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
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Graham Cracker Crumbs (2 cups): Form a buttery, crunchy base. Use store-bought or process whole graham crackers.
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Light Brown Sugar (⅓ cup, packed): Sweetens and adds a subtle caramel flavor.
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Salted Butter (½ cup, melted): Binds the crumbs and adds richness.
For the Pecan Pie Filling
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Salted Butter (⅓ cup): Adds richness to the filling.
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Granulated Sugar (1 cup): Sweetens the filling.
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Light Corn Syrup (1 cup): Creates the gooey, sticky texture of pecan pie.
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Eggs (2): Bind the filling and help it set.
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Vanilla Extract (1 tsp): Enhances the flavor.
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Pecans (1½ cups, chopped): Provide the nutty crunch.
For the Cheesecake
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Cream Cheese (16 oz, softened): The creamy, tangy base of the cheesecake.
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Granulated Sugar (1 cup): Sweetens the cheesecake.
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Salt (¼ tsp): Balances sweetness.
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All-Purpose Flour (1½ tbsp): Stabilizes the cheesecake texture.
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Vanilla Extract (1 tbsp): Adds warmth and depth.
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Eggs (3): Provide structure and smoothness.
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Sour Cream (½ cup): Adds tanginess and a creamy texture.
For the Pecan Topping
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Salted Butter (¼ cup): Creates a rich base for the topping.
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Light Brown Sugar (⅓ cup): Adds a caramel-like sweetness.
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Vanilla Extract (½ tsp): Enhances the flavor.
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Heavy Cream (¼ cup): Smooths the topping into a luscious sauce.
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Pecans (1 cup, roughly chopped): Add crunch and nutty flavor.
Substitutions and Variations
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Crust: Use crushed vanilla wafers, shortbread cookies, or gluten-free graham crackers.
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Corn Syrup: Substitute with maple syrup or honey for a different flavor, though the texture may vary.
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Pecans: Swap for walnuts or almonds, or omit for a nut-free version (though it won’t be “pecan pie”).
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Cream Cheese: Use reduced-fat cream cheese for a lighter option or dairy-free cream cheese.
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Sour Cream: Replace with Greek yogurt or a dairy-free alternative.
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Gluten-Free: Use gluten-free graham crackers and a gluten-free flour substitute.
Instructions
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Prepare the Crust:
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Preheat the oven to 325°F (163°C).
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Line a 9-inch round springform pan with parchment paper and spray with non-stick cooking spray.
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In a medium bowl, mix 2 cups graham cracker crumbs, ⅓ cup packed light brown sugar, and ½ cup melted salted butter until combined.
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Press the mixture into the bottom and halfway up the sides of the prepared pan.
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Place the crust in the freezer to chill while preparing the filling.
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Make the Pecan Pie Filling:
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In a medium saucepan over medium heat, melt ⅓ cup salted butter.
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Add 1 cup granulated sugar, 1 cup light corn syrup, 2 eggs, and 1 tsp vanilla extract. Whisk until smooth.
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Stir in 1½ cups chopped pecans and cook, stirring constantly, until the mixture thickens slightly (about 5–7 minutes).
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Remove from heat and pour the filling into the chilled crust, spreading it evenly.
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Bake for 20 minutes, or until the filling is just set but still slightly jiggly. Cool for 10 minutes.
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Prepare the Cheesecake Layer:
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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).
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Add 1 tbsp vanilla extract and 3 eggs, one at a time, beating well after each addition.
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Mix in ½ cup sour cream until fully combined.
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Gently pour the cheesecake batter over the cooled pecan pie filling, spreading it evenly.
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Bake the Cheesecake:
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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).
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Bake at 325°F (163°C) for 40–50 minutes, or until the cheesecake is set but slightly jiggly in the center.
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Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
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Remove from the water bath and refrigerate for at least 4 hours, preferably overnight.
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Make the Pecan Topping:
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In a small saucepan over medium heat, melt ¼ cup salted butter.
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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).
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Stir in 1 cup roughly chopped pecans and remove from heat.
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Let the topping cool slightly, then spoon or pour over the chilled cheesecake.
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Serve:
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Remove the cheesecake from the springform pan and transfer to a serving plate.
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Slice into 10–12 pieces with a sharp knife and serve chilled or at room temperature.
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Cooking Tips
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Room-Temperature Ingredients: Use softened cream cheese and room-temperature eggs for a smooth cheesecake batter.
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Water Bath: The water bath prevents cracks in the cheesecake. Wrap the springform pan in foil to avoid leaks.
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Chill Thoroughly: Overnight chilling ensures the cheesecake sets properly and slices cleanly.
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Clean Slices: Dip a knife in hot water and wipe clean between cuts for neat slices.