This Pecan Pie Cheesecake recipe combines the best of both worlds: the rich, nutty flavor of pecan pie and the creamy, decadent texture of cheesecake. A buttery graham cracker crust provides a solid foundation for the luscious layers that follow. This dessert is a showstopper, perfect for holiday gatherings, special occasions, or any time you want to impress your friends and family.
Why You Will Love This Recipe
This Pecan Pie Cheesecake is a crowd-pleaser for several reasons:
- Dual Indulgence: It’s like getting two desserts in one! The combination of pecan pie and cheesecake offers a delightful textural contrast and a complex flavor profile that will tantalize your taste buds.
- Rich and Decadent: The creamy cheesecake filling, combined with the sweet and nutty pecan pie layer, creates a truly indulgent experience.
- Perfect for Special Occasions: Its impressive presentation makes it an ideal dessert for holidays, birthdays, or any celebration.
- Make-Ahead Friendly: You can prepare the cheesecake a day or two in advance, making it a convenient option for busy hosts.
- Customizable: Feel free to adjust the sweetness or nuttiness to suit your personal preferences.
Ingredients:
Crust
- 2 cups graham cracker crumbs, either store-bought or use a food processor to create fine crumbs from whole graham crackers
- ⅓ cup light brown sugar, packed
- ½ cup salted butter, melted
Pecan Pie Filling
- ⅓ cup salted butter
- 1 cup granulated sugar
- 1 cup light corn syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups pecans, chopped
Cheesecake
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- ¼ teaspoon salt
- 1 ½ tablespoons all-purpose flour
- 1 tablespoon vanilla extract
- 3 large eggs
- ½ cup sour cream
Pecan Topping
- ¼ cup salted butter
- ⅓ cup light brown sugar
- ½ teaspoon vanilla extract
- ¼ cup heavy cream
- 1 cup pecans, roughly chopped
Preparation:
Step 1: Prepare the Graham Cracker Crust
Preheat your oven to 325°F (163°C). This lower temperature ensures the cheesecake bakes evenly and prevents cracking. Line a 9-inch round springform pan with parchment paper. This makes removing the cheesecake easier. Spray the sides of the pan with non-stick cooking spray to prevent sticking. In a medium bowl, combine the graham cracker crumbs, light brown sugar, and melted butter. Mix well until all the crumbs are moistened. Press the mixture firmly into the bottom of the prepared springform pan, extending it about halfway up the sides. This will create a sturdy base for the cheesecake and pecan pie filling. Place the crust in the freezer to chill while you prepare the fillings. This helps the crust hold its shape during baking.
Step 2: Make the Pecan Pie Filling
In a 2-quart saucepan, melt ⅓ cup of butter over medium heat. Be careful not to burn the butter. Once melted, add the granulated sugar and light corn syrup. Stir to combine. Bring the mixture to a simmer, stirring constantly to prevent sticking and burning. Remove from heat and let cool slightly. In a separate bowl, whisk together the eggs and vanilla extract. Slowly drizzle the egg mixture into the warm sugar mixture, whisking constantly to prevent the eggs from scrambling. Add the chopped pecans and stir to combine. Let the pecan pie filling cool for about 30 minutes before pouring it into the crust. This will prevent the crust from becoming soggy. Pour the cooled pecan pie filling into the chilled graham cracker crust and spread it evenly.
Step 3: Prepare the Cheesecake Filling
In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and fluffy. It’s crucial that the cream cheese is properly softened to avoid lumps in the filling. Add the salt and all-purpose flour and mix until just combined. The flour helps stabilize the cheesecake and prevents it from cracking. Add the vanilla extract and mix well. Add the eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix, as this can incorporate too much air and cause the cheesecake to puff up and then sink. Mix in the sour cream until smooth. The sour cream adds moisture and tang to the cheesecake.
Step 4: Assemble and Bake the Cheesecake
Pour the cheesecake mixture evenly over the pecan pie filling in the springform pan. Tap the pan gently on the counter to release any air bubbles. Wrap the bottom of the springform pan tightly with 1 to 2 layers of heavy-duty aluminum foil. This will prevent water from seeping into the cheesecake during the water bath. Place the wrapped springform pan in a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches about 1 inch up the sides of the springform pan. This creates a water bath, which helps the cheesecake bake evenly and prevents cracking. Carefully place the water bath setup into the preheated oven. Bake for 1 hour, or until the cheesecake is just slightly jiggly in the center.
