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Pecan Pie Cheesecake

Pecan pie cheesecake pairs a buttery graham cracker crust with a creamy, water-bath cheesecake that bakes until just set. It’s finished with a thick pecan pie topping of caramelized pecans, butter, and corn syrup for a sticky, sliceable layer.
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Prep Time 35 minutes
Cook Time 1 hour 15 minutes
Chilling 6 hours
Total Time 7 hours 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For crust
  • 2 cup graham cracker crumbs
  • 0.25 cup brown sugar
  • 6 tbsp melted butter
For cheesecake
  • 24 oz cream cheese
  • 0.75 cup brown sugar
  • 3 eggs
  • 0.5 cup sour cream
  • 1 tsp vanilla
  • 0.5 tsp cinnamon
For pecan pie topping
  • 0.5 cup unsalted butter
  • 1 cup brown sugar
  • 0.33 cup heavy cream
  • 1 tbsp corn syrup
  • 2 cup whole pecans
  • 1 tsp vanilla
  • 0.25 tsp salt

Equipment

  • 1 stand mixer
  • 1 Dutch oven

Method
 

Make crust and pre-bake
  1. Preheat the oven to 325F, then press the graham cracker crumbs, brown sugar, and melted butter into a 9-inch springform pan. Press firmly so the crust holds together in slices.
  2. Bake the crust at 325F for 10 minutes, until set and lightly fragrant. The crust should look dry on top rather than wet.
Bake cheesecake in a water bath
  1. Beat the cream cheese and brown sugar until smooth, then beat in the eggs, sour cream, vanilla, and cinnamon. Stop when the batter is uniform with no visible lumps.
  2. Pour the cheesecake batter over the pre-baked crust. Tap once to level the surface before baking.
  3. Bake in a water bath at 325F for 60-65 minutes, until the center is just set. The edges should look set while the middle still has a slight jiggle.
  4. Cool the cheesecake completely at room temperature. The top should no longer look glossy or loose.
  5. Refrigerate the cheesecake for 6 hours to fully chill and firm up. It should slice cleanly with a stable texture.
Prepare pecan pie topping
  1. Melt the unsalted butter with brown sugar, heavy cream, and corn syrup over medium heat in a Dutch oven. Stir until the mixture looks glossy and fully combined.
  2. Simmer for 3 minutes, stirring to prevent scorching. The mixture should thicken slightly and coat the spoon.
  3. Stir in whole pecans, vanilla, and salt. The pecans should be evenly covered in the caramel.
  4. Cool the pecan topping for 15 minutes. It should thicken to a thick pourable consistency.
Assemble
  1. Pour the pecan topping over the chilled cheesecake just before serving. Spread gently so the topping forms a thick, even layer.

Notes

Pro tip: use a water bath and bake only until the cheesecake is just set—overbaking makes it grainy. Refrigerate covered for up to 4 days; freeze baked cheesecake (without topping) up to 2 months, then thaw in the fridge overnight and add fresh pecan topping. For a lighter option, swap half of the cream cheese for low-fat cream cheese while keeping baking times the same (it may bake slightly faster).