Ingredients

For the Crust:

• 2 cups graham cracker crumbs (about 16 full sheets)
• 1/2 cup chopped pecans
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 1/4 teaspoon salt

For the Cheesecake Layer:

• 4 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 4 large eggs, room temperature
• 1/4 cup heavy cream
• 1/4 cup sour cream
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt

For the Pecan Pie Topping:

• 1 cup light brown sugar, packed
• 1/2 cup light corn syrup
• 1/2 cup heavy cream
• 4 tablespoons unsalted butter
• 2 cups pecan halves
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Equipment Needed

• 9-inch springform pan
• Large roasting pan (for water bath)
• Electric mixer
• Food processor (optional, for graham crackers)
• Heavy-bottom saucepan
• Aluminum foil
• Parchment paper

Instructions

Prepare the Crust

1. Preheat oven to 325°F (165°C).
2. Wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil, coming up the sides. Line the bottom with parchment paper.
3. In a food processor or large bowl, combine graham cracker crumbs, chopped pecans, sugar, and salt.
4. Pour in melted butter and mix until the mixture resembles wet sand.
5. Press firmly into the bottom and about 1 inch up the sides of the prepared pan.
6. Bake for 10 minutes. Cool completely.

Make the Cheesecake Layer

1. Reduce oven temperature to 300°F (150°C).
2. In a large bowl, beat cream cheese until smooth and creamy, about 2 minutes.
3. Gradually add sugar, beating until well combined.
4. Add eggs one at a time, beating on low speed just until each is incorporated.
5. Mix in heavy cream, sour cream, vanilla, and salt until smooth.
6. Pour into cooled crust.

Bake the Cheesecake

1. Place the foil-wrapped springform pan in a large roasting pan.
2. Fill the roasting pan with hot water halfway up the sides of the springform pan.
3. Bake for 1 hour and 15 minutes, or until the edges are set but the center still has a slight jiggle.
4. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
5. Remove from water bath, remove foil, and cool completely on a wire rack.
6. Refrigerate for at least 4 hours or overnight.

Make the Pecan Topping

1. In a medium saucepan, combine brown sugar, corn syrup, heavy cream, and butter.
2. Bring to a boil over medium heat, stirring constantly.
3. Cook for 3-4 minutes, until slightly thickened.
4. Remove from heat and stir in pecans, vanilla, and salt.
5. Let cool until just warm before pouring over the chilled cheesecake.

Pro Tips

• All refrigerated ingredients should be at room temperature before starting
• Don’t overbeat the cheesecake batter after adding the eggs
• The water bath is crucial for preventing cracks
• Cool the cheesecake gradually to prevent cracking
• Make sure the cheesecake is completely cool before adding the topping

Storage Instructions

• Store covered in the refrigerator for up to 5 days
• Can be frozen for up to 3 months (freeze without topping)
• Thaw overnight in the refrigerator

Troubleshooting

Q: Why did my cheesecake crack?
A: Common causes include:

• Overbeating the batter
• Skipping the water bath
• Cooling too quickly
• Baking at too high a temperature

Q: Why is my crust soggy?
A: Make sure your foil wrap is water-tight and pre-bake the crust.

Q: Can I make this ahead?
A: Yes! The cheesecake can be made 2-3 days ahead. Add the pecan topping just before serving.

Variations

• Add 1/4 cup bourbon to the pecan topping
• Swap graham crackers for gingersnap cookies in the crust
• Drizzle with melted chocolate before serving
• Add 1/2 teaspoon cinnamon to the cheesecake batter

This Pecan Pie Cheesecake combines two beloved desserts into one showstopping treat. The creamy cheesecake layer is perfectly complemented by the rich, caramel-like pecan topping. It’s ideal for special occasions, holidays, or any time you want to impress your guests with a spectacular dessert.