Pecan Pie Cheesecake

Let’s be honest, this pecan pie cheesecake recipe isn’t the quickest option. But it is a cheesecake you’ll end up baking time after time when you want something extra-impressive and delicious. The compliments you get from your dinner guests will be well deserved!

And don’t worry, the hardest thing about this pecan cheesecake pie recipe is how long you’ll have to wait to enjoy the cake as it chills in the fridge. Just follow each step closely, measure your ingredients carefully and you’ll end up with a delight of a dessert.

Pecan Pie Cheesecake Ingredients

Crust

• Graham crackers: These graham crackers need to be crushed into fine crumbs—make sure there aren’t any large bits.
• Sugar: The 5 tablespoons sugar in the crust are just the start; you’ll be adding lots of sugar in various steps.
• Butter: The same goes for the butter, which will be used in the crust and the topping.

Cheesecake Filling

• Cream cheese: You need 32 ounces cream cheese in total. Get it out of the fridge well before you begin baking, as it needs to be softened for this recipe.
• Brown sugar: As always when baking with brown sugar, pack it down as you measure it.
• Eggs: The three large eggs also need to be at room temperature, so get them out of the fridge early.
• Vanilla extract: Vanilla extract is potent stuff, so don’t use more than the recommended 2 teaspoons.
• Cinnamon: Same deal with the ground cinnamon—don’t use too much or it will throw off the flavor profile.
• Sour cream: The 1/2 cup sour cream helps the cake achieve its proper moist texture.

Topping

• Pecans: Use halved pecans and make sure to chop the nuts a bit.
• Brown sugar: Here’s the second dose of brown sugar, and again make sure it is packed.
• Heavy whipping cream: The heavy whipping cream helps the topping take on the perfect texture.
• Cinnamon: Use just a bit more cinnamon to lock in that warm flavor.
• Butter: Here add another 1/4 cup melted butter, which enriches the flavor and texture of the tasty topping.

Directions

Step 1: Prep the baking pan

Preheat the oven to 350°F, then wrap the bottom half of a 9-inch springform pan with two layers of aluminum foil and set it aside.

Step 2: Form the crust

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In a large bowl, combine the graham cracker crumbs, sugar and melted butter, then press this mixture into the bottom of the prepared pan and about 1 inch up the sides. Place the pan on a baking sheet and bake until the crust has lightly browned, 8 to 10 minutes. Then let it cool completely.

Step 3: Prepare the filling

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Increase the oven temperature to 450°. Then, in a large bowl, beat the cream cheese on medium speed until it’s smooth, four to five minutes. Reduce the mixer speed to medium-low and add the brown sugar, beating until the blend is fluffy. Then, add the eggs, one at a time, until all are incorporated, four to five minutes. Next, beat in the vanilla extract, cinnamon, salt and sour cream, running the mixer until the blend is smooth and fluffy, two to three minutes.

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Pour the filling over the cooled crust.

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Place the springform pan on a larger baking pan. Then add 1 inch of hot water to the larger pan.

Step 4: Bake the pie, then chill

Bake the pie at 450º for 15 minutes. Then, decrease the oven’s temperature to 225° and bake the pie until it is just set, about 1 and 1/4 hours. Turn the oven off, open the oven door and let the cheesecake sit for 30 minutes or until the center is completely set. Then remove the cake from the oven and let it cool for one hour at room temperature. Cover it and refrigerate it for at least six hours.

Step 5: Prepare the topping

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For the topping, preheat the oven to 300°. Line a 15x10x1-inch baking sheet with parchment. Place the pecans in a single layer on the prepared baking sheet and bake them for 8 to 10 minutes or until they are lightly toasted.

Next, place the brown sugar, heavy cream, cinnamon and salt in a large saucepan and bring the blend to a simmer over medium heat. Stir in the butter, mixing until combined. Let things simmer for one to two minutes, stirring constantly. Remove the pan from the heat, then stir in the pecans. Let the topping cool completely at room temperature.

Step 6: Add the topping

Carefully loosen the sides from the cheesecake pan with a knife, then remove the rim from the pan. Spoon the pecan topping over the cheesecake and smooth it into an even layer. Slice the cheesecake and serve.

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Pecan Pie Cheesecake Variations

• Try it with hazelnuts: Instead of the pecans, try this recipe with chopped hazelnuts for a delicious spin.
• Add a bit of heat: Mixing a touch of cayenne pepper into the topping adds an unexpected spice to this very sweet cake.
• Use almond extract instead: Try replacing the vanilla extract with almond extract for more nutty flavor.

How to Store Pecan Pie Cheesecake

This cheesecake will keep well in an airtight container in the fridge for up to three days.

Can you freeze this cake?

By all means, freeze slices of this pecan cheesecake pie recipe for up to three months. Let it thaw in the fridge overnight before eating it.

Pecan Pie Cheesecake Tips

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Can I make this cheesecake without a springform pan?

Not a good idea! Unfortunately, it will be very hard to get the cheesecake out of a traditional cake pan with it remaining intact.

How many calories are in a serving of this cake?

A lot. This is a treat to enjoy only occasionally, given that one slice has nearly 700 calories, assuming you chopped the pecan cheesecake pie recipe into 12 slices.

What should I serve with this cheesecake?

This is a rich and impressive dessert that truly needs no accompaniment, though a hot cup of coffee or tea would be welcome.