Looking to switch up your Thanksgiving dessert game this year? Take your pecan pie to the next level by turning it into a rich and nutty cheesecake. This recipe takes the classic pie to new heights by introducing an extra creamy base and a sweet-sticky pecan topping that we’d add to practically anything. Whether you’re a classic cheesecake lover at heart or are simply looking to go beyond pies this season, this pecan pie cheesecake will be the star at any holiday spread.
How to make pecan pie cheesecake:
— Do the pecans need to be toasted? They don't have to be. While raw pecans work perfectly in this recipe, toasted would also give a delicious added flavor to the sweet topping.
— Do I need to use a water bath? Nope! It's not necessary to use a water bath for this recipe. However, if you prefer to bake the cheesecake in a water bath, wrap the bottom of the pan in foil (to avoid water leaking into your pan) and place in a deep baking pan. Pour in enough boiling water to come up halfway in the baking pan.
— Making the crust. We made a simple graham cracker crust for this cheesecake. It’s simple, reliable, and pairs perfectly with this cheesecake, but your options don’t stop there. Alternatively, you could make a gingersnap crust, like we do in our sweet potato cheesecake.
— Check on your cheesecake. Our cheesecake was done after around 1 hour 30 minutes, but we suggest starting to check your cheesecake around the 1 hour mark just to make sure you’re not overbaking.
Can I make this in advance?
Absolutely! The cheesecake itself needs to be refrigerated for an hour up to overnight after baking and cooling, so you can prep the night before you're ready to serve. You can also make the topping up to an hour in advance and keep at room temperature before topping. Make sure to keep it at room temp instead of refrigerating, or else the butter will solidify.
Storage.
Once your cheesecake is done, turn off the heat, prop open the oven door, and let cheesecake cool in the oven for around 1 hour. Then, remove the aluminum foil and refrigerate the cheesecake in the pan until firm, at least 5 hours and up to overnight. Serve it right away, or wrap it in plastic wrap and keep it refrigerated for up to 5 days. We recommend not topping the cheesecake until you’re ready to serve, but if you’re storing prepared cheesecake, be prepared that the topping will change texture.
Tried making this spin on the classic? Let us know how it came out in the comments below!
- Yields:
- 10 serving(s)
- Prep Time:
- 25 mins
- Total Time:
- 5 hrs 55 mins
- Cal/Serv:
- 687
Ingredients
For the cheesecake
Cooking spray
- 3
(8-oz.) blocks cream cheese, softened
- 1 c.
packed brown sugar
- 3
large eggs
- 1/4 c.
sour cream
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all-purpose flour
- 1 tsp.
pure vanilla extract
- 1/4 tsp.
kosher salt
For the crust
- 1
sleeve graham crackers, finely crushed
- 5 Tbsp.
butter, melted
- 1/4 c.
packed brown sugar
Pinch of kosher salt
For the pecan pie topping
- 4 Tbsp.
butter
- 1/2 c.
packed brown sugar
- 1/2 tsp.
ground cinnamon
- 1/4 c.
heavy cream
- 1 3/4 c.
whole or chopped pecans
Pinch of kosher salt
Directions
- Step1Preheat oven to 325º and grease an 8" or 9" springform pan with cooking spray. Make cheesecake filling: In a large bowl using a hand mixer (or in a stand mixer using the paddle attachment), beat cream cheese and brown sugar. Add eggs, one at a time, then sour cream, flour, vanilla, and salt.
- Step2Make crust: In a large bowl, mix together graham cracker crumbs, melted butter, brown sugar, and salt. Press mixture into prepared pan.
- Step3Pour filling over crust. Wrap bottom of pan in aluminum foil and place on a baking sheet. (If you want to bake the cheesecake in a water bath, wrap bottom of pan and place in a deep baking pan. Pour in enough boiling water to come up halfway in the baking pan.) Bake until center of cheesecake only slightly jiggles, about 1 hour 30 minutes. Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour, then remove aluminum foil and refrigerate cheesecake in pan until firm, at least 5 hours and up to overnight.
- Step4Before serving, make pecan pie topping: In a nonstick skillet over low heat, melt butter and brown sugar until bubbly (keep heat low to avoid burning butter). Stir in cinnamon, heavy cream, pecans, and salt until completely coated, then remove from heat and let cool and slightly thicken. (You can make the topping up to an hour in advance and keep at room temperature; don't refrigerate as the butter will solidify.)
- Step5Release springform pan from cheesecake and spoon over cooled pecan pie topping. Serve.
Related Video: Pecan Pie
