Description
Extra-creamy pecan pie cheesecake with a cinnamon pecan graham cracker crust, rich cheesecake filling, and a buttery caramel-like pecan topping. This impressive make-ahead dessert is perfect for Thanksgiving, Christmas, and fall gatherings.
Ingredients
- Crust: 1 cup pecans
- Crust: 2 cups graham cracker crumbs
- Crust: 1/4 cup brown sugar
- Crust: 1/2 teaspoon ground cinnamon
- Crust: 1/2 cup unsalted butter, melted
- Filling: 24 ounces full-fat brick-style cream cheese, softened
- Filling: 3/4 cup granulated sugar
- Filling: 1/2 cup brown sugar
- Filling: 1/2 teaspoon ground cinnamon
- Filling: 1 tablespoon cornstarch
- Filling: 1 cup sour cream, room temperature
- Filling: 1 teaspoon vanilla extract
- Filling: 3 large eggs, room temperature
- Topping: 1/3 cup unsalted butter
- Topping: 3/4 cup brown sugar
- Topping: 3/4 cup heavy cream
- Topping: 1 teaspoon vanilla extract
- Topping: 1 tablespoon corn syrup
- Topping: 1/2 teaspoon ground cinnamon
- Topping: 2 cups pecan halves
Instructions
- Preheat the oven to 350°F.
- Wrap the outside of a 9-inch springform pan with at least three layers of aluminum foil, covering the bottom, sides, and seams.
- Pulse 1 cup pecans in a food processor until finely crushed.
- Mix the crushed pecans, graham cracker crumbs, 1/4 cup brown sugar, and 1/2 teaspoon cinnamon in a medium bowl.
- Stir in the melted butter until the mixture resembles damp sand.
- Press the crust mixture firmly into the bottom and up the sides of the prepared springform pan.
- Bake the crust for 10 minutes, then remove it from the oven while leaving the oven on.
- Beat the softened cream cheese in a large bowl until smooth.
- Mix in the granulated sugar, 1/2 cup brown sugar, 1/2 teaspoon cinnamon, and cornstarch.
- Scrape down the sides of the bowl, then mix in the sour cream and vanilla extract.
- With the mixer on low speed, add the eggs one at a time and mix only until combined.
- Pour the filling over the baked crust and smooth the top.
- Place the springform pan in the center of a large roasting pan.
- Pour 1/2 to 1 inch of hot water into the roasting pan to create a water bath.
- Bake for 50 to 60 minutes, or until the center has only a slight wobble.
- Remove the cheesecake from the oven and let it cool in the roasting pan until it reaches room temperature.
- Remove the springform pan from the water bath, discard the foil, cover the pan, and refrigerate for at least 6 hours or overnight.
- Before serving, melt 1/3 cup butter and 3/4 cup brown sugar in a medium saucepan over low-medium heat, stirring until smooth and no longer grainy.
- Bring the butter and sugar mixture to a gentle simmer and cook for 2 to 3 minutes.
- Stir in the heavy cream, vanilla extract, corn syrup, 1/2 teaspoon cinnamon, and pecan halves.
- Simmer for at least 5 minutes, stirring constantly, until the topping thickens.
- Remove the pecan topping from the heat.
- Run a thin, sharp knife around the chilled cheesecake, then release and remove the springform pan ring.
- Spoon the warm pecan pie topping over the whole cheesecake or individual slices.
- Cut with a thin, sharp knife and serve.
Notes
- Use room-temperature cream cheese, sour cream, and eggs for a smooth filling.
- Do not overmix the batter after adding the eggs because excess air can cause cracks.
- Two tablespoons of all-purpose flour can replace the cornstarch.
- A 10-inch springform pan can be used, but reduce the baking time by 5 to 10 minutes.
- Do not use a 6-inch or 8-inch pan because the batter will not fit.
- Make the cheesecake one day ahead for the best texture and flavor.
- Prepare the pecan topping shortly before serving to keep it soft and gooey.
- Refrigerated pecan topping will firm up and become more difficult to slice.
- Store leftovers covered in the refrigerator for up to 5 days.
- Freeze the cheesecake without the topping for up to 2 months and thaw it overnight in the refrigerator.
- Prep Time: 45 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 693
- Sugar: 41
- Sodium: 280
- Fat: 53
- Saturated Fat: 23
- Unsaturated Fat: 27
- Trans Fat: 1
- Carbohydrates: 51
- Fiber: 3
- Protein: 8
- Cholesterol: 154