This pecan pie cheesecake combines two favorite classics into one delicious dessert. The cheesecake has a cookie/pecan crust, a creamy, tangy filling and a caramel pecan pie topping. By following my detailed instructions you’ll be able to bake a perfect cheesecake at home!
Now, I’ll be honest, I personally do not care for pecan pie. It’s overly sweet in my opinion and I can hardly eat a piece without feeling a little sick. But when it comes to this pecan pie cheesecake, I love it! The tangy cream cheese filling balances out the sweetness of the pecan pie topping and the toasted pecans give it a nutty, earthy flavor.
Here are the ingredients you’ll need to make this pecan pie cheesecake
- Cookie crumbs — Traditionally, cheesecake crust is made with graham cracker crumbs, but here in Mexico they’re hard to find. So I use any other type of cookie crumbs. I personally love the Gamesa Maravillas vanilla-flavored cookies. I’ve also used cinnamon-flavored cookies or the Populares brand cookies.
- Pecans — You’ll need finely chopped pecans for the crust and additional pecans for the topping. I like using pecan halves for the topping, because I think they are more visually appealing than chopped pecans, but they do make it a little harder to cut and serve the cheesecake. So use whichever you prefer or have on hand.
- Granulated sugar — You’ll need 3 tablespoons for the crust and 1 cup for the cheesecake.
- Ground cinnamon — Adding cinnamon to the crust and pecan pie topping gives this cheesecake extra flavor.
- Butter — Combine it with the remaining crust ingredients to form a sandy mixture. You’ll also use butter to toast the pecans for the topping.
- Cream cheese — This recipe calls for 3 8-ounce packages. The cream cheese packages I buy in my local grocery store contain only 6-7 ounces, so if you’re buying those as well, I recommend buying 4 packages, then using a kitchen scale to weigh out 24 ounces (680 grams)
- Sour cream — Adds extra richness and creaminess.
- Vanilla extract — Because what cheesecake is complete without it?
- Salt — Don’t underestimate what a little pinch of salt can do. It really brings out all the flavors.
- Eggs — They make the cheesecake extra smooth and rich.
- Light brown sugar — For the pecan pie topping I use brown sugar for extra flavor. I’ve made it a habit to make my own brown sugar. Mix a bit of molasses (if your molasses is pretty thick, add just a bit of water to thin it out so it’ll be easier to mix) with regular sugar.
- Heavy cream — You’ll need 1/3 cup for the topping.
- Maple syrup — The pecan pie I’m used to always includes maple syrup. Plus, I just simply love maple flavor.
Tools you’ll need to make this recipe
- 9 or 10-inch springform pan
- Large roasting pan
How to make pecan pie cheesecake
I know baking cheesecake can seem like a daunting undertaking, especially if you don’t do it very often. I sure don’t do it every year! I’m more used to a no-bake cheesecake type of dessert. But actually, baked cheesecake is not as hard as it seems, although it does include some extra steps to ensure it will turn out well.
The crust
To make the crust, mix the cookie crumbs, pecans, sugar and cinnamon; then stir in melted butter to form a sandy mixture. Press the crumbs into the bottom and partly up the sides of a 9 or 10-inch springform pan. Prebake the crust for 10 minutes, then let it cool while you make the cheesecake.
The cheesecake
Start by beating the cream cheese until smooth. Then add the sugar, sour cream, vanilla extract and salt; mix until combined. Add the eggs, one at a time, beating after each addition just until incorporated and scraping the bottom and sides of the bowl as needed. After mixing in the last egg, stop mixing. If you overmix, the cheesecake can fall and crack or end up having bubbles on the surface. This is why it’s also important to use room-temperature ingredients; they mix easier than cold ingredients.
Why does cheesecake need to be baked in a water bath?
Cheesecake is a delicate dessert, and as such, it can easily be overcooked, develop cracks on the surface or get rubbery. A water bath ensures that the middle of the cheesecake cooks as fast as the edges, and results in a smooth and creamy cheesecake.
There are people who bake cheesecake without a water bath, but it’s more risky. So if you try making this cheesecake without a water bath, I can’t guarantee your success. It is an extra step and requires extra effort, but it’s worth it. I have never once had my cheesecake fail when baking it in a water bath.
How to make a water bath
First, let’s start with the springform pan. Wrap it in aluminum foil to make sure no water seeps into the crust and leaves you with a soggy cheesecake. I recommend using aluminum foil that is wide enough to cover the entire pan. Wrap it around and fold it over the top of the pan. Repeat with at least 2 more pieces of aluminum foil. I usually do this first thing, before I even bake the crust.
After the crust has cooled, pour in the cream cheese filling. Place the springform pan with the cheesecake in a large roasting pan. Carefully pour boiling water into the roasting pan, being careful not to splash any on the cheesecake; add enough water to get a 1-inch layer. Very carefully transfer to the oven.
