We’ve taken two beloved holiday desserts and brought them together. Talk about a match made in heaven!
We love cheesecake and we love pecan pie, so, why not combine the two? For the cheesecake, we wanted to keep it light and melt-in-your-mouth creamy. There are some critical steps to make sure you follow to ensure a perfect cheesecake every single time. And no water bath is needed!
How To Make Pecan Pie Cheesecake
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The Tools and Ingredients You Will Need
There no exotic ingredients or tools necessary for making this epic dessert. Here’s what you’ll need to have on hand:
The Tools
Springform Pan – You’ll need a good-quality 9-inch pan. Farberware makes a great one!
Aluminum foil – The sturdier the better, it will keep butter from dripping for your pan.
Metal spatula – It should be nice and flat, and preferably large. This will help you move the cake from the pan onto your serving dish.
The Ingredients You Will Need
For the Crust:
Graham cracker crumbs – You can pulverize them in your food processor or place them in a baggie and crush them with a rolling pin or any heavy object.
Brown sugar – Light or dark, either is perfectly fine.
Butter – Unsalted, melted.
For the Cheesecake Filling:
Cream cheese – It’s critical that it is at room temperature.
Sugar – You’ll use both granulated and brown sugar (dark or light).
Sour cream – Measure it out in a bowl and then let it sit out on the counter for an hour to an hour and a half (it should be very close to room temperature).
Vanilla extract
Eggs – It is also critical that they are at room temperature. You can take them out of the fridge several hours before baking. They will be fine.
For the Pecan Pie Topping:
Brown sugar – Dark or light, either will work perfectly.
Butter – Unsalted. Okay to be chilled.
Cinnamon – Ground.
Pecans – Halves or pieces are okay. We go with pecan halves and like the size.
Heavy cream – Or heavy whipping cream, double cream. Can substitute half and half in a pinch.
EXPERT TIP: Use your fingers to press the crust into the base of your pan. Use the bottom of a glass jar or measuring cup to compact the crust before baking. Be sure to let the crust cool completely before adding the cheesecake batter. This can be expedited by placing the pan (with the baked crust) on a hot pad in your fridge.
Tips for Making the Perfect Cheesecake – With No Cracks
Don’t Over-mix the Batter – If you do, the mixer will incorporate air bubbles into the batter which can lead to cracking after baking.
Make Sure Ingredients Are Room Temperature – This is very important. Plan for this before you start making the cake.
Knock Out Air Bubbles – Bang the pan with the cake filling on the counter about 10 times. This helps to prevent cracking.
Don’t Overcook the Cake – Resist the temptation to open the oven door and check on the cheesecake. But, after about 55 minutes of baking, quickly do a “jiggle” test. The cake should jiggle, but not feel too liquidy.
Let Cool Down Very Gradually – This is the most important tip. Don’t rush this process. If you do, your cheesecake will definitely crack. Give yourself plenty of time for this process.
EXPERT TIP: The cream will gurgle quite a lot when you add it to the hot butter and sugar mixture. This is normal. Remember to allow the mixture to cool for about 15 minutes before adding to the cake. It will thicken somewhat during this time.
How to Serve
You can serve the dessert in a couple of different ways. One is to add the topping before serving.
This Pecan Pie Cheesecake is delicious even after the topping cools off and becomes room temperature, but, if you can serve it while it’s still warm, it is just amazing.
Our preferred way to serve is to cut slices for guests without the topping. Then drizzle the warm topping over each serving. That way, in the rare case someone doesn’t prefer the topping, you’ll have a delicious slice of cheesecake just for them!
Other Thanksgiving Dessert Recipes
Everyone is usually so stuffed after the Thanksgiving feast, they think they have no room for dessert. That is until you bring out one of these classics!
- Caramel Apple Pie
- Pumpkin Whoopie PiesCream Cheese Apple Bars with Streusel Topping
- Classic Pecan Pie
- Sweet Potato Pie with Pecan Topping
- Best Pumpkin Pie
- Sweet Potato Bundt Cake with Brown Sugar Icing
- Caramel Layer Cake
- Classic Apple Pie
These are all perfect in so many ways. But, in the meantime, isn’t this incredible dessert calling your name?
This has become our favorite dessert to serve, especially during the holiday season.
If you follow these very important steps for the cheesecake, you will create a cake that is light, creamy, and about as good as you will ever taste and serve.
The warm pecan pie topping takes the dessert to the next level. You’ll want to make this cheesecake over and over. It’s really that delicious!
