Print

The Ultimate Pecan Pie Cheesecake: Best Easy Dessert

pecan pie cheesecake - featured image
Print Recipe

This pecan pie cheesecake combines a buttery graham cracker crust, creamy cheesecake filling, and sticky-sweet pecan topping for a showstopper dessert that’s perfect for dinner parties and holidays. It’s make-ahead friendly, requires no water bath, and delivers two desserts in every bite.

Ingredients

Scale
  • 2 cups graham cracker crumbs (about 16 full sheets)
  • 1/3 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 1/4 teaspoon salt
  • 32 ounces cream cheese, softened to room temperature
  • 1 cup granulated sugar
  • 1 cup sour cream, room temperature
  • 1 teaspoon vanilla extract
  • 4 large eggs, room temperature
  • 2 tablespoons all-purpose flour
  • 1 cup light brown sugar, packed
  • 1/2 cup unsalted butter
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 cups pecan halves

Instructions

  1. Preheat oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan with a double layer of aluminum foil, going up the sides about an inch.
  2. In a medium bowl, combine graham cracker crumbs, 1/3 cup sugar, and 1/4 teaspoon salt. Pour in melted butter and stir until every crumb is moistened. Press mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool. Leave oven on.
  3. In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth, about 2 minutes. Scrape down sides and bottom.
  4. Add 1 cup sugar and beat for 2 minutes until light and fluffy. Add sour cream and 1 teaspoon vanilla, beating just until combined. Add eggs one at a time, beating on low after each addition just until yolk disappears.
  5. Sprinkle flour over batter and fold in gently with a spatula. Pour filling over cooled crust and spread evenly.
  6. Place springform pan on a baking sheet. Bake at 325°F for 55 to 65 minutes, until edges are set and center jiggles like Jell-O. Turn off oven, crack door open, and let cheesecake cool inside for 1 hour.
  7. Remove from oven and cool completely on a wire rack, about 2 hours. Refrigerate for at least 4 hours, preferably overnight.
  8. About 30 minutes before serving, make the pecan topping. In a medium saucepan over medium heat, combine brown sugar, 1/2 cup butter, heavy cream, 1 teaspoon vanilla, and 1/4 teaspoon salt. Stir constantly until butter melts and mixture comes to a gentle boil. Boil for 1 minute without stirring.
  9. Remove from heat and stir in pecan halves. Let cool for 10 minutes. Pour warm topping over chilled cheesecake, spreading evenly to edges.

Notes

Room temperature ingredients are essential for a smooth, crack-free cheesecake. Do not overmix after adding eggs. For extra insurance against cracks, place a shallow pan of hot water on the oven rack below the cheesecake. The pecan topping can be made while the cheesecake chills. Store leftovers in an airtight container in the refrigerator for up to 5 days. Freeze cheesecake without topping for up to 3 months.

Nutrition

Keywords: pecan pie cheesecake, cheesecake, pecan pie, dessert, holiday dessert, Southern dessert, no water bath cheesecake

Find it online: https://junomeals.com/the-ultimate-pecan-pie-cheesecake-best-easy-dessert/