Creamy Pecan Pie Cheesecake
Is there anything more indulgent than combining two iconic desserts into one show-stopping treat? Meet Pecan Pie Cheesecake—a creamy, dreamy cheesecake with a buttery graham cracker crust, topped with a luscious, caramel-y pecan pie layer. It’s the perfect marriage of rich, velvety cheesecake and sweet, nutty pecan pie, designed to steal the spotlight at your Thanksgiving table, holiday gatherings, or any day you’re craving something extraordinary. This recipe has been carefully crafted for the perfect balance of flavors and textures, and I’m sharing all my tips to make it a breeze to pull off. Let’s dive in!
Why You’ll Love This Pecan Pie Cheesecake
This recipe is a total game-changer for dessert lovers. Here’s why it’s bound to become a favorite:
- Best of Both Worlds: The creamy cheesecake layer melts in your mouth, while the pecan pie topping adds a sweet, caramelized crunch.
- Perfect Balance: The pecan topping is just the right amount, complementing the cheesecake without overwhelming it.
- Make-Ahead Friendly: This cheesecake chills beautifully, so you can prep it a day in advance and focus on enjoying your gathering.
- Foolproof Method: My leak-proof water bath trick ensures a creamy texture without the soggy crust drama.
I first made this for a potluck, and let’s just say there wasn’t a crumb left! The combination of textures—silky cheesecake, crunchy crust, and gooey pecans—had everyone raving about this cheesecake.
Step-by-Step of Mixing Cheesecake Batter:
How to Water Bath a Cheesecake (My Foolproof Method)
Water baths are the secret to a creamy, crack-free cheesecake, but let’s be honest—wrapping a springform pan in foil and hoping it doesn’t leak is a recipe for frustration! After trying every trick in the book, I’ve landed on a method that’s both leak-proof and easy to manage: nesting the springform pan inside a slightly larger cake pan, then placing that in a water bath. Here’s how it works:
- Grab Your Pans: Use a 9-inch springform pan for the cheesecake and a 10-inch round cake pan (or a deep-dish pie pan) that’s just slightly larger. The cake pan acts as a watertight barrier, so no water sneaks into your crust.
- Set Up the Water Bath: Place the springform pan inside the cake pan. Then, set both pans inside a large roasting pan. Pour boiling water into the roasting pan (not the cake pan!) until it reaches about halfway up the sides of the cake pan. Boiling water ensures consistent heat from the start.
- Bake with Confidence: Carefully transfer the setup to the oven and bake as directed (325°F / 160°C for 55–65 minutes for this recipe). The water bath keeps the cheesecake’s temperature steady, preventing overcooking and cracks.
- Remove Safely: After baking, use oven mitts to lift the cake pan (with the springform inside) out of the roasting pan. Let the cheesecake cool in the springform as directed.
Why I Love This Method: The cake pan eliminates the need for foil, which can tear or leak despite your best efforts. It’s sturdy, reusable, and makes handling the hot pan a breeze. If you don’t have a 10-inch cake pan, a deep-dish pie pan works, too—just ensure it’s large enough to hold the springform comfortably. This setup has been a game-changer for my cheesecakes, and I’m confident it’ll work for you, too!
Below are some other steam/waterbath options I’ve tested with this recipe. For more details – see the notes of the recipe.
Troubleshooting a Cracked Cheesecake
Cracks in a cheesecake can feel like a baking betrayal, but don’t worry—they’re fixable, and better yet, preventable! If your cheesecake cracks, it’s usually due to rapid temperature changes, overbaking, or overmixing. Here’s how to troubleshoot and keep your cheesecake smooth:
- Problem: Rapid Cooling: If the cheesecake cools too quickly, it contracts and cracks.
Solution: Cool the cheesecake gradually in the oven with the door cracked for 1 hour after baking. This slow transition prevents temperature shock. Then, refrigerate for at least 4 hours. - Problem: Overbaking: Baking past the ideal internal temperature (150°F–155°F / 65°C–68°C in the center) can dry out the cheesecake, leading to cracks.
Solution: Use a probe thermometer to check the center temperature. The edges should be set, with a slight jiggle in the middle. If you don’t have a thermometer, look for that jiggle—it’s your cue to turn off the oven. - Problem: Overmixing: Beating the batter too much incorporates air, which expands and collapses during baking, causing cracks.
Solution: Mix on low speed, especially after adding eggs, and stop once the ingredients are just combined. Scrape the bowl to ensure no lumps without overdoing it. - Problem: Uneven Baking: Hot spots in the oven or skipping the water bath can cause uneven cooking, leading to cracks.
Solution: Use the cake-pan-in-water-bath method (above) for even heat. If your oven runs hot, use an oven thermometer and lower the temperature by 10°F if needed. - If Cracks Happen: Don’t panic! The pecan pie topping in this recipe covers minor cracks beautifully. You can also spread whipped cream or a drizzle of caramel for extra camouflage.
Pro Tip: Always use room-temperature ingredients (cream cheese, eggs, sour cream) to ensure a smooth batter that bakes evenly. With these tips, you’ll be slicing into crack-free cheesecake in no time!
