Pecan Pie Cheesecake

Preheat your oven to 300 F (150 C). Grease the bottom of your springform pan and line it with parchment paper. This will enable you to easily transfer the cheesecake from the baking pan to your serving plate. This Pecan Pie Cheesecake has three components. We are going to make the crust first, then the cheesecake layer, then the pecan pie topping.

Make the Graham-Pecan Crust

Mix together the crushed graham crackers, chopped pecans, white sugar, salt, and butter in a large mixing bowl. If you have a food processor, use it and you’ll be able to finish this step in less than 5 minutes! Just pulse until combined.

Your mixture should look like a wet sand. Press the graham cracker mixture into the prepared pan. I like using a flat bottom glass or measuring cup to help spread and even out the crust.

Next, make the Cheesecake layer

In a bowl of a stand mixer fitted with paddle attachment or using a handheld mixer, beat the cream cheese until smooth. Add the white granulated sugar, brown sugar, vanilla extract, eggs, and salt. Mix on low to medium-low speed (We want to avoid beating air into the cream cheese mixture to get a pleasantly dense cake.) until completely combined and smooth. Pour the mixture over the graham-pecan crust and smooth the top. Bake for 50 minutes.

Prepare the Pecan Pie Topping

Using the same bowl, add the brown sugar, salt, vanilla extract, eggs, light corn syrup and heavy cream. Mix well until combined. Use a stand mixer, a hand mixer, or mix it by hand:

Add the 150 grams (1 1/2 cups) of chopped pecans using a spatula. Pour the pecan pie topping over the partially cooked cheesecake then cook for another 30-40 minutes, or until the topping turns golden brown.

I think it’s important to note that before you pour the pecan pie topping, you have to make sure that the cheesecake layer is not too wet. Otherwise, the pecan topping will just sink. If you would notice in my photos, some parts (toward the center) are showing the white cheesecake layer. It was because the pecan pie topping sank on those areas. The sides of the cheesecake were ready but the middle had not set yet; it was still soft. There is no change in the taste and texture if this happens – it’s more on the aesthetic aspect of the cake. I didn’t mind that some of the pecan pie topping sank though next time I’ll try to use a cake strip or bake the cheesecake in a water bath for even cooking.

Cool and Serve

Cool the cheesecake completely, then cover with plastic wrap. Refrigerate for at least 6 hours before removing the cheesecake from the pan. Run a knife around the rim of the pan to help loosen the cake.