Description

What You’ll Need: Ingredients. A four-part showstopper—graham cracker crust, gooey pecan pie filling, silky cheesecake, and a warm caramel pecan topping—layered for the ultimate holiday-worthy dessert.

Ingredients

Units Scale

For the Graham Cracker Crust

2 cups crumbled graham crackers
1/2 cup unsalted butter, melted
1/3 cup brown sugar, packed

For the Pecan Pie Filling

1 cup granulated sugar
1/3 cup salted butter
2 large eggs (lightly beaten)
1 tsp pure vanilla extract
1 1/2 cups chopped pecans
1 cup light corn syrup

For the Cheesecake Layer

16 oz cream cheese, at room temperature (2 blocks)
1 cup granulated sugar
1 1/2 Tbsp all-purpose flour
1/4 tsp salt
1/2 cup sour cream, at room temperature
1 Tbsp pure vanilla extract
3 large eggs (room temperature)

For the Caramel Pecan Topping

1/3 cup brown sugar, packed
1/4 cup salted butter
1/2 tsp pure vanilla extract
1/4 cup heavy cream
1 cup chopped pecans

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Instructions

Prepare pan & crust: Line the bottom of a 9-inch springform pan with parchment or wax paper; lightly spray sides. In a bowl, mix graham cracker crumbs, melted butter, and brown sugar until evenly moistened. Press firmly into the bottom and halfway up the sides. Freeze while you make the filling.
Cook pecan pie filling: In a saucepan over medium heat, melt 1/3 cup butter. Whisk in corn syrup and 1 cup sugar. Stir in chopped pecans and vanilla. Lightly beat 2 eggs and whisk them in slowly, stirring constantly. Reduce heat and simmer until thickened. Pour hot filling over chilled crust.
Make cheesecake batter: Preheat oven to 325°F (165°C). Beat cream cheese and 1 cup sugar until smooth. Mix in flour and salt. On low, add sour cream and 1 Tbsp vanilla. Add 3 eggs one at a time, mixing on low just until each is incorporated—do not overmix.
Assemble & water bath: Gently pour cheesecake batter over pecan layer. Wrap pan base and sides with 2–3 layers of heavy foil to seal. Place in a large roasting pan and pour hot water around pan to reach halfway up sides.
Bake & cool: Bake 1 hour, until edges are set and center jiggles slightly. Turn oven off; leave cheesecake inside with door closed for 30 minutes. Crack door and cool 30 minutes more.
Chill overnight: Remove from water bath; cool to room temp. Wrap and refrigerate at least 8 hours (preferably overnight) to fully set.
Caramel pecan topping & serve: Unmold cheesecake onto a platter. In a small saucepan, simmer brown sugar and 1/4 cup butter 2–3 minutes until thick. Off heat, carefully stir in vanilla and cream, then 1 cup pecans. Spoon warm topping over chilled cheesecake. Slice and serve.

Notes

Pro tips: A tight foil wrap prevents leaks in the water bath for a creamy, crack-free texture. For neat slices, use a warm knife wiped clean between cuts. Cheesecake keeps 4–5 days refrigerated; freeze (without topping) up to 2 months.

Prep Time: 45 minutes
Cook Time: 1 hour
Category: Cake, Dessert
Cuisine: American

Nutrition

Calories: 750
Sugar: 55
Fat: 50
Saturated Fat: 28
Carbohydrates: 70
Protein: 10