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The Ultimate Creamy Pecan Pie Cheesecake with a Buttery Graham Cracker Crust

A decadent slice of pecan pie cheesecake showing a thick graham cracker crust, creamy filling, and a gooey pecan topping.
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A rich, decadent dessert combining a smooth, crack-free cheesecake layer with a sweet, gooey pecan pie topping, all set on a buttery graham cracker base.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 large eggs
  • 1/2 cup sour cream
  • 1 cup light corn syrup
  • 1/2 cup packed light brown sugar
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 large eggs, lightly beaten
  • 1 1/2 cups pecan halves

Instructions

  1. Preheat your oven to 350 degrees F. Wrap the outside bottom of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. For the crust, combine graham cracker crumbs, 1/4 cup sugar, and 6 tablespoons melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Let cool.
  3. Reduce the oven temperature to 325 degrees F.
  4. For the cheesecake filling, beat the softened cream cheese, 1 1/2 cups sugar, flour, 1 teaspoon vanilla, and 1/4 teaspoon salt until smooth. Beat in the eggs one at a time, mixing just until combined. Stir in the sour cream.
  5. Pour the cheesecake batter over the cooled crust.
  6. For the pecan topping, whisk together corn syrup, brown sugar, 2 tablespoons melted butter, 1 teaspoon vanilla, and 1/4 teaspoon salt in a medium bowl. Whisk in the 2 lightly beaten eggs. Stir in the pecan halves.
  7. Gently pour the pecan mixture over the cheesecake batter. Do not stir.
  8. Place the foil-wrapped springform pan into a large roasting pan. Carefully pour hot water into the roasting pan until the water reaches halfway up the sides of the springform pan (this creates a water bath).
  9. Bake for 60 to 75 minutes, or until the edges are set but the center still has a slight jiggle.
  10. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour.
  11. Remove the cheesecake from the water bath and let it cool completely on a wire rack. Chill in the refrigerator for at least 6 hours, preferably overnight, before serving.

Notes

  • Use room temperature ingredients for the cheesecake batter to prevent lumps.
  • The water bath is key to preventing cracks in your cheesecake.
  • Chill the cheesecake thoroughly for the best texture and clean slices.

Nutrition

Find it online: https://sundayflavor.com/pecan-pie-cheesecake-recipe-ultimate-creamy/