Decadent Pecan Pie Cheesecake Recipe

Pecan pie cheesecake is a New York–style creamy cheesecake with a pecan pie–inspired topping and a pecan and graham cracker crust. Cheesecakes often consist of a flat layer of crust made of crumbled graham crackers, cookies, or pastry; a layer of creamy sweetened cheese; and a topping of fresh fruit or syrups. Instead of a fruit topping, this cheesecake has a topping similar to pecan pie filling. Pecan pie is a quintessential American dessert featuring a mosaic of pecan halves suspended in a silky, sugary blend of eggs, butter, and a sweetener—usually corn syrup—held together in a flaky pie crust.

Whether or not you use a water bath for baking your cheesecake depends on the cheesecake style you plan to make. A water bath, or bain-marie, is the preferred method for baking most cheesecakes because it gently cooks the eggs in the filling. Steam from a base pan partly filled with hot water keeps the surface from drying out as it bakes and conducts heat evenly, gently coaxing temperamental eggs to reveal their creamy, velvety potential. While it may seem like a fussy extra step, a bain-marie is a surefire way to ensure a smooth, even cheesecake. A no-bake cheesecake sets in the fridge, so it does not require a water bath.

A bit of technique goes into making cheesecake, but it’s well worth it. Here’s what you need to know:

1. 1. Prevent lumps. To prevent lumps, ensure your cream cheese is at room temperature before mixing. Allowing cream cheese to soften will create a smoother batter.
2. 2. Use a springform pan. A springform pan—a pan with an interlocking base that fits into an expandable rim, equipped with an outer latch—allows you to release the cheesecake for a neat finish after it has set. Run a butter knife or offset spatula along the edges before unlatching.
3. 3. Keep your oven door closed. As your cheesecake bakes in the oven, the air pressure builds, maintaining the shape of the dessert. Opening the oven to check on your cake causes the internal temperature to drop, making it crack and sink. Keeping your oven door closed throughout the entire bake time will ensure your cheesecake bakes properly.
4. 4. Leave time to chill. Chilling cheesecake is an essential part of the process: The custardy, creamy interior needs time to set to hold its shape when sliced.
5. 5. Finish with flaky sea salt. A bit of salt goes a long way in balancing the gooey sweetness of the maple pecan pie filling. Choose a flaky version and sprinkle it on the pie after baking for a satisfying crunch.
6. 6. Add chocolate to the pecan mixture. Chocolate chips or cocoa butter give the innate sweetness of pecan pie filling a grounded earthy note with just enough bitterness, depending on the kind of chocolate you use. Incorporate chocolate or cocoa into the pecan pie component for a special twist on this already over-the-top dessert.
7. 7. Differentiate the pecan shapes. While many pecan pies use pecan halves, add some textural diversity by using a mixture of finely chopped, halved, and whole pecans. The cheesecake is so smooth and dense, so the pecan topping adds a welcome crunch.

Store your cheesecake in an airtight container and refrigerate it. Do not leave your leftover cheesecake out at room temperature. You may want to slice the entire cheesecake when you first serve it since pre-sliced cheesecake is easier to serve from refrigerated.

When cutting, simply use your sharpest knife, dip it into hot water, and use force to cut through the cake. Clean the knife between each slice. Another great way to cut the full cheesecake is to slice your cheesecake in half, then into quarters. If your cheesecake is big enough, you can cut your cheesecake into twelve pieces by cutting each quarter into thirds. You can also slice a big cheesecake into sixteen slices—cut each quarter into eighths, then into sixteenths.