Southern-Style Pecan Pie Cheesecake
A rich and creamy Southern-style pecan pie cheesecake combining the nutty crunch of toasted pecans with a luscious baked cheesecake base, topped with a classic pecan pie glaze for a perfect dessert treat.
Ingredients
Check ingredients as you go.
- Crust
- Cheesecake Filling
- Filling and Topping
- Pecan Pie Topping
Let’s make it
Preparation
Preheat the oven to 325°F (163°C). Lightly grease a 9-inch springform pan with butter or nonstick spray and wrap the outside with a double layer of heavy-duty aluminum foil to prevent water from leaking in during the water bath baking.
Crust
Make the crust: In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press evenly onto the bottom of the prepared springform pan. Bake the crust for 10 minutes, then remove from oven and set aside.
Cheesecake Filling
Prepare cheesecake filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add the granulated sugar and beat until well combined.
Cheesecake Filling
Add the sour cream and vanilla extract to the cream cheese mixture and blend thoroughly. Then add eggs one at a time, mixing on low speed after each addition just until combined to avoid overmixing.
Cheesecake Filling
Fold in half of the toasted and chopped pecans gently into the cheesecake batter. Pour the filling evenly over the pre-baked crust in the springform pan.
Baking
Prepare a large roasting pan and place the filled springform pan inside. Pour hot water into the roasting pan to come about halfway up the sides of the springform pan, creating a water bath to ensure even baking and prevent cracking.
Baking
Bake the cheesecake at 325°F (163°C) for 60 minutes or until the edges are set but the center is slightly jiggly when gently shaken.
Topping
While cheesecake bakes, prepare the pecan pie topping: In a bowl, mix together corn syrup, brown sugar, melted butter, vanilla extract, and salt until smooth. Stir in the remaining toasted pecans.
Finishing Baking
Remove the cheesecake from the oven and carefully lift it from the water bath. Pour the pecan pie topping evenly over the warm cheesecake. Return to oven and bake for an additional 15 minutes until the topping is bubbly and set.
Cooling and Chilling
Turn off oven and leave cheesecake inside with door slightly open for 30 minutes to cool gradually. Remove from oven and cool completely on a wire rack before refrigerating for at least 4 hours or overnight to fully set and develop flavors.
Serving
Remove the sides of the springform pan, slice, and serve chilled. Enjoy this decadent Southern-Style pecan pie cheesecake with a sturdy nutty crust, creamy filling, and luscious pecan topping.
Tips & notes
Use room temperature cream cheese and sour cream for a smoother cheesecake filling. Toast pecans in a dry skillet over medium heat until fragrant to enhance their flavor. Wrapping the springform pan with foil helps prevent water from seeping into the crust during the water bath. Don't overmix the filling to avoid cracks in cheesecake. Allow the cheesecake to cool gradually to prevent cracking.
Saving it for later
Store leftover cheesecake tightly covered in the refrigerator for up to 4 days. For longer storage, wrap tightly and freeze for up to 1 month; thaw in refrigerator overnight before serving.
Reheating
This cheesecake is best served chilled. If desired, remove from refrigerator 20 minutes before serving to soften slightly. Avoid reheating in microwave or oven as it may alter texture.
