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Two-Layer Pecan Pie Cheesecake with Graham Crust

Pecan pie cheesecake layers a buttery graham cracker crust and a pecan pie filling beneath a smooth cheesecake layer. It bakes in a water bath for a creamy center and chills until ready to slice.
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Prep Time 30 minutes
Cook Time 2 hours
Resting and chilling 11 hours
Total Time 13 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • nonstick cooking spray
  • 2 cups graham cracker crumbs
  • 1 cup granulated sugar divided (1/4 cup for the crust and 3/4 cup for the cheesecake)
  • 8 tbsp unsalted butter melted and divided (6 tablespoons for the crust and 2 tablespoons for the pecan layer)
For the pecan pie layer
  • 5 eggs large, at room temperature, divided (2 for the pecan layer and 3 for the cheesecake)
  • 0.75 cup light corn syrup
  • 0.5 cup light brown sugar packed
  • 2 tsp vanilla extract divided (1 teaspoon per layer)
  • 0.25 tsp fine salt
  • 1.5 cups pecans roughly chopped
For the cheesecake layer
  • 3 package (8 oz) cream cheese softened
  • 0.5 cup sour cream at room temperature
For the water bath
  • 8 cups water hot, plus more as needed to reach 1 inch up the springform pan

Equipment

  • 1 9-inch springform pan
  • 1 12x16-inch roasting pan
  • 1 electric mixer

Method
 

Make the crust
  1. Heat the oven to 350°F.
  2. Lightly coat a 9-inch springform pan with nonstick cooking spray.
  3. Wrap the outside bottom and sides of the pan in two layers of heavy-duty foil.
  4. Stir the graham cracker crumbs with 1/4 cup of the sugar and 6 tablespoons of the melted butter.
  5. Press the mixture firmly over the bottom of the pan.
  6. Bake for 10 minutes.
  7. Cool the crust while reducing the oven temperature to 325°F.
Make the pecan pie layer
  1. Whisk 2 eggs with the corn syrup, brown sugar, remaining 2 tablespoons melted butter, 1 teaspoon vanilla, and salt.
  2. Stir in the pecans.
  3. Pour the pecan mixture over the crust.
  4. Bake at 325°F for 20 to 25 minutes, until the edges begin to look set and the center still jiggles.
  5. Remove from the oven.
Make the cheesecake layer
  1. Beat the cream cheese with the remaining 3/4 cup sugar on medium-low speed until smooth, scraping the bowl as needed.
  2. Beat in the remaining 3 eggs one at a time.
  3. Mix in the sour cream and remaining 1 teaspoon vanilla just until smooth.
Bake in a water bath and chill
  1. Carefully spoon the cheesecake batter over the pecan layer.
  2. Set the springform pan in a 12x16-inch roasting pan.
  3. Place the roasting pan on the oven rack.
  4. Pour hot water into the roasting pan to reach 1 inch up the springform pan, using the 8 cups plus more as needed.
  5. Bake at 325°F for 70 to 85 minutes, until the edges are set, the center has a slight wobble, and an instant-read thermometer inserted into the cheesecake layer reads 160°F.
  6. Turn off the oven and crack the door open.
  7. Leave the cheesecake in the water bath for 1 hour.
  8. Carefully lift the springform pan out of the water bath.
  9. Remove the foil.
  10. Cool on a wire rack until room temperature, about 2 hours.
  11. Cover and refrigerate for at least 8 hours.
  12. Run a thin knife around the inside edge of the pan.
  13. Release the springform sides and serve.

Notes

For the smoothest cheesecake layer, use room-temperature cream cheese and sour cream and avoid overmixing after adding the eggs. Store covered in the refrigerator for up to 4 days; freeze yes, tightly wrapped, for up to 2 months. For a gluten-free option, use gluten-free graham cracker crumbs.