Pecan Pie Cheesecake
Pecan pie lovers, this one’s for you! My thick, creamy pecan pie cheesecake features classic cheesecake base, a graham cracker crust, and gooey caramel pecans on top.
My pecan pie cheesecake is a classic baked cheesecake on a graham cracker crust, topped with toasted pecans in a buttery brown sugar caramel. The cheesecake is rich and creamy with a little tanginess from the sour cream, and the topping tastes just like the gooey part of a pecan pie.
For those folks who like pecan pie and cheesecake for the holidays, this is a great way to have them both. One cheesecake cuts into 16 slices, so there’s plenty for a large group. Add a dollop of bourbon whipped cream to finish it off. This is a great make ahead dessert, and it’s perfect for your Thanksgiving table.
Helpful Info Before You Start
My Tips for the Perfect Cheesecake
Have some patience. This cheesecake takes patience. The baking and cooling happen in specific steps so it sets up without cracking. I do a water bath in the oven, a slow cool down in the turned-off oven with the door cracked, then the counter, then the fridge. I follow those steps every time, and mine has never cracked.
Soften everything first. Set out the cream cheese, sour cream, and eggs about an hour before you start. Cold cream cheese leaves little lumps that won’t beat out once the eggs go in. Use brick-style cream cheese, not the kind in a tub, and beat each block until it’s smooth before adding the next one.
Wrap the pan really well. Check that the bottom of the springform pan is seated in the ring first. I wrap the outside of my pan in several layers of heavy-duty foil, then put an oven bag over the foil. That keeps it from leaking, so the crust stays crispy instead of soggy.
Pull it while the center still wobbles. The outer edge should look set and a little puffed, while the middle 2 to 3 inches still jiggle when you nudge the pan. Mine is usually ready at 65 to 70 minutes, but start checking at 60 since ovens vary. It finishes setting as it cools in the oven.
Don’t miss my other pecan desserts, like my easy pecan pie and pecan pie bars.
Pecan Pie Cheesecake Questions
Do I have to use a water bath?
I always use one, and I highly recommend it. The water around the pan keeps the outside of the cheesecake from baking faster than the middle, so it bakes evenly and doesn’t crack. You can skip it, but plan on letting it cool slowly in the oven with the door cracked, and know that cracks are more likely. If one shows up, use the pecan topping to cover it.
Can I put the topping on the whole cheesecake?
Yes. That’s how I did it for these photos, so you can see what it looks like. Spread the cooled topping over the chilled cheesecake right before serving. I only top the whole thing when it’ll all be eaten in one sitting, since leftover topping is easier to warm up on its own.
How to Make Pecan Pie Cheesecake
- Mix the graham cracker crumbs, melted butter, and sugar until it looks like wet sand. Press it firmly into the bottom of the wrapped 9-inch springform pan. The bottom of a measuring cup packs it down evenly. Bake it at 350°F until the edges are lightly golden brown, then lower the oven to 325°F and let the crust cool while you make the filling.
- Beat the cream cheese one block at a time, then add the sour cream and sugar on low speed. Add the vanilla and the eggs one at a time, mixing just until each egg disappears. I recommend keeping the mixer on low because whipping in extra air causes bubbles and cracks. Scrape the bowl once or twice so no lumps get left at the bottom. The batter should be smooth and thick but still pourable.
- Pour the batter over the crust and set the springform pan in a large roasting pan. Pull the oven rack out, set the roasting pan on it, and pour in hot water until it comes halfway up the sides of the springform pan. Pouring the water in on the rack means you aren’t carrying a sloshing pan across the kitchen. Keep the water below the top of the foil.
- Bake until the edges are set and the center still wobbles. Turn off the oven, crack the door, and leave the cheesecake inside for 1 hour. Then move it to a wire rack for another hour before it goes in the fridge, uncovered, for 4 to 6 hours.
- Toast the pecans in a dry skillet over low heat for 3 to 5 minutes, until they smell nutty. Keep an eye on them, since pecans go from toasted to burnt really fast. Melt the butter in a small saucepan, then stir in the brown sugar, cream, vanilla, salt, and bourbon, if using. Let it bubble gently for 3 to 4 minutes, stirring the whole time, until it’s syrupy and coats the spoon. Cooking it longer makes the topping chewy once it cools. Stir in the pecans.
- Run a thin knife around the edge of the chilled cheesecake before you release the ring. For pretty slices, dip the knife in warm water and wipe it clean between cuts.
Storing Pecan Pie Cheesecake
Cover the cheesecake tightly with plastic wrap, or keep it in a cake carrier, and refrigerate it for up to 4 to 5 days. Keep the topping in its own airtight container and warm it in a small saucepan over low heat, stirring, until it’s pourable.
To freeze the cheesecake, leave the topping off. Wrap it tightly in plastic wrap and then foil, and freeze it for up to 2 months. Thaw it overnight in the fridge and make the topping fresh the day you serve it.