Ready to make the best Thanksgiving dessert in town? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Pecan Pie Cheesecake
Equipment
- 9-inch springform pan
- foil
Ingredients
For the Crust
- cooking spray
- 5 oz graham cracker crumbs about 1 cup, or 1 sleeve
- 1 tbsp brown sugar light or dark
- 6 tbsp unsalted butter melted
For the Cheesecake
- 5 8 oz packages cream cheese room temperature
- ¾ cup sugar
- ¼ cup brown sugar light or dark
- ½ cup sour cream room temperature
- 1 tsp vanilla extract
- 4 large eggs room temperature
For the Topping
- ¾ cup brown sugar light or dark
- 6 tbsp unsalted butter
- 1 tsp ground cinnamon
- 1 cup pecan halves
- ⅓ cup heavy cream
Instructions
Make the Crust
- Preheat oven to 350°F. Spray the springform pan with cooking spray. Cover the bottom half of the pan with foil (just in case some of the butter leaks out).cooking spray
- In a medium bowl, stir together the crushed graham crackers with the butter and brown sugar. Stir until completely mixed. Press the mixture into the bottom of the prepared pan. Use the bottom of a measuring cup (or bottle) to compress the crust.5 oz graham cracker crumbs, 1 tbsp brown sugar, 6 tbsp unsalted butter
- Bake for 7 minutes. Allow it to cool completely before adding the filling.
Make the Cheesecake
- Increase oven temperature to 450°F. Place a baking pan on the bottom grate and fill partially with water.
- In a stand mixer (or using an electric hand mixer) on medium, mix the room-temperature cream cheese with the sugar and brown sugar. Mix until just combined, don't overmix.5 8 oz packages cream cheese, ¾ cup sugar, ¼ cup brown sugar
- Beat in the sour cream and vanilla extract. Crack the eggs into a small bowl or measuring cup. Gently beat in the eggs until incorporated (again, don't overmix!).½ cup sour cream, 1 tsp vanilla extract, 4 large eggs
- Transfer the batter to the cooled pan with the crust. Smooth the top with a spatula or spoon. Bake on the middle rack for exactly 8 minutes and then lower the oven temperature to 225°F. Bake for another 60 minutes. Don't open the oven door during this process! After 60 minutes, quickly open the door and jiggle the pan slightly (with oven mitts). The cake should jiggle, but not feel liquidy. If necessary, bake for another 5 minutes.
- Turn the heat off and leave the cheesecake in the oven (don't open!) for 30 minutes. Crack the oven slightly and place a kitchen towel in the door of the oven (just a small crack should be visible). Just enough to let some of the warm air out, but not let cool air in. Let the cheesecake sit (with the door cracked) for 1 hour.
- Remove the cheesecake from the oven and let rest on the counter (at room temperature) for 1 to 2 hours (preferably at least 90 minutes). Then, place in the fridge (covered) to completely chill for at least 6 hours or overnight.
- Remove the cheesecake from the fridge and run a thin, sharp knife around the edges, if they haven't already come from the sides of the pan. Release the springform, and use a large spatula to help move the cheesecake to your cake platter (or plate).
Make the Topping and Finish the Cake
- In a medium saucepan, bring the brown sugar, butter, and cinnamon to a boil over medium-high heat. Add the pecans and simmer for 2 minutes. Remove from the heat and stir in the heavy cream. Let cool for 15 minutes.¾ cup brown sugar, 6 tbsp unsalted butter, 1 tsp ground cinnamon, 1 cup pecan halves, ⅓ cup heavy cream
- Drizzle the topping over the cheesecake, slice, and serve at once.
Notes
- Room temperature ingredients (including cream cheese, eggs, sour cream).
- Don't over-mix. This creates air bubbles, which can cause the cake to crack.
- Bang the uncooked cake in the pan on the counter 10 to 15 times to knock out air bubbles.
- Don't overcook! VERY important. Remember, it will continue to cook in the oven once you turn off the heat.
- Let it cool slowly and gradually. Also VERY important!
Hi Kris & Wesley
Thank you for sharing so many wonderful recipes and for the joy you bring when watching you teach us how to make them.
I want to bring this to someone’s home for Thanksgiving and be able to serve it with a warm topping. Any suggestions on how to store the topping and then heat it up before serving?
Hi Denise! Thank you so so much for your kind words. That honestly means so much to us.
You should be able to make the topping in advance and then reheat (if possible) on the stove. I’d recommend once it cools somewhat, transfer it to a container (or jar) and keep it at room temperature. Then, we you reheat (preferably on the stove in a pan), you may need to add a little more cream or butter to thin the sauce a bit. The other option is to place the butter, sugar, and vanilla extract in a container, the pecans in another, and then the cream in another, too. And then just bring it together on the stove at the hosts’ house. Either way should work with no problem.
Let us know how it all turns out and we hope you and your loved ones have a wonderful Thanksgiving!
Hi Kris,
Graham Crackers donโt exist in New Zealand unfortunately. Do you have any suggestions of something else I could use for the base? No worries if not.
Hi Annika! Any kind of sweet(ish) cracker that can be pulverized will work. Do you guys have Biscoff cookies? Or ginger snap. Even Oreo cookies (without the cream) would work. Let us know what you end up using. It will be GREAT!!! And….we LOVE New Zealand (we’ve never been, unfortunately, but some of our dearest friends are NZ natives!!). xoxo