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Creamy Baked Pecan Pie Cheesecake with Graham Cracker Crust

A thick slice of creamy pecan pie cheesecake showing the graham cracker crust and glossy pecan topping.
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This recipe combines a rich, creamy cheesecake base with a sweet, gooey pecan pie topping, set on a buttery graham cracker crust. It is a decadent dessert perfect for holiday gatherings.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar (for filling)
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
  • 3 large eggs
  • 1 cup light corn syrup
  • 1/2 cup packed light brown sugar
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 1/2 cups pecan halves

Instructions

  1. Preheat your oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and 6 tablespoons melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Set aside to cool slightly.
  3. Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese until smooth. Gradually beat in 1 1/2 cups sugar until combined. Mix in the vanilla extract and sour cream. Beat in the eggs one at a time, mixing just until incorporated after each addition. Do not overmix.
  4. Pour the cheesecake batter over the cooled crust.
  5. Prepare the pecan topping: In a medium bowl, whisk together the corn syrup, brown sugar, 2 tablespoons melted butter, 1 teaspoon vanilla extract, and salt. Stir in the pecan halves until they are coated.
  6. Carefully spoon the pecan mixture evenly over the cheesecake batter.
  7. Bake the cheesecake in a water bath: Place the foil-wrapped springform pan inside a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
  8. Bake for 60 to 75 minutes, or until the edges are set but the center still has a slight jiggle.
  9. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour. This prevents cracking.
  10. Remove the cheesecake from the water bath and let it cool completely on a wire rack.
  11. Chill the cheesecake in the refrigerator for at least 6 hours, preferably overnight, before serving. Remove the foil before serving.

Notes

  • For the creamiest texture, bring your cream cheese, eggs, and sour cream to room temperature before starting.
  • If you prefer a different base, you can substitute the graham cracker crust with a shortbread cookie crust.
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Nutrition

Find it online: https://cutcooktaste.com/pecan-pie-cheesecake-recipe/