Pecan Pie Cheesecake – Indulge in the divine combination of two classic desserts with our Pecan Pie Cheesecake recipe. This delectable treat brings together the creamy richness of cheesecake and the irresistible sweetness of pecan pie, resulting in a dessert that is simply irresistible. With a buttery graham cracker crust, a luscious cream cheese filling, and a mouthwatering pecan topping, this recipe is a true showstopper. Get ready to embark on a flavor journey that will leave you craving for more.
Imagine this: the aroma of freshly baked pecans filling your home, the sound of laughter echoing through the kitchen, and the anticipation of that first heavenly bite. This Pecan Pie Cheesecake has become a beloved tradition in our household, especially during special occasions and holidays. Every time I make it, my husband’s eyes light up with excitement, and my little family gathers eagerly around the table, eager to indulge in this slice of heaven. The combination of velvety cheesecake, sweet pecan filling, and buttery crust has won the hearts of everyone who has tasted it. This recipe has become a symbol of love, joy, and togetherness in our home.
Why This Pecan Pie Cheesecake Will Steal Your Heart?
- The Ultimate Fusion: Pecan Pie Cheesecake is a heavenly fusion of two beloved desserts. The creamy and tangy cheesecake perfectly complements the sweet and crunchy pecan filling, creating a taste sensation that will leave you in awe.
- Buttery Graham Cracker Crust: The crust sets the foundation for this indulgent dessert. Made with crumbled graham crackers, light brown sugar, and melted butter, it adds a delightful buttery crunch that perfectly balances the smoothness of the cheesecake and pecan filling.
- Decadent Cheesecake Filling: The cream cheese filling is the heart and soul of this dessert. With its velvety texture, balanced sweetness, and a hint of vanilla, it creates a creamy, dreamy layer that melts in your mouth.
- Irresistible Pecan Topping: The crowning glory of this dessert is the pecan topping. Made with butter, brown sugar, vanilla, and heavy cream, it adds a caramelized richness to the cheesecake, complementing the flavors and adding a delightful crunch with every bite.
Ingredients:
Crust:
- 240 grams (2 cups) graham crackers, finely crushed
- 70 grams (1/3 cup) packed light brown sugar
- 115 grams (1/2 cup) unsalted butter, melted
Pecan Filling:
- 75 grams (1/3 cup) salted butter
- 1 teaspoon vanilla extract
- 2 large eggs
- 240 ml (1 cup) light corn syrup
- 200 grams (1 cup) white granulated sugar
- 180 grams (1 ½ cups) chopped pecans
Cheesecake:
- 450 grams (16 ounces) cream cheese, softened
- 200 grams (1 cup) granulated sugar
- 1/4 teaspoon salt
- 22 grams (1 ½ tablespoons) all-purpose flour
- 1 tablespoon vanilla extract
- 3 large eggs
- 120 ml (1/2 cup) sour cream
Pecan Topping:
- 55 grams (1/4 cup) salted butter
- 70 grams (1/3 cup) light brown sugar
- 1/2 teaspoon vanilla extract
- 60 ml (1/4 cup) heavy cream
- 120 grams (1 cup) chopped pecans
Directions:
Preheat the oven to 325°F (163°C).
Line a 9-inch springform pan with parchment paper and lightly spray it with cooking spray.
Prepare the crust by combining the crushed graham crackers, brown sugar, and melted butter in a bowl. Mix well until the mixture resembles wet sand.
Press the crust evenly into the bottom and partially up the sides of the prepared springform pan.
Place the pan with the crust in the freezer to chill while you prepare the filling.
In a saucepan, melt the butter over low heat.
In a separate bowl, whisk together the eggs, vanilla extract, corn syrup, sugar, and chopped pecans. Gradually pour in the melted butter while whisking continuously.
Cook the pecan filling mixture over low heat, stirring constantly, until it thickens slightly.
Remove the crust from the freezer and pour the pecan filling into the prepared crust. Set aside.
In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy.
Add the salt, flour, and vanilla extract to the cream cheese mixture. Mix until well combined.
Gradually add the eggs, one at a time, mixing well after each addition. Finally, add the sour cream and mix until just combined. Avoid overmixing.
