This pecan pie cheesecake with a delicious graham cracker crust is the perfect combo of two desserts. Cinnamon spiced cheesecake and an easy pecan pie topping, what could be better?
This pecan pie cheesecake recipe is sponsored by Philadelphia Cream Cheese. All opinions remain my own and I’m proud to partner with brands I love and trust. Thanks for supporting Miss Allie’s Kitchen.
YOU GUYS. I know. I know. You’re drooling, right?
This has to be too good to be true. Two of your favorite desserts – pecan pie & cheesecake are happening at the same time? No, you’re not hallucinating, this is for real.
It’s a little bit sinful, totally decadent, and 100% worth it.
There’s something you should know about cheesecake. Especially when it’s made with Philadelphia Cream Cheese. Spoiler alert: it’s actually really easy.
How can you make cheesecake really easily?
I’ve learned a few tricks for making really easy, foolproof cheesecake that doesn’t crack. I love making cheesecake because it’s SUCH a crowd please, but you can also make it a day or two ahead of time and let it hang out in the fridge. I’m not a big fan of baking on the day I’m actually entertaining.
So, about making easy cheesecake, here are a few simple tips:
- Use room temperature Philadelphia Cream Cheese. Philadelphia Cream Cheese is really high quality, and I find that helps it combine with the other ingredients better, and it’s really smooth. By working with room temperature cream cheese, you’re ensuring that you won’t have lumpy cheesecake batter. So, a few hours before you’re baking, set it out on the counter.
- To that point – everything your baking with should be room temp for this recipe. Creamy, easy to maneuver batter.
- Don’t worry about making an actual water bath. I boil a pot of water and place a casserole dish on the bottom rack of my oven. Then, when the water boils, I pour the hot water into the dish and leave it in there while the cheesecake bakes. This creates a steam room effect, which is just like a water batch…without the foil, the mess and the potential leaking into the cheesecake.
- Cool the cheesecake in the oven for an hour. When the cheesecake is finished baking, turn the oven off, prop the door open, and let the cheesecake hang for a bit. This helps with cracking.
- If for some reason your cheesecake does crack, this recipe is perfect because the pecan pie filling will cover it 🙂
What’s in pecan pie cheesecake?
Ah, the question of the hour. What takes cheesecake from well…regular cheesecake to pecan pie cheesecake?
Easy! The 4 ingredient pecan pie topping (3 if you don’t count salt).
- Maple syrup
- Sea salt
First, you toast some pecans in a skillet and add butter and maple. Then, as soon as it bubbles for a minute or so, it will thicken beautifully. It gets poured right on top of the cinnamon-spiced cheesecake while it’s still warm.
That, my friends, is what I call dessert.
Need more dessert recipes? Check out my sweets recipe index and find what you’re looking for!Print
Pecan Pie Cheesecake
Pecan pie cheesecake with a delicious graham cracker crust is the perfect combo of two desserts. Cinnamon spiced cheesecake and an easy pecan pie topping.
- Prep Time: 20 minutes + chilling time
- Cook Time: 45 minutes
- Total Time: 65 minutes + chilling time
- Yield: 16
- Category: Dessert
- Method: Baking
- Cuisine: American
For the crust:
6 graham cracker sheets or about 1 cup graham cracker crumbs
4 Tbsp. melted butter
1/4 cup brown sugar
1 pinch sea salt
For the cheesecake:
4 pkg. (8oz. each) Philadelphia Cream Cheese, softened
1 and 1/3 cups granulated sugar
3 eggs, at room temperature
1/4 cup sour cream, at room temperature
1/4 cup heavy cream, at room temperature
2 tsp. cinnamon
1 tsp. vanilla extract
For the pecan pie topping:
1/2 cup chopped pecans
1/2 cup maple syrup
2 Tbsp. butter
1 pinch sea salt
- Before beginning, set all ingredients out on the counter to come to room temperature. This is very important because it ensures a creamy cheesecake.
Preheat the oven to 325ºF and put a large pot of water on to boil. When it reaches a boiling point, pour it into a casserole dish or oven-safe pot, filling halfway, placed on the bottom rack in the oven. This acts as a makeshift water bath and turns the oven into a “steam room”.
To make the crust, in a food processor or high-powered blender, add the graham crackers and pulse until they’re a coarse meal.
Add the butter, brown sugar and salt, and process or mix until combined.
Press the crust mixture into the bottom of a 9-inch springform pan. Set aside.
To make the cheesecake filling, add the cream cheese to a bowl and beat with a standing or hand-held mixer for 30 seconds, or until smooth. Add the sugar and cream together for about 1 minute.
Crack the eggs into a separate bowl. Add the eggs one at a time to the cream cheese, scraping the sides of the bowl after each addition.
Add the sour cream, heavy cream, cinnamon, and vanilla, and beat until everything is mixed well. Pour the cheesecake mixture over the crust into the springform pan.
Place the cheesecake on the middle rack of the oven, leaving the casserole dish with the water in the oven.
Bake for 45 minutes to 1 hour. The cheesecake will be done when the sides look set but the center still jiggles slightly when nudged.
Turn the oven off and prop it open a little bit. Allow the cheesecake to cool for an hour in the oven.
After the hour has passed, allow the cheesecake to cool completely before placing in the fridge to cool for at least 2 hours.
Just before you’re ready to serve, prepare the pecan pie topping.
In a pan over medium heat, toast the pecans for 1-2 minutes until fragrant. Be careful, nuts burn quickly. Remove the nuts from the pan and set aside.
Add the maple syrup to the pan and allow it to bubble and reduce over medium heat for one minute. Add the butter, salt, and pecans to the mixture and cook for an additional minute before removing the topping from the heat.
Allow the mixture to cool for 2-5 minutes before pouring over the cheesecake that’s been removed from the springform pan. Slice with a hot, clean knife and serve!
- Serving Size: 1 small slice
- Calories: 310
- Sugar: 46 g
- Sodium: 218 mg
- Fat: 261 g
- Saturated Fat: 31 g
- Unsaturated Fat: 215 g
- Trans Fat: 0 g
- Carbohydrates: 84 g
- Fiber: 33 g
- Protein: 37 g
- Cholesterol: 74 mg
Keywords: cheesecake, pecan pie, pie, dessert, holiday, thanksgiving