Pecan Pie Cheesecake

Pecan Pie Cheesecake is a wonderful combination of two popular desserts: the creamy cheesecake and the sugary pecan pie. This delicious treat features a buttery graham cracker crust, a smooth cheesecake filling, and a crunchy pecan topping. Follow these steps to make an excellent Pecan Pie Cheesecake at home, with tips to achieve perfect texture and flavor.

Why you’ll Love this Recipe

• Combines the delightful flavors of cheesecake and pecan pie into one amazing dessert.
• Perfect for holidays, special occasions, or simply when you want to impress with a delicious dessert.
• The cheesecake is rich, creamy, and full of warm, nutty flavors.
• It’s easy to make with simple instructions and helpful baking tips.

Ingredients for Pecan Pie Cheesecake

Crust Ingredients:

• 1 1/2 cups of graham cracker crumbs
• 1/4 cup of sugar
• 1/2 cup of melted unsalted butter

Pecan Pie Layer Ingredients:

• 1/2 cup of dark corn syrup
• 1/2 cup of packed brown sugar
• 1/4 cup of unsalted butter
• 2 large eggs, lightly beaten
• 1 teaspoon of vanilla extract
• 1 1/2 cups of chopped pecans
• 1/4 teaspoon of salt

Cheesecake Filling Ingredients:

• 24 ounces of softened cream cheese
• 1 cup of sugar
• 1/2 cup of sour cream
• 3 large eggs
• 1 teaspoon of vanilla extract
• 1 tablespoon of all-purpose flour

Pecan Topping Ingredients:

• 1/2 cup of brown sugar
• 1/4 cup of heavy cream
• 1 tablespoon of unsalted butter
• 3/4 cup of pecan halves
• 1/2 teaspoon of vanilla extract

How to Make Pecan Pie Cheesecake

Making the Crust

• Preheat the oven to 325°F (163°C).
• Mix graham cracker crumbs with sugar and melted butter.
• Press this mix into the bottom of a 9-inch springform pan.
• Bake for 10 minutes and let it cool.

Creating the Pecan Pie Layer

• Heat brown sugar, corn syrup, butter, and salt over medium heat until melted.
• Remove from heat and stir in eggs and vanilla.
• Add the chopped pecans and pour over the cooled crust.

Preparing the Cheesecake Filling

• Beat the cream cheese and sugar until smooth.
• Mix in sour cream, vanilla, and flour until combined.
• Add eggs one by one, mix gently to avoid overmixing.
• Pour this batter over the pecan layer.

Baking the Cheesecake

• Wrap the springform pan with foil and put it in a water bath.
• Bake for 60-70 minutes or until the center moves a bit when shaken.
• Turn off the oven and let the cheesecake cool inside with the door slightly open.

Making the Pecan Topping

• In a saucepan, cook brown sugar, butter, and cream until smooth and boiling gently.
• Take off the heat and mix in vanilla and pecan halves.
• Let it cool for a bit and then pour it over the cheesecake.

Serve the Cheesecake

• Chill the cheesecake for at least 4 hours, preferably overnight.
• Slice it up and enjoy!

Recipes You’ll Love

• Pecan Pie Cheesecake Bars
• Turtle Cheesecake

Helpful Tips for Success

• For a smooth batter, make sure ingredients are at room temperature.
• To prevent cracks, avoid overmixing the eggs.
• A water bath helps keep the cheesecake from cracking.
• Allow it to cool slowly in the oven before putting it in the fridge.

FAQs

How can I avoid cracks in my cheesecake?

Use a water bath, don’t overmix the batter, and allow it to cool slowly in the oven.

Can I prepare this cheesecake in advance?

Yes, you can make it up to 2 days ahead and store it in the refrigerator.

Is it possible to freeze this cheesecake?

Yes, wrap it tightly in plastic and freeze for up to 3 months. Thaw it in the fridge before serving.

What’s the best way to cut the cheesecake without making a mess?

Use a sharp knife dipped in hot water, cleaning it after each slice.