Introduction
Craving a dessert that combines the gooey, nutty decadence of pecan pie with the creamy richness of cheesecake? Look no further than Pecan Pie Cheesecake! This showstopping dessert layers a buttery graham cracker crust with a luscious pecan pie filling, a velvety cheesecake, and a caramel-like pecan topping. Curious about how to create this indulgent treat that’s perfect for holidays, special occasions, or impressing your guests? Let’s dive into this recipe that’s as delicious as it is stunning!
Overview: Why Pecan Pie Cheesecake Is Special
Pecan Pie Cheesecake is a luxurious fusion of two classic desserts, blending the sweet, nutty crunch of pecan pie with the smooth, tangy creaminess of cheesecake. The graham cracker crust adds a buttery crunch, while the pecan topping brings a caramelized finish. This dessert is a bit of a project but delivers a wow factor that makes it worth the effort, perfect for Thanksgiving, Christmas, or any celebration.
- Time Requirement:
- Prep: 30 minutes
- Baking: 60–70 minutes
- Cooling/Chilling: 6–8 hours
- Total: About 7–9 hours
- Difficulty Level: Moderate. The recipe involves multiple layers and steps, but clear instructions make it manageable for home bakers.
- Why It’s Special: This cheesecake serves 10–12, combines two beloved desserts, and features a rich, multi-textured profile. It’s make-ahead friendly, visually impressive, and perfect for sharing.
Essential Ingredients
This cheesecake requires ingredients for four components: crust, pecan pie filling, cheesecake, and pecan topping. Here’s what you need and why each matters:
For the Crust
- Graham Cracker Crumbs (2 cups): Form a buttery, crunchy base. Use store-bought or process whole graham crackers.
- Light Brown Sugar (⅓ cup, packed): Sweetens and adds a subtle caramel flavor.
- Salted Butter (½ cup, melted): Binds the crumbs and adds richness.
For the Pecan Pie Filling
- Salted Butter (⅓ cup): Adds richness to the filling.
- Granulated Sugar (1 cup): Sweetens the filling.
- Light Corn Syrup (1 cup): Creates the gooey, sticky texture of pecan pie.
- Eggs (2): Bind the filling and help it set.
- Vanilla Extract (1 tsp): Enhances the flavor.
- Pecans (1½ cups, chopped): Provide the nutty crunch.
For the Cheesecake
- Cream Cheese (16 oz, softened): The creamy, tangy base of the cheesecake.
- Granulated Sugar (1 cup): Sweetens the cheesecake.
- Salt (¼ tsp): Balances sweetness.
- All-Purpose Flour (1½ tbsp): Stabilizes the cheesecake texture.
- Vanilla Extract (1 tbsp): Adds warmth and depth.
- Eggs (3): Provide structure and smoothness.
- Sour Cream (½ cup): Adds tanginess and a creamy texture.
For the Pecan Topping
- Salted Butter (¼ cup): Creates a rich base for the topping.
- Light Brown Sugar (⅓ cup): Adds a caramel-like sweetness.
- Vanilla Extract (½ tsp): Enhances the flavor.
- Heavy Cream (¼ cup): Smooths the topping into a luscious sauce.
- Pecans (1 cup, roughly chopped): Add crunch and nutty flavor.
Substitutions and Variations
- Crust: Use crushed vanilla wafers, shortbread cookies, or gluten-free graham crackers.
- Corn Syrup: Substitute with maple syrup or honey for a different flavor, though the texture may vary.
- Pecans: Swap for walnuts or almonds, or omit for a nut-free version (though it won’t be “pecan pie”).
- Cream Cheese: Use reduced-fat cream cheese for a lighter option or dairy-free cream cheese.
- Sour Cream: Replace with Greek yogurt or a dairy-free alternative.
- Gluten-Free: Use gluten-free graham crackers and a gluten-free flour substitute.
Step-by-Step Instructions
Follow these steps to create a Pecan Pie Cheesecake that’s rich, creamy, and nutty:
- Prepare the Crust:
- Preheat the oven to 325°F (163°C).
