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Pecan Pie Cheesecake Recipe

This Pecan Pie Cheesecake is the perfect combination of two delicious desserts - chocolate pecan pie and cheesecake. It's so good it'll quickly replace your best pecan pie recipe.

Prep Time
15 mins
Cook Time
2 hrs
Additional Time
7 hrs 40 mins
Total Time
2 hrs 15 mins
Servings: 12
Calories: 693 kcal
Course: Dessert
Cuisine: American

Ingredients

Crust:
  • 2 cups graham crackers crumbs (about 1 sleeve)
  • 1/3 cup dark brown sugar
  • ½ teaspoon kosher salt
  • 5 tablespoons unsalted butter
Cheesecake Layer:
  • 24 ounces cream cheese , softened
  • 1/4 cup sour cream
  • 1 cup dark brown sugar
  • 3 large eggs
  • 2 tablespoons flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
Pecan Layer:
  • 4 tablespoons unsalted butter
  • ½ cup light brown sugar
  • 1/4 cup heavy cream
  • ¼ cup semi-sweet chocolate chips
  • Pinch kosher salt
  • 10 ounces whole shelled pecans
Topping:
  • Easy Caramel Sauce
  • fleur de sel

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees.
  2. Line the bottom of a 9-inch spring form pan with parchment paper, then coat with cooking spray.
  3. Stir together graham crackers crumbs, brown sugar and Kosher salt until well combined.
  4. Add melted butter until fully combined. Press into bottom of springform pan.
  5. Bake for 6-7 minutes or until crust is lightly browned. Remove and set aside to cool while you assemble the cheesecake layer.
  6. In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl with electric mixer, beat cream cheese until light and fluffy. Add sour cream and continue to beat until combined. Scrape down the sides and paddle.
  7. Incorporate dark brown sugar, beating until well combined. Scrape down the sides and paddle.
  8. Add eggs, one at a time, until fully combined.
  9. Add flour, vanilla and salt.
  10. Spread cheesecake mixture over cooled graham cracker crust. Tap several times to release air bubbles and settle the batter.
  11. Wrap the bottom of your springform pan in aluminum foil to prevent water bath from seeping in.
  12. Place your cheesecake in another, larger baking dish. Fill with water to half way up springform pan.
  13. Place in oven for 90 minutes. If the top starts to brown, cover loosely with a piece of aluminum foil.
  14. After 90 minutes, turn off oven and vent door, allowing to cool naturally for about an hour.
  15. Remove from water bath and take off aluminum foil wrap. Cover and place in the refrigerator to chill for 8-24 hours.
  16. To make pecan pie cheesecake, melt butter over low heat in a medium skillet.
  17. Add brown sugar and heavy cream. Continue to stir and heat over low heat until sugar is fully dissolved and mixture is smooth.
  18. Add chocolate chips until smooth.
  19. Remove from heat, add pecans and Kosher salt, tossing until fully covered. Set aside to cool for a minimum of 30 minutes.
  20. Spoon over cheesecake before serving.
  21. Garnish with Easy Caramel Sauce and Fleur de Sel.

Notes

  • DO NOT add pecan topping ahead of serving, the butter will get really hard and it will be hard to serve. DO refertare leftovers. You'll remember how glorious it was fresh.
  • Adapted from Delish. 

Nutrition Information

Calories 693kcal (35%) Carbohydrates 53g (18%) Protein 8g (16%) Fat 51g (78%) Saturated Fat 20g (100%) Cholesterol 135mg (45%) Sodium 458mg (19%) Potassium 293mg (8%) Fiber 3g (12%) Sugar 40g (80%) Vitamin A 1200IU (24%) Vitamin C 0.2mg (0%) Calcium 131mg (13%) Iron 2.2mg (12%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 693

% Daily Value*

Calories 693kcal 35%
Carbohydrates 53g 18%
Protein 8g 16%
Fat 51g 78%
Saturated Fat 20g 100%
Cholesterol 135mg 45%
Sodium 458mg 19%
Potassium 293mg 6%
Fiber 3g 12%
Sugar 40g 80%
Vitamin A 1200IU 24%
Vitamin C 0.2mg 0%
Calcium 131mg 13%
Iron 2.2mg 12%

* Percent Daily Values are based on a 2,000 calorie diet.