Step 5: Cool the Cheesecake
Turn off the oven and leave the cheesecake inside with the oven door closed for 30 minutes. This allows the cheesecake to cool slowly and prevents it from cracking. After 30 minutes, crack the oven door open and let the cheesecake cool for another 30 minutes. Remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, cover the cheesecake with plastic wrap and refrigerate it overnight. This allows the flavors to meld and the cheesecake to set completely.
Step 6: Make the Pecan Topping
In a small saucepan, melt the butter and brown sugar together over medium heat. Bring to a simmer and cook for 2 to 3 minutes, stirring constantly, until the mixture is smooth and slightly thickened. Remove from heat and stir in the vanilla extract and heavy cream. Whisk until smooth. Add the roughly chopped pecans and stir to combine.
Step 7: Finish and Serve
Remove the chilled cheesecake from the springform pan. Gently run a thin knife around the edges of the pan if necessary to loosen the cheesecake. Spoon the pecan topping evenly over the top of the cheesecake. Serve the Pecan Pie Cheesecake chilled.
COOKING Rating:
Intermediate
Serving Suggestions:
- Serve chilled, on its own, or with a dollop of whipped cream or a scoop of vanilla ice cream.
- Drizzle with caramel sauce or chocolate syrup for an extra touch of decadence.
- Garnish with fresh berries for a pop of color and freshness.
- Serve with a cup of coffee or tea for a perfect dessert pairing.
Tips:
- Use high-quality ingredients for the best flavor.
- Make sure the cream cheese is fully softened before making the cheesecake filling.
- Don’t overmix the cheesecake filling, as this can cause the cheesecake to crack.
- Use a water bath to ensure the cheesecake bakes evenly and prevents cracking.
- Cool the cheesecake slowly to prevent cracking.
- Refrigerate the cheesecake overnight to allow the flavors to meld and the cheesecake to set completely.
- If the cheesecake cracks slightly, don’t worry! The pecan topping will cover it up.
Prep Time:
30 minutes
Cook Time:
1 hour
Total Time:
9 hours (includes chilling time)
Nutritional Information:
(per serving, approximate)
Calories:
650-750
Protein:
8-10g
Sodium:
250-350mg
Conclusion
This Pecan Pie Cheesecake recipe is a decadent and impressive dessert that is sure to wow your guests. The combination of rich pecan pie and creamy cheesecake is a match made in heaven. While it requires a bit of time and effort, the results are well worth it. So, gather your ingredients, follow the steps carefully, and get ready to enjoy a slice of pure indulgence!
Questions and Answers about this Recipe:
Q1: Can I make this cheesecake without a water bath?
A: While it’s possible, using a water bath is highly recommended for the best results. The water bath helps the cheesecake bake evenly, prevents it from cracking, and gives it a creamy texture. If you choose not to use a water bath, reduce the baking time slightly and keep a close eye on the cheesecake to prevent it from overbaking.
Q2: Can I use a different type of nut in the pecan pie filling and topping?
A: Absolutely! While pecans are traditional, you can substitute them with walnuts, almonds, or any other nut you prefer. Just keep in mind that different nuts have different flavors and textures, so the overall taste of the cheesecake will be slightly different.
Q3: Can I freeze this cheesecake?
A: Yes, you can freeze this cheesecake. Wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. Thaw the cheesecake in the refrigerator overnight before serving.
Q4: Can I make this recipe gluten-free?
A: Yes, you can make this recipe gluten-free by using gluten-free graham crackers for the crust and substituting the all-purpose flour in the cheesecake filling with a gluten-free all-purpose flour blend.
Q5: Can I reduce the amount of sugar in this recipe?
A: Yes, you can reduce the amount of sugar in the pecan pie filling and cheesecake filling to suit your personal preferences. However, keep in mind that sugar not only adds sweetness but also contributes to the texture and structure of the cheesecake. Reducing the sugar too much may affect the final result. Start by reducing the sugar by 1/4 cup in each filling and see how you like it.