Let’s Get Baking!
Are you ready to wow your friends and family with this Pecan Pie Cheesecake? With its buttery graham cracker crust, creamy cinnamon-spiked filling, and that dreamy, gooey pecan topping, this dessert is a showstopper that’s perfect for cozy holiday gatherings or any special occasion. The foolproof cake-pan-in-water-bath method makes it easier than ever to achieve a crack-free, velvety cheesecake, and the scaled-down topping adds just the right touch of sweet, nutty decadence. So, grab your springform pan, channel your inner baker, and let’s make this irresistible treat! Have a favorite cheesecake topping or a holiday dessert tradition? Share it in the comments—I’d love to hear your baking stories.
Happy baking, and enjoy every delicious bite!
Creamy Pecan Pie Cheesecake
Print Recipe
EQUIPMENT (affiliate links)
Ingredients
For the Graham Cracker Crust
- 1 ½ cups graham cracker crumbs 150g
- ¼ cup granulated sugar 50g
- ½ cup salted butter, melted 113g
- ⅛ tsp salt
For the Cheesecake Filling
- 24 oz cream cheese, softened to room temperature 680g
- ¾ cup granulated sugar 150g
- ½ cup packed light brown sugar, packed 100g
- 3 large eggs room temperature
- ½ cup sour cream, room temperature 120g
- 1 tbsp vanilla extract
- 1 tbps all-purpose flour
- ½ tsp ground cinnamon
- ¼ tsp salt
For the Pecan Pie Topping
- ¼ cup salted butter 57g
- ⅓ cup dark brown sugar, packed 67g
- ¼ cup heavy cream 60g
- 1 cup pecans, roughly chopped 100g
- ½ tsp vanilla extract
- ⅛ tsp salt
Instructions
Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a medium bowl, mix graham cracker crumbs, sugar, salt, and melted butter until combined.
- Press firmly into the bottom of the springform pan to form an even layer.
- Bake for 8–10 minutes until lightly golden. Cool slightly, then reduce oven to 325°F (160°C).
Make the Cheesecake Filling:
- In a large bowl, beat softened cream cheese with a hand mixer or stand mixer (paddle attachment) on medium speed until smooth, about 2 minutes.
- Add granulated sugar and brown sugar, beating until creamy.
- Add eggs one at a time, mixing on low speed until just blended.
- Mix in sour cream, vanilla, flour, cinnamon, and salt until smooth, scraping the bowl as needed.
- Pour filling over the cooled crust, smoothing the top.
Set Up the Water Bath:
- Place the springform pan inside a 10-inch round cake pan (or deep-dish pie pan).
- Set both pans in a large roasting pan. Pour boiling water into the roasting pan (not the cake pan) until it reaches halfway up the cake pan’s sides.
- Carefully transfer to the oven. Bake at 325°F (160°C) for 55–65 minutes, until edges are set and the center slightly jiggles (150°F–155°F / 65°C–68°C in the center if using a thermometer).
Cool the Cheesecake:
- Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
- Remove from the cake pan and water bath, then refrigerate for at least 4 hours or overnight.
Make the Pecan Pie Topping:
- In a small saucepan over medium-low heat, melt butter. Add dark brown sugar and stir until dissolved, about 1–2 minutes.
- Stir in heavy cream, vanilla, and salt. Bring to a gentle simmer (180°F–190°F / 82°C–88°C) and cook for 1–2 minutes, stirring constantly.
- Add chopped pecans and cook on low for 2–3 minutes to soften slightly, keeping the caramel pourable.
- Cool for 5–7 minutes, stirring occasionally, until thick but spreadable.
Assemble and Serve:
- Remove chilled cheesecake from the springform pan and place on a serving platter.
- Pour the warm pecan topping over the top, spreading evenly.
- Refrigerate for 20–30 minutes to set the topping.
- Slice with a sharp knife (wipe clean between cuts) and serve chilled.
Notes
- Room-Temperature Ingredients: Ensure cream cheese, eggs, and sour cream are at room temperature for a smooth filling.
- Prevent Cracks: The water bath and gradual cooling minimize cracks. If cracks occur, the pecan topping hides them!
- Other Water Bath Options: There are two other options to waterbath if you’d like but my preferred method is in the recipe instructions.
- Roasting Pan: Place a roasting pan on the bottom rack of the oven and fill it halfway up with boiling water. Bake your cheesecake on the middle rack of the oven
- Foil Wrap: You may wrap your springform pan in multiple layers of tin foil and place it directly in the roasting pan or lasagna pan. Fill to halfway up the springform pan, being sure to not exceed the creases of the tin foil.
- Topping Tip: If the caramel thickens too much, stir in 1 tablespoon of cream and warm gently. For softer pecans, cook them in the caramel for an extra minute.
- Storage: Refrigerate leftovers in an airtight container for up to 5 days. Freeze the cheesecake (without topping) for up to 2 months; thaw in the fridge before adding topping.
- Variation: Add 1 tablespoon of bourbon to the topping for a Southern twist, or use gingersnaps for the crust.
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