Pecan Pie Cheesecake Recipe

Course: cheesecake, Dessert

Cuisine: American

Prep Time: 20

Cook Time: 2 30

Chill: 8 15

Total Time: 11 5

Servings: slices

Calories: 584kcal

Author: Becky Hardin - Easy Dessert Recipes

This pecan pie cheesecake is one delicious and indulgent dessert. A creamy baked cheesecake is placed on a graham cracker crust and topped with a sweet and nutty pecan caramel.

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Equipment

Kitchen Scale (optional)
9-inch Springform Pan
Stand Mixer

Ingredients

For the Crust

2¾ cups graham cracker crumbs 391 grams
⅓ cup brown sugar 71 grams
⅔ cup unsalted butter 151 grams, melted (1⅓ sticks)

For the Pecan Pie Filling

1½ cups pecans 188 grams
⅔ cup brown sugar 142 grams
⅔ cup corn syrup 208 grams
½ cup granulated sugar 100 grams
6 tablespoons unsalted butter 85 grams (¾ stick)
2 large eggs 100 grams
1 egg yolk 14 grams
1 teaspoon pure vanilla extract 4 grams

For the Cheesecake

16 ounces cream cheese 454 grams (2 bricks)
½ cup brown sugar 107 grams
½ cup granulated sugar 100 grams
⅔ cup heavy cream 151 grams
⅓ cup plain yogurt 76 grams
3 large eggs 150 grams
1 egg yolk 14 grams
1½ teaspoons pure vanilla extract 6 grams
3 tablespoons flour 23 grams
½ teaspoon kosher salt

For the Pecan Topping

1¼ cups toasted pecans 156 grams
⅓ cup brown sugar 71 grams
¼ cup granulated sugar 50 grams
5 tablespoons heavy cream 71 grams
4½ tablespoons unsalted butter 64 grams
2 tablespoons corn syrup 39 grams
2 tablespoons ground cinnamon 18 grams
½ tablespoon pure vanilla extract 6 grams

Instructions

For the Crust

Preheat oven to 350°F.
In a medium-sized bowl, whisk together the graham cracker crumbs and brown sugar. Add in the butter and combine until the mixture resembles wet sand.
2¾ cups graham cracker crumbs, ⅓ cup brown sugar, ⅔ cup unsalted butter
Press the crust into the bottom and up the sides of a 9-inch springform pan. Place into the preheated oven to bake for 15 minutes. Once baked, remove from the oven and place on a cooling rack to cool completely. Once it has cooled to room temperature, place into the refrigerator to chill for 15 minutes. The oven should be off at this point.

For the Pecan Pie Filling

Place all of the filling ingredients into a medium-sized saucepan. Place the pan over medium-high heat.
1½ cups pecans, ⅔ cup brown sugar, ⅔ cup corn syrup, ½ cup granulated sugar, 6 tablespoons unsalted butter, 2 large eggs, 1 egg yolk, 1 teaspoon pure vanilla extract
Bring to a boil while constantly whisking. Allow the mixture to boil for 5-6 minutes, or until it starts to thicken up. Pour filling into the chilled crust and let set to cool completely.

For the Cheesecake

Preheat oven to 350°F.
In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, brown sugar, and sugar on medium-high speed until smooth, about 2 minutes. Add in the heavy cream, yogurt, eggs, egg yolk, and vanilla. Beat to combine for 1 minute. Lastly, add in the flour and salt and stir just until combined.
16 ounces cream cheese, ½ cup brown sugar, ½ cup granulated sugar, ⅔ cup heavy cream, ⅓ cup plain yogurt, 3 large eggs, 1 egg yolk, 1½ teaspoons pure vanilla extract, 3 tablespoons flour, ½ teaspoon kosher salt
Pour the cheesecake batter on top of the cooled pecan pie filling. Wrap the bottom and up the sides of the springform pan with aluminum foil to prevent any water from seeping in. Place the springform pan into a larger pan. Fill the larger pan with enough water to come 1 inch up the sides of the springform pan to create a water bath.
Place the cheesecake into the preheated oven to bake for 1 hour. You may need to cover the cheesecake with aluminum foil halfway through to prevent it from browning too much.
Once the cheesecake has baked until only the center is slightly jiggly, turn the oven off and let the cheesecake set with the door closed for 1 hour.
Once the cheesecake has set, remove from the oven and from the water bath and aluminum foil wrap. Allow the cheesecake to cool completely to room temperature before covering and placing it into the refrigerator to chill overnight or for at least 8 hours.
Once it has chilled, run a butter knife around the edges to release the cheesecake from the springform pan. Release the springform pan side and remove the cheesecake. Place onto a cake stand or plate for serving.

For the Pecan Topping

Place all of the topping ingredients into a medium saucepan. Place over medium heat and whisk constantly while bringing to a boil. Once the mixture has begun to boil, reduce to medium-low heat and, while whisking, allow to simmer for 8-9 minutes, or until the mixture has thickened like caramel. Let the topping set to cool to room temperature.
⅓ cup brown sugar, ¼ cup granulated sugar, 5 tablespoons heavy cream, 4½ tablespoons unsalted butter, 2 tablespoons corn syrup, 2 tablespoons ground cinnamon, ½ tablespoon pure vanilla extract, 1¼ cups toasted pecans
Once the topping has cooled, spoon and spread onto the top of the cheesecake. It is now ready to slice and serve.

Notes

Don't skip the cooling times, the crust, filling and cheesecake layers all need time to cool fully and set.
Be patient and let the cheesecake cool in the oven to prevent cracking.
Use full-fat cream cheese for the creamiest and richest texture.
When making your cheesecake, your ingredients should be at room temperature.

Storage: Store pecan pie cheesecake in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month.

Nutrition