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.
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.
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.
Pecan Pie Cheesecake
Imagine the delicate crunch of a graham cracker crust yielding to a filling that’s the very definition of indulgence. Picture the luscious creaminess of a perfectly baked cheesecake, intertwined with the rich, caramel goodness of a traditional pecan pie. The flavor, a balance of sweet and nutty, the texture, a play between crunchy and velvety smooth – that’s the delight of our Pecan Pie Cheesecake. Ready to take your taste buds on this dreamy journey? Let’s get baking!
- Prep Time: 40 MINUTES
- Cook Time: 1 HOUR 40 MINUTES
- Total Time: 8 HOURS 20 MINUTES
- Yield: 9 1x
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
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
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
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!
To make a gluten-free version of this Pecan Pie Cheesecake, the key modification you’ll need to make is, with the crust. Traditional graham crackers usually contain gluten so you’ll have to find a substitute that is specifically gluten free. Thankfully there are brands that offer gluten free graham crackers, which can be found either in stores or online.
Moreover while most of the ingredients in this recipe are naturally free from gluten it’s always wise to examine the labels of all your ingredients to ensure they are certified as gluten free. Certain products, particularly baking ingredients like vanilla extract or corn syrup might have been processed in facilities that also handle wheat products and may present a risk of cross-contamination.
Now you’re on your way to enjoying a delectable Pecan Pie Cheesecake without any worries about gluten. Bon appétit!
My name is Natasha and I am the owner of nodashofgluten.com, a blog dedicated to all kinds of recipes. On my website, you can find classic dishes, vegetarian delights, creative snacks, Gluten-free recipes, and desserts – all proving that cooking isn’t as hard as it seems! With easy-to-follow instructions and tips on how to make your meals even better, I strive to help everyone become master chefs in their own kitchen. Come join me at nodashofgluten.com for some delicious fun!