Chef notes

I’m a firm believer that any classic holiday pie tastes better in the form of a creamy cheesecake. Pumpkin pie? I’ll take a slice of pumpkin cheesecake, please. Apple pie? Try apple cheesecake. Pecan pie? Enter this pecan pie cheesecake. You get the best of both worlds with this sweet fall dessert. It has everything you expect from cheesecake like a golden graham cracker crust and luscious cream cheese filling with the added gooey, buttery pecan pie topping. The base of the pecan topping is a sticky stovetop caramel sauce that drips down the sides of each slice of cheesecake.

There are a few tips that will help you make the perfect cheesecake every time. First, it’s important to beat the cream cheese and sugar thoroughly until it’s fluffy. Just like when making cake batter, you have to whip the mixture enough toa incorporate air into the cream – this will keep the cheesecake light, airy and not too dense. Second, you’ll need steam to keep your cheesecake nice and moist. Some recipes use a water bath, where the cheesecake pan actually sits in a larger pan of hot water. For this recipe, just keep a pan of water on a rack underneath the cheesecake as it bakes. This allows enough steam to fill the oven and keeps the cheesecake from drying out.

The best part of this recipe is that the top of the cheesecake is covered with the pecan mixture. This means you don’t have to worry about taking precautions to avoid cracks in the surface of the cheesecake. The pecan caramel will hide any imperfections.

Technique Tip: Make sure your cream cheese and eggs are both at room temperature – this will make the batter smooth.

Swap Option: Don’t limit yourself just to pecans. Try peanuts in the style of a traditional southern peanut pie.

Ingredients

For the Crust

12 plain graham crackers
1 tablespoon granulated sugar
1 tablespoon all-purpose flour

1/2 teaspoon kosher salt
4 tablespoons unsalted butter, melted

For the Filling

2 pounds cream cheese, room temperature
1 cup granulated sugar
4 large eggs, room temperature

2 teaspoons pure vanilla extract
1/4 teaspoon kosher salt

For the Topping

8 tablespoons (1 stick) unsalted butter
1/2 cup packed light brown sugar
1/4 cup heavy cream

1/2 teaspoon kosher salt
1 cup chopped pecans

Fulfilled by

Preparation

Make the crust:

Preheat the oven to 350 F with racks in the center and lower third positions. Pulse the graham crackers in the bowl of a food processor until finely ground. Add sugar, flour, salt and butter and pulse until well combined and evenly moistened. Press the crumb mixture evenly over the bottom of a 9-inch springform pan. Bake until set and golden brown around the edges, 12 to 14 minutes. Let cool completely, about 15 minutes.

Make the filling:

Reduce the oven temperature to 325 F. In the bowl of an electric mixer, beat the cream cheese and sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Add eggs, one at a time, blending well after each addition, scraping down the sides of the mixer bowl as needed. Mix in vanilla and salt. Pour into cooled crust and spread into an even layer with a small offset spatula.

Fill a large ovenproof pan halfway with hot water and place on the lower oven rack. Place cheesecake on the center rack and bake until set around the edges but slightly wobbly in the center, 70 to 80 minutes. Let cool to room temperature, about 1 hour, then refrigerate until cold and completely set, at least 4 hours and up to 1 day.

Make the topping:

In a small saucepan set over medium heat, add butter and brown sugar and stir until smooth and melted. Add heavy cream and salt and bring to a simmer. Cook until thickened to the consistency of honey, about 5 minutes. Remove from heat and stir in pecans. Let cool to room temperature, about 20 minutes, then pour over the top of the chilled cheesecake.