Pecan pie cheesecake recipe 

Everyone loves pecan pie cheesecake, a two-for-one treat. The crust and topping contain buttery pecans for optimum pecan pie flavor!

– 1 cup crushed graham cracker crumbs (120 grams) – ½ cup finely chopped pecans (60 grams) – ⅓ cup granulated sugar (65 grams) – 5 tablespoons unsalted butter melted (70 grams) – 32 ounces brick-style cream cheese softened to room temperature


– 1 cup full-fat sour cream room temperature (230 grams) – ½ cup granulated sugar (100 grams) – ½ cup packed light or dark brown sugar (100 grams) – ½ teaspoon ground cinnamon optional – 2 teaspoons pure vanilla extract – 4 large eggs room temperature


Make crust: Preheat the oven to 325°F (163°C). In a medium bowl, mix crushed graham crackers, chopped pecans, and sugar. All crumbs should be moistened with melted butter.


Flatten the mixture in a 9-inch springform pan evenly. Bake for 10 minutes, then cool while making the filling.


Prepare the water bath by boiling a big pot of water on the stove before filling. Preheat oven to 325°F (163°C).


Mix cream cheese in a stand mixer with the paddle attachment or a large bowl with a handheld mixer on low-medium speed until smooth. Stir in sour cream, scraping basin sides as needed. 


Stir in granulated sugar, brown sugar, cinnamon, and pure vanilla. Beat eggs lightly in a small bowl. Mix the beaten eggs into the cheesecake filling mixture on low speed until mixed. 


Multiple rubber spatula stirs ensure complete filled mixing. Wrap the pre-baked graham cracker crust springform pan in aluminum foil and place in a large oven bag. Fold oven bag down springform pan sides.


Spread cheesecake filling in springform pan. Tap the pan twice on the counter to raise air bubbles, then use a toothpick or skewer to remove and flatten large ones.


Also See: 

Stained glass cookies recipe 

Also See: 

Stained glass cookies recipe 

Also See: 

Pumpkin pie recipe