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Ultimate Creamy Pecan Pie Cheesecake with Buttery Graham Cracker Crust

A decadent slice of pecan pie cheesecake topped with glazed pecans and caramel dripping down the side.
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Make this show-stopping dessert that combines a rich, creamy cheesecake base with a gooey, caramelized pecan pie topping over a buttery graham cracker crust. This recipe is perfect for holidays like Thanksgiving and Christmas.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 large eggs, room temperature
  • 1 cup pecan halves, for topping
  • 1 (12 ounce) jar light corn syrup
  • 1/2 cup packed light brown sugar
  • 1/4 cup heavy cream
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan tightly in heavy-duty aluminum foil.
  2. Prepare the crust: In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar, and 6 tablespoons melted butter until combined. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove and let cool slightly. Reduce oven temperature to 325°F (160°C).
  3. Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese with 1 1/2 cups sugar, 1 teaspoon vanilla, and 1/4 teaspoon salt until smooth. Beat in the eggs one at a time, mixing just until combined after each addition. Do not overmix.
  4. Pour the cheesecake batter over the cooled crust.
  5. Prepare the pecan topping: In a saucepan over medium heat, whisk together corn syrup, brown sugar, heavy cream, 2 tablespoons melted butter, 1 teaspoon vanilla, and 1/4 teaspoon salt. Bring to a simmer, stirring constantly, until the sugar dissolves (about 3 minutes). Remove from heat.
  6. Stir in the pecan halves until coated. Gently pour the pecan mixture evenly over the cheesecake batter.
  7. Bake using a water bath: Place the foil-wrapped springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
  8. Bake for 60 to 75 minutes, or until the edges are set but the center still has a slight jiggle.
  9. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour. This prevents cracking.
  10. Remove the cheesecake from the water bath and foil. Cool completely on a wire rack. Refrigerate for at least 6 hours, or preferably overnight, before serving.

Notes

  • For a crack-free cheesecake, bring all dairy ingredients (cream cheese, eggs) to room temperature before starting.
  • If you prefer bars, press the crust into a 9×13 inch pan and bake the cheesecake layer for 40-50 minutes before topping.
  • For a Southern Style Cheesecake flavor, add 1/4 teaspoon of ground cinnamon to the cheesecake batter.

Nutrition

Find it online: https://hearthbite.com/pecan-pie-cheesecake-recipe/