Pecan Pie Cheesecake
Total Time
8 hours (includes chilling)
Prep Time
1 hour
Cook Time
1 hour, 10 minutes
Rating
4.9 out of 5 stars
(34)
Ingredients
Serves 12-16
- 2 cups (240g) graham cracker crumbs (about 16 full sheet graham crackers)
- 6 Tablespoons (75g) granulated sugar
- 1/2 cup (8 Tbsp; 113g) unsalted butter, melted
- 32 ounces (904g) full-fat brick cream cheese, softened to room temperature
- 1 cup (200g) packed light or dark brown sugar (I recommend dark)
- 1 cup (240g) full-fat sour cream, at room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon fresh lemon juice (optional, but recommended)
- 1/4 teaspoon ground cinnamon
- 3 large eggs, at room temperature
- 1 and 1/2 cups (180g) pecan halves
- 1/4 cup (4 Tbsp; 56g) unsalted butter
- 1/2 cup (100g) packed light or dark brown sugar (I recommend dark)
- 6 Tablespoons (90ml) heavy cream
- pinch of salt (less than 1/8 tsp)
- 1 Tablespoon (15ml) light corn syrup
- optional: homemade brown sugar whipped cream
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Preparation
Step 1
Adjust the oven rack to the center position, with a lower oven rack in place for the water bath described in step 5, and preheat oven to 350°F (177°C).
Step 2
Make the crust: If starting with full graham crackers, use a food processor or blender to grind them into fine crumbs. Pour into a medium bowl and stir in sugar until combined, then stir in the melted butter. Mixture will be sandy. Try to smash/break up any large chunks. Pour into an ungreased 9-inch or 10-inch springform pan. With medium pressure using your hand, pat the crumbs down into the bottom and partly up the sides to make a compact crust. Pre-bake for 10 minutes. Remove from the oven and set aside to slightly cool as you prepare the filling.
Step 3
Make the filling: Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and brown sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 2 minutes. Add sour cream, vanilla extract, lemon juice, and cinnamon, then beat until fully combined. On medium speed, add the eggs one at a time, beating after each addition until just blended. After the final egg is incorporated into the batter, stop mixing. You will have close to 6 cups of batter.
Step 4
Pour cheesecake batter into warm pre-baked crust. Use a rubber spatula or spoon to smooth it into an even layer.
Step 5
Prepare the simple water bath: Boil a kettle or pot of water. You need 1 inch of water in your roasting pan for the water bath, so make sure you boil enough. Place the cheesecake on the center oven rack of the preheated oven. Place a large metal baking or roasting pan on the bottom rack. Pour boiling water into the pan, about 1 inch deep. Immediately close oven to trap the steam inside.
Step 6
Bake cheesecake for 55–70 minutes or until the center is almost set. Tent it with aluminum foil halfway through baking if browning too quickly. When it’s done, the center will slightly wobble if you gently shake the pan.
Step 7
Cool & chill the cheesecake: Turn the oven off and open the oven door slightly. Let the cheesecake sit in the oven as it cools down for 1 hour. Remove from the oven, then cool completely at room temperature. Refrigerate for at least 4 hours or overnight.
Step 8
Start the topping: Preheat oven to 300°F (150°C). Line a large baking sheet with parchment paper or a silicone baking mat. Spread pecans on top and toast for 8–10 minutes or until fragrant and lightly browned. Set aside.
Step 9
Finish the topping: Heat the butter, brown sugar, heavy cream, salt, and corn syrup in a medium saucepan over medium heat. Stir occasionally until butter has melted. Bring to a simmer without stirring and allow to simmer/boil for 1–2 minutes. Remove from heat and stir in toasted pecans. Cool completely before using.
Step 10
Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Spoon cooled pecan pie topping on top of the cheesecake. Garnish with whipped cream if desired. Use a clean sharp knife, dip in warm water between each slice for neat slices.
Step 11
Cover and store leftover cheesecake in the refrigerator for up to 5 days.
Step 12
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Chef's notes
This cheesecake can be made the day before. It has to chill for quite some time before serving. See step 7.
Another way to make this cheesecake ahead of time is to freeze it (without the topping). Cheesecake can be frozen for up to 3 months.
If you don’t like pecans, you can substitute with coarsely chopped walnuts or skip the topping and instead top the baked and cooled brown sugar cheesecake with salted caramel or chocolate ganache.
If you’d like to make the optional brown sugar whipped cream, follow the recipe for homemade whipped cream, but use light or dark packed brown sugar instead of white granulated sugar.
