Ultimate Pecan Pie Cheesecake

Ultimate Pecan Pie Cheesecake is a delicious, show-stopping combination of buttery pecan pie filling baked into a rich, creamy cheesecake layer. Perfect for your Thanksgiving or Christmas gathering, this homemade recipe guides you through creating a bakery-worthy dessert with a crunchy graham cracker crust and a decadent pecan praline topping. Get ready to impress your family and friends with the best pecan dessert they've ever tasted.

Why You'll Want to Make Ultimate Pecan Pie Cheesecake

• Two Desserts in One: It eliminates the classic holiday choice between a comforting pecan pie and a rich, creamy cheesecake. This recipe delivers both!

• A True Crowd-Pleaser: Cheesecake is a beloved classic, and the familiar, comforting taste of pecan pie makes this hybrid irresistible. The rich texture and flavor profile are guaranteed to get compliments.

• Make-Ahead Friendly: Much of the preparation, and the entire baking process, can be done 1-2 days in advance, allowing you to focus on other holiday meal preparations.

• Perfect for Seasonal Entertaining: This is an ideal Christmas cheesecake or Thanksgiving dessert that stands out on any holiday table, ensuring a memorable end to the meal.

Ingredients - Here's What You'll Need

Steps to Make the Crust

1. Preheat oven to 350°F. Wrap the outside of a 9-inch or 10-inch non-stick springform pan with a double layer of extra-wide, heavy-duty aluminum foil. Line the bottom with parchment paper, then set the pan aside until ready to use. Place the graham cracker crumbs, ¼ cup light brown sugar, and one cup toasted pecan pieces in a food processor.

2. Place the lid on the food processor and pulse it a couple of times until the pecan pieces are finely ground. Then, pour the crumbs into a medium-sized bowl.

3. Melt ½ cup salted butter in the microwave, then pour the butter over the crumb mixture.

4. Stir the butter into the crumb mixture until it resembles wet sand. Then, pour the crust mixture into the prepared pan.

5. Using your hands, press the crust mixture into the bottom and all the way up the sides of the pan. Bake in 350°F oven for 10 minutes. Remove from the oven and allow the crust to cool while preparing the fillings.

Steps to Make the Pecan Pie Filling

1. In a 2-qt saucepan set over medium heat, melt ⅓ cup salted butter.

2. Place the white sugar in a medium-sized bowl. Crack two eggs into a small bowl, and slightly whisk with a fork. Then, pour the slightly beaten eggs over the sugar.

3. Then, add the corn syrup and one teaspoon of vanilla extract.

4. Stir the mixture together until well combined. Then, pour into the pan with the melted butter.

5. Whisk the mixture continuously until the sugar has dissolved. Then, pour in 1 ½ cups toasted pecan pieces. Cook over medium heat for about 10 minutes, stirring occasionally, until mixture comes to a boil.

6. Once the mixture comes to a boil, reduce the heat to medium-low and continue simmering, stirring constantly so the mixture doesn't stick or burn, until it deepens to a golden brown and thickens. Remove from the heat and allow it to cool for 30 minutes, stirring about every five minutes, before pouring it into the cooled crust. Then, prepare the cheesecake filling.

Steps to Make the Cheesecake Filling

1. Using an electric hand mixer, beat the room-temperature cream cheese until smooth and fluffy. Then, add one cup of light brown sugar and all-purpose flour. Beat the mixture until it is completely smooth.

2. Scrape down the sides of the bowl. Then, add the room-temperature sour cream, ¼ cup of heavy whipping cream, and one teaspoon of vanilla extract.

3. Scrape the sides of the bowl. Then, add the eggs one at a time, beating well after each addition. 

4. Stir one cup of toasted pecan pieces into the cheesecake filling.

To Bake the Cheesecake

1. Prepare a water bath by placing a large roasting pan in the preheated oven and pour one kettle full of boiling water into the pan. Transfer the cooled pecan pie filling into the baked crust. Then, spread the filling so that it covers the entire bottom of the crust.

2. Using a large ice cream scoop, transfer the cheesecake filling to the pan on top of the pecan pie filling. Then, smooth out the filling so that it's level. Place the filled cheesecake pan into the prepared water bath. Then, add one more kettle full of water so that the water comes about halfway up the side of the cheesecake pan. Bake for 90 minutes. Without opening the oven door, turn the oven off and let the cheesecake remain in the oven for 60 minutes.

3. Remove the cheesecake from the oven and place it on a wire rack covered with a dish towel. Allow the pan to cool slightly, then carefully remove the aluminum foil. Allow the cheesecake to come to room temperature, then refrigerate uncovered for 4 hours or overnight for best results.

Steps to Make the Pecan Praline Topping

1. In a 2-qt saucepan, melt ½ cup salted butter over medium heat.

2. Add ½ cup light brown sugar, ¼ cup heavy whipping cream, and one teaspoon vanilla extract.

3. Whisk the mixture as it comes to a gentle simmer and cook for 3-5 minutes until it thickens slightly.

4. Once it has reached the desired consistency, add one cup of toasted pecan pieces.

5. Stir the pecan pieces into the praline topping. Allow the mixture to cool slightly while removing the cheesecake from the pan.

6. Carefully remove the sides and bottom of the cheesecake pan. Place the cheesecake on a cardboard cake round or large serving plate. Then, using an ice cream scoop, add the pecan praline topping to the top of the cheesecake, leaving about an inch around the edge of the cheesecake.

7. Using your hands, press the pecan praline topping tightly together so that it's compact and solid. Return the cheesecake to the refrigerator while preparing the whipped cream frosting.

Steps to Make the Whipped Cream Frosting

1. Place three ounces of room-temperature cream cheese and powdered sugar in a medium-sized bowl. Then, use an electric hand mixer to beat the mixture until smooth and creamy.

2. Add one cup of cold heavy whipping cream and one teaspoon of vanilla extract.

3. Beat the mixture until stiff peaks form.

4. Place a large 1M star tip into a disposable piping bag. Then, using a large ice cream scoop, add the whipped cream frosting to the bag. Snip the tip off the piping bag and pipe a circle of large swirls around the perimeter of the cheesecake.

5. Then, place a toasted pecan half on top of each piped swirl. Refrigerate the cheesecake covered for up to a week.

This Ultimate Pecan Pie Cheesecake is a guaranteed holiday success that balances the smooth, tangy richness of cheesecake with the warm, buttery flavor of classic pecan pie. By following these simple steps and tips, you can create a perfect dessert that is infinitely better than store-bought. Save this recipe now, as it will quickly become your new favorite tradition for Thanksgiving dinner and your Christmas dessert menu! Happy baking!

Frequently Asked Questions

Recipe Tips and Tricks

• Toast Your Pecans: For the most robust flavor, place your chopped pecans on a half-sheet pan in a 300°F oven for ten minutes. This simple step awakens their natural oils and enhances the nutty aroma.

• Water Bath (Bain-Marie) is Key: Always use a water bath when baking this cheesecake. The humid environment prevents the edges from setting too quickly, which is the main cause of cracks on the surface. Wrap the springform pan tightly in heavy-duty foil (2-3 layers) to prevent water from leaking in.

• Cream Cheese Must Be Softened: Ensure your cream cheese is at room temperature before mixing. This is critical for achieving a silky, lump-free cheesecake batter. Cold cream cheese leads to lumps that will not bake out, resulting in a grainy texture.

• Don't Over-mix the Batter: Mix the cream cheese filling on a low speed, and only mix until the ingredients are just combined. Over-mixing incorporates too much air, which can cause the cheesecake to rise rapidly and then fall dramatically, leading to cracking.