Pecan Pie Cheesecake Recipe

This Pecan Pie Cheesecake Recipe is a rich and decadent recipe, which is made with a speculoos cookie crust and a classic pecan pie topping. It’s the ultimate dessert recipe, perfect for a holiday or special occasion.

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Pecan Pie Cheesecake Recipe Ingredients

For the crust:

• 1 (8.8-oz.) package speculoos cookies (2 cups crumbs)
• 1/2 cup pecan halves (2 oz.)
• 1/2 cup melted unsalted butter
• 1/4 cup dark brown sugar
• 1/4 tsp. kosher salt

For the Filling:

• 4 (8-oz.) packages cream cheese, room temperature
• 1 cup sour cream, room temperature
• 1 1/4 cups granulated sugar
• 2 Tbsp. all-purpose flour
• 1/2 tsp. kosher salt
• 4 large eggs, room temperature
• 1 large egg yolk, room temperature
• 1 Tbsp. vanilla bean paste or vanilla extract

For the Topping:

• 1 1/2 cups pecan halves (6 oz.)
• 6 Tbsp. unsalted butter
• 3/4 cup dark brown sugar
• 1/4 tsp. kosher salt
• 1/2 cup heavy whipping cream
• 1 tsp. vanilla extract

How To Make Pecan Pie Cheesecake Recipe

1. Make the crust: Preheat the oven to 325°F. Wrap a 9-inch springform pan in foil. In a food processor, pulse the speculoos cookies and pecans into fine crumbs. Add the melted butter, brown sugar, and salt, and pulse to combine. Press the mixture into the bottom and 1 inch up the sides of the pan. Bake for 10-14 minutes until golden. Cool completely.
2. Make the cheesecake filling: In a stand mixer, beat the room temperature cream cheese until smooth. Add the sour cream, sugar, flour, and salt, and beat until creamy. On low speed, add the eggs and egg yolk one at a time, mixing until just combined. Stir in the vanilla.
3. Bake in a water bath: Pour the filling into the cooled crust. Place the springform pan into a large roasting pan and pour hot water into the roasting pan to come halfway up the sides of the cheesecake pan. Bake for 1 hour and 10-20 minutes, until the edges are set and the center barely jiggles.
4. Cool the cheesecake: Turn the oven off, crack the door open, and leave the cheesecake in the oven for 15 minutes. Remove from the water bath and cool completely at room temperature (about 2 hours). Refrigerate for at least 8 hours, or overnight.
5. Make the pecan topping: In a saucepan, melt the butter with the brown sugar and salt until bubbling. Stream in the heavy cream, whisking to combine. Fold in the toasted pecans, remove from the heat, and stir in the vanilla. Let the mixture cool for 30 minutes.
6. Serve: Run a knife around the edge of the cheesecake before releasing the springform ring. Pour the slightly warm pecan topping over the cheesecake just before serving.

Recipe Tips

• How to prevent a cracked cheesecake? The combination of using room temperature ingredients, not over-mixing the eggs, and cooling the cheesecake slowly in the turned-off oven are all key steps to prevent cracks.
• What is a water bath and why is it important? A water bath (or bain-marie) creates a steamy, humid environment in the oven. This provides gentle, even heat that is crucial for baking a creamy, dense cheesecake without it cracking or becoming rubbery.
• Can I make this ahead of time? Absolutely! Cheesecake is the perfect make-ahead dessert. The cheesecake itself needs to chill for at least 8 hours, and it can be made up to 2 days in advance. Prepare the topping and pour it over just before serving.
• What are speculoos cookies? They are thin, crispy, spiced shortbread cookies with notes of cinnamon, nutmeg, and cloves (also known as Biscoff cookies). Graham crackers or gingersnaps are great substitutes.

What To Serve With Pecan Pie Cheesecake

This is an incredibly rich and decadent dessert that is a showstopper all on its own.

• A hot cup of black coffee or an espresso to balance the sweetness.
• A small glass of bourbon or a dessert wine.

How To Store Pecan Pie Cheesecake

• Refrigerate: The cheesecake must be stored, covered, in the refrigerator. It will keep for up to 5 days.

Pecan Pie Cheesecake Nutrition Facts

• Calories: 750 kcal
• Carbohydrates: 65g
• Protein: 10g
• Fat: 52g
• Saturated Fat: 28g
• Sodium: 480mg
• Fiber: 4g
• Sugar: 48g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Chocolate Peanut Butter Pie Recipe
• Raspberry Cream Pie Recipe
• 4th of July Pie Recipe