- Line a 9-inch round springform pan with parchment paper and spray with non-stick cooking spray.
- In a medium bowl, mix 2 cups graham cracker crumbs, ⅓ cup packed light brown sugar, and ½ cup melted salted butter until combined.
- Press the mixture into the bottom and halfway up the sides of the prepared pan.
- Place the crust in the freezer to chill while preparing the filling.
- Make the Pecan Pie Filling:
- In a medium saucepan over medium heat, melt ⅓ cup salted butter.
- Add 1 cup granulated sugar, 1 cup light corn syrup, 2 eggs, and 1 tsp vanilla extract. Whisk until smooth.
- Stir in 1½ cups chopped pecans and cook, stirring constantly, until the mixture thickens slightly (about 5–7 minutes).
- Remove from heat and pour the filling into the chilled crust, spreading it evenly.
- Bake for 20 minutes, or until the filling is just set but still slightly jiggly. Cool for 10 minutes.
- Prepare the Cheesecake Layer:
- In a large bowl, beat 16 oz softened cream cheese, 1 cup granulated sugar, ¼ tsp salt, and 1½ tbsp all-purpose flour with a hand mixer until smooth (about 2 minutes).
- Add 1 tbsp vanilla extract and 3 eggs, one at a time, beating well after each addition.
- Mix in ½ cup sour cream until fully combined.
- Gently pour the cheesecake batter over the cooled pecan pie filling, spreading it evenly.
- Bake the Cheesecake:
- Place the springform pan in a larger roasting pan and fill the roasting pan with hot water halfway up the sides of the springform pan (to create a water bath).
- Bake at 325°F (163°C) for 40–50 minutes, or until the cheesecake is set but slightly jiggly in the center.
- Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
- Remove from the water bath and refrigerate for at least 4 hours, preferably overnight.
- Make the Pecan Topping:
- In a small saucepan over medium heat, melt ¼ cup salted butter.
- Add ⅓ cup light brown sugar, ½ tsp vanilla extract, and ¼ cup heavy cream. Stir until the sugar dissolves and the mixture thickens slightly (about 3–5 minutes).
- Stir in 1 cup roughly chopped pecans and remove from heat.
- Let the topping cool slightly, then spoon or pour over the chilled cheesecake.
- Serve:
- Remove the cheesecake from the springform pan and transfer to a serving plate.
- Slice into 10–12 pieces with a sharp knife and serve chilled or at room temperature.
Cooking Tips
- Room-Temperature Ingredients: Use softened cream cheese and room-temperature eggs for a smooth cheesecake batter.
- Water Bath: The water bath prevents cracks in the cheesecake. Wrap the springform pan in foil to avoid leaks.
- Chill Thoroughly: Overnight chilling ensures the cheesecake sets properly and slices cleanly.
- Clean Slices: Dip a knife in hot water and wipe clean between cuts for neat slices.
Assembly: Building the Perfect Pecan Pie Cheesecake
This cheesecake is all about layering rich components for a stunning, flavorful dessert. Here’s how to make it look and taste amazing:
- Crust: Press the graham cracker mixture firmly and evenly, ensuring it comes halfway up the sides for a sturdy base.
- Pecan Pie Filling: Pour the filling carefully to avoid disturbing the crust, and spread evenly for consistent flavor.
- Cheesecake Layer:
- Pour the batter gently over the pecan filling to maintain distinct layers.
- Smooth the top for a polished look.
- Pecan Topping: Spoon the topping evenly over the chilled cheesecake, letting some drip down the sides for a dramatic effect.
- Presentation Tips:
- Serve on a cake stand to showcase the layered beauty.
- Garnish with whole pecans or a dusting of powdered sugar for extra flair.
- Pair with whipped cream or a scoop of vanilla ice cream for a decadent touch.
Storage and Make-Ahead Tips
This cheesecake is ideal for preparing ahead and stays fresh with proper storage:
- Refrigerator: Store covered in the fridge for up to 5 days. The flavors deepen over time.
- Freezer: Wrap the cheesecake (without topping) tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the fridge overnight, then add the pecan topping before serving.
