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Pecan Pie Cheesecake

By Britney
Prep: 1 hour
Cook: 1 hour 20 minutes
Cooling Time: 6 hours
Total: 8 hours 20 minutes
Servings: 15
sliced pecan pie cheesecake on a serving plate topped with pecan pie filling.
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Creamy pecan pie cheesecake with a brown butter crust, gooey pecan filling, and a super smooth cheesecake base! It's beyond delicious!

Equipment

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Ingredients 

Pecan Topping and Filling

  • 3 1/2 cups Pecan Halves
  • 3/4 cup Salted Butter
  • 1 1/2 cups Brown Sugar
  • 1 cup Heavy Cream
  • 1/2 tsp Cinnamon
  • 3 tbsp Maple Syrup
  • 2 tsp Vanilla Bean Paste, (vanilla extract)

Brown Butter Pecan Graham Cracker Crust

  • 3/4 cup Salted Butter, (browned)
  • 18 Graham cracker Sheets
  • 1/4 cup Brown Sugar
  • 1/2 tsp Cinnamon
  • 1/4 tsp Kosher Salt
  • 1/2 cup Reserved Toasted Pecans From Above

Pecan Cheesecake Filling

  • 32 oz Cream Cheese, (room temeperature)
  • 1 1/4 cups Brown Sugar
  • 1 tsp Cinnamon
  • 1/2 tsp Nutmeg
  • 3 tbsp Cornstarch
  • Strained Browned Bits, (from above)
  • 1 tsp Maple Flavoring, (optional)
  • 3 large Eggs, (room temperature)
  • 1 tbsp Vanilla Bean Paste , (or vanilla extract)
  • 1 cup Sour Cream, (room temperature)
  • 1/4 cup Heavy Cream
  • 1/2 tsp Kosher Salt

Instructions 

  • Begin by preparing the pecan topping and filling. Preheat the oven to 300 degrees F. Add 3 1/2 cups pecans to a baking sheet and toast in the oven for 8 minutes. Set aside. Increase oven temperature to 350 degrees F. 3 1/2 cups Pecan Halves
  • Line a 9 inch springform pan with parchment paper on the bottom and sides of the pan. Set aside.
  • Make the pecan pie filling. In a heavy bottom pan, melt butter over medium heat. Once melted, add in brown sugar and carefully whisk together until combined, about 2 minutes. Add in the heavy cream and stir constantly for about 5 minutes. Once bubbly and boiling, reduce heat to low and simmer for 15 minutes, until slightly thickened, stirring often. 3/4 cup Salted Butter 1 1/2 cups Brown Sugar 1 cup Heavy Cream
  • Remove from heat and add in 2 cups of the toasted pecans, cinnamon, maple syrup, and vanilla bean paste. Remove 1 cup of the pecans and chop, then add to the pan. Set aside to cool. Save the remaining 1/2 cup of pecans for the crust. 1/2 tsp Cinnamon 3 tbsp Maple Syrup 2 tsp Vanilla Bean Paste
  • Now make the brown butter pecan crust. Add butter to a skillet over medium heat. Melt and continue to cook until the butter is foamy/bubbly and browned bits begin to form on the bottom of the pan. Remove from heat. Strain butter through a fine mesh sieve into a bowl, removing the browned bits, reserving for the filling. 3/4 cup Salted Butter
  • Add graham crackers, remaining 1/2 cup of toasted pecans, brown sugar, cinnamon, and kosher salt to a food processor. Blend until uniform crumbs form. Then pour in the browned butter and blend until the texture resembles wet sand. Add the graham cracker crumbs to the pan and press firmly against the sides and bottom of the pan to form the crust. Bake in the oven for 12 minutes. Remove and set aside. Reduce oven temperature 325 degrees F. 18 Graham cracker Sheets 1/4 cup Brown Sugar 1/2 tsp Cinnamon 1/4 tsp Kosher Salt 1/2 cup Reserved Toasted Pecans From Above
  • While the crust is baking, make the cheesecake filling. Add room temperature cream cheese, brown sugar, cinnamon, nutmeg, cornstarch, and reserved browned butter bits to the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed for 2 minutes. Scrape down the sides of the bowl, then begin adding eggs, one at a time, ensuring each egg is fully incorporated prior to adding the next. Add in maple flavoring, vanilla bean paste or extract, sour cream, heavy cream, and kosher salt. Mix until just combined, about 1 minute. Scrape down the sides of the bowl again, and continue to mix for an additional 30 seconds to ensure that the batter is mixed well. 32 oz Cream Cheese 1 1/4 cups Brown Sugar 3 tbsp Cornstarch Strained Browned Bits 1 tsp Maple Flavoring 3 large Eggs 1 tbsp Vanilla Bean Paste 1 cup Sour Cream 1/4 cup Heavy Cream 1/2 tsp Kosher Salt
  • Add half of the batter to the baked crust, then add 1 cups of the pecan pie topping. Then carefully add the remainder of the batter on top. Smooth into an even layer.
  • Boil 5 cups of water - this will be for the water bath. Once boiling, pour into a 9x13 baking dish. Place on the bottom rack of the oven.
  • Place cheesecake onto the middle rack and bake for 1 hour and 20-25 minutes, until the edges are set and the center is slightly jiggly. Turn the oven off and crack the oven door. Allow the cheesecake to sit in the oven for 1 hour, to cool gradually. Then remove and place into the refrigerator to set for at least 4 hours, ideally overnight.
  • When ready to serve, add remaining pecan pie topping on top. (heat over low heat or place into the microwave for about 20-30 seconds if the topping has stiffened)

Notes

  • Let the pecan filling cool longer than you think. Your pecan pie filling should be thick, glossy, and cooled before layering. If it’s too hot, it can melt the cheesecake batter. It should be thick but spoonable is the goal.
  • Line the springform pan fully (don’t cheat!)! Parchment on the bottom AND sides keeps the crust crisp and helps you lift the cheesecake out cleanly. No sticking, no cracking at the edges.
  • Use room-temperature dairy only! Cream cheese, sour cream, eggs, maple syrup - everything needs to be room temp so the batter stays silky. Cold ingredients cause lumps, over-mixing, and cracks. Treat this batter like the diva she is.
  • Mix on LOW, always Over-mixing beats air into the batter, and air = cracks. Keep the mixer on low speed, scrape the bowl twice (don’t rush it), and stop mixing as soon as everything is incorporated. The batter should look glossy and smooth, not whipped.
  • Trust the jiggle test. The cheesecake should have set edges and a center that wobbles like Jell-O. If the whole thing jiggles, give it 5 more minutes. If the center is firm, it’s already over-baked :/ 
  • Cool it gradually or it WILL crack! The hour in the turned-off oven is what prevents cracks. It lets the cheesecake’s proteins relax and settle without shocking them. Then refrigerate uncovered for 1 hour before covering. This prevents condensation drops on top.

Nutrition

Calories: 906kcal, Carbohydrates: 71g, Protein: 9g, Fat: 68g, Saturated Fat: 32g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 22g, Trans Fat: 1g, Cholesterol: 179mg, Sodium: 592mg, Potassium: 303mg, Fiber: 2g, Sugar: 56g, Vitamin A: 1834IU, Vitamin C: 1mg, Calcium: 158mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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