Pecan Pie Cheesecake

Emma

Food Blogger | Recipe Enthusiast🍲
Pecan Pie Cheesecake RECIPE

A delightful fusion of classic flavors, Pecan Pie Cheesecake is the epitome of indulgence. This recipe artfully combines the rich, creamy texture of cheesecake with the sweet, nutty essence of a traditional pecan pie.

It’s a dessert that promises to be the centerpiece of any gathering, especially during the holiday season.

If you’re a fan of decadent desserts, don’t miss our equally tempting Chocolate Mousse Cake.

Pecan Pie Cheesecake Ingredients

For the Crust:

  • 2 1/4 cups (302g) graham cracker crumbs
  • 3 tbsp (42g) packed dark brown sugar
  • 10 tbsp (140g) unsalted butter, melted

For the Pecan Pie Filling:

  • 3 large eggs
  • 1 cup (240ml) dark corn syrup
  • 3/4 cup (168g) packed dark brown sugar
  • 1 tsp vanilla extract
  • 1/4 cup (56g) butter, melted
  • 1/2 tsp salt
  • 1 1/2 cups (160g) chopped pecans

The Cheesecake Filling:

  • 24 ounces (678g) cream cheese, room temperature
  • 1 cup (224g) dark brown sugar
  • 3 tbsp (24g) all-purpose flour
  • 3/4 cup (173g) sour cream
  • 1 1/2 tbsp vanilla extract
  • 3/4 tsp ground cinnamon, optional
  • 3 large eggs, room temperature

For the Pecan Topping:

  • 1 cup (224g) packed dark brown sugar
  • 1/2 cup (ml) heavy whipping cream
  • ½ cup (112g) unsalted butter, cut into cubes
  • 1 tbsp dark corn syrup, optional
  • 1 1/2 cups (160g) chopped pecans, toasted
  • 1/2 tsp salt
  • 1 tsp vanilla extract
Pecan Pie Cheesecake

Directions

1. Make the Crust: Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan. Bake for 10 minutes, then set aside to cool.

2. Prepare Pecan Pie Filling: Reduce oven temperature to 300°F (148°C). In a saucepan, combine all ingredients for the pecan pie filling. Bring to a boil, then simmer until thickened, about 5-7 minutes. Pour into the prepared crust.

3. Cheesecake Filling: Beat cream cheese, dark brown sugar, and flour until smooth. Add sour cream, vanilla extract, and cinnamon. Mix in eggs one at a time. Pour this over the pecan pie filling in the crust.

4. Baking: Place the pan in a water bath and bake for 1 hour and 10-15 minutes. Turn off the oven and let the cheesecake sit inside for 30 minutes, then crack the door for another 30 minutes.

5. Prepare Pecan Topping: Combine brown sugar, whipping cream, butter, and corn syrup in a saucepan. Bring to a boil, then add pecans, salt, and vanilla extract. Cool to room temperature and spread over the cheesecake.

Notes

  • Ensure all ingredients are at room temperature to achieve a smooth cheesecake texture.
  • Avoid overmixing the batter to prevent cracks.
  • Let the cheesecake cool gradually to avoid sudden temperature changes which can cause cracking.

Nutrition

Each slice of Pecan Pie Cheesecake is a luxurious treat. On average, it contains:

  • Calories: 904
  • Sugar: 75.1g
  • Sodium: 513.4mg
  • Fat: 58.3g
  • Carbohydrates: 92.5g
  • Protein: 10.4g
  • Cholesterol: 185.9mg

FAQs

Q: Can I make this cheesecake ahead of time? A: Absolutely! You can prepare this cheesecake a day in advance. Just keep it refrigerated.

Q: How long does this cheesecake keep? A: When stored properly in the refrigerator, it can last for up to 5 days.

Q: Can I freeze Pecan Pie Cheesecake? A: Yes, it freezes well. Wrap it in a double layer of plastic wrap and freeze for up to 3 months. Thaw in the refrigerator before serving.

Print
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Pecan Pie Cheesecake RECIPE

Pecan Pie Cheesecake

Savor the delightful combination of creamy cheesecake and the rich, nutty flavor of classic pecan pie in this Pecan Pie Cheesecake. It’s a luxurious dessert that’s perfect for any celebration or gathering.

  • Total Time: 8 hours 45 minutes (includes chilling time)
  • Yield: 1214 slices 1x

Ingredients

Scale
  • For the Crust:
    • 2 1/4 cups graham cracker crumbs
    • 3 tbsp packed dark brown sugar
    • 10 tbsp unsalted butter, melted
  • For the Pecan Pie Filling:
    • 3 large eggs
    • 1 cup dark corn syrup
    • 3/4 cup packed dark brown sugar
    • 1 tsp vanilla extract
    • 1/4 cup butter, melted
    • 1/2 tsp salt
    • 1 1/2 cups chopped pecans
  • For the Cheesecake Filling:
    • 24 ounces cream cheese, room temperature
    • 1 cup dark brown sugar
    • 3 tbsp all-purpose flour
    • 3/4 cup sour cream
    • 1 1/2 tbsp vanilla extract
    • 3/4 tsp ground cinnamon (optional)
    • 3 large eggs, room temperature
  • For the Pecan Topping:
    • 1 cup packed dark brown sugar
    • 1/2 cup heavy whipping cream
    • ½ cup unsalted butter, cut into cubes
    • 1 tbsp dark corn syrup (optional)
    • 1 1/2 cups chopped pecans, toasted
    • 1/2 tsp salt
    • 1 tsp vanilla extract

Instructions

1. Make the Crust: Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan. Bake for 10 minutes, then set aside to cool.

2. Prepare Pecan Pie Filling: Reduce oven temperature to 300°F (148°C). In a saucepan, combine all ingredients for the pecan pie filling. Bring to a boil, then simmer until thickened, about 5-7 minutes. Pour into the prepared crust.

3. Cheesecake Filling: Beat cream cheese, dark brown sugar, and flour until smooth. Add sour cream, vanilla extract, and cinnamon. Mix in eggs one at a time. Pour this over the pecan pie filling in the crust.

4. Baking: Place the pan in a water bath and bake for 1 hour and 10-15 minutes. Turn off the oven and let the cheesecake sit inside for 30 minutes, then crack the door for another 30 minutes.

5. Prepare Pecan Topping: Combine brown sugar, whipping cream, butter, and corn syrup in a saucepan. Bring to a boil, then add pecans, salt, and vanilla extract. Cool to room temperature and spread over the cheesecake.

Notes

  • Ensure ingredients are at room temperature for a smoother mixture.
  • Gradual cooling of the cheesecake helps prevent cracking.
  • Author: Emma
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 Slice
  • Calories: 904
  • Sugar: 75.1g
  • Sodium: 513.4mg
  • Fat: 58.3g
  • Carbohydrates: 92.5g
  • Protein: 10.4g
  • Cholesterol: 185.9mg

Keywords: Pecan Pie Cheesecake, Cheesecake Recipe, Dessert