Pecan Pie Cheesecake – Indulge in a twist on the American dessert with our Pecan Pie Cheesecake! This exquisite fusion of pecan pie and cheesecake is a game-changer in the realm of treats.
When I first attempted to make the Pecan Pie Cheesecake I was a bit nervous. However, to my delight, it turned out to be a sensational dessert that left my family in awe! My husband still reminisces about his first bite and the sparkle in my child’s eyes serves as undeniable proof that this recipe is a guaranteed crowd-pleaser.
What makes this Pecan Pie Cheesecake truly special?
What makes this recipe truly special is how it brings together two desserts. The delightful crunch of pecan filling, combined with the layer of cheesecake. Topping it off with dreamy pecans creates an exquisite symphony of flavors. Furthermore, this cheesecake will not only delights your taste buds but also captivates your eyes with its visually stunning layers.
What You Need To Make This Pecan Pie Cheesecake Recipe?
Graham Cracker Crumbs: For the Graham Cracker Crumbs it’s best to opt for ground crumbs to create a sturdy base, for your cheesecake. If you don’t have store-bought crumbs easily make them at home. Crush the crackers using a food processor or even a ziplock bag with a pin.
Light Brown Sugar: To add a touch of sweetness with a hint of caramel to both the crust and topping use brown sugar. Make sure to pack it when measuring so that you achieve sweetness throughout.
Butter: In this recipe, we utilize both butter. The salted butter enhances the flavors in the pecan filling and topping while the unsalted butter ensures that our crust doesn’t become overly salty.
Vanilla Extract: Using good quality vanilla extract can truly enhance the flavor profile of your cheesecake. It adds a depth of flavor to both the filling and topping.
Eggs: Eggs play a role as binding agents in this recipe. Remember to incorporate them into the filling after allowing the mixture to cool slightly as this will prevent them from scrambling.
Light Corn Syrup: For that sheen and classic sweetness in your pecan filling. Light corn syrup is an ingredient commonly found in traditional pecan pie recipes.
Granulated Sugar: Finally we have granulated sugar. In both the filling and the cheesecake we incorporate sugar to achieve a balance between sweetness and the rich tangy cream cheese.
Chopped Pecans: For the flavor and texture, it’s paramount to use chopped pecans. They bring about a crunch that beautifully complements the nature of the cheesecake.
Cream Cheese: When selecting cream cheese always go for options and ensure that it is softened to room temperature. This step guarantees a velvety texture for your cheesecake.
Salt: To enhance the flavors of the cheesecake a touch of salt is added to offset its sweetness.
All-Purpose Flour: All-purpose flour plays a role in thickening the batter resulting in that consistency we desire in our cheesecakes.
Sour Cream: Sour cream serves a purpose; it contributes to a texture while also introducing a pleasant tanginess that balances out any excessive sweetness.
Heavy Cream: In crafting our pecan topping heavy cream is utilized. This upsurge imparts an indulgent and velvety smoothness that pairs exquisitely with the pecans.
Steps To Make Pecan Pie Cheesecake:
Step 1: Let’s preheat the oven to 325 degrees Fahrenheit. While it’s getting hot get your springform pan ready; line a 9 inch one with parchment paper. Lightly spray it with stick spray.
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Step 2: To start your baking adventure focus on the crust. Press those crumbled graham crackers into the prepared springform pan ensuring that the crust goes up the sides of the pan. Pop the pan with its crust into the freezer for a while to chill while you move on to preparing the pecan filling.
Step 3: Now grab a saucepan. Melt some salted butter over heat. Then add granulated sugar, light corn syrup, eggs (remember to keep them aside first unless you want scrambled eggs for dessert!), vanilla, and chopped pecans. Stir this mixture continuously to ensure everything is well mixed. Lower the heat. Let it simmer until it thickens into a filling.
Step 4: Next pour this pecan filling into the graham cracker crust. Set it aside as you start working on the cheesecake layer.
Step 5: The cheesecake layer is where you can have fun with softened cream cheese. Beat together cream cheese and sugar until smooth then gently fold in salt and flour.
Step 6: After adding a touch of vanilla gently add the eggs one, by one. Mix in the cream until it is just combined. Remember not to overmix, as that can affect the result.
Step 7: Moving on carefully spoon the cheesecake mixture over the pecan filling. Take your time with this step. Avoid pouring it as it may disturb the filling and pecans. Instead, approach it with care. Spoon in the mixture lovingly.
