Pecan Pie Cheesecake – Satisfy your sweet tooth with our recipe, for Pecan Pie Cheesecake – a combination of rich pecan pie and creamy cheesecake that creates an irresistible dessert. This delightful treat brings together the best of both worlds offering the flavors of pie infused into a luscious cheesecake. Get ready to enjoy every creamy and nutty bite as you embark on a mouthwatering journey.
As someone who enjoys sharing my love for food through blogging and cooking for my family, I came across this recipe for Pecan Pie Cheesecake when I was searching for something to impress my loved ones. The first time I made it our home was filled with the aroma of graham cracker crust toasted pecans and smooth cheesecake. Even before it had fully chilled my husband and child couldn’t resist sneaking a taste. That’s when I knew I had discovered a winner.
What makes this Pecan Pie Cheesecake truly special?
What makes this delectable dessert truly special is its blend of two classics – pecan pie and cheesecake – resulting in a delightful symphony of flavors and textures. With its balance of creamy cheesecake and the satisfying crunch of toasted pecans, it offers an indulgent experience that is perfect, for special occasions or whenever you crave a slice of pure dessert bliss.
What You Need To Make This Pecan Pie Cheesecake Recipe?
Graham Cracker Crumbs: You can purchase pre-made graham cracker crumbs. Make your own by grinding whole graham crackers in a food processor. It’s important to ensure that the crumbs are finely ground to achieve the best crust texture.
Cream Cheese: Before using cream cheese in your cheesecake batter make sure it is softened at room temperature. This will help you achieve a creamy consistency.
Corn Syrup: Light corn syrup is a key ingredient in pecan pie filling as it adds sweetness and helps thicken the mixture. It plays a role, in creating that pecan pie flavor.
Pecans: For the best flavor and texture use fresh pecans. Chop them before adding them to the pecan pie filling to ensure even distribution throughout.
Sour Cream: Adding sour cream to the cheesecake layer brings a tanginess and creaminess. It’s an ingredient when aiming for that desired cheesecake texture.
Butter: Both the crust and pecan topping use salted butter. It adds richness and flavor to these components. Make sure it’s melted for the crust and smoothly incorporated into the topping.
Eggs: Eggs are used in both the pie filling and cheesecake layer. When adding eggs to the cheesecake mixture do so one at a time mixing gently each time. This discourages overmixing, which can result in a viscous texture.
Vanilla Extract: Vanilla extract is an ingredient, in this recipe as it enhances the taste. For the best results make sure to use pure vanilla extract.
Flour: We use all-purpose flour in the cheesecake layer to give it structure and stability. It’s important to mix it in enough so that it’s well combined without overmixing the batter.
Salt: To balance out the sweetness in both the cheesecake and crust we add a small amount of salt. This helps enrich the flavor without making the dessert taste saltish.
Heavy Cream: In our pecan topping we use heavy cream to produce a caramel-like sauce. It gives the topping a smooth texture. Adds richness, to every bite.
Steps To Make Pecan Pie Cheesecake:
Crust:
Step 1: Start, by preheating your oven to 325°F (163°C).
Step 2: Take a 9-inch springform pan. Line it with parchment paper. Then give it a coating of non-stick cooking spray.
Step 3: In a bowl combine graham cracker crumbs, sugar, and melted butter until they are well blended. Press this mixture into the pan ensuring that the crust goes halfway up the sides.
Step 4: Place the crust in the freezer to chill while you get your filling ready.
Pecan Pie Filling:
Step 5: In a saucepan melt ⅓ cup of butter over medium heat.
Step 6: Combine sugar, corn syrup, eggs, vanilla extract and pecans. Add this mixture to the butter.
Step 7: Cook everything over medium heat for 10 minutes while stirring constantly. The mixture will come to a boil.
Step 8: Once it starts boiling reduce the heat to medium-low and continue simmering until it turns into a brown color and thickens up. Keep stirring so that nothing sticks.
Step 9: Now you can pour this pecan pie filling into your chilled crust. Spread it out evenly.
Cheesecake:
Step 10: Start, by beating softened cream cheese and sugar until they become fluffy.
Step 11: Add in some salt and flour to the mix.
Step 12: Gently stir in some vanilla extract. Slowly add one egg at a time until everything is fully combined.
Step 13: Lastly, incorporate the sour cream into your mixture. Continue mixing until you achieve smoothness.
Step 14: Pour the mixture of cheesecake, over the pecan filling ensuring that it is evenly distributed. Take the springform pan. Wrap its bottom tightly with aluminum foil. Then place the wrapped pan in a larger pan. Carefully pour water, around the sides making sure it reaches about 1 inch deep. Proceed to bake for 1 hour until the cheesecake has a jiggle when gently shaken.
Step 15: Once baked turn off the oven. Resist the temptation to open the door. Leave the cheesecake inside with the door closed for 30 minutes to allow it to settle. Afterward, crack open the door slightly. Let it cool gradually for another 30 minutes.
Step 16: Completely cooled down, cover the cheesecake using plastic wrap, and transfer it to a refrigerator where it should be refrigerated overnight.