More Holiday Desserts
My creamy pumpkin cheesecake is another great one to bake ahead for Thanksgiving, and pumpkin cheesecake bars are easy to slice for a crowd. For something warm, try apple cinnamon bread pudding. These cranberry oat bars are perfect for holiday cookie trays, too.
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs, 10 to 12 full sheets
- 7 tablespoons unsalted butter, melted
- ¼ cup granulated sugar
For the Cheesecake Layer:
- 32 ounces cream cheese, 4 blocks, well softened
- ¾ cup sour cream, room temperature
- 1 ¼ cups granulated sugar
- 1 ½ teaspoons vanilla extract
- 5 large eggs, room temperature
For the Pecan Topping:
- 1 ½ cups pecan halves
- 6 tablespoons unsalted butter
- ½ cup light brown sugar
- ½ cup heavy cream
- 1 ½ teaspoons vanilla extract
- 1 to 2 teaspoons bourbon, optional
- Pinch of salt
💌 Don’t forget to save this recipe!
Instructions
To Make the Crust:
- Preheat the oven to 350°F. Lightly grease the bottom and sides of a 9-inch springform pan. Line the bottom with parchment paper, if you have it, for easier removal.
- Wrap the outside of the pan in 2 to 3 layers of aluminum foil, and set it aside.
- In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom and about a third of the way up the sides of the pan.1 ½ cups graham cracker crumbs7 tablespoons unsalted butter¼ cup granulated sugar
- Bake for 8 to 10 minutes, until fragrant and lightly golden brown.
- Let the crust cool for 10 to 15 minutes before adding the filling. Optional: once the pan is cool, cover the foil with an oven bag for extra protection against the water bath.
To Make the Cheesecake Layer:
- Heat a kettle or large pan of water on the stove for the water bath. Lower the oven temperature to 325°F.
- In the bowl of a stand mixer, beat the softened cream cheese one block at a time until smooth and creamy. Add the sour cream and beat on low speed until combined.32 ounces cream cheese¾ cup sour cream
- Add the sugar and mix on low speed until fully incorporated.1 ¼ cups granulated sugar
- Add the vanilla extract, then add the eggs one at a time, mixing on low speed just until each one is combined. Pour the batter over the cooled crust.5 large eggs1 ½ teaspoons vanilla extract
- Set the springform pan in a larger oven-safe pan, such as a roasting pan. Carefully pour the hot water into the larger pan until it comes halfway up the sides of the springform pan, keeping it below the top of the foil. Take care not to splash any water onto the cheesecake.
- Bake for 65 to 75 minutes, until the edges are set and the center 2 to 3 inches still jiggle slightly.
- Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour. This helps prevent cracking.
- Move the cheesecake to a wire rack and let it cool at room temperature for another hour.
- Refrigerate the cheesecake, uncovered, for 4 to 6 hours, or until fully set.
To Make the Pecan Topping:
- Toast the pecans in a small skillet over low heat for 3 to 5 minutes, until fragrant. Remove them from the heat and set aside.1 ½ cups pecan halves
- In a small saucepan, melt the butter over medium heat. Stir in the brown sugar, heavy cream, vanilla extract, salt, and bourbon, if using.6 tablespoons unsalted butter½ cup light brown sugar½ cup heavy cream1 ½ teaspoons vanilla extract1 to 2 teaspoons bourbonPinch of salt
- Bring the mixture to a gentle boil, stirring constantly, for 3 to 4 minutes, until it thickens to a syrupy consistency and coats the back of a spoon. It will thicken more as it cools. Remove it from the heat and stir in the toasted pecans.
- Let the topping cool for about 10 minutes before serving.
To Serve:
- Run a thin knife around the edge of the chilled cheesecake, then remove the ring.
- Spoon the topping over individual slices, or spread it over the whole cheesecake when you’re serving it all at once.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 slice of cheesecake with topping. This assumes the cheesecake and topping are divided into 16 equal portions. Actual calories will vary.
- Water Bath Tip: A water bath helps ensure a smooth, crack-free cheesecake by maintaining a consistent baking temperature. If you prefer not to use a water bath, you can bake the cheesecake without one, but note that this increases the likelihood of cracking. To minimize cracking without a water bath, make sure the cheesecake cools slowly in the oven.
- Topping: This pecan topping has no corn syrup, so it firms up in the fridge. Store it separately and warm it in a small saucepan over low heat until pourable.
- Make Ahead: You can prepare the cheesecake ahead of time and refrigerate it without the topping. Store the pecan topping separately and reheat it over low heat until pourable before serving. See more details in the post above.
- Storage: Store any leftover cheesecake in an airtight container in the fridge for up to 4-5 days. If you want to freeze it, wrap the cheesecake (without the topping) tightly in plastic wrap and aluminum foil, and freeze for up to 2 months. Thaw overnight in the fridge before serving.