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.
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!
- Category: Dessert
- Method: Baking
- Cuisine: American
- 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