Spoon the cream cheese mixture over the pecan filling in the pan, using spoonfuls to distribute it evenly. Avoid pouring to prevent disturbing the pecan filling.
Wrap the bottom of the springform pan tightly with multiple layers of aluminum foil to prevent water from seeping in.
Place the springform pan inside a larger pan. Pour water into the larger pan, filling it halfway up the sides of the springform pan, creating a water bath.
Carefully transfer the pans to the preheated oven and bake for approximately 1 hour, or until the cheesecake is slightly jiggly in the center.
Turn off the oven, but leave the cheesecake inside for 30 minutes. Then, crack the oven door slightly and let the cheesecake cool for an additional 30 minutes.
Remove the cheesecake from the oven and let it cool completely at room temperature.
Once cooled, wrap the cheesecake tightly with plastic wrap and refrigerate it overnight to allow it to set and chill.
The next day, remove the cheesecake from the springform pan and prepare the pecan topping.
In a saucepan, melt the butter and brown sugar together over medium heat.
Bring the mixture to a simmer and cook for 2 to 3 minutes until it thickens and darkens in color.
Remove the pan from heat and stir in the heavy cream and vanilla extract.
Spoon the pecan topping over the chilled cheesecake, spreading it evenly.
Slice, serve, and savor each delightful bite of this irresistible Pecan Pie Cheesecake!
Notes:
- For a twist, you can add a pinch of cinnamon or a dash of bourbon to the pecan filling or the cheesecake batter.
- Feel free to experiment with different nuts, such as walnuts or almonds, for the pecan topping.
- To ensure a smooth cheesecake, make sure all the ingredients for the filling are at room temperature before mixing.
- For easier slicing, dip a sharp knife in hot water and wipe it clean between each cut.
- Store any leftover cheesecake in the refrigerator, covered, for up to 5 days.
In conclusion, the Pecan Pie Cheesecake is a dessert masterpiece that combines the best of both worlds: the creamy decadence of cheesecake and the rich sweetness of pecan pie. With its buttery graham cracker crust, velvety cream cheese filling, and luscious pecan topping, this dessert is a true delight for the senses.
Whether you’re a cheesecake lover, a pecan pie enthusiast, or simply someone with a sweet tooth, this recipe is guaranteed to satisfy your cravings and leave you wanting more. The harmonious blend of flavors and textures creates a symphony of taste that will captivate your taste buds with every bite.
But this dessert is not just about the flavors—it’s also about the memories and moments it creates. Sharing a slice of this Pecan Pie Cheesecake with your loved ones, savoring the indulgence together, and creating lasting memories is what truly makes this recipe special. It has become a cherished tradition in our household, and I hope it becomes one in yours too.
So, whether you’re planning a special occasion, a holiday gathering, or simply treating yourself to something extraordinary, give this Pecan Pie Cheesecake a try. Let its heavenly combination of creamy cheesecake and delightful pecan filling transport you to dessert paradise. Get ready to indulge in a slice of pure bliss that will make your taste buds dance with joy.
Frequently Asked Questions
Can I use a different type of crust for this Pecan Pie Cheesecake?
Absolutely! While the graham cracker crust adds a delightful crunch and buttery flavor to this recipe, you can certainly experiment with different crust options. A traditional pastry crust or a chocolate cookie crust would both work well with the flavors of the cheesecake and pecan pie filling. Feel free to get creative and choose a crust that suits your taste preferences!
Can I make this recipe ahead of time?
Definitely! This Pecan Pie Cheesecake is a great dessert to prepare in advance. You can make the entire cheesecake a day ahead, allowing it to chill overnight in the refrigerator. This will not only save you time on the day you plan to serve it but also give the flavors time to meld together, resulting in an even more delicious dessert.
Can I freeze the Pecan Pie Cheesecake?
Absolutely! If you have leftovers or want to make the cheesecake ahead of time for a future occasion, you can freeze it. After the cheesecake has chilled and set in the refrigerator, you can carefully wrap it in plastic wrap and aluminum foil to protect it from freezer burn. When you’re ready to enjoy it, simply thaw it in the refrigerator overnight before serving. Note that freezing may slightly affect the texture, but the taste will still be delicious!
Can I substitute the pecans with other nuts?
