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Pecan Pie Cheesecake

Pecan pie cheesecake with a graham cracker crust, water-bath baked filling, and a thick sticky pecan topping. The cheesecake stays creamy and just set, then gets a caramel-like drizzle and whole pecans right before serving.
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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: 690
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 packed
  • 0.333 cup heavy cream
  • 1 tbsp corn syrup
  • 2 cup whole pecans
  • 1 tsp vanilla
  • 0.25 tsp salt

Equipment

  • 1 springform pan
  • 1 water bath roasting pan

Method
 

Make the crust
  1. Preheat the oven to 325F. Press the graham cracker crumbs, brown sugar, and melted butter into a 9-inch springform pan to form an even crust.
  2. Bake at 325F for 10 minutes, until set. Let the crust cool slightly while you prepare the filling.
Bake the cheesecake
  1. Beat the cream cheese and brown sugar until smooth, then add the eggs one at a time. Mix in sour cream, vanilla, and cinnamon until the batter is fully combined.
  2. Pour the cheesecake batter over the baked crust. Place the springform pan into a water bath setup and bake at 325F for 60-65 minutes, until the center is just set.
  3. Cool the cheesecake completely at room temperature. Refrigerate for 6 hours to chill and firm up.
Prepare the pecan pie topping
  1. Melt unsalted butter with brown sugar, heavy cream, and corn syrup over medium heat. Simmer for 3 minutes until glossy and slightly thickened.
  2. Stir in whole pecans, vanilla, and salt. Cool the topping for 15 minutes so it thickens and is easier to spread.
Serve
  1. Remove the cheesecake from the refrigerator. Pour the pecan topping over the chilled cheesecake just before serving so it stays thick.

Notes

For a crack-free top, keep the water bath at a gentle simmer and don’t overmix the batter after adding eggs. Store covered in the refrigerator for up to 4 days; freeze the cheesecake (without topping) for up to 2 months, then thaw overnight in the fridge. For a lighter option, use reduced-fat cream cheese while keeping full-fat sour cream for best texture.