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Pecan Pie Cheesecake Recipe

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★★★★★

4.6 from 73 reviews

This Pecan Pie Cheesecake combines the rich, creamy texture of classic cheesecake with the sweet, nutty flavor of pecan pie. Featuring a buttery graham cracker crust, a luscious brown sugar spiced cheesecake filling, and topped with a delectable pecan pie filling, this dessert is perfect for special occasions or a decadent treat.

Ingredients

Scale

Graham Cracker Crust

  • 2 1/2 cups Graham cracker crumbs (equal to 2 full packets of graham crackers, fine crumb)
  • 1/4 cup Brown sugar (packed, light or dark)
  • 10 tablespoons Unsalted butter (melted)

Pecan Pie Filling

  • 10 tablespoons Unsalted butter (melted)
  • 1 1/2 cups Brown sugar (packed, light or dark)
  • 2 teaspoons Ground cinnamon
  • 1 1/2 cups Heavy cream
  • 2 1/2 cups Pecans (chopped into larger pieces)

Brown Sugar Cheesecake

  • 24 ounces Cream cheese (room temperature)
  • 3/4 cup Brown sugar (packed, light or dark)
  • 1/2 cup Sour cream (room temperature)
  • 1/2 cup Heavy cream (room temperature)
  • 1 teaspoon Pure vanilla extract
  • 4 Large eggs (room temperature)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F. Spray a 9-inch springform pan generously with non-stick baking spray. Place a 9-inch parchment circle at the bottom of the pan for easy removal, then spray the parchment as well. Set aside.
  2. Make Graham Cracker Crust: Blend graham crackers in a food processor or blender until fine crumbs form. In a bowl, combine the graham cracker crumbs, brown sugar, and melted butter. Mix with a fork until the crumbs are evenly moistened by the butter.
  3. Form and Bake Crust: Pour the crumb mixture into the prepared pan. Use your fingers to push the crust halfway up the sides and evenly press it on the bottom. Press down firmly with the bottom of a measuring cup to compact the crust tightly. Bake the crust for 11 minutes, then allow it to cool completely.
  4. Start Pecan Pie Filling: While the crust bakes, melt the butter in a large saucepan over medium heat.
  5. Cook Pecan Pie Filling: Add brown sugar, ground cinnamon, heavy cream, and chopped pecans to the melted butter. Stir and heat until the mixture just starts to bubble, then continue cooking and stirring for 4-5 minutes to meld the flavors.
  6. Cool and Store Pecan Filling: Separate half of the pecan pie filling into two bowls. Place one bowl in the freezer to chill for swirling into the cheesecake batter, and place the other half in the refrigerator to use later for decorating the top.
  7. Prepare Cheesecake Batter: Using a mixer, beat the room temperature cream cheese and brown sugar on high speed for 2 minutes until smooth and creamy.
  8. Add Remaining Ingredients: With the mixer on medium speed, add sour cream, heavy cream, and vanilla extract, mixing until the mixture is smooth and combined. Then, on low speed, add the eggs one at a time until just incorporated. Scrape down the sides of the bowl thoroughly.
  9. Assemble Cheesecake Layers: Pour half of the cheesecake batter into the springform pan. Spoon half of the chilled pecan pie filling on top of the batter. Use a butter knife to gently swirl the filling into the batter for a marbled effect. Pour the remaining cheesecake batter over the top to cover.
  10. Prepare Water Bath: For baking, set the springform pan inside a 10-inch cake pan, then place both into a large 12×16-inch roasting pan. Carefully pour boiling water into the roasting pan until it reaches about two-thirds the height of the cake pan, avoiding water getting into the crust. Alternatively, tightly cover the springform pan with two layers of aluminum foil, place directly into the roasting pan, and add hot water halfway up the sides of the springform pan to protect from water leaks.
  11. Bake the Cheesecake: Bake at 325°F for 65 to 85 minutes. The cheesecake is done when the edges are set and there is only a slight jiggle in the center. If the center jiggles excessively, bake for an additional 10 minutes and check again.
  12. Cool in Oven: After baking, turn off the oven and prop the door open slightly. Let the cheesecake sit inside for 30 minutes to cool gradually.
  13. Remove and Chill: Carefully remove the cheesecake from the water bath, then place it on a cooling rack to cool completely. Once cooled, wrap tightly in foil and refrigerate for at least 6 hours or overnight to fully set.
  14. Decorate Cheesecake: After chilling, remove the cheesecake from the springform pan and peel off the parchment paper. Top the cake with the reserved pecan pie filling that was stored in the refrigerator for a beautiful, flavorful finish.

Notes

  • Using room temperature ingredients ensures a smooth, creamy cheesecake batter that mixes well.
  • Water bath baking helps prevent cracking and promotes even baking for the cheesecake.
  • Swirling the pecan pie filling into the batter adds a delicious marbled effect and flavor in every bite.
  • Chilling the cheesecake overnight enhances its flavor and texture before serving.
  • Carefully wrapping the springform pan prevents water from leaking inside during the water bath.
  • The pecan pie filling can be made a day ahead and refrigerated or frozen for convenience.

Keywords: Pecan Pie Cheesecake, Chocolate Swirl Cheesecake, Graham Cracker Crust, Pecan Pie Filling, Holiday Dessert

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