Hey y’all! If you’re looking for a dessert that combines the best of both worlds—pecan pie and cheesecake—this Pecan Pie Cheesecake is the answer. It’s rich, decadent, and perfect for any special occasion. Let’s get baking!
Why You’ll Love This Pecan Pie Cheesecake
- Decadent and Rich: Combines creamy cheesecake with the sweet, nutty flavor of pecan pie.
- Show-Stopping Dessert: Perfect for holidays, parties, or any special occasion.
- Textural Delight: Crunchy pecans and smooth cheesecake make for a delightful contrast.
Ingredients For Pecan Pie Cheesecake
For the Crust:
- 1 sleeve graham crackers, finely crushed
- 5 tbsp melted butter
- 1/4 cup brown sugar, packed
- Pinch of salt
For the Cheesecake:
- 3 (8 oz) blocks cream cheese, softened
- 1 cup brown sugar, packed
- 3 large eggs
- 1/4 cup sour cream
- 2 tbsp all-purpose flour
- 1 tsp vanilla extract
- 1/4 tsp salt
For the Topping:
- 4 tbsp butter
- 1/2 cup brown sugar, packed
- 1/2 tsp cinnamon
- 1/4 cup heavy cream
- 1 3/4 cups whole or chopped pecans
- Pinch of salt
Directions:
- Preheat the Oven:
- Preheat your oven to 325°F and grease a 9-inch springform pan with non-stick cooking spray.
- Make the Crust:
- In a medium bowl, mix together the graham cracker crumbs, melted butter, brown sugar, and a pinch of salt until well combined. Press the mixture firmly into the bottom of the prepared pan using the back of a measuring cup or glass. Set aside.
- Prepare the Cheesecake Filling:
- In a large bowl, using a hand mixer, beat the softened cream cheese and brown sugar together until fully combined (about 2-3 minutes).
- Add the eggs one at a time, mixing well after each addition. Then add the sour cream, flour, vanilla extract, and salt, mixing until smooth and creamy.
- Pour the filling over the prepared crust.
- Bake the Cheesecake:
- Wrap the bottom of the springform pan in aluminum foil and place it on a baking sheet. Bake for 60 minutes, until the center of the cheesecake slightly jiggles and the top begins to brown.
- For a water bath: Place the wrapped pan in a large baking pan and fill it with boiling water until it reaches halfway up the springform pan.
- Once the cheesecake is done baking, turn off the oven and prop the door open slightly. Allow the cheesecake to cool in the oven for 1 hour. Then chill in the fridge for at least 5 hours or overnight.
- Make the Topping:
- In a skillet over low heat, melt the butter and brown sugar together until it begins to bubble. Whisk in the cinnamon, heavy cream, pecans, and a pinch of salt until well combined. Remove from heat and allow the mixture to cool slightly (about 20 minutes).
- Assemble and Serve:
- Spoon the pecan topping over the cooled cheesecake. Serve and enjoy!
Variations:
- Chocolate Drizzle: Drizzle melted chocolate over the pecan topping for an extra decadent touch.
- Bourbon Infusion: Add a splash of bourbon to the topping for a boozy kick.
- Nut Mix: Use a mix of pecans and walnuts for a different flavor profile.
Equipment:
- 9-inch springform pan
- Medium mixing bowls
- Hand mixer
- Measuring cups and spoons
- Skillet
- Baking sheet
- Aluminum foil
Storage:
Store any leftovers in an airtight container in the refrigerator for up to 5 days. This cheesecake can also be frozen for up to 2 months. Thaw in the refrigerator before serving.
What to Serve with This Recipe:
This pecan pie cheesecake pairs wonderfully with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of caramel sauce.
Tips:
- Room Temperature Ingredients: Ensure the cream cheese, eggs, and sour cream are at room temperature for a smooth filling.
- Avoid Overmixing: Mix the filling just until combined to avoid incorporating too much air, which can cause cracks.
- Cooling Time: Let the cheesecake cool slowly to prevent cracks.
FAQ:
Q: Can I use a different type of crust?
A: Yes, you can use a different crust such as a chocolate cookie crust or a shortbread crust.
Q: How do I know when the cheesecake is done baking?
A: The cheesecake is done when the center jiggles slightly when the pan is gently shaken. It will continue to set as it cools.
Q: Can I make this cheesecake ahead of time?
A: Yes, this cheesecake is perfect for making ahead. Prepare it a day in advance and store it in the refrigerator.
Pecan Pie Cheesecake
This Pecan Pie Cheesecake is the answer. It's rich, decadent, and perfect for any special occasion. Let’s get baking!
Ingredients
- For the Crust:
- - 1 sleeve graham crackers, finely crushed
- - 5 tbsp melted butter
- - 1/4 cup brown sugar, packed
- - Pinch of salt
- For the Cheesecake:
- - 3 (8 oz) blocks cream cheese, softened
- - 1 cup brown sugar, packed
- - 3 large eggs
- - 1/4 cup sour cream
- - 2 tbsp all-purpose flour
- - 1 tsp vanilla extract
- - 1/4 tsp salt
- For the Topping:
- - 4 tbsp butter
- - 1/2 cup brown sugar, packed
- - 1/2 tsp cinnamon
- - 1/4 cup heavy cream
- - 1 3/4 cups whole or chopped pecans
- - Pinch of salt
Instructions
1. Preheat oven to 325°F and grease a 9-inch springform pan with non-stick cooking spray.
2. In a medium bowl, mix together the crust ingredients and press firmly into the bottom of the prepared pan. Set aside.
3. In a large bowl, using a hand mixer, beat the softened cream cheese and brown sugar together until fully combined (2-3 minutes).
4. Add the eggs one at a time, followed by sour cream, flour, vanilla, and salt. Mix well.
5. Pour the filling over the crust, wrap the bottom of the pan in aluminum foil, and place it on a baking sheet. Bake for 60 minutes, until the center of the cheesecake slightly jiggles and the top begins to brown. Cool in the oven for 1 hour with the door slightly open, then chill in the fridge for at least 5 hours or overnight.
6. For the topping, melt the butter and brown sugar in a skillet over low heat until it begins to bubble. Whisk in the cinnamon, heavy cream, pecans, and salt until combined. Allow to cool slightly (about 20 minutes).
7. Spoon the topping over the cooled cheesecake. Serve and enjoy!