Pecan Pie Cheesecake is the perfect fusion of two beloved desserts: the creamy, indulgent texture of cheesecake combined with the rich, nutty, caramel-like flavors of pecan pie. This dessert is a showstopper for any gathering, making it a delightful centerpiece for holiday meals or special occasions.
Why Youโll Love This Recipe
- Unique Combination: Merges the best parts of two iconic desserts.
- Rich and Creamy: The cheesecake layer is silky smooth, contrasting beautifully with the crunch of pecans.
- Perfect for Any Occasion: Elegant enough for holidays, yet comforting for casual get-togethers.
- Customizable: Easily adapt to personal preferences with variations.
- Crowd Pleaser: Loved by cheesecake enthusiasts and pecan pie fans alike.
Ingredients
(Tip: Youโll find the full list of ingredients and measurements in the recipe card below.)
For the Crust
- Graham cracker crumbs
- Unsalted butter, melted
- Granulated sugar
For the Cheesecake Filling
- Cream cheese, softened
- Granulated sugar
- Eggs
- Vanilla extract
- Sour cream
For the Pecan Pie Topping
- Chopped pecans
- Brown sugar
- Light corn syrup
- Butter
- Heavy cream
- Vanilla extract
Directions
- Prepare the Crust: Preheat your oven and combine the graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of a springform pan. Bake until golden and set. Let cool.
- Make the Cheesecake Filling: Beat the cream cheese and sugar until smooth. Add eggs one at a time, followed by the vanilla and sour cream. Pour the filling over the cooled crust.
- Bake: Place the cheesecake in a water bath to prevent cracks and bake until the center is slightly jiggly but set. Cool completely before adding the topping.
- Prepare the Pecan Pie Topping: In a saucepan, combine brown sugar, corn syrup, butter, and heavy cream. Cook until smooth and slightly thickened. Stir in vanilla and pecans.
- Assemble: Pour the pecan topping over the chilled cheesecake. Spread evenly and refrigerate to set before serving.
Servings and Timing
- Servings: This recipe serves 10โ12.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Chill Time: 4โ6 hours
Variations
- Nut Alternatives: Replace pecans with walnuts or almonds for a different flavor profile.
- Chocolate Twist: Add a layer of melted chocolate on the crust before adding the cheesecake filling.
- Gluten-Free Option: Use gluten-free graham crackers for the crust.
- Bourbon Flavor: Add a splash of bourbon to the pecan topping for an extra kick.
- Mini Cheesecakes: Make individual servings using a muffin tin instead of a large springform pan.
Storage/Reheating
- Refrigerator: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezer: Wrap individual slices in plastic wrap and foil, then freeze for up to 2 months. Thaw in the refrigerator before serving.
- Reheating: While this dessert is best served chilled, you can warm the pecan topping slightly before serving if desired.
FAQs
1. Can I use a premade graham cracker crust?
Yes, but a homemade crust provides a sturdier base and better flavor.
2. Whatโs the best way to avoid cracks in the cheesecake?
Bake in a water bath and avoid overmixing the batter.
3. Can I make this dessert ahead of time?
Absolutely! Itโs best to prepare it a day in advance to allow the flavors to meld.
4. How do I prevent the pecan topping from being too runny?
Cook the topping until it thickens slightly and cool it before spreading on the cheesecake.
5. Can I substitute light corn syrup?
Yes, use maple syrup or honey, but the flavor will change slightly.
6. How do I know when the cheesecake is done baking?
The edges should be set, and the center should jiggle slightly when shaken.
7. Do I need a springform pan?
Yes, itโs essential for easy removal of the cheesecake.
8. Can I use low-fat cream cheese?
Full-fat cream cheese is recommended for the best texture and flavor, but low-fat can work in a pinch.
9. Is a water bath necessary?
It helps prevent cracks, but you can bake without one if needed. Be sure to monitor closely.
10. What toppings can I use besides pecan pie filling?
Try fresh fruit, caramel sauce, or chocolate ganache for variety.
Conclusion
Pecan Pie Cheesecake is a decadent treat that combines the best of two worlds. Its creamy, luscious cheesecake base and rich pecan topping make it irresistible. Whether youโre celebrating a holiday or just treating yourself, this dessert is sure to impress. Give it a try, and enjoy a slice of indulgence!
