Pecan Pie Cheesecake
Pecan Pie Cheesecake
Ingredients
For the Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Pecan Pie Filling
- 1/2 cup light brown sugar, packed
- 1/2 cup corn syrup
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups pecan halves
For the Cheesecake Batter
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
For Garnish (Optional)
- as needed sea salt flakes
- as needed maple syrup
Instructions
- 1
Preheat your oven to 350°F (175°C). Wrap the bottom of a 9-inch springform pan tightly with heavy-duty aluminum foil to prevent water from seeping in during the water bath.
⏱️ 5 min•🌡️ 350
- 2
For the crust: In a medium bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and 6 tablespoons melted butter. Mix until well combined. Press the mixture firmly into the bottom and slightly up the sides of the prepared springform pan. Bake for 8-10 minutes, then remove from oven and let cool slightly.
⏱️ 15 min•🌡️ 350
- 3
For the pecan pie filling: In a large bowl, whisk together the brown sugar, corn syrup, 1/4 cup melted butter, egg, 1 teaspoon vanilla extract, and 1/4 teaspoon salt until smooth. Stir in the pecan halves. Set aside half of the pecan filling for topping later.
⏱️ 10 min
- 4
For the cheesecake batter: In a large bowl, using an electric mixer, beat the softened cream cheese until smooth and creamy. Gradually add 1 cup granulated sugar, beating until just combined. Beat in the eggs one at a time, mixing well after each addition. Stir in the sour cream and 1 teaspoon vanilla extract until smooth. Do not overmix.
⏱️ 10 min
- 5
Pour about half of the cheesecake batter over the cooled crust in the springform pan. Carefully spoon half of the reserved pecan pie filling (the portion not set aside for topping) over the cheesecake batter, spreading it gently. Pour the remaining cheesecake batter over the pecan filling layer, smoothing the top.
⏱️ 5 min
- 6
Place the springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan. This creates a water bath, which helps the cheesecake bake evenly and prevents cracks.
⏱️ 5 min
- 7
Bake for 60-75 minutes, or until the edges are set but the center still jiggles slightly when gently shaken. Turn off the oven and leave the cheesecake in the oven with the door ajar for 1 hour to cool slowly.
⏱️ 75 min•🌡️ 350
- 8
Remove the cheesecake from the water bath and the roasting pan. Let it cool completely on a wire rack at room temperature. Once cooled, cover loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled.
⏱️ 240 min
- 9
Once chilled, carefully remove the cheesecake from the springform pan. Top with the remaining pecan pie filling that was set aside earlier. Garnish with sea salt flakes and a drizzle of maple syrup, if desired. Slice and serve.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Pecan Pie Cheesecake
For the Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Pecan Pie Filling
- 1/2 cup light brown sugar, packed
- 1/2 cup corn syrup
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups pecan halves
For the Cheesecake Batter
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
For Garnish (Optional)
- as needed sea salt flakes
- as needed maple syrup
Instructions
- 1
Preheat your oven to 350°F (175°C). Wrap the bottom of a 9-inch springform pan tightly with heavy-duty aluminum foil to prevent water from seeping in during the water bath.
⏱️ 5 min•🌡️ 350 - 2
For the crust: In a medium bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and 6 tablespoons melted butter. Mix until well combined. Press the mixture firmly into the bottom and slightly up the sides of the prepared springform pan. Bake for 8-10 minutes, then remove from oven and let cool slightly.
⏱️ 15 min•🌡️ 350 - 3
For the pecan pie filling: In a large bowl, whisk together the brown sugar, corn syrup, 1/4 cup melted butter, egg, 1 teaspoon vanilla extract, and 1/4 teaspoon salt until smooth. Stir in the pecan halves. Set aside half of the pecan filling for topping later.
⏱️ 10 min - 4
For the cheesecake batter: In a large bowl, using an electric mixer, beat the softened cream cheese until smooth and creamy. Gradually add 1 cup granulated sugar, beating until just combined. Beat in the eggs one at a time, mixing well after each addition. Stir in the sour cream and 1 teaspoon vanilla extract until smooth. Do not overmix.
⏱️ 10 min - 5
Pour about half of the cheesecake batter over the cooled crust in the springform pan. Carefully spoon half of the reserved pecan pie filling (the portion not set aside for topping) over the cheesecake batter, spreading it gently. Pour the remaining cheesecake batter over the pecan filling layer, smoothing the top.
⏱️ 5 min - 6
Place the springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan. This creates a water bath, which helps the cheesecake bake evenly and prevents cracks.
⏱️ 5 min - 7
Bake for 60-75 minutes, or until the edges are set but the center still jiggles slightly when gently shaken. Turn off the oven and leave the cheesecake in the oven with the door ajar for 1 hour to cool slowly.
⏱️ 75 min•🌡️ 350 - 8
Remove the cheesecake from the water bath and the roasting pan. Let it cool completely on a wire rack at room temperature. Once cooled, cover loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled.
⏱️ 240 min - 9
Once chilled, carefully remove the cheesecake from the springform pan. Top with the remaining pecan pie filling that was set aside earlier. Garnish with sea salt flakes and a drizzle of maple syrup, if desired. Slice and serve.
⏱️ 5 min