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Pecan Pie Cheesecake with Caramel Pecan Topping

Pecan pie cheesecake layers a buttery graham cracker crust and a pecan pie filling beneath smooth, water-bath-baked cheesecake. A thick caramel pecan topping adds a crisp, buttery finish to every slice.
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Prep Time 30 minutes
Cook Time 1 hour 46 minutes
Cooling and chilling 8 hours 25 minutes
Total Time 10 hours 41 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 700
Ingredients Equipment Method Notes

Ingredients
  

Prepare the crust
  • 1 nonstick cooking spray
  • 2 cups graham cracker crumbs
  • 0.25 cup light brown sugar packed
  • 6 tbsp unsalted butter melted
Bake the pecan pie layer
  • 0.5 cup light corn syrup
  • 0.5 cup light brown sugar packed
  • 2 tbsp unsalted butter cooled and melted
  • 1 egg large, at room temperature
  • 1 tsp vanilla extract
  • 1 cup pecan halves
  • 0.25 tsp kosher salt
Make and bake the cheesecake
  • 3 package (8 oz) cream cheese softened
  • 0.75 cup granulated sugar
  • 0.5 cup sour cream
  • 2 tbsp all-purpose flour
  • 4 eggs large, at room temperature
  • 1 tsp vanilla extract
  • 8 cups water boiling, for the water bath
Finish with the caramel pecan topping
  • 0.5 cup light brown sugar packed
  • 2 tbsp unsalted butter
  • 0.33 cup heavy cream
  • 1.5 cups pecan halves
  • 0.25 tsp kosher salt

Equipment

  • 1 9-inch springform pan
  • 1 roasting pan at least 12x16 inches
  • 1 electric mixer

Method
 

Prepare the crust
  1. Heat the oven to 350°F with a rack in the middle position.
  2. Lightly coat the inside of a 9-inch springform pan with nonstick cooking spray, then wrap the outside in two layers of heavy-duty foil.
  3. Stir the graham cracker crumbs, 1/4 cup brown sugar, and 6 tablespoons melted butter together.
  4. Press the mixture firmly over the bottom of the pan.
  5. Bake the crust for 10 minutes, then set the pan on a rack while you make the pecan layer.
Bake the pecan pie layer
  1. In a medium bowl, whisk the corn syrup, 1/2 cup brown sugar, 2 tablespoons cooled melted butter, 1 egg, 1 teaspoon vanilla, and 1/4 teaspoon salt until smooth.
  2. Fold in 1 cup pecans.
  3. Pour the pecan mixture over the crust.
  4. Bake at 350°F for 18 to 22 minutes, until the edges look set and the center still has a slight wobble.
Make and bake the cheesecake
  1. Reduce the oven to 325°F.
  2. In a large bowl, beat the cream cheese on medium-low speed until smooth.
  3. Mix in the granulated sugar, sour cream, flour, and remaining 1 teaspoon vanilla just until combined.
  4. Add the remaining 4 eggs one at a time on low speed, mixing just until each disappears.
  5. Pour the cheesecake batter over the pecan layer and smooth the top.
  6. Set the springform pan in a roasting pan at least 12x16 inches.
  7. Carefully pour all 8 cups boiling water into the roasting pan.
  8. Bake at 325°F for 65 to 80 minutes, until the edges are set and the center has a gentle wobble when the pan is nudged.
  9. Turn off the oven and prop the door open slightly.
  10. Let the cheesecake sit inside for 1 hour.
  11. Remove it from the water bath and take off the foil.
  12. Cool on a rack until barely warm, no more than 1 hour.
  13. Refrigerate the cheesecake for at least 6 hours, or overnight, before topping.
Finish with the caramel pecan topping
  1. In a medium saucepan, combine the remaining 1/2 cup brown sugar, 2 tablespoons butter, heavy cream, and remaining 1/4 teaspoon salt.
  2. Bring the mixture to a boil over medium heat, stirring, then simmer for 2 minutes.
  3. Stir in the remaining 1 1/2 cups pecans and cook for 1 minute.
  4. Let the topping cool until thickened but still pourable, about 15 minutes.
  5. Run a thin knife around the cheesecake and release the springform ring.
  6. Spoon the topping over the cheesecake.
  7. Let it set for 10 minutes, then slice and serve.

Notes

For neat slices, chill the cheesecake fully before adding the topping. Store covered in the refrigerator for up to 4 days; freeze individual slices for up to 2 months. Use gluten-free graham cracker crumbs for a gluten-free crust.