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Pecan Pie Cheesecake with Cinnamon Pecan Topping

Pecan pie cheesecake with a graham pecan crust, silky vanilla cheesecake, and a glossy cinnamon pecan topping spooned on after chilling. The brown sugar pecan pie layer sets into chewy-sticky spoonfuls while the center stays dense and smooth.
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Prep Time 35 minutes
Cook Time 1 hour 20 minutes
chill time 8 minutes
Total Time 3 hours 23 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Graham Pecan Crust
  • 1.75 cups graham cracker crumbs about 12 full sheets
  • 0.5 pecans (finely chopped)
  • 0.25 cup light brown sugar (packed)
  • 0.5 cup unsalted butter (melted)
  • 0.25 tsp fine salt
Cheesecake Filling
  • 32 oz cream cheese (softened)
  • 1.25 cups granulated sugar
  • 0.5 cup sour cream (room temperature)
  • 4 large eggs (room temperature)
  • 2 tsp vanilla extract
  • 2 tbsp all-purpose flour
  • 0.5 tsp fine salt
Cinnamon Pecan Topping
  • 2 cups pecan halves
  • 0.75 cup dark brown sugar (packed)
  • 0.5 cup unsalted butter
  • 0.33 cup heavy cream
  • 3 tbsp pure maple syrup
  • 1.5 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 0.5 tsp flaky sea salt

Equipment

  • 1 springform pan
  • 1 roasting pan
  • 1 saucepan

Method
 

Prep the pan and crust
  1. Heat the oven to 325°F. Wrap the outside of a 9-inch springform pan in two layers of heavy foil and line the bottom with parchment.
  2. Stir the graham crumbs, chopped pecans, light brown sugar, melted butter, and fine salt together until the mixture holds together when squeezed.
  3. Press the crust firmly into the bottom and 1½ inches up the sides, then bake 10 minutes and cool 20 minutes.
Make and bake the cheesecake
  1. Beat the softened cream cheese and granulated sugar on medium for 3 minutes, scraping the bowl twice, until completely smooth with no lumps.
  2. Beat in the sour cream, then add the eggs one at a time on low speed, mixing only until each disappears to avoid adding air and causing cracks.
  3. Mix in the vanilla extract, all-purpose flour, and fine salt, then pour the filling over the cooled crust and smooth the top.
  4. Set the springform in a large roasting pan and pour hot water halfway up the sides.
  5. Bake for 70–80 minutes at 325°F, until the edges are set and the center 3 inches wobble slightly when you nudge the pan.
  6. Turn the oven off, crack the door, and leave the cheesecake inside for 1 hour so the center firms gradually.
  7. Cool the cheesecake to room temperature, then chill for at least 6 hours or overnight.
Make topping and assemble
  1. Melt the butter in a saucepan over medium heat, then stir in the dark brown sugar, heavy cream, and maple syrup and bring to a gentle boil.
  2. Boil for 3 minutes without stirring, until thickened and glossy, then remove from heat.
  3. Stir in the pecan halves, ground cinnamon, and vanilla extract, then cool for 20 minutes until thick enough to mound on a spoon.
  4. Release the springform and spoon the pecan topping over the chilled cheesecake, letting some spill down the sides, then sprinkle with flaky sea salt.
  5. Chill 30 minutes before slicing with a warm knife so the layers cut cleanly.

Notes

Pro tip: keep all filling ingredients at room temperature and beat the eggs on low only until each disappears—this helps prevent cracks and keeps the texture silky. Store covered in the refrigerator for up to 4 days; freeze the cheesecake without the topping for up to 2 months, then thaw overnight and warm the topping slightly to re-gloss. For a lighter option, use low-fat cream cheese and sour cream—your cheesecake will be a bit softer but still set well with the same bake and chill times.