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Pecan Pie Cheesecake with Caramel Pecan Topping

Pecan pie cheesecake pairs a creamy, tangy filling with a buttery graham cracker crust and a glossy caramel pecan topping. It bakes gently in a water bath and chills until set for clean slices.
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Prep Time 30 minutes
Cook Time 1 hour 44 minutes
Cooling and chilling 8 hours 25 minutes
Total Time 10 hours 39 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 2 cups graham cracker crumbs
  • 6 tbsp unsalted butter melted
Filling
  • 3 package (8 oz) cream cheese softened
  • 1 cup granulated sugar
  • 2 tbsp all-purpose flour
  • 1 cup sour cream
  • 2 tsp vanilla extract
  • 3 eggs large, at room temperature
Topping
  • 0.5 cup light brown sugar packed
  • 0.25 cup light corn syrup
  • 0.33 cup heavy cream
  • 0.13 tsp salt
  • 1.5 cups pecans chopped

Equipment

  • 1 9-inch springform pan
  • 1 large roasting pan
  • 1 2-quart saucepan
  • 1 electric mixer

Method
 

Make the crust
  1. Heat the oven to 350°F.
  2. Line the bottom of a 9-inch springform pan with parchment paper.
  3. Wrap the outside of the pan in 3 layers of heavy-duty foil.
  4. Stir the graham cracker crumbs and melted butter together.
  5. Press the mixture firmly over the bottom of the pan.
  6. Bake for 10 minutes.
  7. Set the pan on a rack to cool while you make the filling.
Make the filling
  1. Reduce the oven temperature to 300°F.
  2. Beat the cream cheese on medium-low speed until smooth.
  3. Beat in the granulated sugar and flour.
  4. Mix in the sour cream and vanilla until combined.
  5. Add the eggs one at a time, mixing on low speed just until each is incorporated.
Bake the cheesecake
  1. Pour the filling over the cooled crust and smooth the top.
  2. Set the springform pan in a large roasting pan.
  3. Pour boiling water into the roasting pan until it comes halfway up the sides of the springform pan.
  4. Bake for 80 to 100 minutes, until the edges are set and the center reaches 160°F on an instant-read thermometer.
  5. Turn off the oven and crack the door open.
  6. Let the cheesecake sit in the water bath for 30 minutes.
  7. Remove the springform pan from the water bath.
  8. Unwrap the foil.
  9. Cool on a rack for 1 hour.
  10. Refrigerate the cheesecake in the pan for at least 6 hours, until thoroughly chilled.
Make the topping
  1. Combine the brown sugar, corn syrup, heavy cream, and salt in a 2-quart saucepan.
  2. Cook over medium heat, stirring, until the sugar dissolves and the mixture comes to a boil.
  3. Simmer for 3 to 4 minutes, stirring, until glossy and slightly thickened.
  4. Remove from the heat and stir in the pecans.
  5. Cool for 20 to 30 minutes, until warm but no longer hot.
Finish the cheesecake
  1. Spoon the pecan topping over the chilled cheesecake.
  2. Spread the topping evenly.
  3. Refrigerate for 30 minutes to set the topping.
  4. Release the springform pan and serve.

Notes

For neat slices, make sure the cheesecake is thoroughly chilled before adding the topping. Refrigerate covered for up to 4 days; freezing is possible for up to 2 months, though the topping may soften. For a gluten-free option, use certified gluten-free graham cracker crumbs.