Description
This Decadent Pecan Pie Cheesecake combines a creamy, smooth cheesecake base with the rich, sticky sweetness of pecan pie topping. Featuring a buttery graham cracker crust and a velvety cream cheese filling, it is baked in a water bath to ensure a perfectly gentle cook with a luscious texture. Topped with a warm pecan caramel sauce, this dessert is the ultimate indulgence for pecan pie and cheesecake lovers alike.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup brown sugar
- 5 tablespoons unsalted butter, melted
Cheesecake Filling
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- ¾ cup sour cream
- ½ cup heavy cream
Pecan Topping
- â…“ cup unsalted butter
- ½ cup brown sugar
- ½ cup corn syrup
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ¼ cup heavy cream
- 1 ½ cups chopped pecans
Instructions
- Prepare the oven and pan: Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the bottom tightly with foil to prevent water from seeping in, preparing it for a water bath during baking.
- Make the crust: In a bowl, combine the graham cracker crumbs, brown sugar, and melted butter. Press this mixture firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes, then remove and allow to cool completely.
- Mix cream cheese batter: In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and creamy. Add the granulated sugar and vanilla extract, mixing until well incorporated.
- Add eggs and creams: Add eggs one at a time, mixing on low speed after each addition and scraping down the bowl to ensure even mixing. Gently fold in the sour cream and heavy cream until the batter is smooth and homogeneous.
- Assemble for baking: Pour the cream cheese filling over the cooled crust. Place the springform pan into a larger roasting pan and carefully pour hot water into the roasting pan so it comes about halfway up the sides of the springform pan, creating a water bath for even baking.
- Bake the cheesecake: Bake in the preheated oven for 60 to 70 minutes, or until the center is just slightly jiggly when gently shaken. Turn off the oven, crack the door open, and let the cheesecake sit inside for 1 hour to cool gradually and prevent cracking.
- Chill the cheesecake: Remove the cheesecake from the oven and water bath, then refrigerate it for at least 4 hours or preferably overnight to fully set and develop flavor.
- Prepare the pecan topping: Melt the unsalted butter in a saucepan over medium heat. Stir in the brown sugar, corn syrup, cinnamon, salt, and cream. Simmer the mixture, stirring frequently, until smooth and slightly thickened, about 3 to 5 minutes.
- Add pecans: Remove the saucepan from heat and stir in the chopped pecans until they are fully coated with the syrup mixture. Let the topping cool slightly to thicken before assembly.
- Top and serve: Spoon the pecan topping evenly over the chilled cheesecake. Refrigerate for an additional 30 minutes to set the topping. Slice and serve chilled for best flavor and texture.
Notes
- Use full-fat cream cheese and sour cream for the creamiest texture.
- Make sure the eggs are at room temperature before adding to avoid lumps.
- Wrapping the springform pan with foil securely prevents water from leaking into the cheesecake during the water bath.
- Let the cheesecake cool gradually in the oven after baking to minimize cracking.
- The pecan topping can be made ahead and stored in the refrigerator; gently warm before using if it hardens.
- For a nut-free version, omit the pecan topping and substitute with fresh fruit or a berry compote.
