How to Make the Perfect Pecan Pie Cheesecake
The cheesecake layer is the foundation of the perfect pecan pie cheesecake by Chef Hanna. If it’s too dense, grainy, or cracked, it won’t provide the creamy contrast needed for the gooey pecan topping. Follow these precise steps to achieve a rich, smooth, and luscious cheesecake with an exclusive tip from Chef Hanna at the end!
Ingredients
- 2 cups 200g graham cracker crumbs (or finely ground pecans for a nutty crust)
- ½ cup 115g unsalted butter, melted
- 24 oz 680g cream cheese, softened (full-fat recommended)
- 1 cup 200g granulated sugar
- 3 large eggs room temperature
- 1 cup 240g sour cream (or full-fat Greek yogurt)
- 1 tbsp 15ml vanilla extract
Optional Ingredients for Flavor Enhancement:
- 1 tsp 5g cinnamon (for a warm, spiced touch)
- 1 tbsp 15ml lemon juice (helps balance the richness)
Instructions
- Step 1: Prepare the Crust
- Preheat oven to 325°F (163°C).
- Mix graham cracker crumbs (or ground pecans) with melted butter until evenly coated.
- Press the mixture firmly into a 9-inch (23 cm) springform pan.
- Bake for 10 minutes, then let it cool slightly.
- Step 2: Make the Cheesecake Filling
- In a bowl, beat cream cheese and sugar on low speed until smooth.
- Add eggs one at a time, mixing gently after each.
- Stir in sour cream, vanilla extract, cinnamon (optional), and lemon juice (optional) until combined.
- Step 3: Assemble and Bake
- Pour the cheesecake filling over the cooled crust and smooth the top.
- Wrap the springform pan with aluminum foil and place it inside a larger pan.
- Pour hot water into the larger pan until halfway up the sides of the cheesecake pan.
- Bake for 60-75 minutes, until the edges are set and the center jiggles slightly.
- Step 4: Cool and Set
- Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
- Remove from the oven and let it cool at room temperature for 30 minutes.
- Refrigerate for at least 6 hours or overnight before adding the pecan topping.
Notes
For an ultra-creamy texture, use a water bath and let the cheesecake chill overnight. For extra flavor, add lemon juice to the filling and toast the pecans before using.