Print
Pecan Pie Cheesecake
- Prep Time: 25 minutes
- Cook Time: 1 hour 40 minutes (includes water bath)
- Total Time: 8+ hours (includes chilling time)
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Pecan Pie Cheesecake is a delightful fusion of two classic desserts: the rich, creamy texture of cheesecake combined with the sweet, nutty flavors of pecan pie. This indulgent treat features a buttery graham cracker crust, a smooth brown sugar-infused cheesecake filling, and a luscious caramel pecan topping. Itโs perfect for special occasions or holiday gatherings.
Ingredients
For the Crust:
- 2 cups (240g) graham cracker crumbs
- 6 tablespoons (75g) granulated sugar
- 1/2 cup (113g) unsalted butter, melted
For the Cheesecake Filling:
- 32 ounces (904g) full-fat cream cheese, softened to room temperature
- 1 cup (200g) packed dark brown sugar
- 1 cup (240g) sour cream, at room temperature
- 1 teaspoon vanilla extract
- 4 large eggs, at room temperature
- 2 tablespoons all-purpose flour
- 1/2 teaspoon ground cinnamon
For the Pecan Topping:
- 1 1/2 cups (150g) pecan halves
- 1/2 cup (100g) packed dark brown sugar
- 6 tablespoons (90ml) heavy cream
- 1/4 cup (56g) unsalted butter
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Prepare the Crust:
- Preheat the oven to 350ยฐF (177ยฐC).
- Wrap the bottom of a 9-inch springform pan with two layers of aluminum foil to prevent leaks.
- In a medium bowl, combine the graham cracker crumbs and granulated sugar. Stir in the melted butter until the mixture resembles wet sand.
- Press the mixture firmly into the bottom and about 1 inch up the sides of the prepared pan.
- Place the pan on a baking sheet and bake for 8-10 minutes, until lightly browned. Remove from the oven and let it cool completely.
- Prepare the Cheesecake Filling:
- Increase the oven temperature to 450ยฐF (232ยฐC).
- In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and creamy, about 4-5 minutes.
- Add the dark brown sugar and beat until well combined and fluffy.
- Add the sour cream and vanilla extract, mixing until smooth.
- Add the eggs one at a time, beating on low speed after each addition just until combined.
- Add the flour and ground cinnamon, mixing on low speed until incorporated.
- Pour the cheesecake filling over the cooled crust, spreading it evenly.
- Bake the Cheesecake:
- Place the springform pan in a larger roasting pan. Pour hot water into the roasting pan until it reaches about 1 inch up the sides of the springform pan, creating a water bath.
- Bake at 450ยฐF (232ยฐC) for 15 minutes.
- Reduce the oven temperature to 225ยฐF (107ยฐC) and continue baking for approximately 1ยผ hours, or until the center is just set.
- Turn off the oven and crack the door open. Let the cheesecake sit in the oven for 30 minutes to cool gradually.
- Remove the cheesecake from the water bath and allow it to cool at room temperature for 1 hour.
- Cover and refrigerate for at least 6 hours, preferably overnight.
- Prepare the Pecan Topping:
- Preheat the oven to 300ยฐF (149ยฐC).
- Line a baking sheet with parchment paper and spread the pecan halves in a single layer. Toast in the oven for 8-10 minutes, until fragrant. Set aside.
- In a medium saucepan over medium heat, combine the dark brown sugar, heavy cream, unsalted butter, ground cinnamon, and salt. Bring to a simmer, stirring constantly until the sugar dissolves and the mixture is smooth.
- Remove from heat and stir in the vanilla extract and toasted pecans. Let the topping cool to room temperature.
- Assemble the Cheesecake:
- Carefully remove the sides of the springform pan.
- Spoon the cooled pecan topping over the chilled cheesecake, spreading it evenly.
- Slice and serve.
Notes
- Make-Ahead:ย This cheesecake can be made up to two days in advance. Prepare the cheesecake and topping separately. Assemble just before serving.
- Storage:ย Store leftovers covered in the refrigerator for up to 5 days.
- Freezing:ย To freeze, wrap the cheesecake (without the topping) tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator and add the topping before serving.
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