Go Back

Pecan Pie Cheesecake

This pecan pie cheesecake layers silky vanilla cheesecake over a buttery graham cracker crust, then crowns it with a gooey brown-sugar pecan pie topping that bakes into a caramel-like glaze. Two Thanksgiving favorites in one slice — creamy, crunchy, and make-ahead friendly.
Print Recipe
Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Total Time 6 hours 30 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 520 kcal

Ingredients
  

For the crust:

  • 1 1/2 cups 150 g graham cracker crumbs (about 10 full sheets)
  • 1/4 cup 50 g granulated sugar
  • 6 tablespoons 85 g unsalted butter, melted
  • 1/4 teaspoon fine salt

For the cheesecake filling:

  • 24 oz 680 g cream cheese, room temperature
  • 1 cup 200 g granulated sugar
  • 3 large eggs room temperature
  • 1/2 cup 120 g sour cream, room temperature
  • 1 tablespoon vanilla extract
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon fine salt

For the pecan pie topping:

  • 1 1/2 cups 150 g pecan halves
  • 1/2 cup 100 g packed light brown sugar
  • 1/4 cup 57 g unsalted butter
  • 1/4 cup 60 ml pure maple syrup
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine salt

Instructions
 

  • Heat the oven to 325°F (165°C). Wrap the outside of a 9-inch springform pan in two layers of heavy-duty foil so no water can seep in.
  • Make the crust: stir the graham cracker crumbs, sugar, melted butter, and salt together until the crumbs look like wet sand. Press firmly into the bottom of the pan and about 1 inch up the sides. Bake for 10 minutes, then set aside to cool. Keep the oven on.
  • Beat the filling: in a large bowl, beat the cream cheese on medium speed until completely smooth, about 2 minutes, scraping the bowl down twice. Beat in the sugar, then add the eggs one at a time, mixing just until each disappears. Beat in the sour cream, vanilla, flour, and salt on low speed until just combined — do not overmix.
  • Pour the filling over the cooled crust and smooth the top. Tap the pan gently on the counter a few times to pop any air bubbles.
  • Bake in a water bath: set the foil-wrapped pan inside a larger roasting pan and pour hot water into the roasting pan until it comes halfway up the sides of the springform. Bake for 60–70 minutes, until the edges are set and the center still jiggles slightly when you nudge the pan.
  • Cool slowly: turn the oven off, crack the door open, and leave the cheesecake inside for 1 hour. Remove from the water bath, run a thin knife around the edge, and cool to room temperature, about 1 hour more. Cover and refrigerate for at least 4 hours, or overnight.
  • Make the pecan topping: in a medium saucepan over medium heat, melt the butter with the brown sugar, maple syrup, and heavy cream, stirring until the sugar dissolves and the mixture bubbles, about 2–3 minutes. Stir in the pecan halves, vanilla, and salt. Simmer for 1 minute, then remove from the heat and cool for 10 minutes so it thickens slightly.
  • Spoon the warm topping over the chilled cheesecake, spreading the pecans into an even layer and letting the caramel drip down the sides. Chill for 30 minutes to set the topping, then slice with a hot, dry knife, wiping the blade between cuts.

Notes

  • Room-temperature cream cheese is non-negotiable — cold cream cheese leaves lumps no amount of beating will fix. Set it out 1 hour before you start.
  • Do not overmix the filling once the eggs go in: extra air is what causes cracks. Mix on low and stop as soon as each ingredient disappears.
  • The water bath is what keeps the top smooth and crack-free. If your springform leaks, set it inside a slightly larger cake pan instead of foil.
  • Make it ahead: bake the cheesecake up to 2 days ahead and refrigerate. Add the pecan topping the day you serve it so the pecans stay crisp.
  • Freezing: freeze the cheesecake without the topping for up to 2 months, wrapped tightly. Thaw overnight in the fridge, then add the fresh topping.
Keyword pecan pie cheesecake