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Ultimate Creamy Pecan Pie Cheesecake

A decadent slice of pecan pie cheesecake showing a thick graham cracker crust, creamy filling, and pecan topping with caramel dripping down the side.
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A rich, layered dessert combining a creamy cheesecake base with a gooey, caramelized pecan pie topping over a buttery graham cracker crust.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 large eggs
  • 1/2 cup sour cream
  • 1 cup light corn syrup
  • 1/2 cup packed light brown sugar
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 1/2 cups pecan halves

Instructions

  1. Preheat your oven to 350 degrees F. Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and 6 tablespoons melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Cool completely.
  3. Prepare the cheesecake filling: Beat the softened cream cheese, 1 1/2 cups sugar, flour, 1 teaspoon vanilla, and 1/4 teaspoon salt in a large bowl until smooth. Beat in the eggs one at a time, mixing just until combined after each addition. Mix in the sour cream. Pour the filling over the cooled crust.
  4. Bake the cheesecake: Place the foil-wrapped springform pan into a large roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan (this creates a water bath). Bake for 50 to 60 minutes, or until the edges are set and the center is slightly jiggly.
  5. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour. Remove from the water bath, remove the foil, and cool completely on a wire rack. Chill in the refrigerator for at least 4 hours, or preferably overnight.
  6. Prepare the pecan topping: In a medium saucepan, combine corn syrup, brown sugar, 2 tablespoons melted butter, 1 teaspoon vanilla, cinnamon, and 1/4 teaspoon salt. Bring to a simmer over medium heat, stirring constantly. Remove from heat and stir in the pecan halves.
  7. Spread the pecan mixture evenly over the chilled cheesecake surface. Return the cheesecake to the refrigerator for 30 minutes to allow the topping to set slightly before slicing and serving.

Notes

  • For a crack-free cheesecake, use room temperature ingredients for the filling and do not skip the water bath.
  • You can substitute pecans with walnuts for a slight flavor change.
  • This dessert tastes best when made one day ahead to allow the flavors to fully meld.

Nutrition

Find it online: https://cookifyme.com/pecan-pie-cheesecake-recipe-2/