From the crunchy graham cracker crust to the decadent cheesecake filling and pecan pie topping, this pecan pie cheesecake is sure to hit the spot.
Prep Time30 minutesmins
Cook Time1 hourhr15 minutesmins
Chill Time1 dayd
Total Time1 dayd1 hourhr45 minutesmins
Keyword: Pecan Pie Cheesecake Recipe
2cupsgraham cracker crumbs,either store-bought or use a food processor to create fine crumbs from whole graham crackers
⅓cuplight brown sugar,packed
Pecan Pie Filling
1cuplight corn syrup
⅓cuplight brown sugar
Preheat the oven to 325°F.
Line a 9-inch round springform pan with parchment paper and spray with non-stick cooking spray.
Begin by preparing the crust. Mix graham cracker crumbs, brown sugar, and melted butter until combined. Press the crust into the prepared springform pan, coming up the sides of the pan about halfway.
Place the crust into the freezer to chill while the filling is being prepared.
In a 2-quart saucepan, melt ⅓ cup of butter over medium heat.
Combine the sugar, corn syrup, eggs, vanilla, and pecans, and then add that mixture to the butter in the saucepan. Or you can add the sugar, corn syrup, and pecans first and the eggs and vanilla over the top, so it's all being stirred in together. If you cook the eggs in butter without adding the other ingredients, you might start making scrambled eggs! Cook over medium heat for about 10 minutes total. The mixture will come to a boil.
Once the mixture comes to a boil, reduce the heat to medium low and continue simmering until the mixture deepens to a golden brown and thickens. Stir constantly while the mixture is cooking to ensure it doesn’t stick or burn to the bottom or sides of the saucepan.
Pour the pecan pie filling into the chilled crust and spread into an even layer.
Beat together cream cheese and sugar until fully mixed and fluffy.
Mix in salt and flour.
By hand, gently stir in vanilla extract and one egg at a time until fully combined.
Mix in the sour cream and stir until smooth.
Pour the cheesecake mixture evenly over the pecan filling mixture.
Wrap the bottom of the springform pan in 1 to 2 layers of aluminum foil. Place the pan into a larger pan and pour water into the larger pan until it comes up about 1 inch around all sides of the springform pan, forming a water bath for the cheesecake.
Place the water bath package into the oven and bake for 1 hour, until the cheesecake is just slightly jiggly.
Turn off the oven and leave the cheesecake inside with the oven door closed for 30 minutes. Then crack the door open for another 30 minutes while the oven and cheesecake cool.
When the cheesecake has cooled completely, cover it with plastic wrap and place it in the refrigerator to chill overnight.
Once chilled, remove the cheesecake from the springform pan and prepare the pecan topping.
Melt together the butter and brown sugar in a small saucepan over medium heat. Bring to a simmer and cook for 2 to 3 minutes longer. The mixture will deepen in color.
Remove from heat and stir in vanilla extract and heavy cream. Whisk until smooth.
Stir in pecans and spoon topping over the cheesecake.
Don’t overmix the cheesecake. Overbeating the cheesecake will add too much air to the batter, leading to it puffing during baking and then cracking while cooling.
When layering the cheesecake over the pecan pie layer, add it in spoonfuls around the top instead of pouring it all into the center and then spreading it. This will help keep it from displacing the pecan pie filling and will keep the two layers separate and more even.
The hot water bath helps the cheesecake cook into a nice smooth and creamy cheesecake.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cheesecake as the suggested baking time approaches.
Make sure not to overcook the pecan topping mixture. The longer you cook it, the harder and thicker it will be.
Make sure your heavy cream is at room temperature when making the topping. Adding really cold cream can cause the caramel to seize up.