Pecan Pie Cheesecake is the perfect combination of two classic desserts - chocolate pecan pie and cheesecake. You'll want this on your holiday dessert menu! #chocolatepecanpie #pecanpiecheesecake #bestcheesecakerecipe www.savoryexperiments.com

Pecan Pie Cheesecake

Course: Dessert
Cuisine: American
Keyword: pecan pie cheesecake
Prep Time: 15 minutes
Cook Time: 2 hours
Chilling: 7 hours 40 minutes
Total Time: 2 hours 15 minutes
Servings: 12
Calories: 693 kcal
This Pecan Pie Cheesecake is the perfect combination of two delicious desserts - chocolate pecan pie and cheesecake. It's so good it'll quickly replace your best pecan pie recipe.
Print

Ingredients

Crust:

  • 2 cups graham crackers crumbs (about 1 sleeve)
  • 1/3 cup dark brown sugar
  • ½ teaspoon Kosher salt
  • 5 tablespoons unsalted butter

Cheesecake Layer:

  • 24 ounces cream cheese , softened
  • 1/4 cup sour cream
  • 1 cup dark brown sugar
  • 3 large eggs
  • 2 tablespoons flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt

Pecan Layer:

  • 4 tablespoons unsalted butter
  • ½ cup light brown sugar
  • 1/4 cup heavy cream
  • ¼ cup semi-sweet chocolate chips
  • Pinch Kosher salt
  • 10 ounces whole shelled pecans

Instructions

  1. Preheat oven to 350 degrees.
  2. Line the bottom of a 9-inch spring form pan with parchment paper, then coat with cooking spray.
  3. Stir together graham crackers crumbs, brown sugar and Kosher salt until well combined.
  4. Add melted butter until fully combined. Press into bottom of springform pan.
  5. Bake for 6-7 minutes or until crust is lightly browned. Remove and set aside to cool while you assemble the cheesecake layer.
  6. In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl with electric mixer, beat cream cheese until light and fluffy. Add sour cream and continue to beat until combined. Scrape down the sides and paddle.
  7. Incorporate dark brown sugar, beating until well combined. Scrape down the sides and paddle.
  8. Add eggs, one at a time, until fully combined.
  9. Add flour, vanilla and salt.
  10. Spread cheesecake mixture over cooled graham cracker crust. Tap several times to release air bubbles and settle the batter.
  11. Wrap the bottom of your springform pan in aluminum foil to prevent water bath from seeping in.
  12. Place your cheesecake in another, larger baking dish. Fill with water to half way up springform pan.
  13. Place in oven for 90 minutes. If the top starts to brown, cover loosely with a piece of aluminum foil.
  14. After 90 minutes, turn off oven and vent door, allowing to cool naturally for about an hour.
  15. Remove from water bath and take off aluminum foil wrap. Cover and place in the refrigerator to chill for 8-24 hours.
  16. To make pecan pie cheesecake, melt butter over low heat in a medium skillet.
  17. Add brown sugar and heavy cream. Continue to stir and heat over low heat until sugar is fully dissolved and mixture is smooth.
  18. Add chocolate chips until smooth.
  19. Remove from heat, add pecans and Kosher salt, tossing until fully covered. Set aside to cool for a minimum of 30 minutes.
  20. Spoon over cheesecake before serving.
  21. Garnish with Easy Caramel Sauce and Fleur de Sel.

Recipe Notes

DO NOT add pecan topping ahead of serving, the butter will get really hard and it will be hard to serve. DO refertare leftovers. You'll remember how glorious it was fresh.

Adapted from Delish. 

Nutrition Facts
Pecan Pie Cheesecake
Amount Per Serving
Calories 693 Calories from Fat 459
% Daily Value*
Fat 51g78%
Saturated Fat 20g125%
Cholesterol 135mg45%
Sodium 458mg20%
Potassium 293mg8%
Carbohydrates 53g18%
Fiber 3g13%
Sugar 40g44%
Protein 8g16%
Vitamin A 1200IU24%
Vitamin C 0.2mg0%
Calcium 131mg13%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.