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Pecan Pie Cheesecake

Prep Time: 35 minutes
Servings: 12 -14 servings
Author: Shinee
Incredibly indulgent, this pecan pie cheesecake consists of buttery nutty crust, super tall New York-style cheesecake and rich pecan pie topping! A perfect centerpiece for your holiday dessert table.
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Ingredients

For crust:

  • 16 full sheets of graham crackers 275gr/2 sleeves
  • 2 cup 250gr pecan halves, divided
  • 10 tablespoons 140gr unsalted butter, melted

For filling:

  • 32 oz 4 bricks cream cheese, at room temperature (Note 1)
  • 200 gr brown sugar Note 2
  • 5 large eggs at room temperature
  • ¾ cup 190gr sour cream, at room temperature
  • 1 tablespoon pure vanilla extract
  • ½ teaspoon salt

For pecan pie topping:

  • 4 tablespoons unsalted butter
  • 2 cups pecan halves
  • ¼ cup brown sugar
  • ¼ cup white corn syrup
  • 1/8 teaspoon salt
  • ½ cup heavy whipping cream
  • 1 teaspoon vanilla extract

For whipped cream:

  • ½ cup heavy whipping cream
  • 1 tablespoon sugar

Instructions

  • Preheat the oven to 325°F (160°C).
  • To prepare the pan, layer 2 large heavy-duty foil and put a 9-inch springform pan in the middle, as pictured. Wrap the pan with foil tightly.
  • To make the crust, combine graham crackers and 1 cup of pecans in a food processor and pulse until fine crumbs, 30-45 seconds.
  • Pour in melted butter. Pulse again until the mixture is wet-sand-like texture.
  • Transfer the mixture into the prepared pan. If desired, use the remaining 1 cup of pecan half for decorating the crust by standing up each pecan half around the edges of the crust. If needed, use the graham cracker mixture to secure the nuts in place. Then evenly spread and press the crust mixture onto the bottom and all the way up the sides. Refrigerate while you prepare the filling. (See step by step photos in the post above.)
  • To make the filling, in a mixing bowl with paddle attachment, combine cream cheese and sugar and mix until nice and smooth, about 1 minute.
  • Add eggs one at a time, mixing well before adding the next egg.
  • Add sour cream and mix until incorporated.
  • Stir in vanilla extract and salt. Mix until nice and smooth.
  • Pour the cheesecake filling into the prepared springform pan.
  • Place the cheesecake pan in a large roasting pan and pour 1 cup of hot water into the roasting pan.
  • Bake for 75-90 minutes, or until the edges of the cheesecake is set, but the center is slightly wobbly. Turn of the heat, open the oven door ajar, and cool the cheesecake in the oven slowly for 1-2 hours.
  • Remove from the oven and cool completely. Then cover with a plastic wrap and refrigerate it for at least 3 hours, or preferably overnight.
  • To make the pecan pie topping, in a medium saucepan, melt the butter over medium heat.
  • Add pecans and cook for 5 minutes, stirring frequently. Butter should turn light brown.
  • Stir in sugar, corn syrup and heavy cream. Continue cooking over medium heat for another 5 minutes, stirring constantly. Stir in vanilla. Cool the topping and then spread over the chilled cheesecake before serving.
  • If desired, make a homemade whipped cream. In a mixing bowl with whisk attachment, beat heavy cream until soft peaks. Add sugar and whip until hard peaks. Transfer into a pastry bag with round tip and pipe it around the edges before spreading the pecan pie topping.

Notes

Note 1: For best result, use full fat original cream cheese in a brick form. No whipped cream cheese in a tub! Also, make sure to bring cream cheese to room temperature for ultra-smooth batter.
Note 2: You can definitely substitute regular white sugar for brown sugar. And your cheesecake will have a nice creamy white color.