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Pecan Pie Cheesecake Recipe
PREP TIME: 30 minutes | BAKE TIME: 90 minutes
Here’s What You’ll Need
TOOLS AND EQUIPMENT:
- Digital Kitchen Scale
-
- I can’t emphasize enough the importance of measuring your ingredients by weight instead of cups. It is more accurate, efficient, and gives you consistent results. Nowadays, kitchen scales are available in most kitchen stores and online for less than 20 dollars!
- Oven Thermometer
- 9-inch Springform pan
- parchment paper
- food processor (optional)
- Stand Mixer with paddle attachment or hand mixer
- mixing bowls
- spatula
- whisk
INGREDIENTS:
For the Graham Cracker Crust
- 90 grams (1 cup) crushed graham crackers
- 100 grams (1 cup) chopped pecans
- 50 grams (1/4 cup) granulated white sugar
- pinch of salt
- 90 grams (6 tablespoons) unsalted butter, melted
For the Cheesecake Layer
- 680 grams (24 oz) cream cheese, at room temperature
(equal to 3 8oz packs of Kraft Philadelphia Cream Cheese) - 100 grams (1/2 cup) granulated white sugar
- 110 grams (1/2 cup, packed) brown sugar
- 1 teaspoon vanilla extract
- 3 large eggs, at room temperature
- pinch of salt
For the Pecan Pie Topping
- 110 grams (1/2 cup, packed) brown sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 3 large eggs, at room temperature
- 85 ml (1/4 cup) light corn syrup
- 60 ml (1/4 cup) heavy cream
- 150 grams chopped pecans
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Recipe Walkthrough
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.
RELATED CONTENT: Stand Mixer Speed Control Guide
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.
A Few Helpful Hints for this Pecan Pie Cheesecake recipe
02 The cheesecake should be cooled before running a knife around the rim of the pan to loosen the cake.
03 This Pecan Pie Cheesecake can be kept in the fridge for up to 1 week, loosely covered with foil or plastic wrap. You can also freeze it but make sure that it is wrapped tightly with plastic freezer wrap.
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Pecan Pie Cheesecake
Ingredients
For the Graham-Pecan Crust
- 90 grams (1 cup) ground graham crackers
- 100 grams (1 cup) chopped pecans
- 50 grams (1/4 cup) granulated white sugar
- pinch of salt
- 90 grams (6 tablespoons) melted butter
For the Cheesecake Layer
- 680 grams (24 oz) cream cheese at room temperature
- 100 grams (1/2 cup) granulated white sugar
- 110 grams (1/2 cup, packed) brown sugar
- 1 teaspoon vanilla extract
- 3 large eggs at room temperature
- pinch of salt
Pecan Pie Topping
- 110 grams (1/2 cup, packed) brown sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 3 large eggs at room temperature
- 85 ml (1/4 cup) light corn syrup
- 60 ml (1/4 cup) heavy cream
- 150 grams chopped pecans
Instructions
Preparation
- Preheat oven to 300 F (150 C). Grease the bottom of your springform pan and line it with parchment paper.
Make the Graham-Pecan Crust
- In a large mixing bowl, mix all the ingredients for the crust. If you have a food processor, pulse all the ingredients until combined. Your mixture should look like a wet sand. Press the mixture into the prepared pan. I like using a flat bottom glass or measuring cup to help spread and even out the crust.
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 until completely combined and smooth. Pour the mixture over the graham-pecan crust and smooth the top. Bake for 50 minutes.
Make the Pecan Pie Topping
- In a mixing bowl, add the 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.
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.
Notes
(Note 2) The cheesecake should be cooled before running a knife around the rim of the pan to loosen the cake.
(Note 3) This Pecan Pie Cheesecake can be kept in the fridge for up to 1 week, loosely covered with foil or plastic wrap. You can also freeze it but make sure that it is wrapped tightly with plastic freezer wrap.
LOVE DESSERTS
Looks like the cup and a half of pecans has been left out of the ingredients for the Pecan Pie Topping…
Thank you so much, Connie! I’ve updated the recipe. =)