Pecan Pie Cheesecake
This dessert is everything you love about pecan pie, drizzled on the most decadent, creamy cheesecake! Each bite of pumpkin pie cheesecake will wow you!
Servings: 12 Slices
Ingredients
Crust
- 1 ½ cups crushed graham cracker crumbs, about 12 crackers
- ¼ cup granulated sugar
- ½ cup unsalted melted butter
- ½ teaspoon ground cinnamon
- 1 pinch salt
Cheesecake
- 4 (8-ounce) packages softened cream cheese
- 1 cup sour cream
- ¾ cup granulated sugar
- ¾ cup packed dark brown sugar
- ½ teaspoon ground cinnamon
- 1 tablespoon vanilla extract
- 5 large eggs
Pecan Pie Topping
- 12 tablespoons unsalted butter
- 1 ⅓ cups packed dark brown sugar
- ½ cup heavy cream
- ½ teaspoon salt
- 2 cups whole and chopped pecans, I like a combo
- 2 teaspoons vanilla extract
Instructions
Crust
- Preheat the oven to 325 degrees Fahrenheit. Spray a springform pan with non-stick cooking spray and set aside.
- In a medium bowl, mix together 1 ½ cups crushed graham cracker crumbs,, ¼ cup granulated sugar, ½ cup unsalted melted butter, ½ teaspoon ground cinnamon, and 1 pinch salt. It should resemble damp sand.
- Add the crust mixture into the prepared pan. Press evenly into the bottom of the pan and up the sides of the pan. You can use the bottom of a flat glass or a flat measuring cup to really press it in well and get a nice, even crust.
- Bake for 10 minutes and allow then crust to cool completely.
Cheesecake Filling
- Add 4 (8-ounce) packages softened cream cheese to the bowl of the stand mixer. Using the paddle attachment, beat on medium-high speed for about 1 minute. Scrape down the sides and bottom of the bowl and beat for a few seconds more.
- Add ¾ cup granulated sugar, ¾ cup packed dark brown sugar, 1 cup sour cream and mix at medium-low speed until just combined. Scrape the bowl again and mix for 10 seconds.
- Add 5 large eggs and beat on low speed until combined, about 30 seconds-1 minute. Scrape the bowl again.
- Add 1 tablespoon vanilla extract and ½ teaspoon ground cinnamon and mix just until combined. At this point, your batter should be smooth and fairly runny.
Baking the Cheesecake
- Using 18-inch heavy-duty aluminum foil, wrap the outside of your springform pan with 4 sheets of foil. Place your wrapped pan in a deep roasting pan. You can alternatively use a baking sheet, so long as the sides are about 2 inches deep. Add your cheesecake batter to the springform pan.
- Pour very hot water into the baking sheet until there is about 1 ½ inch of water around the springform pan. On a rack in the lower 3rd of the oven, carefully move your pan into the oven.
- Bake for 1-1 ½ hours. After about an hour of baking, check the cheesecake’s consistency. A slight jiggle of the pan (while still in the oven) should tell you if it’s ready or needs more time. The cheesecake should be jiggly, but not liquid. If it seems very liquidy still, give it 15 more minutes and check it again.
- Once the cheesecake is firm, yet jiggly, turn the oven off but leave the cheesecake in the oven for another hour or so, until the oven has cooled down. Resist the temptation to open the oven during this time! The purpose of this step is to allow the cheesecake to cool slowly as the oven cools. Doing this will prevent it from cracking, as one of the biggest reasons cheesecakes crack is the drastic temperature change going from the hot oven into the much cooler kitchen. Once the oven and the cheesecake are cooled, remove from the oven and carefully remove the foil lining the pan. Chill in the fridge for at least 6 hours.
Pecan Pie Topping
- Melt 12 tablespoons unsalted butter in a medium saucepan. Add 1 ⅓ cups packed dark brown sugar and whisk for about 2 minutes. Heat over medium-high until the mixture is bubbling.
- Add ½ cup heavy cream and ½ teaspoon salt and whisk until combined. Add in 2 cups whole and chopped pecans,and mix until they’re fully coated. Remove from the heat and stir in 2 teaspoons vanilla extract. Allow the topping to cool for about 10-15 minutes before pouring on top of the cheesecake.
- Before serving, run a knife around the edge of the pan to ensure an easy release when the springform is removed. Top with the pecan pie topping and enjoy!
Nutrition
Calories: 533kcal | Carbohydrates: 64g | Protein: 4g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 287mg | Potassium: 143mg | Fiber: 0.5g | Sugar: 58g | Vitamin A: 969IU | Vitamin C: 0.2mg | Calcium: 86mg | Iron: 1mg
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