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Pecan Pie Cheesecake

Pecan pie cheesecake pairs a creamy baked filling and buttery graham cracker crust with a stovetop pecan topping. Chill it until set, then finish with the thick, pourable brown sugar and pecan mixture.
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Prep Time 30 minutes
Cook Time 1 hour 37 minutes
Cooling and chilling 9 hours 25 minutes
Total Time 11 hours 32 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 700
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 2 cups graham cracker crumbs
  • 7 tbsp unsalted butter melted and divided
For the cheesecake
  • 3 block (8 oz) cream cheese softened
  • 1 cup granulated sugar
  • 2 tbsp all-purpose flour
  • 3 eggs large, room temperature
  • 1 cup sour cream room temperature
  • 2 tsp vanilla extract
For the pecan topping
  • 0.75 cup light brown sugar packed
  • 0.5 cup light corn syrup
  • 0.33 cup heavy cream
  • 0.25 tsp salt
  • 2 cups pecan halves

Equipment

  • 1 9-inch springform pan
  • 1 hand mixer
  • 1 2-quart saucepan

Method
 

Make the crust
  1. Preheat the oven to 350°F.
  2. Brush the bottom and sides of a 9-inch springform pan with 1 tablespoon of the melted butter.
  3. Stir the graham cracker crumbs with the remaining 6 tablespoons melted butter until evenly moistened.
  4. Firmly press the crumb mixture over the bottom of the pan.
  5. Bake for 10 minutes.
  6. Cool the crust on a wire rack for 15 minutes, then reduce the oven temperature to 325°F.
Make the cheesecake
  1. In a large bowl, beat the cream cheese with a hand mixer on medium-low until smooth.
  2. Add the sugar and flour and mix just until combined.
  3. Mix in the eggs one at a time on low.
  4. Mix in the sour cream and vanilla.
Bake and chill the cheesecake
  1. Pour the filling over the crust and bake for 70 to 85 minutes, until the edges are set and the center reaches 160°F on an instant-read thermometer.
  2. Turn off the oven, crack the door open, and leave the cheesecake inside for 1 hour.
  3. Transfer the cheesecake to a wire rack and cool for 1 hour.
  4. Cover and refrigerate for at least 6 hours.
Make the pecan topping
  1. In a 2-quart saucepan, stir together the brown sugar, corn syrup, heavy cream, and salt.
  2. Bring to a gentle boil over medium heat and cook for 2 minutes, stirring constantly.
  3. Remove the pan from the heat and stir in the pecans.
  4. Let the topping cool for 10 to 15 minutes, until thickened but still pourable.
  5. Spread the topping over the chilled cheesecake and refrigerate for 1 hour before releasing the springform pan and slicing.

Notes

For clean slices, make sure the cheesecake is thoroughly chilled before adding the topping. Store covered in the refrigerator for up to 4 days; freeze slices wrapped well for up to 2 months. For a gluten-free version, use gluten-free graham cracker crumbs and a 1:1 gluten-free flour blend.