Yes, you can experiment with different nuts if you prefer or have dietary restrictions. Walnuts, almonds, or even a mix of nuts can be used as a substitute for pecans in this recipe. Keep in mind that the flavor and texture may vary slightly, but it will still result in a delightful dessert. Feel free to choose your favorite nuts or a combination that appeals to you!
Can I make a mini version of this cheesecake?
Absolutely! If you prefer individual servings or want to make bite-sized treats, you can adapt this recipe to make mini Pecan Pie Cheesecakes. Simply use a muffin tin or mini cheesecake pans and adjust the baking time accordingly. Keep a close eye on them while baking to ensure they are cooked through but not overdone.
![](https://8fivefive.com/wp-content/uploads/2023/07/Pecan-Pie-Cheesecake-300x300.png)
Pecan Pie Cheesecake
Ingredients
Crust:
- 240 grams 2 cups graham crackers, finely crushed
- 70 grams 1/3 cup packed light brown sugar
- 115 grams 1/2 cup unsalted butter, melted
Pecan Filling:
- 75 grams 1/3 cup salted butter
- 1 teaspoon vanilla extract
- 2 large eggs
- 240 ml 1 cup light corn syrup
- 200 grams 1 cup white granulated sugar
- 180 grams 1 ½ cups chopped pecans
Cheesecake:
- 450 grams 16 ounces cream cheese, softened
- 200 grams 1 cup granulated sugar
- 1/4 teaspoon salt
- 22 grams 1 ½ tablespoons all-purpose flour
- 1 tablespoon vanilla extract
- 3 large eggs
- 120 ml 1/2 cup sour cream
Pecan Topping:
- 55 grams 1/4 cup salted butter
- 70 grams 1/3 cup light brown sugar
- 1/2 teaspoon vanilla extract
- 60 ml 1/4 cup heavy cream
- 120 grams 1 cup chopped pecans
Instructions
- Preheat the oven to 325°F (163°C).
- Line a 9-inch springform pan with parchment paper and lightly spray it with cooking spray.
- Prepare the crust by combining the crushed graham crackers, brown sugar, and melted butter in a bowl. Mix well until the mixture resembles wet sand.
- Press the crust evenly into the bottom and partially up the sides of the prepared springform pan.
- Place the pan with the crust in the freezer to chill while you prepare the filling.
- In a saucepan, melt the butter over low heat.
- In a separate bowl, whisk together the eggs, vanilla extract, corn syrup, sugar, and chopped pecans. Gradually pour in the melted butter while whisking continuously.
- Cook the pecan filling mixture over low heat, stirring constantly, until it thickens slightly.
- Remove the crust from the freezer and pour the pecan filling into the prepared crust. Set aside.
- In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy.
- Add the salt, flour, and vanilla extract to the cream cheese mixture. Mix until well combined.
- Gradually add the eggs, one at a time, mixing well after each addition. Finally, add the sour cream and mix until just combined. Avoid overmixing.
- Spoon the cream cheese mixture over the pecan filling in the pan, using spoonfuls to distribute it evenly. Avoid pouring to prevent disturbing the pecan filling.
- Wrap the bottom of the springform pan tightly with multiple layers of aluminum foil to prevent water from seeping in.
- Place the springform pan inside a larger pan. Pour water into the larger pan, filling it halfway up the sides of the springform pan, creating a water bath.
- Carefully transfer the pans to the preheated oven and bake for approximately 1 hour, or until the cheesecake is slightly jiggly in the center.
- Turn off the oven, but leave the cheesecake inside for 30 minutes. Then, crack the oven door slightly and let the cheesecake cool for an additional 30 minutes.
- Remove the cheesecake from the oven and let it cool completely at room temperature.
- Once cooled, wrap the cheesecake tightly with plastic wrap and refrigerate it overnight to allow it to set and chill.
- The next day, remove the cheesecake from the springform pan and prepare the pecan topping.
- In a saucepan, melt the butter and brown sugar together over medium heat.
- Bring the mixture to a simmer and cook for 2 to 3 minutes until it thickens and darkens in color.
- Remove the pan from heat and stir in the heavy cream and vanilla extract.
- Spoon the pecan topping over the chilled cheesecake, spreading it evenly.
- Slice, serve, and savor each delightful bite of this irresistible Pecan Pie Cheesecake!
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