Description
This rich and creamy Pecan Pie Cheesecake combines the classic smoothness of cheesecake with the indulgent flavors of pecan pie. Featuring a buttery graham cracker crust, a spiced cream cheese filling, and a luscious caramel pecan topping, this dessert is perfect for holidays or any special occasion. The cheesecake is baked in a water bath for the ultimate creamy texture and topped with a homemade caramel pecan sauce that adds crunch and sweetness.
Ingredients
Scale
Graham Cracker Crust
- 2 cups graham cracker crumbs (about 16 full sheets)
- ⅓ cup granulated sugar
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg (optional)
- ½ cup unsalted butter (browned or melted)
Cheesecake
- 32 ounces cream cheese (full fat, room temperature)
- ¾ cup brown sugar (packed, light or dark)
- ¼ cup granulated sugar
- 3 large eggs (room temperature)
- 1 cup sour cream (full fat, room temperature)
- 2 teaspoons vanilla extract
- ½ teaspoon cinnamon
Caramel Pecans
- 5 tablespoons unsalted butter
- ½ cup brown sugar (light or dark)
- ⅓ cup heavy cream (room temperature)
- ½ teaspoon cinnamon (optional)
- ¼ teaspoon salt
- 2 cups pecans (toasted then chopped or kept whole)
- ¾ teaspoon vanilla extract
- 1 tablespoon bourbon (optional)
Instructions
- Prepare Graham Cracker Crust: Preheat your oven to 350°F with a center rack for baking the crust and a lower rack for the water bath pan. Spray a 9-inch springform pan and line the bottom with parchment paper, sprayed lightly. Brown or melt ½ cup butter by cooking it on medium heat in a skillet until it foams and turns light amber, releasing a nutty aroma (about 5 minutes). In a bowl, mix graham cracker crumbs, sugar, cinnamon, and nutmeg. Stir in the browned butter thoroughly. Press the mixture evenly into the pan’s bottom and halfway up the sides, compact firmly but not excessively. Bake for 10 minutes, then lower oven temperature to 325°F and let crust cool on a wire rack.
- Make Cheesecake Filling: Boil water in a kettle and set aside enough to create a hot water bath later. In a mixer with paddle attachment (or a large bowl with a hand mixer), beat room-temperature cream cheese and sugars on medium for 2 minutes until creamy. Add sour cream, vanilla extract, and cinnamon, mixing until just combined. Beat in eggs one at a time gently until fully incorporated—do not overmix to avoid air bubbles.
- Bake Cheesecake with Water Bath: Pour the batter over the cooled crust, smoothing the surface with a spatula. Place a roasting pan on the lower rack and pour in about an inch of boiling water. Set the cheesecake pan on the center rack and quickly close the oven door to trap steam. Bake for 60-75 minutes until edges are set and center jiggles slightly. Turn off oven and crack door open; let cheesecake rest inside the warm oven for 1 hour.
- Cool and Chill Cheesecake: Remove cheesecake from oven and cool uncovered on a rack to room temperature. Run a spatula around edges to loosen from pan, then refrigerate uncovered for at least 5 hours or overnight to fully set.
- Prepare Pecan Caramel Topping: Increase oven temperature to 300°F. Toast pecans on a baking sheet lined with parchment paper for 9-11 minutes until fragrant, or toast in a skillet for 3-4 minutes. In a large skillet over low heat, melt butter and whisk in brown sugar. After sugar melts and bubbles (~2 minutes), whisk in heavy cream, cinnamon, and salt until smooth. Fold in pecans to coat well. Remove from heat and stir in vanilla extract and bourbon if using. Let the caramel pecans cool for 10 minutes to thicken.
- Assemble and Serve: Pour caramel pecans evenly over the chilled cheesecake. Use a long, sharp knife dipped in hot water and wiped clean between slices for neat cutting. Store leftovers in an airtight container in the fridge for up to 5 days.
Notes
- Use full fat brick-style cream cheese and sour cream for best flavor and texture.
- Ensure cream cheese, sour cream, eggs, and heavy cream are at room temperature to achieve a smooth, creamy batter.
- Avoid overmixing the batter to prevent cracks caused by air bubbles.
- Pecan topping amount can be adjusted between 1.5 to 2 cups; toasting enhances flavor and crunch.
- Chop pecans after toasting if desired; spread topping soon after preparation because it hardens as it cools.
- Bourbon adds extra flavor but is optional; add with vanilla extract when preparing the caramel pecans.
- Store cheesecake refrigerated in an airtight container up to 5 days; freeze individual slices for up to 30 days, thaw 1-2 hours at room temperature before serving.
