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Pecan Pie Cheesecake Recipe - Creamy, Nutty, and Perfect for Sharing

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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon (optional)
  • 6 tablespoons unsalted butter, melted
  • Pinch of salt
  • 24 ounces cream cheese, softened to room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup sour cream, room temperature
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 tablespoon cornstarch (or 2 teaspoons flour)
  • 1/4 teaspoon salt
  • 1 cup chopped pecans (plus extra halves for garnish if you like)
  • 1/2 cup brown sugar, packed
  • 1/3 cup light corn syrup (or pure maple syrup for a softer set)
  • 4 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon (optional)
  • Pinch of salt
  • 2 tablespoons heavy cream

Method
 

  1. Prep the pan: Heat oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment. Lightly grease the sides. Wrap the outside of the pan with two layers of heavy-duty foil if using a water bath.
  2. Make the crust: In a bowl, mix graham crumbs, sugar, cinnamon, melted butter, and salt until the texture resembles wet sand. Press firmly into the bottom and 1 inch up the sides of the pan. Bake for 8–10 minutes until set and lightly golden. Cool for 10 minutes.
  3. Beat the filling base: In a large bowl, beat cream cheese on medium speed until smooth and fluffy, about 2 minutes. Add sugar and beat another minute, scraping the bowl. Mix in sour cream, vanilla, cornstarch, and salt just until combined.
  4. Add eggs gently: Add eggs one at a time on low speed, mixing just until each disappears. Do not overmix—too much air can cause cracks.
  5. Fill and smooth: Pour the batter over the crust. Tap the pan on the counter to pop large air bubbles. Run a thin spatula in a spiral to help release any trapped air.
  6. Bake with or without water bath: Water bath (best for smooth texture): Place the wrapped pan in a larger roasting pan. Pour hot water into the outer pan halfway up the sides of the springform. Bake 50–65 minutes, until edges are set and the center has a slight wobble.
  7. No water bath: Place a pan of hot water on the rack below and bake 50–60 minutes. Texture will still be excellent.
  8. Cool slowly: Turn off the oven, crack the door, and let the cheesecake rest inside for 45 minutes. Move to a rack and cool to room temp. Chill at least 6 hours, preferably overnight.
  9. Make the pecan topping: In a saucepan over medium heat, combine brown sugar, corn syrup, and butter. Stir until melted and bubbling, 3–4 minutes. Remove from heat. Stir in vanilla, cinnamon, salt, and heavy cream. Fold in chopped pecans. Let cool 10–15 minutes until thick but still spoonable.
  10. Top the cheesecake: Run a thin knife around the edge of the chilled cheesecake and release the springform. Spoon the pecan mixture over the top, nudging to the edges but avoiding spills. Add pecan halves for garnish if you like. Chill 30 minutes to set the topping.
  11. Slice and serve: Warm a sharp knife under hot water, wipe dry, and cut clean slices. Serve as is or with a dollop of lightly sweetened whipped cream.