This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. Full disclosure here.
Tips for Pecan Pie Cheesecake
Pecan pie and cheesecake stopped fighting over who gets to be dessert and decided to just move in together. This one starts with a proper Cheesecake Factory–style cheesecake, thick, dense, baked low and slow in a water bath, then gets buried under a chunky pecan-caramel topping right before serving. It’s a lot of dessert. Don’t fight it.
A springform pan is non-negotiable here, you need the sides to come off clean once this thick cheesecake sets up. I use a 9-inch Le Creuset springform, and it’s held up through more cheesecakes than I can count, but any solid 9-inch springform will get the job done. Wrap the outside in two layers of heavy-duty foil before it goes into the water bath, skip that step and you risk a soggy crust.
The water bath is what keeps this cheesecake from cracking and gives it that dense, sliceable texture instead of a puffy, soufflé-like one. Don’t skip it just because it feels like an extra step, it’s the difference between a cheesecake that looks homemade and one that looks like it came from a bakery case.
Gooey Pecan Pie Cheesecake
Ingredients
Equipment
Method
- Preheat oven to 325 degrees F. Grease a 9-inch springform pan.
- Mix graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of the pan. Bake 8-10 minutes, then set aside to cool.
- Beat cream cheese until completely smooth, scraping the bowl often. Add sugar and flour, mix until combined. Mix in sour cream, heavy cream, and vanilla. Add eggs and the extra yolk one at a time, mixing on low just until each is incorporated. Do not overbeat once the eggs are in.
- Wrap the outside of the springform pan tightly in foil and set it in a larger roasting pan. Pour in the filling, then place the roasting pan in the oven and pour hot water into it until it comes about 1 inch up the side of the springform pan. Bake at 300 degrees F for 75-90 minutes, until the edges are set but the center still jiggles slightly.
- Turn off the oven, crack the door, and let the cheesecake sit in the cooling oven for 1 hour. Remove it, run a knife around the edge, and chill in the fridge uncovered at least 8 hours, ideally overnight.
- Melt butter, brown sugar, heavy cream, corn syrup, and salt in a saucepan over medium heat. Simmer 3-4 minutes until slightly thickened, stirring often. Remove from heat and stir in pecans and vanilla. Let cool 10-15 minutes, until warm but not hot, before pouring over the chilled cheesecake.
- Chill another 30 minutes to let the topping set before slicing.
Notes
Not into pecans? Walnuts swap in fine, just use the same amount. If you’re short on time, warmed store-bought caramel sauce with the pecans stirred in gets you most of the way there, it just won’t set up quite as thick. A pinch of flaky sea salt over the topping right before it sets isn’t traditional, but it cuts through all that richness nicely.
This one’s rich, so thin slices go a long way, trust me. A dollop of whipped cream and a few extra pecans on the plate never hurts. Let it sit out about 15 minutes before serving, cold-from-the-fridge cheesecake is firmer and less creamy than it needs to be. Leftovers keep beautifully in the fridge for up to five days.
Leave a Reply