Pecan Pie Cheesecake

5 from 4 votes

Pecan pie cheesecake is the perfect fall dessert recipe! Pecan graham crust is layered with a traditional cheesecake filling and drizzled with pecan topping.

Prep Time30

Cook Time1 30

Total Time2

Course: Dessert

Cuisine: American

Servings: servings

Author: Katie G.

Ingredients

Pecan-Graham Crust

1 cup graham crackers crushed
1 cup pecans finely chopped
2 tablespoons light brown sugar
1/2 teaspoon cinnamon
pinch salt
1/4 cup unsalted butter melted

Cheesecake Filling

32 ounces cream cheese softened
1 cup light brown sugar packed
2 tablespoons all-purpose flour
pinch salt
2 teaspoons pure vanilla extract
4 large eggs room temperature

Pecan Topping

1/4 cup unsalted butter
1/2 cup light brown sugar packed
1 1/2 cups pecans chopped
1/4 cup heavy cream
1 teaspoon cinnamon
pinch salt

Instructions

Pecan-Graham Crust

Line the bottom of a 9-inch springform pan with parchment paper. Double wrap the outside of the pan tightly with aluminum foil; set aside.
In a large bowl, combine graham crumbs, pecans, brown sugar, cinnamon and salt. Stir in the melted butter until well combined and clumpy. Press the mixture evenly into bottom and halfway up the side of prepared pan. Set in the refrigerator to firm the crust while making the filling.

Cheesecake Filling

Preheat the oven to 350 degrees F. Place a roasting pan on a center rack and fill with 1 inch of water. Leave the roasting pan in the oven while you prepare the filling.
Add the cream cheese to the bowl of an electric mixer fitted with a paddle attachment (or use a hand mixer). Beat the cream cheese on medium speed until creamy, about 2 to 3 minutes. Add the brown sugar, flour and salt. Beat until fluffy, about 2 minutes.
Add vanilla and beat until combined. Add eggs, one at a time, beating just until combined after each addition, being careful not to overmix.
Pour the cheesecake mixture into the prepared pan and smooth over. Tap pan on the counter a few times to remove any air bubbles.
Carefully place the pan in the water in the roasting pan and close the oven door. Immediately reduce heat to 325 degrees F and bake for 70 to 80 minutes, until the middle (center 2-inches) of the cheesecake is still slightly wobbly. Turn off the oven, prop open the door with a wooden spoon and allow to cool for 1 hour.
Remove the cheesecake to a wire rack and run a hot knife around the edges. Continue to cool for 1 to 2 hours, then cover with foil and refrigerate overnight.

Pecan Pie Topping

In a small saucepan set over medium heat, combine the butter and brown sugar. Bring to a low boil and cook for 3 to 5 minutes, being careful not to let it burn. Stir in pecans, heavy cream, cinnamon and salt. Remove from heat and cool to room temperature.
When ready to top, release the sides of the pan and spoon topping over cooled cheesecake. Spread topping evenly over the top of the cheesecake. Store cheesecake, covered, in the refrigerator until ready to serve.

Notes

Store the cheesecake in the refrigerator for up to 3 days.

Nutrition