Caramel Pecan Pie Cheesecake with Graham Crust
Three-layer dessert combining buttery graham cracker crust, spiced pecan pie filling, and creamy cheesecake topped with caramel pecans. The pecan mixture cooks on the stovetop before baking into the cheesecake base, creating a distinct layer that sets this apart from traditional pecan pie or cheesecake alone.
Ingredients
- 2 cups graham cracker crumbs, from store-bought or whole graham crackers crushed in food processor
- ⅓ cup packed light brown sugar
- ½ cup salted butter, melted
- ⅓ cup salted butter
- 1 ½ cups pecans, chopped
- 1 cup light corn syrup
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 8 oz packages cream cheese, softened
- ¼ teaspoon salt
- 1 ½ tablespoons all-purpose flour
- 1 tablespoon vanilla extract
- 3 eggs
- ½ cup sour cream
- ½ cup salted butter
- ⅝ cup light brown sugar
- 1 tablespoon light corn syrup
- ½ cup heavy cream
- 2 cups pecans, roughly chopped
Instructions
- 1
Preheat oven to 325°F.
- 2
Line a 9 inch round springform pan with parchment paper and spray with non-stick cooking spray.
- 3
Pulse together graham cracker crumbs, light brown sugar, and melted salted butter until combined. Press mixture into the bottom and halfway up the sides of the prepared pan. Freeze while preparing filling.
- 4
Melt salted butter in a 2 quart saucepan over medium heat.
- 5
Add sugar, corn syrup, and chopped pecans to the butter and stir to combine. Add eggs and vanilla extract.
- 6
Cook over medium heat for about 10 minutes total until the mixture comes to a boil. Reduce heat to medium low and continue simmering until the mixture turns golden brown and thickens, stirring constantly to prevent sticking or burning.
- 7
Spread the pecan filling in an even layer across the bottom of the chilled crust.
- 8
Beat together softened cream cheese and sugar until fluffy and combined. Mix in salt and flour. Add sour cream and stir to combine.
- 9
Gently stir in vanilla extract and add eggs one at a time, stirring until fully combined after each addition.
- 10
Scoop the cheesecake mixture in separate scoops over the pecan filling, then gently spread for an even layer.
- 11
Wrap the bottom of the springform pan in 1-2 layers of aluminum foil. Place the pan into a larger pan and pour water into the larger pan until it comes up about 1 inch around all sides, forming a water bath.
- 12
Bake for 1 hour, until the cheesecake is just slightly jiggly.
- 13
Turn off the oven and leave everything inside with the door closed for 30 minutes. Then crack the door open for another 30 minutes while the oven and cheesecake cool.
- 14
Once completely cooled, cover with plastic wrap and refrigerate for 12 hours or overnight.
- 15
Remove cheesecake from the springform pan.
- 16
In a small saucepan, melt together butter, corn syrup, and brown sugar over medium heat. Bring to a simmer and cook for 2-3 minutes longer until the mixture becomes golden. Remove from heat and stir in vanilla extract and heavy cream until smooth. Stir in pecans.
- 17
Spread pecan topping over the chilled cheesecake.
Tips
Do not overcook the pecan filling on the stovetop to avoid it becoming too thick and difficult to eat after baking.
Scoop the cheesecake mixture in separate portions over the pecan filling rather than pouring from the center to avoid displacing the pecan layer.
The pecan topping will continue to thicken as it cools after spreading on the cheesecake.
Good to Know
Cover with plastic wrap and refrigerate for up to 3 days.
Prepare through the cooling and refrigeration step up to 1 day ahead. Add pecan topping just before serving.
Remove from refrigerator 15 minutes before serving to allow slight softening. Cut with a hot, wet knife for clean slices.
Common Mistakes
Do not skip the water bath to avoid cracks in the cheesecake from uneven baking and cooling.
Do not rush the cooling process by opening the oven door during the initial 30 minutes to avoid thermal shock.
Do not overcook the pecan filling on the stovetop to avoid a filling that becomes too dense and unpalatable when baked.