Pecan Pie Cheesecake

5 from 13 reviews

This pecan pie cheesecake has a graham cracker crust, cinnamon pecan pie filling swirled into the brown sugar cheesecake, and cinnamon pecan topping.

Prep Time1 15

Cook Time1 15

Chilling Time6

Total Time8 30

Servings: slices

Calories: 684kcal

Author: Stephanie Rutherford

Ingredients

Pecan Graham Cracker Crust

2 1/2 cups Graham cracker crumbs equal to 2 full packets of graham crackers. fine crumb
1/4 cup Brown sugar packed light or dark
10 TBSP Unsalted butter melted

Cinnamon Pecan Pie Filling

10 TBSP Unsalted butter melted
1 1/2 cups Brown sugar packed light or dark
2 tsp Ground cinnamon
1 1/2 cups Heavy cream
2 1/2 cups Pecans chopped into larger pieces

Brown Sugar Cheesecake

24 oz Cream cheese room temperature
3/4 cup Brown sugar packed light or dark
1/2 cup Sour cream room temperature
1/2 cup Heavy cream room temperature
1 tsp Pure vanilla extract
4 Large eggs room temperature

US - Metric

Instructions

Graham Cracker Crust

Preheat oven to 325°F. Spray a 9 inch spring form pan with a non-stick baking spray. Place a 9 inch parchment circle on the bottom of the pan. Then, spray again. Set aside.
Blend graham crackers in a food processer or blender until fine crumbs form. Combine the graham cracker crumbs, brown sugar and melted butter. Mix with a fork until everything is wet from the butter.
2 1/2 cups Graham cracker crumbs, 1/4 cup Brown sugar, 10 TBSP Unsalted butter
Pour crumbs into pan. Use fingers to bring the crust halfway up the sides of the pan and on the bottom. Use the bottom of a measuring cup to compact the crust down.
Bake for 11 minutes. Then, allow to cool.

Pecan Pie Filling

While the crust is baking, start the filling. In a large saucepan over medium heat, melt the butter.
10 TBSP Unsalted butter
Add in brown sugar, cinnamon, heavy cream, and chopped pecans. Heat until it starts to bubble. Heat for 4-5 minutes.
1 1/2 cups Brown sugar, 2 tsp Ground cinnamon, 1 1/2 cups Heavy cream, 2 1/2 cups Pecans
Separate half of the pecan pie filling into two bowls. Place one bowl in the freezer to chill for going in the cheesecake. The other half can be stored in the fridge until ready to decorate.

Brown Sugar Cheesecake

Using a mixer, beat the cream cheese and brown sugar on high speed for 2 minutes.
24 oz Cream cheese, 3/4 cup Brown sugar
Add in sour cream, heavy cream, and vanilla. Mix on medium speed until smooth. Add in the eggs on low speed until just combined. Take off the mixer and scrape the bowl.
1/2 cup Sour cream, 1/2 cup Heavy cream, 1 tsp Pure vanilla extract, 4 Large eggs
Pour half of the batter into the springform pan. Spoon 1/2 of the pecan pie filling on top of the batter. Use a butter knife to swirl it in. Top with the rest of the cheesecake batter.
Water bath: For either option, use a large roasting pan (12X16 inches) and hot boiling water
1. Place spring form pan in a 10 inch cake pan. Then, place in a roasting pan. Fill with hot water until 2/3rds up the side of the cake pan. This option is the best so no water can get into the crust.
2. Cover spring form pan with aluminum foil twice very tightly. Place the pan directly in the roasting pan and fill with hot water about 1/2 way up the spring form pan
Bake for 65-85 minutes. Bake until there is a very slight jiggle in the middle and the edges are set. If there is a big jiggle, bake for 10 more minutes and check again.
Once baked, turn off the oven, and prop the oven door. Let the cheesecake sit in the oven for 30 minutes. Then, pull out of water bath and on a cooling rack. Cool completely. Then, wrap in foil and chill in the fridge. Chill for at least 6 hours or overnight.
After completely cooled. Take the cheesecake out of the pan and remove the parchment paper.
Top the cheesecake with the rest of pecan pie filling.

Notes

All dairy ingredients have to be pulled out at least 2 hours before baking.

Nutrition