Go Back

Pecan Pie Cheesecake

Pecan pie cheesecake with a buttery graham cracker crust and a creamy cheesecake filling baked in a water bath for a smooth, just-set texture. Finished with a thick, sticky pecan pie topping made from caramelized butter, brown sugar, cream, and whole pecans.
Print Recipe Pin Recipe
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: 540
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
  • 0.33 cup heavy cream
  • 1 tbsp corn syrup
  • 2 cup whole pecans
  • 1 tsp vanilla
  • 0.25 tsp salt

Equipment

  • 1 springform pan
  • 1 roasting pan

Method
 

Crust and bake
  1. Preheat the oven to 325F. Fit a 9-inch springform pan and press the graham cracker crumbs mixture into an even crust layer.
  2. Bake the crust for 10 minutes at 325F. Remove and keep the pan on the counter while you prepare the filling.
  3. Beat the cream cheese smooth until lump-free. Pour the cheesecake batter over the baked crust and tap the pan lightly to level the top.
  4. Place the springform pan in a water bath setup using a roasting pan and hot water. Bake at 325F for 60-65 minutes until the center is just set with a slight jiggle.
  5. Cool the cheesecake completely at room temperature. Refrigerate for 6 hours to fully chill and firm up the filling.
Pecan pie topping and finish
  1. Melt the unsalted butter with the packed brown sugar, heavy cream, and corn syrup over medium heat. Simmer for 3 minutes, stirring, until glossy and thickened.
  2. Stir in the whole pecans, vanilla, and salt. Continue stirring until the pecans look evenly coated, then cool the topping for 15 minutes.
  3. Unmold and slice the chilled cheesecake. Pour the pecan topping over each portion just before serving for a thick, sticky finish.

Notes

Pro tip: keep the water bath stable—use hot water and avoid letting it splash into the pan. Store leftover cheesecake covered in the refrigerator for up to 4 days; it can be frozen for up to 2 months (freeze slices without topping, then thaw in the fridge and add topping before serving). For a lighter option, you can swap light cream cheese and light sour cream, but the topping will still be rich and set properly.