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Pecan Pie Cheesecake

Pecan Pie Cheesecake Recipe

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Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes
Servings: 12 servings
Calories: 650
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tbsp unsalted butter, melted
  • 24 oz full-fat cream cheese, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1/4 cup sour cream
  • 2 tsp vanilla extract
  • 3 large eggs, room temperature
  • 1 cup packed light brown sugar
  • 1/2 cup heavy cream
  • 1/4 cup unsalted butter
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 2 cups pecan halves

Method
 

  1. Preheat oven to 350°F. Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into a 9-inch springform pan. Bake 10 minutes, then cool.
  2. Beat cream cheese, both sugars, sour cream, and vanilla until smooth. Add eggs one at a time on low speed. Pour over crust.
  3. Wrap pan in foil, place in a roasting pan, add hot water halfway up sides. Bake at 325°F for 60 to 70 minutes. Turn oven off, crack door, leave inside for 1 hour. Cool on rack.
  4. In a saucepan, boil brown sugar, butter, heavy cream, and salt for 1 minute. Remove from heat, stir in vanilla and pecans. Cool 10 minutes.
  5. Spoon topping over cooled cheesecake. Chill at least 2 hours, then slice and serve.

Notes

Make sure all the dairy ingredients are at room temperature before mixing to get a smooth batter. If the topping has firmed up too much, warm it gently over low heat with a tiny splash of cream. This cheesecake keeps beautifully for days, so it is a good one for making ahead and letting the flavors develop.