Description
Pecan pie cheesecake combines two classic desserts! It’s an ultra-creamy baked cheesecake topped with a buttery pecan praline inspired by my favorite pecan pie filling.
Ingredients
Scale
Graham Cracker Crust
- 1 3/4 cups crushed graham crackers (15 full crackers)
- 5 tablespoons butter, melted
- 1/4 cup granulated sugar
- 1/2 teaspoon kosher salt
Cheesecake
- 4 (8-ounce) blocks of cream cheese, room temperature
- 1 cup light brown sugar
- 1/3 cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs
Pecan Topping
- 1/4 cup butter
- 1/2 cup light brown sugar
- 1/4 cup heavy cream
- 1/4 teaspoon kosher salt
- 1 3/4 cups chopped pecans
Instructions
- Crust: Prepare graham cracker crust: Preheat the oven to 350°F.
- In a large bowl mix graham cracker crumbs, butter, granulated sugar, and salt together evenly. Press the mixture into the bottom and up the sides of a 9-inch springform pan.
- Bake crust for 8 – 10 minutes, or until lightly golden. Set aside while making cheesecake.
- Prepare the cheesecake: In the bowl of your stand mixer fitted with a paddle attachment, mix the cream cheese and sugar on medium speed, until smooth, scraping the sides of the bowl as necessary.
- Turn the mixer to low and add in the sour cream and vanilla; mix well, scraping the sides of the bowl as necessary. Add in the eggs, one at a time, mixing on low speed after each addition until just mixed. Don’t overmix. Pour the filling over the crust and spread evenly.
- Double-wrap the bottom of the springform pan with foil, sealing it tightly to prevent water from getting into the pan.
- Place the springform pan into a large baking pan and pour very hot water into the baking pan, until it’s 3/4-inch deep. Make sure that the water level doesn’t come up higher than the foil.
- Bake for 60 – 70 minutes or until the center of the cheesecake is almost set. The center will still jiggle while the edges will be set.
- Remove the cheesecake from the water bath and carefully run a knife around the rim of the pan to loosen the cake. Allow the cheesecake to cool at room temperature for at least an hour, then cover and transfer to the refrigerator for 6 hours or overnight.
- Prepare the pecan topping: Melt the butter and brown sugar together in a nonstick skillet over medium heat. Bring to a boil, stirring frequently. Allow the mixture to boil for one minute and then remove from heat.
- Slowly stir in the heavy cream and salt until combined. Mix in the pecans until evenly coated and allow to cool for 20 minutes. Spread the pecan mixture evenly on top of the chilled cheesecake.
- Release the sides of the springform pan before slicing.
Notes
- Store airtight in the refrigerator for up to 3 days.
