Pecan Pie Cheesecake

Ingredients

• 6 tbsp salted butter (for the pecan pie filling)
• 0.75 cup dark brown sugar (packed; for the pecan pie filling)
• 7 tbsp heavy cream (for the pecan pie filling)
• 2 tbsp pure maple syrup (for the pecan pie filling)
• 0.5 tsp cinnamon (for the pecan pie filling)
• salt (a pinch; for the pecan pie filling)
• 0.5 tsp vanilla extract (for the pecan pie filling)
• 1.875 cup pecans (for the pecan pie filling)
• 3 cup graham cracker crumbs (for the crust)
• 0.5 cup salted butter (melted; for the crust)
• 32 oz cream cheese (full fat, block style, at room temperature)
• 0.5 cup granulated sugar (for the cheesecake filling)
• 4 eggs (large, at room temperature)
• 0.75 cup sour cream (full fat, at room temperature)
• 2 tsp vanilla extract (for the cheesecake filling)
• 0.75 tsp cinnamon (for the cheesecake filling)
• salt (a pinch; for the cheesecake filling)
• 0.5 cup salted butter (for the pecan pie topping)
• 1 cup dark brown sugar (packed; for the pecan pie topping)
• 0.5 cup heavy cream (for the pecan pie topping)
• 0.75 tsp cinnamon (for the pecan pie topping)
• 2 tbsp real maple syrup (for the pecan pie topping)
• 0.125 tsp salt (for the pecan pie topping)
• 0.5 tsp vanilla extract (for the pecan pie topping)
• 2.5 cup pecans (for the pecan pie topping)

Steps

1. 1

   Make the pecan pie filling for the cheesecake layer. Melt the butter and brown sugar together in a pan over medium heat. Let the mixture begin bubbling.

2. 2

   Reduce the heat to low. Stir in the heavy cream, maple syrup, cinnamon, salt, vanilla extract, and pecans, coating the pecans evenly. Remove the pan from the heat and let the filling stand for a few minutes to thicken; the recipe notes that chilling it briefly can speed this up.

3. 3

   Preheat the oven to 350°F (175°C). Spray a 9-inch springform pan with nonstick spray and make sure its base is securely fastened.

4. 4

   Stir the graham cracker crumbs and melted butter together. Press the mixture firmly into the bottom of the prepared pan and partway up the sides.

5. 5

   Bake the crust for 10 minutes. Set it aside, keeping the oven at 350°F (175°C). Fill a large pot with water and set out a large roasting pan for the water bath.

6. 6

   Bring the cream cheese, eggs, and sour cream to room temperature before mixing. In a large bowl, beat the cream cheese with an electric mixer until creamy, about 1–2 minutes.

7. 7

   Add the granulated sugar and mix until well incorporated, about 1 minute. Scrape down the sides of the bowl as needed.

8. 8

   Add the eggs one at a time, mixing on medium speed after each just until incorporated. Scrape the bottom of the bowl between additions. Avoid overmixing, which can cause the cheesecake to inflate and overflow.

9. 9

   Add the vanilla extract, sour cream, cinnamon, and salt. Mix just until combined.

10. 10

    Bring the pot of water to a boil. Set the springform pan on the oven rack in the center position and place the roasting pan on the rack below. Alternatively, wrap the springform pan base in foil and place it inside a 10-inch cake pan set in the roasting pan. Pour the boiling water into the roasting pan to create the water bath.

11. 11

    Pour half of the cheesecake batter into the prepared crust. Spoon the prepared pecan pie filling evenly over the batter.

12. 12

    Pour the remaining cheesecake batter over the pecan filling and gently smooth it into an even layer.

13. 13

    Bake for 1 hour 30 minutes to 1 hour 40 minutes. It is done when the center has only a slight wobble, a knife inserted near the edge comes out clean, and a knife inserted in the center carries only a little thick batter. An instant-read thermometer should read about 165°F (74°C) in the center and about 174°F (79°C) toward the bottom; avoid touching the pan bottom with the thermometer.

14. 14

    Turn off the oven and crack the door open. Leave the cheesecake inside to cool for 1 hour, then remove it. Once cool enough to handle, remove any foil and set the springform pan on a wire rack. Let it cool completely at room temperature.

15. 15

    Cover the cheesecake with foil and refrigerate for at least 6 hours, or up to 1 day, before removing it from the pan and serving.

16. 16

    Just before serving, make the pecan pie topping. Melt the butter and brown sugar together in a pan over medium heat and let the mixture begin bubbling.

17. 17

    Reduce the heat to low. Stir in the heavy cream, cinnamon, maple syrup, salt, vanilla extract, and pecans, coating the pecans evenly. Remove the pan from the heat and let the topping stand for a few minutes to thicken; chilling it briefly can speed this up. Do not make the topping ahead.

18. 18

    Pour the topping over the chilled cheesecake. Slice and serve. Optionally, serve with whipped cream for guests to add to their own slices.

19. 19

    Store leftovers in an airtight container in the refrigerator for 4–6 days.

Notes

Yield is listed as 8 to 16 slices; 12 servings is used as a midpoint. The structured data gives total time as 465 minutes, including extended cooling and chilling. Whipped cream is an optional serving suggestion; its recipe and quantities are not provided.

Nutrition per serving

• dessert
• cheesecake
• baked
• fall baking
• make-ahead
• vegetarian