Pecan Pie Cheesecake (Recipe for Printing)

Perfect for holiday gatherings or November celebrations, this pecan pie cheesecake combines velvety cream cheese, buttery vanilla wafers, and a crunchy pecan topping. Save & click.

# What You Need:

→ Crust

01 - 2 cups vanilla wafer crumbs (8 ounces)
02 - 3 tablespoons packed brown sugar
03 - 7 tablespoons unsalted butter, melted

→ Cheesecake filling

04 - 32 ounces cream cheese, softened
05 - 2 tablespoons all-purpose flour
06 - Pinch of salt
07 - 1 1/4 cups granulated sugar
08 - 1 tablespoon pure vanilla extract
09 - 1/3 cup chopped pecans
10 - 1/2 teaspoon ground cinnamon
11 - 4 large eggs, room temperature

→ Pecan topping

12 - 4 tablespoons unsalted butter
13 - 1/2 cup packed brown sugar
14 - 1/2 teaspoon ground cinnamon
15 - 1/4 cup heavy cream
16 - 1 3/4 cups pecans, whole or chopped
17 - Pinch of kosher salt

# How to Make It:

01 - Preheat oven to 375°F. In a medium bowl, combine vanilla wafer crumbs, brown sugar, and melted butter. Mix until evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake for 8–10 minutes, then set aside to cool.
02 - In a stand mixer fitted with the paddle attachment, beat cream cheese, all-purpose flour, and a pinch of salt on medium speed until smooth and fluffy, about 5 minutes, ensuring there are no lumps.
03 - Add granulated sugar and blend until fully combined. Incorporate vanilla extract, chopped pecans, and ground cinnamon, mixing gently until integrated.
04 - Add eggs one at a time, mixing on low speed after each addition just until incorporated. Avoid overmixing to maintain a light texture.
05 - Pour the cheesecake batter over the baked crust. Smooth the top with a spatula. Bake in the preheated oven for 30–35 minutes, or until the center is set but still slightly wobbly. Remove from the oven and cool on a wire rack.
06 - In a medium saucepan over medium heat, melt butter. Stir in brown sugar and cinnamon, cooking until the sugar dissolves. Add heavy cream and heat until just simmering. Stir in pecans and a pinch of kosher salt, mixing to coat. Remove from heat.
07 - Once the cheesecake has cooled, spoon the warm pecan topping evenly over the top. Refrigerate for at least 4 hours or until fully set before serving.

# Extra Tips:

01 - Allow the cheesecake to reach room temperature before adding the pecan topping to prevent cracks.

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