Pecan Pie Cheesecake
Servings: 8
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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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.
Video
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:
- 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!