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Eggless Pecan Pie Cheesecake slice on a white plate
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Eggless Pecan Pie Cheesecake

This Eggless Pecan Pie Cheesecake is rich, creamy, and totally decadent! Baked from scratch, this delicious dessert is perfect for sharing with loved ones. 
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Chilling Time 6 hours
Total Time 7 hours 50 minutes
Servings 12 servings
Calories 701kcal

Ingredients

Crust:

  • 1 ¾ cups (150 g) graham cracker crumbs (about 27 square sheets graham cracker)
  • 1/3 cup (75 g) unsalted butter, melted
  • ¼ cup (50 g) brown sugar

Filling:

  • 3 tablespoons (30 g) cornstarch
  • 3 tablespoons (45 ml) water
  • 24 oz (678 g) full fat cream cheese, softened (3 pkg 8oz. each)
  • 1/2 cup (100 g) light brown sugar
  • 1/2 cup (120 g) sour cream
  • 14 oz (397 g) sweetened condensed milk
  • 2 teaspoons (10 ml) pure vanilla extract
  • ½ cup (120 ml) heavy cream

Topping:

  • 1 1/2 cups (168 g) pecan halves
  • 1/2 cup (100 g) light brown sugar
  • 1/2 cup (120 ml) heavy cream
  • 1/4 cup (58 g) unsalted butter
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt

Instructions

PREHEAT THE OVEN AND PREPARE THE PAN:

  • Grab two large pieces of heavy-duty foil. Place your springform pan on top of one piece of foil and fold the sides tightly around it. Repeat with the second piece of foil. This is to ensure no leakage from the water bath.
  • PRO TIP: To ensure the water won't leak into the pan, in addition to the foil wrap, I also like to wrap the springform pan with a slow cooker liner. I place the springform pan in the middle of the slow cooker liner, grab all that excess baggage, wind it up, and tie the end with a knot.

MAKE THE CRUST:

  • Preheat the oven to 350ºF (180ºC).
  • Lightly grease a 9-inch (23-cm) round springform pan and line it with parchment paper.
  • In a medium mixing bowl, combine the graham cracker crumbs, butter, and sugar with a fork until evenly moistened.
  • Pour the crumb mixture into the prepared pan and press down into the base and up the sides.
  • Bake the crust for 10 minutes. Set the pan on a wire rack and cool the crust completely. Leave the oven on.

MAKE THE FILLING:

  • Combine the cornstarch and water in a small bowl and mix until smooth. Set aside.
  • Using an electric hand mixer or a stand mixer, beat the cream cheese on low speed for 2 to 3 minutes, or until smooth and free of any lumps. Add the brown sugar and sour cream and continue mixing until incorporated. Gradually add the sweetened condensed milk and beat until creamy, 1 to 2 minutes. Add the vanilla, heavy cream, and cornstarch mixture; beat on medium speed for 2 minutes.
  • Pour the mixture into the baked crust and tap gently on the counter to remove any air bubbles.

PREPARE THE WATER BATH:

  • Place the wrapped springform pan in a large roasting pan. Pour hot water into the roasting pan until the water is about halfway up the cheesecake pan's sides.

BAKE:

  • Bake for 40 minutes, or until the edges are just barely puffed. When the initial 40 minutes of baking is over, turn off the oven and leave the cheesecake inside the hot oven, with the door closed, for 40 more minutes. The cheesecake will continue to cook but will slowly begin to cool as well. After 40 minutes, remove the cheesecake from the oven. The center should still wobble when you remove it.
  • Remove the cheesecake from the water bath and wrapping. Let it cool in the pan until it reaches room temperature, then refrigerate in the pan for at least 6 hours or overnight (preferred).
  • When ready to serve, loosen the cheesecake from the pan's sides by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate.

MAKE THE TOPPING:

  • Add the pecans, brown sugar, heavy cream, butter, cinnamon, and salt to a medium saucepan. Bring to a boil over medium heat. Stir and simmer until slightly thickened, about 4 - 5 minutes. Then remove from heat and let it cool.

DECORATE:

  • Add the pecan topping on top of the cheesecake. Feel free to add dollops of whipped cream if desired.
  • IMPORTANT: the pecan topping thickens more as it cools. So, if you want a runny topping, you can warm it up for 30 – 50 sec in the microwave just before serving. On the other hand, if you want the topping to set over the cheesecake, add the cooled pecan topping to the top of the cheesecake and keep it in the refrigerator until it’s time to serve.

Notes

 
Store: You can store your Eggless Cheesecake covered and in the refrigerator for up to five days.
Freeze: Eggless Cheesecake can be frozen for up to three months. To freeze your cheesecake just follow these simple steps:
  1. First, cool the cheesecake on the counter before freezing—you can skip cooling it in the refrigerator.
  2. Next, remove the outer rim of the springform pan (leave the base). 
  3. Then wrap the cheesecake and the bottom of the pan with a few plastic wrap layers, then a final layer of aluminum foil. Don’t freeze your cheesecake with any toppings!
When you’re ready to eat your cheesecake, thaw it overnight in the refrigerator. Add your toppings before serving a delicious Eggless Cheesecake. 
Gluten-Free: Use gluten-free graham crackers to make the crust.
Recipe Tips:
  • Plan ahead! Cheesecake is one of those desserts you must plan in advance. It takes a long time to chill and set.
  • Make sure all your ingredients are at room temperature.
  • The leaky pans are a cheesecake’s arch-nemesis, so ensure the cheesecake pan is well wrapped in multiple layers of foil. I like to line mine with a double layer of heavy-duty foil, covering the underside and coming all the way to the top. After wrapping the pan with foil, I also like to wrap the springform pan with a slow cooker liner. So, I place the springform pan in the middle of the slow cooker liner, grab all that excess baggage, wind it up, and tie the end with a knot over the foil. This extra step is optional but highly recommended.
  • Avoid overcooking the cheesecake, or it will crack. The center of your cheesecake should still wobble when you remove it from the oven; it will continue to cook as it cools on the counter.
  • To prevent cracks during cooling, it’s important to loosen the cheesecake from the sides of the pan after baking. First, cool the cheesecake on a wire rack for 15 minutes. Then carefully run a knife between the cheesecake and the inside of the pan. Don’t remove the sides of the pan yet.
 
If you're making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos.
 
Before you get started, I recommend reading my Beginner’s Guide to Eggless Baking and my FAQs section.  
 
 Did you make this recipe? Don’t forget to give it a star rating below!
 
Please note that nutritional information is a rough estimate, and it can vary depending on the products used.

Nutrition

Calories: 701kcal | Carbohydrates: 57g | Protein: 9g | Fat: 51g | Saturated Fat: 25g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 425mg | Potassium: 337mg | Fiber: 2g | Sugar: 46g | Vitamin A: 1484IU | Vitamin C: 1mg | Calcium: 215mg | Iron: 1mg