Pecan Pie Cheesecake
Ingredients
For the crust
1¾ cups graham cracker crumbs
¼ cup finely chopped pecans
⅓ cup unsalted butter, melted
2 tablespoons brown sugar
For the cheesecake
24 oz (680 g) cream cheese, softened
¾ cup granulated sugar
¼ cup packed brown sugar
¾ cup sour cream, at room temperature
3 large eggs, at room temperature
2 teaspoons vanilla extract
1 tablespoon all-purpose flour
¼ teaspoon salt
For the pecan pie topping
¾ cup packed brown sugar
⅓ cup unsalted butter
⅓ cup heavy cream
2 tablespoons maple syrup or light corn syrup
1 teaspoon vanilla extract
Pinch of salt
1½ cups pecan halves
Instructions
Prepare the pan. Preheat the oven to 325°F (165°C). Lightly grease a 9-inch springform pan and line its base with parchment paper. Wrap the outside of the pan in two layers of heavy-duty foil if you plan to use a water bath.
Make the crust. Mix the graham cracker crumbs, chopped pecans, melted butter, and brown sugar until the crumbs are evenly moistened. Press the mixture firmly across the bottom of the pan and about 1 inch up the sides. Bake for 10 minutes, then set aside to cool while you prepare the filling.
Mix the cream cheese and sugars. Beat the softened cream cheese on low to medium speed until smooth. Add the granulated sugar and brown sugar, then mix until combined. Scrape down the sides and bottom of the bowl so no lumps remain.
Finish the filling. Mix in the sour cream, vanilla, flour, and salt. Add the eggs one at a time, mixing on low speed just until each egg disappears into the batter. Avoid beating extra air into the filling; too much air can make the cheesecake rise and crack.
Bake the cheesecake. Pour the filling over the crust and smooth the top. For a water bath, place the wrapped springform pan inside a larger roasting pan. Add hot water to the roasting pan until it reaches about halfway up the springform pan. Bake for 60–70 minutes. The edges should look set while the center still has a slight wobble when you gently move the pan.
Cool gradually. Turn off the oven and crack the door open. Leave the cheesecake inside for 1 hour. Remove it from the oven and water bath, then let it cool completely at room temperature. Cover and refrigerate for at least 6 hours, preferably overnight.
Make the topping. In a saucepan over medium-low heat, combine the brown sugar, butter, heavy cream, maple syrup or corn syrup, and salt. Stir until the butter melts and the sugar dissolves. Bring the mixture to a gentle simmer and cook for 3–5 minutes, stirring often, until slightly thickened. Remove from the heat and stir in the vanilla and pecans. Let the topping cool until it is warm and spoonable, rather than hot.
Finish and serve. Run a thin knife around the cheesecake before releasing the springform ring. Spoon the pecan topping over the chilled cheesecake. Let it settle for a few minutes, then slice with a sharp knife. Wipe the knife between cuts for neat slices.
Tips
Use room-temperature ingredients. Soft cream cheese blends smoothly, and room-temperature eggs and sour cream mix in more easily. Cold ingredients can leave small lumps in the filling. If you forget to take the cream cheese out ahead of time, cut it into cubes to help it soften faster.
Mix gently after adding the eggs. A cheesecake does not need a fluffy batter. Mixing the eggs on low speed helps keep the texture dense and creamy. Stop as soon as they are incorporated.
Protect the crust from water. A water bath provides gentle, even heat, but water can seep into a springform pan. Wrap the pan carefully with foil, or place the springform pan inside a slightly larger cake pan before setting both in the roasting pan.
Watch the center, not just the clock. Ovens vary. A finished cheesecake can still wobble slightly in the middle; it will firm up as it cools and chills. If the whole surface ripples like liquid, give it a little more time in the oven.
Cool the topping before adding it. Very hot topping can soften the chilled cheesecake. Let it cool until it flows slowly from a spoon, then spread it across the top. If it becomes too thick to pour, warm it briefly over low heat.