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Pecan Pie Cheesecake Recipe

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4.2 from 52 reviews

  • Author: Amina
  • Total Time: 7 hours 45 minutes
  • Yield: 8 servings

Description

This Pecan Pie Cheesecake is a decadent dessert combining a buttery graham cracker crust with a silky smooth cream cheese filling and a rich caramel pecan topping. The cheesecake is baked in a water bath to achieve the perfect creamy texture, with a crunchy, roasted pecan and caramel layer that adds a delightful contrast.

Ingredients

Crust

  • 300 g Graham Cracker Crumbs (approx. 20 sleeves)
  • 120 g Unsalted butter
  • Pinch of salt

Cheesecake Filling

  • 900 g Cream cheese (full fat Philadelphia, at room temperature)
  • 250 g Granulated sugar
  • 230 g Sour cream (full-fat, at room temperature)
  • 1 tablespoon Lemon juice (freshly squeezed)
  • 3 teaspoon Vanilla extract
  • Pinch of salt
  • 4 Eggs (lightly whisked, at room temperature)

Caramel Pecan Topping

  • 55 g Unsalted butter (room temperature)
  • 100 g Granulated sugar
  • ½ teaspoon Cinnamon
  • 115 g Heavy cream (36% fat)
  • ½ teaspoon Salt
  • ½ teaspoon Vanilla extract
  • 240 g Pecans (oven roasted at 350°F / 175°C for 8–10 minutes)

Instructions

  1. Prepare the crust: Gently melt the butter on the stovetop or microwave until liquid and smooth, then let it cool slightly. Pulse graham crackers in a food processor until finely ground or crush in a zip-top bag with a rolling pin.
  2. Mix crust ingredients: Stir a pinch of salt into the graham cracker crumbs, add melted butter, and mix until the texture resembles wet sand.
  3. Form crust: Press the crumb mixture firmly and evenly into the bottom and sides of an ungreased 8 or 9-inch springform pan. Smooth the surface evenly and pack tightly enough to hold together but not dense. Chill in fridge or freezer to set.
  4. Bake crust: Bake in preheated 350°F (175°C) oven for 8–10 minutes until lightly golden and set. Cool completely in pan.
  5. Prepare water bath: Preheat oven to 325°F (165°C) without fan. Prepare a roasting pan larger than the springform pan. Wrap the springform pan tightly with 4–5 layers of heavy-duty aluminum foil to prevent leaks. Optionally, place the foil-wrapped pan inside a large oven-safe bag.
  6. Make cheesecake batter: Beat room-temperature cream cheese on medium-low speed until smooth and lump-free. Add granulated sugar and beat 2 minutes until silky. Add sour cream, lemon juice, vanilla extract, and salt, mixing briefly just to blend. Slowly incorporate lightly whisked eggs on low speed until fully combined, about 30 seconds, without whipping air into the batter.
  7. Fill crust: Pour batter into cooled crust, tap pan gently to release air bubbles. Place the springform pan inside the prepared roasting pan.
  8. Add water bath: Boil water and carefully pour into the roasting pan until it reaches about one-third up the sides of the springform pan.
  9. Bake cheesecake: Bake at 325°F (165°C) in the water bath for 60–75 minutes until edges are set but the center jiggles slightly. Do not open the oven during baking.
  10. Cool gradually: Turn off oven but leave cheesecake inside with door closed for 60 minutes to cool gradually and prevent cracks. Remove from oven and water bath, unwrap foil, and cool on a wire rack at room temperature for about 1 hour.
  11. Refrigerate: Chill cheesecake in the refrigerator for at least 6 hours or overnight until fully set. Release springform pan carefully.
  12. Prepare caramel pecan topping: Melt butter with sugar over medium heat in a saucepan, stirring constantly to prevent separation, until golden caramel forms. In a separate pan, heat heavy cream until it begins to simmer.
  13. Add cream to caramel: Slowly pour hot cream into caramel while stirring constantly. Cook stirring for 2–3 minutes until smooth.
  14. Flavor caramel: Stir in cinnamon, salt, and vanilla, cooking another 30 seconds to infuse flavors.
  15. Coat pecans: Remove caramel from heat and stir in roasted pecans until fully coated.
  16. Finish topping and serve: Let caramel pecan mixture cool slightly until warm and pourable, then pour over cheesecake and serve immediately while glossy and easy to slice through.
  17. Serving tip: After chilling, bring cheesecake to room temperature before slicing to soften caramel for clean cuts.
  18. Store leftover cheesecake: Cover tightly with plastic wrap or foil and refrigerate up to 3–4 days.
  19. Freeze cheesecake: Freeze before adding caramel pecan topping. Wrap chilled cheesecake or slices tightly in plastic wrap and aluminum foil. Freeze up to 2–3 months. Thaw overnight in refrigerator before serving.

Notes

  • Use full-fat cream cheese and sour cream at room temperature for best texture and smoothness.
  • Do not overmix eggs into batter to avoid incorporating air, which can cause cracks.
  • Wrapping the pan in foil and using a water bath prevents water leaks and ensures gentle, even baking.
  • Roast pecans before adding to enhance flavor and crunch.
  • Warm the cheesecake before slicing if caramel topping is too firm from refrigeration.
  • Water bath baking is key to achieving a creamy, crack-free cheesecake.
  • Freezing is best done before adding caramel topping for optimal texture preservation.
  • Prep Time: 45 minutes
  • Cook Time: 1 hour 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/pecan-pie-cheesecake-recipe/