PECAN PIE CHEESECAKE
The Pecan Pie Cheesecake is a luxurious dessert that marries the creamy, velvety texture of cheesecake with the rich, nutty flavors of a classic pecan pie. This decadent treat is perfect for anyone who loves the indulgence of pecan pie but craves the smooth, satisfying finish of cheesecake. Whether you’re looking to impress at holiday gatherings or simply want to treat yourself to an extraordinary dessert, this pecan pie cheesecake is sure to delight.
Ingredients
- For the Crust:
- Vanilla wafer crumbs (or graham cracker crumbs as an alternative)
- Brown sugar
- Melted butter
- For the Pecan Pie Filling:
- Sugar
- Corn syrup
- Melted butter
- Eggs
- Pecans, chopped
- Vanilla extract
- For the Cheesecake Layer:
- Cream cheese, softened to room temperature
- Brown sugar
- Flour
- Eggs
- Heavy cream
- Vanilla extract
- For the Topping:
- Butter
- Brown sugar
- Cinnamon
- Heavy whipping cream
- PECAN PIE CHEESECAKE Chopped pecans
Tips for Successful Pecan Pie Cheesecake
- Room Temperature Ingredients: Ensure all your ingredients, especially cream cheese and eggs, are at room temperature to achieve a smooth batter.
- Avoid Cracks: Don’t overmix the batter, especially after adding eggs. Overmixing incorporates too much air, leading to cracks.
- Cooling: Let the cheesecake cool slowly in the oven with the door closed to prevent sudden temperature changes that can cause cracks.
Variations
- Crust Alternatives: Experiment with different crusts, like graham cracker or chocolate cookie crumbs, for a new twist.
- Toppings: Feel free to drizzle caramel or chocolate sauce over the top for added flavor and decoration.
This recipe is not just a dessert; it’s an experience that combines two beloved classics into one unforgettable treat. Perfect for holidays or any time you want to indulge in something special, this cheesecake promises to be a showstopper at any table. Enjoy the process of creating it and the joy of sharing it with those you love.
PECAN PIE CHEESECAKE
Experience the ultimate indulgence with Pecan Pie Cheesecake! Rich, creamy cheesecake meets the classic flavors of pecan pie in every decadent bite.
Equipment
- 9-inch springform pan
- Medium saucepan
- Mixer
Ingredients
For the Crust:
- 1 3/4 cups vanilla wafer crumbs
- 1/4 cup brown sugar
- 1/3 cup unsalted butter melted
For the Pecan Filling:
- 1 cup sugar
- 2/3 cup dark corn syrup
- 1/3 cup unsalted butter melted
- 2 large eggs lightly beaten
- 1 1/2 cups pecans chopped
- 1 teaspoon vanilla extract
For the Cheesecake Filling:
- 24 ounces cream cheese softened
- 1 1/4 cups brown sugar
- 2 tablespoons all-purpose flour
- 4 large eggs
- 2/3 cup heavy whipping cream
- 1 teaspoon vanilla extract
For the Pecan Topping:
- 3 1/2 tablespoons unsalted butter melted
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 cup heavy whipping cream
- 1 cup toasted pecans chopped
Instructions
Preparing the Crust and Filling:
- Line the bottom of a 9-inch springform pan with parchment paper and set aside.
- Combine vanilla wafer crumbs and brown sugar. Stir in melted butter, then press the mixture evenly into the bottom and halfway up the side of the springform pan.
- Set the pan in the fridge to firm the crust while preparing the filling.
- In a medium saucepan, combine sugar, corn syrup, melted butter, eggs, pecans, and vanilla. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and simmer, stirring constantly until thickened, about 5-7 minutes.
- Pour the pecan filling into the prepared crust and set aside.
Preparing and Baking the Cheesecake:
- Preheat the oven to 350°F.
- Beat the cream cheese until creamy, then add brown sugar and flour and beat until fluffy.
- Add eggs, one at a time, beating just until combined after each addition. Stir in heavy cream and vanilla, then pour cheesecake mixture over the pecan filling.
- Place the springform pan on a cookie sheet, put it in the oven, and reduce the heat to 325°F. Bake the cake for 60-70 minutes until a toothpick inserted in the center comes out almost clean.
- Turn off the oven and leave the cheesecake in with the oven door closed for 1 hour.
- Run a knife around the edges of the cheesecake but don’t take it out of the pan until completely cooled.
Preparing and Adding the Topping:
- In a small saucepan, combine butter and brown sugar. Cook for 3-5 minutes or until very bubbly, then stir in cinnamon, heavy whipping cream, and chopped pecans. Cool to room temperature.
- Release the sides of the springform pan and spoon the topping over the cooled cheesecake.
Storing the Cheesecake:
- Store the cake in the fridge.
Notes
Cover loosely and store in the refrigerator for 3-5 days.
For freezing, allow the cheesecake to freeze uncovered until firm. Then, wrap it in aluminum foil, place it in a freezer bag, seal tightly, and freeze for up to 2 months.
