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Pecan Pie Cheesecake

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A rich and creamy cheesecake layered with pecan pie filling and topped with a buttery maple pecan topping. Perfect for holidays and special occasions, this decadent dessert combines two classic favorites in one showstopping treat.

Ingredients

  • 6 tbsp salted butter (85 grams)
  • 3/4 cup dark brown sugar, packed (165 grams)
  • 1/3 cup + 1 tbsp heavy cream (107 g)
  • 2 tbsp pure maple syrup (40 g)
  • 1/2 tsp cinnamon
  • pinch of salt
  • 1/2 tsp vanilla extract
  • 1 and 3/4 cup + 2 tbsp pecans (210 grams)
  • 3 cups graham cracker crumbs (276 grams)
  • 1/2 cup salted butter, melted (113 grams)
  • 32 ounces full fat cream cheese, at room temperature (904 grams)
  • 1 and 1/2 cups granulated sugar (315 grams)
  • 4 large eggs, at room temperature
  • 3/4 cup full fat sour cream, at room temperature (180 grams)
  • 2 tsp vanilla extract
  • 3/4 tsp cinnamon
  • pinch of salt
  • 1/2 cup salted butter (113 grams)
  • 1 cup dark brown sugar, packed (220 grams)
  • 1/2 cup heavy cream (120 grams)
  • 3/4 tsp cinnamon
  • 2 tbsp real maple syrup (40 grams)
  • 1/8 tsp salt
  • 1/2 tsp vanilla extract
  • 2 and 1/2 cups pecans (275 grams)

Instructions

  1. Make the pecan pie filling by melting 6 tbsp butter and 3/4 cup brown sugar over medium heat. Once bubbling, reduce heat and stir in 1/3 cup plus 1 tbsp heavy cream, 2 tbsp maple syrup, 1/2 tsp cinnamon, salt, 1/2 tsp vanilla, and 210 g pecans. Stir to coat and remove from heat. Let thicken slightly.
  2. Preheat oven to 350°F. Spray a 9-inch springform pan with nonstick spray. Mix graham cracker crumbs with 1/2 cup melted butter and press into the pan and slightly up the sides. Bake for 10 minutes and set aside.
  3. Bring a large pot of water to a boil for the water bath.
  4. Beat the cream cheese until smooth and creamy. Add granulated sugar and mix until incorporated. Add eggs one at a time, mixing just until combined after each addition. Mix in sour cream, 2 tsp vanilla, 3/4 tsp cinnamon, and salt until combined.
  5. Prepare the water bath using a roasting pan filled with boiling water beneath or around the cheesecake pan to prevent cracking and leaks.
  6. Pour half of the cheesecake batter into the crust. Spoon the pecan pie filling evenly over the batter. Top with the remaining batter and smooth the surface.
  7. Bake for 1 hour 30 minutes to 1 hour 40 minutes, until the center has a slight wobble. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
  8. Remove from the oven and cool completely on a wire rack. Cover and refrigerate for at least 6 hours or up to 1 day.
  9. Just before serving, make the topping by melting 1/2 cup butter and 1 cup brown sugar over medium heat. Once bubbling, reduce heat and stir in 1/2 cup heavy cream, 3/4 tsp cinnamon, maple syrup, salt, vanilla, and 275 g pecans. Stir to coat and let thicken slightly.
  10. Pour the topping over the chilled cheesecake. Slice and serve. Store leftovers refrigerated for 4 to 6 days.

Notes

  • Bring cream cheese, eggs, and sour cream to room temperature before mixing for the smoothest texture.
  • Do not overmix the batter after adding the eggs to help prevent cracking.
  • Use a water bath for the creamiest cheesecake and to reduce the risk of cracks.
  • Make the pecan topping just before serving for the best texture.
  • Serve with whipped cream if desired.
  • Store covered in the refrigerator for up to 6 days.

Nutrition

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