Pecan Topping:
Step 17: For the delicious pecan topping melt butter with sugar in a small saucepan placed over medium heat. Allow them to simmer for 2 to 3 minutes until they blend well together. Remove from heat. Stir in vanilla extract and heavy cream until you achieve a smooth consistency. Add pecans into this concoction. Generously spoon this topping over your chilled cheesecake.
Tip:
To form the ideal consistency, for your Pecan Pie Cheesecake, it’s important to let it cool unhurriedly in the oven with the door narrowly open after the baking process. This incremental cooling technique helps prevent any cracks from developing on the surface of the cheesecake assuring a silky and creamy outcome. Your patience will be well worth it as you’ll end up with a dessert that is both flawless and incredibly tasty.
Frequently Asked Questions:
Can I use a different nut for the topping?
Sure! You’re not limited to pecans, for the topping. Feel free to get creative and try using almonds, walnuts, or any other favorite nut to give your cheesecake a delicious twist.
Can I make this cheesecake in advance?
Absolutely! Planning ahead is always an idea. You can definitely make this cheesecake a day ahead of time. In fact, it tends to taste better after chilling overnight since it allows all the flavors to blend together perfectly.
How can I prevent my cheesecake from cracking?
To prevent cracks from forming on your cheesecake there are a couple of tricks you can try. One is using a water bath while baking, which involves placing the cheesecake pan in a larger pan filled with water during the baking process. Additionally, once it’s done baking let it cool gradually with the door open. These steps should help keep your cheesecake crack-free and looking beautiful.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Pecan Pie Cheesecake Recipe
Ingredients
Crust
- 2 cups graham cracker crumbs
- ⅓ cup packed light brown sugar
- ½ cup melted salted butter
Pecan Pie Filling
- ⅓ cup salted butter
- 1 cup granulated sugar
- 1 cup light corn syrup
- 2 eggs
- 1 tsp vanilla extract
- 1½ cups chopped pecans
Cheesecake
- 16 oz. cream cheese softened
- 1 cup granulated sugar
- ¼ tsp salt
- 1½ tbsp. all-purpose flour
- 1 tbsp. vanilla extract
- 3 eggs
- ½ cup sour cream
Pecan Topping
- ¼ cup salted butter
- ⅓ cup light brown sugar
- ½ tsp vanilla extract
- ¼ cup heavy cream
- 1 cup roughly chopped pecans
Instructions
- Start by preparing a 9-inch round springform pan. Line it with parchment paper. Apply non-stick cooking spray to prevent sticking. Preheat your oven to 325°F (163°C).
- To make the crust combine graham cracker crumbs, brown sugar and melted butter. Press this mixture into the pan forming a crust that reaches up the sides. Place it in the freezer while you work on the filling.
- For the pecan pie filling melt butter in a saucepan, over medium heat. Add sugar, corn syrup, eggs, vanilla extract and chopped pecans. Simmer until it thickens and turns a golden brown color. Pour this filling into the chilled crust.
- In another bowl beat cream cheese and sugar until fluffy. Add salt, flour, vanilla extract, eggs (one at a time) and sour cream. Pour this cheesecake mixture over the pecan filling.
- Wrap the bottom of your pan with foil. Place it inside a pan. Fill the pan with water to create a water bath effect. Bake for 1 hour. Until the cheesecake has a slight jiggle when gently shaken.
- Once baked through turn off the oven. Allow the cheesecake to cool inside with its door closed for 30 minutes. Afterward, crack open the door slightly for another 30 minutes before transferring it to refrigerate overnight.
- To make the pecan topping start by melting butter and brown sugar in a saucepan. Stir in some vanilla extract and heavy cream until you achieve a smooth consistency. Next, add the chopped pecans to the mixture. Carefully spoon it over the cheesecake that has been chilled.
- Now it's time to slice your mouthwatering Pecan Pie Cheesecake and savor every bite. Enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
5 Responses
This was very delicious, but my pecan pie filling melted into the graham cracker crust What did I do wrong. Also the topping was too runny, should I have cooked it longer? I want to make it again. Thanks it was a hit on Thanksgiving.
Hi Alexa, I’m glad to hear the Pecan Pie Cheesecake was a hit! Here are a few tips to address the issues you encountered:
1. Filling Melting into Crust: This could happen if the pecan pie filling is too hot when poured onto the crust, or if the crust wasn’t chilled enough. Next time, ensure the crust is well chilled in the freezer and let the pecan pie filling cool slightly before pouring it over the crust.
2. Runny Topping: If the pecan topping was too runny, it might not have been cooked long enough. The topping needs to be cooked until it thickens to a caramel-like consistency. Next time, cook it for a few minutes longer, stirring constantly, until it thickens before adding the pecans. This should help it set better on the cheesecake.
Try these adjustments for your next bake, and it should turn out even better. Happy baking!
Interesting
Can I use marscapone instead? This was a hit with my family last year but I love the extra creamiest of marscapone!
Hi Piratequeen! Yes, you can definitely use mascarpone instead of cream cheese for an extra creamy texture in this Pecan Pie Cheesecake. It will give the cheesecake a slightly richer, silkier feel. Since mascarpone is softer than cream cheese, just keep an eye on the consistency when mixing. Sounds like a delicious twist! Let me know how it turns out!