Or if you prefer, place the roasting pan with the springform pan in the oven, then add the boiling water.
Bake the cheesecake for 60-75 minutes, until the edges are set but the center is still slightly jiggly. This next step is optional, but I prefer doing it so I don’t risk getting cracks in my cheesecake. Turn off the oven, open the oven door, and leave the cheesecake in the warm oven for another hour. Drastic temperature changes can cause the cheesecake to crack so I prefer to be safe rather than sorry.
If your cheesecake does crack, don’t worry! We’re covering it with a topping anyway so no one will see it!
Carefully remove the roasting pan from the oven, again being careful not to splash any water on the cheesecake. Remove the cheesecake from the water bath and let it cool to room temperature.
Place in the fridge for at least 4 hours or overnight to let the cheesecake finish setting.
The pecan pie topping
Just before serving the cheesecake, make the pecan pie filling. Toast the pecans in some butter for a few minutes, then add the sugar, cream, syrup, cinnamon and salt. Bring this to a simmer, then remove from the heat. If you continue simmering the mixture, it will harden as it cools.
I found that it’s easier to first cut the cheesecake, then add the topping; cutting through pecan halves is quite a pain. Or let everyone top their own slice with the topping.
How to neatly cut cheesecake
Here’s a tip to get clean-cut cheesecake slices every time! Get a sharp knife and dip it in hot water for a few seconds. Dry it and immediately make one cut. Dip in hot water and dry the knife before each cut.
Can this pecan pie cheesecake be made in advance?
Yes, cheesecake is actually very easy to make in advance. You can bake the cheesecake a day or two in advance, refrigerate it, then top with the pecan pie topping just before serving. If you chill the cheesecake with the pecan pie topping, the topping hardens somewhat; so if you prefer a thinner topping, add it just before serving.
Cheesecake can also be frozen up to 3 months. If you plan on freezing it, you don’t need to refrigerate it. Just place the cooled cheesecake on a plate and wrap it in plastic wrap. Let the cheesecake thaw in the fridge overnight before serving. I don’t recommend freezing it with the topping.
More recipes you’ll love
- Piña Colada Cheesecake Bars
- Chocolate Peanut Butter Pie
- Fruit Pizza
- Overnight Berry French Toast Casserole
Happy baking, friends!
Ingredients
- For the crust:
- 1½ cups cookie crumbs
- ½ cup finely chopped pecans
- 3 tablespoons granulated sugar
- ½ teaspoon ground cinnamon
- 6 tablespoons melted butter
- For the cheesecake:
- 24 ounces cream cheese, at room temperature
- 1 cup granulated sugar
- ½ cup sour cream, at room temperature
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 4 large eggs, temperature
- For the pecan pie topping:
- ¼ cup butter
- 2 cups pecan halves
- ¼ cup light brown sugar
- ⅓ cup heavy cream, at room temperature
- ¼ cup corn syrup
- ½ teaspoon ground cinnamon
- ⅛ teaspoon salt
Instructions
Note: If you're new to baking cheesecake, I highly recommend reading my blog post for more detailed instructions.
- Preheat the oven to 350° F. Wrap the outside of a 9 or 10-inch springform pan with at least 3 layers of aluminum foil; set aside. For more detailed instruction on wrapping the pan, check my blog post above.
- For the crust, mix the cookie crumbs, pecans, sugar (and cinnamon with the melted butter. Press the crumbs into the bottom and partly up the sides of the prepared pan. Bake for 10 minutes. Remove from the oven and let cool.
- For the cheesecake, add the cream cheese to a large bowl and, using an electric mixer, beat until smooth. Add the sugar, sour cream, vanilla extract and salt; mix just until combined. Add the eggs, one at a time, beating after each addition just until incorporated and scraping the bottom and sides of the bowl as needed. After mixing in the last egg, stop mixing.
- Pour the cream cheese mixture into the cooled crust. Place the pan in a large roasting pan, then carefully pour in boiling water until the roasting pan has 1 inch of water. Very carefully transfer the roasting pan with the cheesecake pan into the oven. Bake the cheesecake for 60-75 minutes, or until the center is only slightly jiggly. If the top of your cheesecake is browning too quickly, tent it with foil halfway through the baking process. After the cheesecake is done, turn off the oven, open the oven door and leave the cheesecake in the oven another hour.
- Refrigerate the cheesecake for at least 4 hours.
- To make the pecan pie filling, melt the butter in a large saucepan. Add the pecans and toast them for 2-3 minutes, stirring constantly to keep them from burning. Stir in the sugar, cream, syrup, cinnamon and salt. Bring to a simmer, then remove from the heat and let cool.
- Just before serving, top the cheesecake with the pecan pie filling. If desired, pipe some whipped cream on each piece.