Pecan Pie Cheesecake Swirled (Printable Version)

Rich cheesecake layered with cinnamon pecan pie filling and a graham cracker crust, topped with spiced pecans.

# Everything You’ll Need:

→ Pecan Graham Cracker Crust

01 - 2 1/2 cups graham cracker crumbs (about 2 full packages), finely ground
02 - 1/4 cup packed light or dark brown sugar
03 - 10 tablespoons unsalted butter, melted

→ Cinnamon Pecan Pie Filling

04 - 10 tablespoons unsalted butter, melted
05 - 1 1/2 cups packed light or dark brown sugar
06 - 2 teaspoons ground cinnamon
07 - 1 1/2 cups heavy cream
08 - 2 1/2 cups pecans, coarsely chopped

→ Brown Sugar Cheesecake

09 - 24 ounces cream cheese, room temperature
10 - 3/4 cup packed light or dark brown sugar
11 - 1/2 cup sour cream, room temperature
12 - 1/2 cup heavy cream, room temperature
13 - 1 teaspoon pure vanilla extract
14 - 4 large eggs, room temperature

# Steps to Cook:

01 - Preheat oven to 325°F. Spray a 9-inch springform pan with non-stick baking spray and place a 9-inch parchment circle on the bottom. Spray again. In a food processor, pulse graham crackers into fine crumbs. In a bowl, combine crumbs, brown sugar, and melted butter until evenly moistened. Press mixture firmly onto bottom and halfway up the sides of the pan using fingers and bottom of a measuring cup. Bake for 11 minutes then cool completely.
02 - In a large saucepan over medium heat, melt butter. Stir in brown sugar, cinnamon, heavy cream, and chopped pecans. Cook gently, stirring occasionally, until mixture bubbles, about 4-5 minutes. Remove from heat. Separate half of the filling into two bowls; place one bowl in the freezer to chill for swirling into the cheesecake and refrigerate the other half for topping later.
03 - Using a mixer on high speed, beat cream cheese and brown sugar until creamy and smooth, about 2 minutes. Add sour cream, heavy cream, and vanilla extract; mix on medium speed until incorporated. Add eggs one at a time on low speed, mixing just until combined. Scrape down bowl as needed.
04 - Pour half of the cheesecake batter into the springform pan over the crust. Dollop half of the chilled pecan pie filling onto batter and use a butter knife to swirl gently. Top with remaining batter. Place springform pan inside a 10-inch cake pan and set into a large roasting pan. Fill roasting pan with hot water until it reaches two-thirds up the sides of the cake pan, creating a water bath to prevent cracking. Alternatively, cover springform pan tightly with aluminum foil twice, place directly in roasting pan, and fill water halfway up the pan. Bake at 325°F for 65-85 minutes until edges are set and center has a slight jiggle. If center jiggles too much, bake an additional 10 minutes and recheck. Turn off oven and prop door open, letting cheesecake rest inside for 30 minutes.
05 - Carefully remove cheesecake from water bath and place on a wire rack to cool completely. Wrap tightly in foil and refrigerate for at least 6 hours or overnight.
06 - Remove cheesecake from pan and peel off parchment. Spread reserved pecan pie filling evenly over the top before slicing into 16 servings.

# Extra Suggestions:

01 - Allow all dairy products to come to room temperature for at least 2 hours before starting preparation to ensure smooth batter consistency.

Back