Pecan Pie Cheesecake

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

This combines to classic holiday dessert and the result is spectacular. You can serve the topping on individual slices, or you can top the entire cheesecake before serving. Follow our steps carefully and you'll have a perfect cheesecake every single time. No cracks!

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Course: Dessert

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour 10 minutes minutes

Cooling and Chilling: 9 hours hours

Total Time: 10 hours hours 30 minutes minutes

Servings: 8

Author: Kris Longwell

Video

Equipment

• ▢
  9-inch springform pan
• ▢
  foil

Ingredients

For the Crust

• ▢ cooking spray
• ▢ 5 oz graham cracker crumbs about 1 cup, or 1 sleeve
• ▢ 1 tablespoon brown sugar light or dark
• ▢ 6 tablespoon 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 teaspoon vanilla extract
• ▢ 4 large eggs room temperature

For the Topping

• ▢ ¾ cup brown sugar light or dark
• ▢ 6 tablespoon unsalted butter
• ▢ 1 teaspoon 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 tablespoon brown sugar, 6 tablespoon 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 teaspoon 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 tablespoon unsalted butter, 1 teaspoon ground cinnamon, 1 cup pecan halves, ⅓ cup heavy cream
• Drizzle the topping over the cheesecake, slice, and serve at once.

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 

The most important steps to remember when making the cheesecake:

1. Room temperature ingredients (including cream cheese, eggs, sour cream). 
2. Don't over-mix. This creates air bubbles, which can cause the cake to crack. 
3. Bang the uncooked cake in the pan on the counter 10 to 15 times to knock out air bubbles.
4. Don't overcook! VERY important. Remember, it will continue to cook in the oven once you turn off the heat.
5. Let it cool slowly and gradually. Also VERY important!  

The cheesecake will keep covered in the fridge for up to 1 week. We recommend setting the cheesecake out on the counter for about 30 minutes before serving. 

Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!