- Make-Ahead: Bake the cheesecake up to 2 days in advance and refrigerate. Add the pecan topping just before serving for the best texture.
- Serving Tip: Let the cheesecake sit at room temperature for 15–20 minutes before slicing for a softer texture.
Recipe Variations
Get creative with these fun twists to make the cheesecake your own:
- Chocolate Pecan Pie Cheesecake: Add ½ cup melted chocolate chips to the pecan pie filling or drizzle chocolate over the topping.
- Bourbon Pecan Cheesecake: Stir 1 tbsp bourbon into the pecan pie filling and topping for a warm, adult-friendly flavor.
- Salted Caramel Pecan Cheesecake: Replace the pecan topping with a salted caramel sauce and sprinkle with sea salt.
- Nut-Free Version: Omit pecans and use a vanilla caramel topping or crushed toffee bits.
- Mini Cheesecakes: Divide the layers into a muffin tin lined with cupcake liners for individual servings, reducing bake time to 20–25 minutes.
Conclusion
Pecan Pie Cheesecake is the ultimate dessert for anyone who loves the rich, nutty flavors of pecan pie and the creamy decadence of cheesecake. With its buttery crust, gooey pecan filling, velvety cheesecake, and caramelized topping, this dessert is a guaranteed showstopper. It’s perfect for holidays, special occasions, or treating yourself to something extraordinary. So grab your springform pan, toast some pecans, and get ready to create a masterpiece that’s as delightful to make as it is to eat!
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Pecan Cheesecake Pie Recipe
Description
Craving a dessert that combines the gooey, nutty decadence of pecan pie with the creamy richness of cheesecake? Look no further than Pecan Pie Cheesecake! This showstopping dessert layers a buttery graham cracker crust with a luscious pecan pie filling, a velvety cheesecake, and a caramel-like pecan topping.
Ingredients
For the Crust
-
Graham Cracker Crumbs (2 cups): Form a buttery, crunchy base. Use store-bought or process whole graham crackers.
-
Light Brown Sugar (⅓ cup, packed): Sweetens and adds a subtle caramel flavor.
-
Salted Butter (½ cup, melted): Binds the crumbs and adds richness.
For the Pecan Pie Filling
-
Salted Butter (⅓ cup): Adds richness to the filling.
-
Granulated Sugar (1 cup): Sweetens the filling.
-
Light Corn Syrup (1 cup): Creates the gooey, sticky texture of pecan pie.
-
Eggs (2): Bind the filling and help it set.
-
Vanilla Extract (1 tsp): Enhances the flavor.
-
Pecans (1½ cups, chopped): Provide the nutty crunch.
For the Cheesecake
-
Cream Cheese (16 oz, softened): The creamy, tangy base of the cheesecake.
-
Granulated Sugar (1 cup): Sweetens the cheesecake.
-
Salt (¼ tsp): Balances sweetness.
-
All-Purpose Flour (1½ tbsp): Stabilizes the cheesecake texture.
-
Vanilla Extract (1 tbsp): Adds warmth and depth.
-
Eggs (3): Provide structure and smoothness.
-
Sour Cream (½ cup): Adds tanginess and a creamy texture.
For the Pecan Topping
-
Salted Butter (¼ cup): Creates a rich base for the topping.
-
Light Brown Sugar (⅓ cup): Adds a caramel-like sweetness.
-
Vanilla Extract (½ tsp): Enhances the flavor.
-
Heavy Cream (¼ cup): Smooths the topping into a luscious sauce.
-
Pecans (1 cup, roughly chopped): Add crunch and nutty flavor.
Substitutions and Variations
-
Crust: Use crushed vanilla wafers, shortbread cookies, or gluten-free graham crackers.
-
Corn Syrup: Substitute with maple syrup or honey for a different flavor, though the texture may vary.
-
Pecans: Swap for walnuts or almonds, or omit for a nut-free version (though it won’t be “pecan pie”).
-
Cream Cheese: Use reduced-fat cream cheese for a lighter option or dairy-free cream cheese.
-
Sour Cream: Replace with Greek yogurt or a dairy-free alternative.
