Pecan Pie Cheesecake
Pecan Pie Cheesecake is the ultimate expression of holiday comfort, merging the creamy charm of cheesecake with the sweet, nutty goodness of pecan pie. Imagine slicing into a dessert that reveals layers of rich, velvety cheesecake, perfectly balanced with a gooey pecan pie topping that sparkles with warmth and sweetness. Each bite melts in your mouth, leaving behind a delightful crunch of toasted pecans that will have you reaching for seconds.
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This enchanting dessert brings back memories of family gatherings, where laughter fills the room, and delectable aromas dance in the air, creating an atmosphere of joy and togetherness. It’s especially perfect for Thanksgiving, Christmas, or any festive occasion when you want to impress your guests with a stunning centerpiece on your dessert table. With Pecan Pie Cheesecake, you’ll not only satisfy your sweet tooth but also create beautiful memories to cherish. Let’s get started on making this delightful treat that you and your loved ones will absolutely adore!
Why You’ll Love This Recipe
- Simple & Quick: With just 10 minutes of prep and about an hour in the oven, you’ll have this stunning cheesecake ready in no time!
- Irresistible Flavor: Creamy, with rich caramel and nutty undertones, the flavor contrast is simply heavenly.
- Eye-Catching Appeal: The layers and glossy topping look so impressive; your guests will think you spent all day in the kitchen.
- Flexible Serving: Perfect for dessert at a party, a cozy night in, or as a sweet breakfast treat, any time is great for this delicious cheesecake!
- Diet-Friendly Options: While this recipe is rich, you can explore gluten-free cookie options for the crust or experiment with dairy-free cream alternatives.
Ingredients You’ll Need
- Graham cracker crumbs: The base for our crust, these create a lovely, buttery foundation. Feel free to substitute with gluten-free crumbs for a gluten-free option.
- Light brown sugar: Adds depth and a bit of caramel flavor to the crust. You can use granulated sugar as an alternative if needed.
- Butter (melted): This keeps the crust together and adds richness. Ensure it’s unsalted for better flavor control.
- Granulated sugar: Used in both the cheesecake and the pecan filling for sweetness.
- Corn syrup: Essential for creating that classic pecan pie layer’s gooey texture. You might replace it with maple syrup for a different flavor, but the texture will vary.
- Large eggs: These provide structure and creaminess in both the cheesecake and pecan filling.
- Chopped pecans: The star ingredient that shines in the topping, toasting them elevates the flavors beautifully.
- Cream cheese: Use softened cream cheese to ensure a smooth, consistent cheesecake filling. Low-fat alternatives can work, but the texture may be different.
- All-purpose flour: Helps to stabilize our cheesecake filling. Almond or coconut flour can be alternatives for gluten-free diets.
- Heavy cream: This adds more body and richness; you can substitute with a non-dairy cream for a lighter version.
- Vanilla extract: Always use pure vanilla extract for the best flavor. I recommend not skipping this ingredient; it enhances the dessert wonderfully!
How to Make Pecan Pie Cheesecake
Preheat and Prepare: Start by preheating your oven to 350 degrees Fahrenheit. Spray a 9-inch springform pan with non-stick spray, and for extra precaution, consider lining the bottom with parchment paper. This will prevent any sticking and ensure easy removal later.
Make the Crust: To create the crust, combine graham cracker crumbs, packed light brown sugar, and melted butter in a food processor. Pulse until well blended. Pour the mixture into the prepared springform pan, then press firmly with the back of a spoon to shape it evenly, extending the crumbs about one inch up the sides. Bake for about 10 minutes, or until the crust is golden brown. Allow it to cool completely on a wire rack.
Prepare Pecan Filling: In a medium saucepan, combine butter, granulated sugar, and corn syrup over medium-high heat. Whisk this mixture constantly until the butter melts and the sugar dissolves. Once combined, add in the eggs, whisking continuously until the mixture starts to bubble and thicken. Remove from heat before stirring in the vanilla extract and chopped pecans. Pour this delightful mixture into the cooled crust.
Mix Cheesecake Filling: In your stand mixer, add the softened cream cheese and beat on medium speed for about 5-6 minutes until fluffy. Slowly incorporate granulated sugar and flour while mixing on low speed. Once combined, increase to medium speed for another couple of minutes, then add in the vanilla extract. Finally, pour in the heavy whipping cream and mix everything gently on low speed until combined.
Add Eggs Carefully: With the mixer on low, add the eggs one at a time, making sure they are fully incorporated before adding the next. Avoid overmixing after adding the eggs, as this will help keep the texture light and fluffy. Pour the cheesecake batter into the prepared pan and gently tap to remove air bubbles.
