Rich, Creamy Pecan Pie Cheesecake with Cinnamon Whipped Cream
Pecan Pie Cheesecake is a decadent dessert that combines the best of two classic desserts: pecan pie and cheesecake. It has a rich, creamy texture and a sweet, nutty flavor. The pecan topping is perfectly gooey and adds a nice crunch to the cheesecake. You'll love this with homemade cinnamon whipped cream. The perfect make-ahead dessert for Thanksgiving!
Servings: 12 servings
Calories: 528kcal
Video
Equipment
9- or 10-inch springform pan with 2¾-inch tall sides
Roasting pan or other baking dish large enough to fit springform pan with room on the sides
Ingredients
For the graham cracker crust
- 2 cups (240g) graham cracker crumbs about 16 graham crackers
- 5 Tbsp (65g) granulated sugar
- Pinch of Kosher salt
- 8 Tbsp (115g) unsalted butter melted
For the filling
- 4 (8oz) packages of full-fat cream cheese (2lb) room temperature
- ⅔ cup (150g) packed brown sugar
- ⅔ cup (135g) granulated sugar
- 2 tsp pure vanilla extract
- ¼ - ½ tsp ground cinnamon
- Pinch of Kosher salt
- 4 large eggs room temperature
- ⅔ cup (160g) heavy cream
- ⅔ cup (165g) sour cream
- 1 Tbsp maple syrup or bourbon optional
- Boiling water
For the pecan pie topping
- 1 ½ cup (125g) pecan halves
- ½ cup (110g) packed brown sugar
- 4 Tbsp (60g) unsalted butter
- ¼ cup (60g) heavy cream
- 2 Tbsp light corn syrup
- 1 Tbsp bourbon optional
- Pinch of Kosher salt
- Homemade cinnamon whipped cream optional, see notes for instructions
Instructions
- Prepare the pan. Place a rack in the center of the oven, then preheat to 350°F/175°C. Butter the bottom and sides of the springform pan, then wrap in a double layer of heavy duty aluminum foil.
- Make the graham cracker crust. Combine 2 cups (240g) graham cracker crumbs, 5 Tbsp (65g) sugar, and a pinch of Kosher salt in a mixing bowl. Add 8 Tbsp (115g) 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 for 10 minutes. Remove and let cool slightly while you make the filling. Reduce the oven temperature to 325°F/165°C.
- Boil water. Heat a kettle with water to be used for the water bath.
- Make the cheesecake filling. Beat 2lb cream cheese, ⅔ cup (150g) brown sugar, ⅔ cup (135g) granulated sugar, 2 tsp vanilla extract, ¼ tsp ground cinnamon, and a pinch of Kosher salt in the bowl of a stand mixer until smooth and creamy, about 4 minutes. Scrape down the sides, then add 4 eggs, one at a time, beating for about 1 minute after each addition. and beat on medium-low until fully incorporated and the mixture is fluffy. Reduce the speed of the mixer to low, then add ⅔ cup (160g) heavy cream, ⅔ cup (165g) sour cream, and 1 Tbsp maple syrup or bourbon. Once fully mixed, turn off the mixer, then use a spatula to scrape down the sides and ensure that everything from the bottom is mixed in.
- Bake the cheesecake. 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 to come halfway up the side of the springform pan. Bake for 1 hour 45 minutes, or until the edges of cheesecake turn golden brown and pull away from the sides. The middle of the cheesecake will be a little jiggly.
- Cool in the oven. 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. Cover tightly with plastic wrap or foil, then refrigerate for 4 hours or overnight.
- Make the pecan pie topping. Place ½ cup (110g) brown sugar, 4 Tbsp (60g) unsalted butter, ¼ cup (60g) heavy cream, 2 Tbsp light corn syrup, 1 Tbsp 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 for about 1-2 minutes. Remove from the heat, then stir in the toasted pecan halves. Allow to cool for at least 15 minutes.
- Slice, then serve. Use a sharp knife to loosen the sides of the cheesecake from the pan, then gently open and remove the springform pan. If using whipped cream, I like to pipe that in a decorative way around the outer edges of the cheesecake. The pecan pie filling can be spooned on top of the whole cheesecake or onto individual slices. See tip below for slicing cheesecake.
Notes
- Make ahead & storage: Cheesecake can be made ahead and refrigerated, well wrapped, for up to 1 week. Store leftovers airtight in the fridge.
- Freeze baked cheesecake (without whipped cream or pecan topping) tightly wrapped for up to 2 months. Thaw overnight, then add toppings fresh.
- Slicing tip: Use a long knife dipped in hot water; wipe clean between slices.
- Cinnamon whipped cream: Whip 1 cup heavy cream to soft peaks, then add powdered sugar, vanilla, and cinnamon. Whip to desired consistency and dollop or pipe on top.
Nutrition
Calories: 528kcal | Carbohydrates: 55g | Protein: 5g | Fat: 33g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.5g | Cholesterol: 114mg | Sodium: 223mg | Potassium: 172mg | Fiber: 2g | Sugar: 46g | Vitamin A: 793IU | Vitamin C: 0.4mg | Calcium: 78mg | Iron: 1mg
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