Pecan Pie Cheesecake with Caramel Pecan Topping
Servings: 16 Servings
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
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 crumbs, 7 tablespoons unsalted butter, ¼ 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 cheese, ¾ 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 eggs, 1 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 butter, ½ cup light brown sugar, ½ cup heavy cream, 1 ½ teaspoons vanilla extract, 1 to 2 teaspoons bourbon, Pinch 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.
Nutrition Facts
Pecan Pie Cheesecake with Caramel Pecan Topping
Serving Size
1 slice
Amount per Serving
Calories
406
% Daily Value*
Fat
23
g
35
%
Saturated Fat
10
g
50
%
Trans Fat
0.4
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
8
g
Cholesterol
97
mg
32
%
Sodium
478
mg
20
%
Potassium
262
mg
7
%
Carbohydrates
38
g
13
%
Fiber
1
g
4
%
Sugar
31
g
34
%
Protein
13
g
26
%
Vitamin A
570
IU
11
%
Vitamin C
0.2
mg
0
%
Calcium
244
mg
24
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
