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Pecan Pie Cheesecake Recipe

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★★★★★

4.9 from 603 reviews

This Pecan Pie Cheesecake combines the creamy richness of a classic cheesecake with the sweet, nutty flavors of pecan pie. Featuring a crunchy speculoos cookie and pecan crust, a smooth cream cheese filling, and a luscious pecan caramel topping, this dessert is perfect for special occasions and holiday celebrations.

Ingredients

Scale

Crust

  • 2 cups speculoos cookie crumbs
  • 1/2 cup pecans
  • 1/2 cup melted butter
  • 1/4 cup brown sugar
  • 1/4 tsp salt

Filling

  • 4 (8-oz.) packages cream cheese, softened
  • 1 cup sour cream
  • 1 1/4 cups sugar
  • 2 Tbsp. flour
  • 1/2 tsp salt
  • 4 eggs plus 1 egg yolk
  • 1 Tbsp. vanilla extract

Topping

  • 1 1/2 cups pecans, toasted
  • 6 Tbsp. butter
  • 3/4 cup brown sugar
  • 1/4 tsp salt
  • 1/2 cup heavy cream
  • 1 tsp vanilla extract

Instructions

  1. Preheat and Prepare Crust: Preheat your oven to 325°F (163°C). Combine speculoos cookie crumbs, pecans, melted butter, brown sugar, and salt in a food processor. Pulse until the mixture comes together. Press this mixture evenly into the bottom of a 9-inch springform pan. Bake the crust for 10-14 minutes, then remove and let it cool completely.
  2. Make the Cheesecake Filling: Using a mixer, beat the softened cream cheese until smooth and creamy. Add in the sour cream, sugar, flour, and salt and mix until well combined. On low speed, add the eggs one at a time, ensuring each is fully incorporated before adding the next. Finally, stir in the vanilla extract for flavor.
  3. Bake the Cheesecake: Pour the filling over the cooled crust in the springform pan. Place the pan in a water bath by setting it inside a larger pan filled with about an inch of hot water to ensure even baking and prevent cracking. Bake for 1 hour and 10 to 20 minutes, or until the center of the cheesecake just barely jiggles when gently shaken.
  4. Cool the Cheesecake: Turn off the oven and leave the cheesecake inside with the oven door slightly open for 15 minutes to cool gradually. Then remove it from the oven and let it sit at room temperature for 2 hours. Afterward, refrigerate the cheesecake for at least 8 hours or overnight to fully set.
  5. Prepare the Pecan Topping: In a saucepan over medium heat, melt the butter and brown sugar, stirring until the mixture starts bubbling. Slowly whisk in the heavy cream until smooth and combined. Remove from heat, then fold in the toasted pecans and vanilla extract. Let the topping cool for 30 minutes to thicken slightly before spreading it over the chilled cheesecake.

Notes

  • Using a water bath helps prevent cracks in the cheesecake by ensuring gentle and even cooking.
  • Letting the cheesecake cool gradually helps maintain its creamy texture.
  • To toast pecans, spread them on a baking sheet and bake at 350°F for 5-8 minutes or until fragrant; watch closely to avoid burning.
  • The topping can be prepared ahead of time and refrigerated; bring to room temperature before spreading.
  • For easier removal, run a knife around the springform pan edges before releasing the sides.

Keywords: pecan pie cheesecake, cheesecake recipe, pecan pie, dessert, holiday dessert, cream cheese dessert

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