Step-by-Step Guide To Pecan Pie Cheesecake

Instead of making a pie, make this pecan pie cheesecake for your Thanksgiving dinner.  It has a buttery crust and rich cream cheese filling with sticky and sweet candied pecan toppings, which is my favorite part.
However, you need to keep in mind to avoid the gritty texture of sugar in the toppings; you need to dissolve the sugar completely. The water bath also helps the cheesecake to cook inside without browning the outside.

Ingredients for Pecan Pie Cheesecake


For the Cheesecake Filling

3 (8 oz) cream cheese, softened

1 cup brown sugar

3 large eggs

1/4 cup sour cream

2 tablespoon flour

1 teaspoon pure vanilla extract

1/4 teaspoon kosher salt

cooking spray

For the Crust

1 sleeve graham crackers, crushed

5 tablespoon melted butter 

1/4 cup brown sugar

pinch of kosher salt

For the Pecan Toppings

4 tablespoons butter

1/2 cup brown sugar

1/2 teaspoon cinnamon

1/4 cup heavy cream

1 3/4 cup whole pecans

pinch of kosher salt

How to Make Pecan Pie Cheesecake

Preheat the oven to 325°F and grease a 9-inch springform pan with cooking spray.
In a bowl, combine all ingredients for the crust: crushed graham crackers, melted butter, sugar, and salt. Once fully incorporated, press the graham mixture into the greased pan.
In a separate bowl, beat cream cheese and brown sugar using a hand mixer. Add the rest of the ingredients: eggs, sour cream, flour, vanilla extract, and salt. Mix until well combined.
Pour filling over the crust. Wrap the bottom of the pan with foil and place it on another deep baking pan. Pour boiling water into the deep baking pan until it reaches halfway to the springform pan. Bake the cheesecake for 1 hour and 30 minutes in a water bath. Open the oven door and allow the cheesecake to cool down for an hour. Remove the foil and put the cheesecake in the fridge for 5 hours or overnight until firm.
Cook the toppings 30 minutes or an hour before serving the cheesecake. Melt butter in a skillet over low heat. Add sugar while continuously stirring until fully dissolved. Add cinnamon, pecans, salt, and heavy cream. Continue to stir until pecans are coated and the syrup has thickened. Remove from heat and allow it cool.
Release the cheesecake from the springform pan. Pour over the candied pecans topping and serve.
To see the original recipe that inspired this one, check out the recipe for Pecan Pie Cheesecake found at
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