Bake and Cool: Place the cake in the oven and bake for 15 minutes at 350 degrees F. Then, without opening the oven door, reduce the heat to 200 degrees F and bake for an additional 50-55 minutes until the center jiggles slightly, resembling Jell-O. Keep an eye on it, ensuring it doesn’t become overly watery. Once baked, turn off the oven and crack the door open to cool for 15-20 minutes before moving to a wire rack.
Chill: Allow the cheesecake to cool completely at room temperature before refrigerating it for at least 6 hours, but overnight is even better for the flavors to meld together.
Create the Topping: Once your cheesecake is chilled, prepare the pecan topping. In a medium saucepan, combine melted butter and brown sugar, heating over medium-high until smooth. Bring to a gentle boil before removing it off the heat. Stir in vanilla extract and heavy cream before folding in the toasted pecans. Carefully pour this warm topping over the chilled cheesecake.
Storing & Reheating
To keep your Pecan Pie Cheesecake fresh, store it in an airtight container in the refrigerator for up to three days. If you’d like to preserve it longer, consider freezing slices in a freezer-safe container for up to three months. Just remember, the texture might change slightly after thawing; the creaminess could lessen. To refresh the cheesecake before serving, simply let it thaw in the fridge overnight, and then you can reheat individual slices in the microwave for about 15-30 seconds at a low power setting to regain some warmth.
Chef’s Helpful Tips
- Make sure your cream cheese is at room temperature for a smooth filling; cold cream cheese can lead to lumps.
- Avoid overbaking the cheesecake. It will continue to set while cooling; aim for a slightly jiggly center when you take it out.
- Toasting the pecans adds a richer nutty flavor and enhances the overall dish—don’t skip this step!
- When preparing the crust, pressing firmly is key; it provides structure to hold up against the filling.
- This dessert is even better the next day, allowing flavors to deepen, so consider making it in advance.
Pecan Pie Cheesecake combines two beloved desserts into one delicious creation, perfect for sharing and celebrating with friends and family. It’s easy to adapt, looks stunning, and most importantly, tastes heavenly. So why not gather your loved ones, roll up your sleeves, and let the kitchen become your playground? Enjoy every slice of this delightful cheesecake, and don’t be afraid to experiment with different toppings or variations!
Recipe FAQs
Can I make Pecan Pie Cheesecake ahead of time?
Absolutely! This cheesecake is perfect for making a day or two in advance. In fact, letting it chill overnight enhances the flavors, making it even more delicious. Just be sure to store it covered in the refrigerator to keep it fresh.
What can I substitute for corn syrup in the pecan filling?
If you’re looking for an alternative, maple syrup is a delightful substitute that adds a different flavor profile. Keep in mind that the texture might vary slightly, so monitor your filling closely as it cooks.
Can I freeze leftover cheesecake?
Yes, you can freeze your Pecan Pie Cheesecake for up to three months. Make sure to slice it and wrap it well in plastic wrap or aluminum foil, then place it in a freezer-safe container. Thaw it in the fridge before serving for the best texture.
Why does my cheesecake have cracks?
Cracks can occur if the cheesecake is baked too quickly or at too high a temperature. To prevent this, ensure you reduce the heat toward the end of baking and avoid opening the oven door during the process. Also, cooling gradually helps prevent cracks, so leave the oven door ajar after baking.
PrintMore Breakfast Recipes
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- Mini Pecan Pies
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- Easy Pecan Pie
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📖 Recipe Card
Pecan Pie Cheesecake
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 8-10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Pecan Pie Cheesecake combines creamy cheesecake with gooey, nutty pecan pie flavors. This easy dessert is ideal for holiday gatherings or cozy nights in.
Ingredients
- Graham cracker crumbs
- Light brown sugar
- Butter (melted)
- Granulated sugar
- Corn syrup
- Large eggs
- Chopped pecans
- Cream cheese
- All-purpose flour
- Heavy cream
- Vanilla extract
Instructions
- Preheat oven to 350°F and prepare a 9-inch springform pan.
- Combine graham cracker crumbs, brown sugar, and melted butter. Press into the pan and bake for 10 minutes, then cool.
- In a saucepan, combine butter, sugar, and corn syrup until melted. Stir in eggs, vanilla, and pecans, then pour into the crust.
- Beat cream cheese until fluffy, add sugar and flour, then eggs one at a time. Pour the mixture into the crust.
- Bake at 350°F for 15 minutes, then reduce heat to 200°F and bake for 50-55 minutes. Cool in the oven with door ajar.
- Chill for at least 6 hours. Prepare topping and pour over the cheesecake before serving.
Notes
Ensure cream cheese is at room temperature for a smooth filling.
Toast pecans for enhanced flavors.
Cheesecake tastes better the next day, so consider making it in advance.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 320mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 150mg
