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Pioneer Woman Pecan Pie Cheesecake

Pioneer Woman Pecan Pie Cheesecake - recipe card
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A luscious baked cheesecake with a buttery pecan shortbread crust and a gooey, caramel-like pecan pie topping. Tangy cream cheese filling balances the sweet, nutty topping for a truly decadent dessert.

Ingredients

Scale
  • For the Crust:
  • 1/2 cup graham cracker crumbs (about 4 full sheets)
  • 1/2 cup finely chopped pecans
  • 2 tbsp granulated sugar
  • 3 tbsp unsalted butter, melted
  • For the Cheesecake Filling:
  • 8 oz (1 package) full-fat cream cheese, softened to room temperature
  • 1/4 cup granulated sugar
  • 1 large egg, at room temperature
  • 1/4 cup sour cream, at room temperature
  • 1/2 tsp vanilla extract
  • 1 tbsp all-purpose flour
  • For the Pecan Pie Topping:
  • 1/4 cup light corn syrup
  • 1/4 cup packed brown sugar
  • 2 tbsp unsalted butter
  • 1 large egg, beaten
  • 1/2 tsp vanilla extract
  • 3/4 cup pecan halves
  • Pinch of kosher salt

Instructions

  1. Preheat your oven to 350°F (177°C). Wrap the outside of a 4-inch springform pan (or use individual 4-inch ramekins) with a double layer of heavy-duty aluminum foil, ensuring the foil comes up the sides to prevent water from seeping in during the water bath.
  2. In a medium bowl, combine the graham cracker crumbs, finely chopped pecans, and granulated sugar. Pour in the melted unsalted butter and stir with a fork until the mixture resembles wet sand and all crumbs are evenly moistened.
  3. Press the crust mixture firmly into the bottom of the prepared pan, using the back of a measuring cup to compact it evenly. Pre-bake the crust for 8 minutes, until fragrant and just lightly golden. Set aside to cool while you make the filling; leave the oven on.
  4. In a large mixing bowl, beat the softened cream cheese with an electric hand mixer on medium speed until completely smooth and free of lumps, about 2 minutes. Scrape down the sides of the bowl.
  5. Add the granulated sugar to the cream cheese and continue beating until light and fluffy, another 2 minutes, scraping the bowl as needed. The mixture should feel silky and look glossy.
  6. Add the egg, sour cream, vanilla extract, and all-purpose flour. Beat on low speed just until combined — do not overmix, as this incorporates excess air and can cause cracks. The batter should be smooth and creamy.
  7. Pour the cheesecake filling over the pre-baked crust, spreading it evenly with a spatula. Gently tap the pan on the counter 2-3 times to release any air bubbles trapped in the filling.
  8. Place the springform pan in a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. The water bath creates a moist, gentle heat that helps the cheesecake bake evenly and prevents cracking.
  9. Bake the cheesecake at 350°F (177°C) for 35-40 minutes, or until the edges are set but the center still jiggles slightly like set custard. The internal temperature should read 150°F (65°C) in the center. Turn off the oven, crack the oven door open, and let the cheesecake cool slowly in the oven for 1 hour to prevent sudden temperature changes that cause cracking.
  10. Remove the springform pan from the water bath and carefully discard the foil. Run a thin knife around the edges, then let the cheesecake cool completely on a wire rack at room temperature. Once cool, refrigerate for at least 4 hours or overnight to fully set.
  11. While the cheesecake chills, make the pecan pie topping: in a small saucepan over medium heat, combine the light corn syrup, packed brown sugar, and unsalted butter. Stir constantly until the butter has melted and the mixture is smooth and bubbly, about 3 minutes. Do not boil too hard, as it can seize.
  12. Remove the saucepan from heat and slowly whisk a small amount of the hot syrup into the beaten egg to temper it (this prevents scrambling). Then pour the egg-syrup mixture back into the saucepan, whisking continuously. Return to medium-low heat and cook for 2 minutes, stirring, until thickened to a thin caramel sauce that coats the back of a spoon, about 170°F (77°C).
  13. Stir in the vanilla extract, a pinch of kosher salt, and the pecan halves. Keep warm on very low heat, stirring occasionally, until the cheesecake is ready to serve.
  14. To serve, carefully remove the springform ring from the chilled cheesecake. Top with the warm pecan pie topping, spreading the pecans evenly. Let sit for 10 minutes before slicing to allow the topping to set slightly. Slice into four equal portions and serve.
  15. Alternatively, for a stovetop-only version (if you don’t have an oven), you can make this as a no-bake cheesecake with a chilled filling, but the baked method yields the classic rich texture. For a conventional oven alternative, bake as directed; for a convection oven, reduce the temperature to 325°F (163°C) and start checking for doneness at 30 minutes.

Notes

Storage: Cover leftover cheesecake with plastic wrap and refrigerate for up to 4 days. To freeze: Place the fully chilled cheesecake (without topping) in an airtight container and freeze for up to 1 month. Thaw overnight in the fridge before adding the fresh topping. Reheat leftover slices in a 300°F (150°C) oven for 5-7 minutes, or microwave individual slices on medium power for 15-20 seconds to warm the topping, serving chilled filling with warm topping.

Nutrition

Keywords: pecan pie cheesecake, pioneer woman pecan cheesecake, pecan cheesecake, cheesecake with pecan topping, pecan pie dessert, southern dessert, Thanksgiving dessert, holiday cheesecake, pecan crust cheesecake, caramel pecan cheesecake

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