Step 8: Now get ready for a touch of baking magic with a water bath. Take your springform pan. Tightly wrap the bottom with a couple of layers of aluminum foil. Then place it inside a pan. Fill the pan with water so that it reaches partway up the foil. This step ensures that your cheesecake bakes perfectly.
Step 9: Put this setup in the oven. Let it bake for 1 hour until the cheesecake has a slight jiggle to it. Once done turn off the heat. Leave the cheesecake inside to soak up the oven’s warmth for another 30 minutes. Afterward, crack open the door slightly. Allow the cheesecake to cool for an additional half an hour.
Step 10: Once cooled wrap the cheesecake tightly in plastic wrap. Let it chill in the refrigerator overnight. I understand that waiting can be tough but trust me when I say that it’s well worth it.
Step 11: On the day when you’re ready to serve prepare the pecan topping. In a pan melt together butter and brown sugar. Let them simmer for 2 to 3 minutes. As they thicken and darken in color remove them from heat. Stir in cream and vanilla. Your delightful topping is now good to go! With a sense of excitement and a joyful expression carefully spoon this topping onto the cheesecake. Proceed to slice it and prepare yourself to hear the expressions of astonishment and pleasure from all those fortunate enough to savor your creation.
Tip:
For the best texture and flavor, it’s paramount to assure all your ingredients – cream cheese, eggs, and sour cream are at room temperature before you start. This will help you achieve a velvety batter and make sure that your cheesecake bakes evenly. Be careful not to overmix the batter. This can introduce air and cause cracks. Simply mix until everything is just blended at each step. Have a delightful time baking!
Frequently Asked Questions:
Can I make this cheesecake a day in advance?
Definitely! Actually, it’s advisable to refrigerate the cheesecake before adding the topping.
How do I store leftover cheesecake?
You can keep it fresh by placing it in an airtight container and storing it in the refrigerator for up to a week.
Can I substitute other nuts for pecans?
Although pecans are the attraction in this dessert feel free to substitute them with walnuts or almonds.
<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
Ingredients
For the Crust:
- 2 cups of graham cracker crumbs
- ⅓ cup of packed light brown sugar
- ½ cup of unsalted butter melted
For the Pecan Filling:
- ⅓ cup of salted butter
- 1 teaspoon of vanilla
- 2 eggs
- 1 cup of light corn syrup
- 1 cup of granulated sugar
- 1 ½ cups of chopped pecans
For the Cheesecake:
- 16 ounces of softened cream cheese
- 1 cup of granulated sugar
- ¼ teaspoon of salt
- 1 ½ tablespoons of all-purpose flour
- 1 tablespoon of vanilla extract
- 3 eggs
- ½ cup of sour cream
For the Pecan Topping:
- ¼ cup of salted butter
- ⅓ cup of light brown sugar
- ½ teaspoon of vanilla extract
- ¼ cup of heavy cream
- 1 cup of chopped pecans
Instructions
- Preheat the oven to 325°F. Get a 9 inch springform pan, line with parchment paper. Lightly grease it.
- To make the crust: Mix together graham cracker crumbs, sugar and melted unsalted butter. Press this mixture into the pan. Let it chill in the freezer.
- For the Pecan Filling: In a saucepan melt some butter. Then combine it with vanilla extract, eggs, corn syrup, granulated sugar and chopped pecans. Pour this mixture over the crust.
- Now, for the Cheesecake: Cream together cream cheese and sugar until smooth. Then add a pinch of salt, flour, vanilla extract, eggs and sour cream. Carefully spoon this creamy goodness over the pecan filling.
- Wrap the pan with foil. Place it inside a pan filled with water to create a water bath effect. Bake for an hour until everything sets right. Turn off the oven. Leave the cheesecake in the oven for 30 minutes. Leave the door slightly ajar for 30 minutes more to cool.
- Once completely cooled down wrap up your cheesecake in plastic wrap. Let it spend a cozy night in your refrigerator.
- For the Pecan Topping: Melt some butter along with sugar in a saucepan until they blend beautifully together. Add some vanilla extract and heavy cream to make it more indulgent. Spoon this topping over your cheesecake creation.
- Now all that's left is to slice it up and serve! Enjoy every bite of your Pecan Pie Cheesecake!
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!
