Creamy Pecan Pie Cheesecake - Rise and Bake with Julie

Prep:30

Cook:1 5

Yield: slices

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.
1 ½ c. graham cracker crumbs, ¼ c. granulated sugar, ½ c. salted butter, ⅛ tsp salt
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).

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.
24 oz. cream cheese
Add granulated sugar and brown sugar, beating until creamy.
¾ c. granulated sugar, ½ c. light brown sugar
Add eggs one at a time, mixing on low speed until just blended.
3 large eggs
Mix in sour cream, vanilla, flour, cinnamon, and salt until smooth, scraping the bowl as needed.
½ c. sour cream, 1 tbsp vanilla extract, 1 tbsp all-purpose flour, ½ tsp ground cinnamon, ¼ tsp salt
Pour filling over the cooled crust, smoothing the top.

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).

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.

In a small saucepan over medium-low heat, melt butter. Add dark brown sugar and stir until dissolved, about 1–2 minutes.
¼ c. salted butter, ⅓ c. dark brown sugar
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.
¼ c. heavy cream, ½ tsp vanilla extract, ⅛ tsp salt
Add chopped pecans and cook on low for 2–3 minutes to soften slightly, keeping the caramel pourable.
1 c. pecans, roughly chopped
Cool for 5–7 minutes, stirring occasionally, until thick but spreadable.

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.

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.

Servings: slices

Calories: 763kcal