Dessert for Thanksgiving!

Creamy Pecan Pie Cheesecake

Recipe Snapshot



Total Time

6 h 30 minutes




Place a rack in the center of the oven, then preheat to 350F. Butter the bottom and sides of the springform pan, then wrap in a double layer of heavy duty aluminum foil.

Prepare the pan


Combine graham cracker crumbs, sugar, and Kosher salt in a mixing bowl. Add melted butter, then stir until evenly moistened. Pour the mixture into the greased pan, then press into an even layer along the bottom, reaching about halfway up the sides. Bake.

Make the graham cracker crust


Heat a kettle with water to be used for the water bath. Beat cream cheese, brown sugar,  granulated sugar, vanilla extract, ground cinnamon, and a pinch of Kosher salt in the bowl of a stand mixer until smooth and creamy. Scrape down the sides, then add eggs. and beat on medium-low until fully incorporated and the mixture is fluffy. 

Boil water, Make the cheesecake filling


Pour the cheesecake batter on top of the cooled graham cracker crust, then use a spatula to smooth the top. Place the cheesecake in a large roasting pan, then transfer to the preheated oven. Pour enough boiling water. Bake.

Bake the cheesecake


Turn the oven off, then crack the door slightly. Let the cheesecake cool for an hour in the oven, then remove from the oven. Carefully remove the foil, then continue to cool at room temperature until fully cool. 

Cool in the oven


Place brown sugar, unsalted butter, heavy cream, light corn syrup, bourbon, and a pinch of Kosher salt in a saucepan set to medium-high heat. Once the sugar has dissolved, allow the mixture to simmer. Stir in the toasted pecan halves. 

Make the topping


Use a sharp knife to loosen the sides of the cheesecake from the pan, then gently open and remove the springform pan. The pecan pie filling can be spooned on top of the whole cheesecake or onto individual slices. 

Slice, then serve


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