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Pecan Pie Cheesecake Recipe

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★★★★★

4.6 from 98 reviews

This decadent Pecan Pie Cheesecake combines the rich, creamy texture of a classic cheesecake with the sweet, nutty flavors of pecan pie. Featuring a buttery graham cracker crust, a luscious brown sugar cheesecake filling swirled with a warm pecan pie mixture, this dessert is baked in a water bath to ensure a smooth, velvety finish. Perfect for holiday gatherings or special occasions, this indulgent treat expertly balances the traditional elements of pecan pie and cheesecake in one stunning dessert.

Ingredients

Scale

Graham Cracker Crust

  • 2 1/2 cups Graham cracker crumbs (from 2 full packets, finely ground)
  • 1/4 cup Brown sugar (packed, light or dark)
  • 10 tablespoons Unsalted butter (melted)

Pecan Pie Filling

  • 10 tablespoons Unsalted butter (melted)
  • 1 1/2 cups Brown sugar (packed, light or dark)
  • 2 teaspoons Ground cinnamon
  • 1 1/2 cups Heavy cream
  • 2 1/2 cups Pecans (chopped into larger pieces)

Brown Sugar Cheesecake

  • 24 ounces Cream cheese (room temperature)
  • 3/4 cup Brown sugar (packed, light or dark)
  • 1/2 cup Sour cream (room temperature)
  • 1/2 cup Heavy cream (room temperature)
  • 1 teaspoon Pure vanilla extract
  • 4 Large eggs (room temperature)

Instructions

  1. Prepare Graham Cracker Crust: Preheat your oven to 325°F (163°C). Spray a 9-inch springform pan with non-stick baking spray, then place a 9-inch parchment circle on the bottom and spray again. Blend the graham crackers in a food processor or blender until finely ground. In a bowl, mix graham cracker crumbs with brown sugar and melted butter until the mixture is evenly moistened.
  2. Form and Bake Crust: Press the graham cracker mixture into the bottom and about halfway up the sides of the prepared pan using your fingers. Compact the crust firmly using the bottom of a measuring cup. Bake for 11 minutes, then allow to cool completely.
  3. Make Pecan Pie Filling: While the crust is baking, melt the butter in a large saucepan over medium heat. Stir in brown sugar, cinnamon, heavy cream, and chopped pecans. Bring the mixture to a light bubble and cook for 4 to 5 minutes, stirring occasionally.
  4. Cool and Portion Filling: Remove the pecan mixture from heat. Divide the filling into two portions: one to chill in the freezer that will be swirled into the cheesecake, and the other to store in the refrigerator for decorating later.
  5. Prepare Cheesecake Batter: Using a mixer, beat cream cheese and brown sugar on high speed for about 2 minutes until smooth and fluffy. Add sour cream, heavy cream, and vanilla extract, mixing on medium speed until fully incorporated. Gradually add eggs on low speed, mixing just until combined. Scrape down the bowl to ensure even mixing.
  6. Assemble Cheesecake: Pour half of the cheesecake batter into the cooled crust in the springform pan. Spoon half of the chilled pecan pie filling over the batter and use a butter knife to swirl it gently. Carefully pour the remaining cheesecake batter on top, smoothing the surface.
  7. Prepare Water Bath: Place the springform pan inside a 10-inch cake pan. Then, place that in a large roasting pan (12×16 inches). Pour boiling water into the roasting pan until it reaches about two-thirds the way up the sides of the cake pan to create a water bath. Alternatively, tightly wrap the springform pan with two layers of aluminum foil and place directly in the roasting pan filled halfway up the pan with hot water to prevent leaks.
  8. Bake Cheesecake: Bake in the preheated oven for 65–85 minutes until the edges are set but the center has a slight jiggle. If the center jiggles excessively, continue baking for 10 more minutes and check again.
  9. Cool in Oven: Once baked, turn off the oven and prop the door open slightly. Let the cheesecake sit inside for 30 minutes to cool gradually.
  10. Chill Cheesecake: Remove the cheesecake from the water bath and place it on a cooling rack to cool completely. Then wrap the cheesecake tightly with foil and refrigerate for at least 6 hours or overnight to set fully.
  11. Remove from Pan and Decorate: After chilling, carefully remove the cheesecake from the springform pan and peel off the parchment paper. Use the reserved chilled pecan pie filling stored in the fridge to decorate the top of the cheesecake as desired.

Notes

  • Using room temperature ingredients helps create a creamy, lump-free cheesecake batter.
  • The water bath prevents cracks and ensures even baking by maintaining moisture around the cake.
  • Be gentle when swirling the pecan pie filling into the cheesecake batter to maintain beautiful marbled patterns.
  • You can prepare the pecan pie filling ahead of time and store it in the fridge or freezer for convenience.
  • Allow the cheesecake to chill overnight for best texture and flavor development.
  • If aluminum foil leaks occur during the water bath, double wrap the springform pan tightly to avoid water seeping into the crust.

Keywords: pecan pie cheesecake, pecan cheesecake, graham cracker crust, pecan pie filling, baked cheesecake, holiday dessert

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