-
Gluten-Free: Use gluten-free graham crackers and a gluten-free flour substitute.
Instructions
-
Prepare the Crust:
-
Preheat the oven to 325°F (163°C).
-
Line a 9-inch round springform pan with parchment paper and spray with non-stick cooking spray.
-
In a medium bowl, mix 2 cups graham cracker crumbs, ⅓ cup packed light brown sugar, and ½ cup melted salted butter until combined.
-
Press the mixture into the bottom and halfway up the sides of the prepared pan.
-
Place the crust in the freezer to chill while preparing the filling.
-
-
Make the Pecan Pie Filling:
-
In a medium saucepan over medium heat, melt ⅓ cup salted butter.
-
Add 1 cup granulated sugar, 1 cup light corn syrup, 2 eggs, and 1 tsp vanilla extract. Whisk until smooth.
-
Stir in 1½ cups chopped pecans and cook, stirring constantly, until the mixture thickens slightly (about 5–7 minutes).
-
Remove from heat and pour the filling into the chilled crust, spreading it evenly.
-
Bake for 20 minutes, or until the filling is just set but still slightly jiggly. Cool for 10 minutes.
-
-
Prepare the Cheesecake Layer:
-
In a large bowl, beat 16 oz softened cream cheese, 1 cup granulated sugar, ¼ tsp salt, and 1½ tbsp all-purpose flour with a hand mixer until smooth (about 2 minutes).
-
Add 1 tbsp vanilla extract and 3 eggs, one at a time, beating well after each addition.
-
Mix in ½ cup sour cream until fully combined.
-
Gently pour the cheesecake batter over the cooled pecan pie filling, spreading it evenly.
-
-
Bake the Cheesecake:
-
Place the springform pan in a larger roasting pan and fill the roasting pan with hot water halfway up the sides of the springform pan (to create a water bath).
-
Bake at 325°F (163°C) for 40–50 minutes, or until the cheesecake is set but slightly jiggly in the center.
-
Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
-
Remove from the water bath and refrigerate for at least 4 hours, preferably overnight.
-
-
Make the Pecan Topping:
-
In a small saucepan over medium heat, melt ¼ cup salted butter.
-
Add ⅓ cup light brown sugar, ½ tsp vanilla extract, and ¼ cup heavy cream. Stir until the sugar dissolves and the mixture thickens slightly (about 3–5 minutes).
-
Stir in 1 cup roughly chopped pecans and remove from heat.
-
Let the topping cool slightly, then spoon or pour over the chilled cheesecake.
-
-
Serve:
-
Remove the cheesecake from the springform pan and transfer to a serving plate.
-
Slice into 10–12 pieces with a sharp knife and serve chilled or at room temperature.
-
Cooking Tips
-
Room-Temperature Ingredients: Use softened cream cheese and room-temperature eggs for a smooth cheesecake batter.
-
Water Bath: The water bath prevents cracks in the cheesecake. Wrap the springform pan in foil to avoid leaks.
-
Chill Thoroughly: Overnight chilling ensures the cheesecake sets properly and slices cleanly.
-
Clean Slices: Dip a knife in hot water and wipe clean between cuts for neat slices.
FAQs
Q: Can I use a store-bought crust?
A: Yes! A 9-inch pre-made graham cracker crust works, but it may hold less filling. Adjust quantities accordingly.
Q: Is this cheesecake healthy?
A: It’s a rich dessert, but pecans offer healthy fats. Use reduced-fat cream cheese or less sugar for a lighter version, and enjoy in moderation!
Q: Why did my cheesecake crack?
A: Cracks can occur from overmixing, rapid cooling, or no water bath. Mix gently, cool slowly in the oven, and use a water bath to prevent this.
Q: Can I use dark corn syrup?
A: Yes, but it will make the pecan pie filling darker and slightly more molasses-like in flavor.
Q: How do I store leftovers?
A: Store in the fridge for up to 5 days or freeze without topping for up to 2 months. See storage tips above for details.
Q: Can I make this nut-free?
A: Yes! Omit pecans and use a caramel or chocolate topping for a different flavor profile.