Pecan Pie Cheesecake

This pecan pie cheesecake has a buttery graham cracker and pecan crust, a rich brown sugar cheesecake filling, and an almost pecan praline-like topping that's soft, sticky, and chewy. The topping is cooked separately and spooned over the cheesecake after it chills.

Course Dessert

Cuisine American

Keyword Brown Sugar Cheesecake, Cheesecake with Pecan Topping, Pecan Cheesecake, Pecan Graham Cracker Crust, Pecan Pie Cheesecake, Pecan Pie Cheesecake Recipe, Pecan Praline Topping, Praline Pecan Cheesecake, Thanksgiving Cheesecake

Prep Time 35

Cook Time 1 25

Oven Rest and Chilling: 8

Total Time 10

Servings to 12 slices

Calories 895kcal

Author Cathy Pollak

Equipment

springform pan 9-inch (23 cm). For baking and releasing the cheesecake without damaging the sides.
Heavy Duty Aluminum Foil To protect the springform pan from water during baking.
Roasting Pan To hold the springform pan and boiling water for the water bath.
hand mixer or stand mixer. To beat the cream cheese and combine the cheesecake filling.
mixing bowls For preparing the crust and cheesecake filling.
Saucepan (medium) For cooking the brown sugar pecan topping.
whisk For combining the topping ingredients into a smooth sauce.
rubber spatula For scraping the mixing bowl and spreading the cheesecake filling.

Ingredients

Pecan Graham Cracker Crust:

1¾ cups (175 g) graham cracker crumbs
½ cup (55 g) finely chopped pecans
3 tbsps (38 g) light brown sugar
½ tsp (3 g) kosher salt
½ cup (113 g) unsalted butter melted

Cheesecake Filling:

32 oz (907 g) full-fat cream cheese room temperature
1 cup (200 g) granulated sugar
⅓ cup (71 g) packed light brown sugar
½ cup (120 g) full-fat sour cream room temperature
2 tsps (10 ml) vanilla extract
1 tbsp (8 g) all-purpose flour
4 large eggs room temperature

Pecan Praline-Like Topping:

6 tbsps (85 g) unsalted butter
¾ cup (160 g) packed dark brown sugar
⅓ cup (80 ml) Steen's cane syrup (substitute light corn syrup if unavailable)
½ tsp (3 g) kosher salt
½ cup (120 ml) heavy cream
1½ cups (165 g) pecan halves toasted
½ tsp (2.5 ml) vanilla extract

Instructions

Preheat the oven to 325°F (163°C). Wrap the outside of a 9-inch (23 cm) springform pan securely with two layers of heavy-duty aluminum foil. Bring a large pot of water to a boil for the water bath.
Combine the graham cracker crumbs, finely chopped pecans, light brown sugar, and salt in a medium bowl. Stir in the melted butter until the mixture is evenly moistened.
1¾ cups (175 g) graham cracker crumbs, ½ cup (55 g) finely chopped pecans, 3 tbsps (38 g) light brown sugar, ½ tsp (3 g) kosher salt, ½ cup (113 g) unsalted butter
Press the mixture firmly into the bottom and slightly up the sides of the prepared springform pan. Bake for 10 minutes, then remove from the oven and allow the crust to cool. Reduce the oven temperature to 300°F (149°C).
Beat the room-temperature cream cheese in a large mixing bowl until completely smooth and free of lumps, about 2 minutes. Add the granulated sugar and light brown sugar, beating until combined.
32 oz (907 g) full-fat cream cheese , 1 cup (200 g) granulated sugar, ⅓ cup (71 g) packed light brown sugar
Mix in the sour cream, followed by the vanilla extract and flour. Add the eggs one at a time, mixing on low speed after each addition until incorporated. Avoid overmixing once the eggs are added, as excess air can cause the cheesecake to rise and crack during baking.
½ cup (120 g) full-fat sour cream , 2 tsps (10 ml) vanilla extract, 1 tbsp (8 g) all-purpose flour, 4 large eggs
Pour the cheesecake filling over the cooled crust and smooth the surface. Place the foil-wrapped springform pan inside a large roasting pan. Carefully pour boiling water into the roasting pan until it reaches approximately halfway up the sides of the springform pan.
Bake at 300°F (149°C) for 65–75 minutes, until the outer portion of the cheesecake is set but the center still has a slight jiggle when the pan is gently moved. The center should not appear liquid, but it should not be completely firm.
Turn off the oven, crack the oven door, and leave the cheesecake inside for 240 minutes to cool gradually. Remove the cheesecake from the water bath, allow it to finish cooling to room temperature if necessary, and refrigerate uncovered for at least 4 hours or overnight, until thoroughly chilled.
Melt the butter in a medium saucepan over medium heat. Add the dark brown sugar, Steen's cane syrup, and salt, whisking until the mixture is smooth and bubbling, approximately 4–15 minutes. Light corn syrup may be substituted for Steen's cane syrup, although the topping will have a milder flavor.
6 tbsps (85 g) unsalted butter, ¾ cup (160 g) packed dark brown sugar, ⅓ cup (80 ml) Steen's cane syrup , ½ tsp (3 g) kosher salt
Slowly whisk in the heavy cream until incorporated. Return the mixture to a gentle simmer and cook for 2 minutes, stirring to keep the sauce smooth.
½ cup (120 ml) heavy cream
Remove the saucepan from the stove and stir in the toasted pecan halves and vanilla extract until the pecans are evenly coated. Allow the topping to cool for 10–15 minutes, until slightly thickened but still soft enough to spoon over the cheesecake.
1½ cups (165 g) pecan halves, ½ tsp (2.5 ml) vanilla extract
Run a thin, sharp knife around the inside of the springform pan to release the chilled cheesecake, then carefully remove the outer ring. Spoon the pecan topping over the cheesecake, spreading it across the surface and allowing some to run down the sides.
Slice the cheesecake with a sharp knife warmed under hot water, wiping the blade between cuts. Serve chilled. The topping will become firmer after refrigeration while remaining sticky and chewy, similar to pecan pie filling.

Notes

Steen's cane syrup adds a complex sugarcane flavor to the pecan topping. Light corn syrup can be substituted in the same quantity if Steen's you can't find Steen's. It's more widely avaialable in the South in regular grocery stores or specialty grocery stores everywhere else, but it's easy to get from Walmart shipping or Amazon.
For the best make-ahead results, prepare the cheesecake up to three days in advance and keep it refrigerated. Make the pecan topping on the day of serving.
The cheesecake can be frozen without the topping for up to two months. Thaw overnight in the refrigerator before adding freshly prepared pecan topping.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.

Nutrition