Pecan Pie Cheesecake: the delicious dessert recipe you need to try
It’s that time of year when pecan pies are everywhere! But what do you do if you prefer a cheesecake but still want to stick to the holiday theme? Well, then you make this easy Pecan Pie Cheesecake! It’s an easy fall dessert inspired by the classic pecan pie. It has the same creamy filling you’d get from a cheesecake, but with a crunchy topping and base.
To make it, you’ll need graham crackers, cream cheese, eggs, pecans, brown sugar, butter, sour cream, maple syrup, and heavy cream. With a crunchy pecan crust, creamy brown sugar cheesecake filling, and gooey pecan pie topping, this is the ultimate holiday dessert!
Pecan Pie Cheesecake Ingredients
It’s important to let the ingredients warm up to room temperature, this will ensure a smooth and silky cheesecake.
Graham crackers – you can also use vanilla wafers, Oreo biscuits, or graham crackers.
Pecan – look for fresh pecans as they will have the best flavor.
Sugar – you will need brown sugar and granulated sugar.
Butter – you can use either salted or unsalted butter.
Sour cream – sour cream adds a bit of tang to the mixture which cuts through the mixture.
Eggs – eggs bind the filling.
Maple syrup – adds a classic pecan pie flavor.
How To Make Pecan Pie Cheesecake
Making The Crust
Use a food processor to process the graham crackers to a fine crumb. Transfer the graham cracker crumbs to a large mixing bowl, along with the brown sugar, crushed pecans, and melted butter. Use a spatula to mix the —the entire crumb mixture should be covered with melted butter. Transfer the crumb mixture to a baking mold, using the back of a spoon to create a cheesecake base.
Making The Cheesecake Filling
To make the cream cheese filling, beat together the cream cheese, sugar, sour cream, vanilla, and salt until smooth. Fold in the lightly beaten eggs with a spatula. Pour the cream cheese filling over the pecan crust, then bake in a water bath.
Making The Pecan Pie Topping
To make the pecan pie topping, cook the brown sugar, maple syrup, and butter in a saucepan over medium heat until the mixture starts to caramelize.
Transfer the eggs, sour cream, and a little salt into a small bowl and whisk well. Combine the egg mixture with the caramel. Add the pecans and allow them to cool.
Assembling And Baking Pecan Pie Cheesecake.
Pour the cooled pecan mixture over the baked cheesecake and smooth it with a spatula. Slice and serve.
Tips For Making Easy Pecan Pie Cheesecake
Be careful not to overmix the cheesecake. This will create too much air in the filling causing it to puff up during the baking process, then crack during cooling.
Be careful not to overbake the cheesecake, this will cause it to be dry.
Make a no-bake version of a cheesecake by beating together 1 cup heavy cream, ¾ cup sugar, 8 oz cream cheese, ½ cup water, and 1 tbsp gelatin powder. Pour onto the cookie base and refrigerate.
How To Store Pecan Pie Cheesecake
The Cheesecake can be stored in the refrigerator (in an airtight container) for up to 5 days.
Can You Freeze Pecan Pie Cheesecake?
Or you can store it in the freezer (in an airtight container). You can even serve it frozen too!
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Instructions
Place the graham crackers in a food processor and blend.
Place the graham crackers in a food processor and blend.
Transfer the graham cracker crumbs to a large mixing bowl, along with the brown sugar, crushed pecans, and melted butter.
Transfer the graham cracker crumbs to a large mixing bowl, along with the brown sugar, crushed pecans, and melted butter.
Use a spatula to mix the ingredients until the entire crumb mixture is covered with the melted butter.
Use a spatula to mix the ingredients until the entire crumb mixture is covered with the melted butter.
Transfer the crumb mixture to a baking mold.
Transfer the crumb mixture to a baking mold.
Use the back of a spoon to press the crumbs into the baking mold.
Use the back of a spoon to press the crumbs into the baking mold.
Place the cream cheese in a clean mixing bowl.
Place the cream cheese in a clean mixing bowl.
Add the sugar, sour cream, vanilla, and a little salt. Beat well with a mixer until smooth.
Add the sugar, sour cream, vanilla, and a little salt. Beat well with a mixer until smooth.
Add the lightly beaten eggs. Use a spatula to gently fold the eggs into the cream cheese mixture.
Add the lightly beaten eggs. Use a spatula to gently fold the eggs into the cream cheese mixture.
Pour the cream cheese mixture into the baking mold with the cookie crust.
Pour the cream cheese mixture into the baking mold with the cookie crust.
Smooth the surface of the cream cheese mixture. To prevent the cheesecake from weeping or the crust from becoming soggy, wrap aluminum foil around the base of the cheesecake tin before putting it in the water bath. Then, bake in a water bath at 180°C/360°F for 45 minutes.
Smooth the surface of the cream cheese mixture. To prevent the cheesecake from weeping or the crust from becoming soggy, wrap aluminum foil around the base of the cheesecake tin before putting it in the water bath. Then, bake in a water bath at 180°C/360°F for 45 minutes.
In the meantime, make the pecan pie topping. In a small sauce pan over medium heat, add the brown sugar, maple syrup, and butter. Cook until the mixture starts to caramelize.
In the meantime, make the pecan pie topping. In a small sauce pan over medium heat, add the brown sugar, maple syrup, and butter. Cook until the mixture starts to caramelize.
Transfer the eggs, sour cream, and a little salt into a small bowl and whisk well.
Transfer the eggs, sour cream, and a little salt into a small bowl and whisk well.
Combine the egg mixture with the caramel. Add pecans and allow to cool.
Combine the egg mixture with the caramel. Add pecans and allow to cool.
Pour the cooled mixture over the cheesecake.
Pour the cooled mixture over the cheesecake.
Slice and serve.
Slice and serve.
Notes
Use a water bath to prevent cracks. The water prevents the cheesecake from drying out, which prevents the formation of cracks in the cheesecake. To make a water bath, place the filled springform cake tin in a larger oven-safe container filled with water. There should be about ½” to 1” inch of water.
