we all want that pristine, crack-free surface. But remember that this cheesecake gets covered with a topping, so no one will be the wiser if some cracks do form. Check out all of my tips and tricks for preventing a cracked cheesecake in my classic cheesecake recipe!

Nutrition

Calories: 830kcal | Carbohydrates: 64g | Protein: 10g | Fat: 62g | Saturated Fat: 29g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 184mg | Sodium: 583mg | Potassium: 283mg | Fiber: 3g | Sugar: 51g | Vitamin A: 1713IU | Vitamin C: 0.4mg | Calcium: 143mg | Iron: 2mg