Pecan Pie Cheesecake

4.98 from 34 votes

Pecan Pie Cheesecake

Pecan Pie Cheesecake is the best of both worlds! Caramelized pecan pie filling is layered between creamy cinnamon vanilla cheesecake. It's all baked atop a crisp graham cracker crust and topped with more luscious pecan pie filling!

Prep Time30

Cook Time1 15

Chill Time6

Total Time7 45

Course: Dessert

Cuisine: Dessert

Keyword: cheesecake, Pecan Pie without Corn Syrup, Thanksgiving Desserts

Servings: to 16 slices

Author: Stephanie Simmons

Ingredients

For the Pecan Pie Filling:

6 tbsp salted butter 85 grams
3/4 cup dark brown sugar, packed 165 grams
1/3 cup + 1 tbsp heavy cream 107 g
2 tbsp pure maple syrup 40 g
1/2 tsp cinnamon
pinch of salt
1/2 tsp vanilla extract
1 and 3/4 cup + 2 tbsp pecans 210 grams

For the Crust:

3 cups graham cracker crumbs 276 grams
1/2 cup salted butter, melted 113 grams

For the Cheesecake:

32 ounces full fat cream cheese, at room temperature use the block style - 904 grams
1 and 1/2 cups granulated sugar 315 grams
4 large eggs, at room temperature
3/4 cup full fat sour cream, at room temperature 180 grams
2 tsp vanilla extract
3/4 tsp cinnamon
pinch of salt

Pecan Pie Topping:

1/2 cup salted butter 113 grams
1 cup dark brown sugar, packed 220 grams
1/2 cup heavy cream 120 grams
3/4 tsp cinnamon
2 tbsp real maple syrup 40 grams
1/8 tsp salt
1/2 tsp vanilla extract
2 and 1/2 cups pecans 275 grams

US Customary - Metric

Instructions

Make the Pecan Pie Filling: Melt the butter and brown sugar in a pan over medium heat. Let it start bubbling, then reduce the heat to low and stir in the heavy cream, and the remaining topping ingredients. Stir the pecans around to get them all coated in the mixture, and remove the pan from the heat. Let it set for a few minutes to thicken up a bit (you can speed this up in the fridge).
6 tbsp salted butter, 3/4 cup dark brown sugar, packed, 1/3 cup + 1 tbsp heavy cream, 2 tbsp pure maple syrup, 1/2 tsp cinnamon , pinch of salt, 1/2 tsp vanilla extract , 1 and 3/4 cup + 2 tbsp pecans
Make the Crust: Preheat oven to 350° F. Spray a 9-inch springform pan with nonstick spray and make sure the bottom is securely fastened. Stir together crust ingredients and press into prepared pan and up the sides a bit (see photos above). Bake this for 10 minutes. Set aside. Keep the oven on at 350. Fill a large pot with water and set it on your stove, and get out a large roasting pan – you'll need this for your water bath later.
3 cups graham cracker crumbs, 1/2 cup salted butter, melted
Make the Cheesecake Filling: Remember that your cold ingredients need to come to room temp before you start or the filling won't turn out. In a large mixing bowl, beat the softened cream cheese with electric mixer until creamy, about 1-2 minutes. Add the sugar & mix until well incorporated, about 1 minute. Scrape the sides of the bowl with a rubber spatula as you go. Add the eggs one at a time, mixing on medium speed after each until just incorporated - if you over-mix, the cheesecake can inflate and overflow in the oven. Be sure to scrape the bottom of the bowl between each egg addition, as little lumps of cream cheese will hide down there. Add the vanilla, sour cream, cinnamon, and salt and mix until just combined.
32 ounces full fat cream cheese, at room temperature , 1 and 1/2 cups granulated sugar , 4 large eggs, at room temperature , 3/4 cup full fat sour cream, at room temperature , 2 tsp vanilla extract , 3/4 tsp cinnamon , pinch of salt
Prepare the Water Bath: Bring the large pot of water to a boil. Set your springform pan on a rack positioned in the center of the oven, and place the roasting pan on the rack below, or wrap the base of the cheesecake pan in foil and place it inside a 10-inch cake pan inside the roasting dish. Pour the boiling water into the roasting pan. Both of these methods ensure no leaks.
Assemble & Bake Cheesecake: Pour half the batter into your prepared pan, then spoon the pecan pie filling on evenly. Pour the remaining batter on top, and gently smooth it into an even layer.
Bake the cheesecake for 1 hour 30 minutes to 1 hour and 40 minutes. When done, the cheesecake will have only a slight wobble in the center, and a knife inserted into the edge will come out clean, and will have just a bit of thick batter when inserted into the center. An instant read thermometer inserted into the center should read about 165℉ and it should read about 174℉ towards the bottom (try to avoid poking the bottom of the pan as this will give you a falsely higher temperature).
Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour before removing it.
Cheesecake Cooling: Once the hour is up, remove the pan from the oven. It should be cool enough to handle. Remove the foil and set the springform pan on a wire rack. Let cool completely at room temp, then cover with foil and refrigerate at least 6 hours or up to 1 day before removing from the pan and serving.
Make the Pecan Pie Topping: Make this just before you’re ready to serve the cheesecake! Do not make it ahead. Melt the butter and brown sugar in a pan over medium heat. Let it start bubbling, then reduce the heat to low and stir in the heavy cream, and the remaining topping ingredients. Stir the pecans around to get them all coated in the mixture, and remove the pan from the heat. Let it set for a few minutes to thicken up a bit (speed this up in the fridge).
1/2 cup salted butter, 1 cup dark brown sugar, packed, 1/2 cup heavy cream, 3/4 tsp cinnamon, 2 tbsp real maple syrup, 1/8 tsp salt, 1/2 tsp vanilla extract, 2 and 1/2 cups pecans
Serve + Store: Pour the topping over the chilled cheesecake, slice, and serve! Store leftovers, in an airtight container, in the fridge for 4-6 days.
Optional: Serve with whipped cream - make the whipped cream from my Key Lime Cheesecake recipe. No need to pipe it on. You can simply let folks dollop it onto a slice themselves.

Notes

Crust Note: If you pulsed your own graham crackers into crumbs, you may need 1-2 tbsp additional butter to help it come together. If you used store bought graham cracker crumbs, you likely won’t need this.

Nutrition