Pecan Pie Cheesecake
User Reviews
5
Pecan Pie Cheesecake
Description
This Pecan Pie Cheesecake starts with a firm graham cracker crust enhanced with melted butter and sugar for a grounded base. The cheesecake mixture blends cream cheese with sugar, cornstarch, eggs, vanilla, sour cream, and salt to create a smooth, dense layer that bakes in a water bath to prevent cracking.
The pecan pie topping is prepared separately with corn syrup, brown sugar, butter, eggs, vanilla, heavy cream, salt, and chopped pecans. This mixture is baked on top of the set cheesecake layer, adding a sweet, caramelized nut texture contrasting with the creamy base. The combined result is a harmony of richness and crunch.
Ideal for special occasions, this cheesecake serves well chilled to maintain firmness. Its nutty sweetness complements fall and winter dessert menus. The recipe supports making ahead and refrigerating for up to four days, providing flexibility. Chilling also allows flavors to meld further, enhancing the dessert’s complexity.
Making the crust in advance and chilling it before filling helps maintain structure during baking. Using a water bath is essential to avoid cracks and ensure even cooking of the cheesecake layer.
Ingredients
For the Crust:
- 3 cups graham cracker 20
- 12 tablespoons butter unsalted, 1 ¼ sticks, melted
- 2 tablespoons granulated sugar
For the Cheesecake Layer:
- 2 cream cheese 8 oz blocks, room temperature
- 1 cup sugar
- 1 tsp vanilla extract
- 1 Tbsp cornstarch
- 3 egg
- 1/2 cup sour cream
- 1/4 tsp salt
For the Pecan Topping:
- 1/4 cup light corn syrup
- 1/2 cup brown sugar
- 1/4 cup butter unsalted
- 3 egg large
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/4 cup heavy cream
- 1 cup pecans roughly chopped
Instructions
For the Crust:
- Preheat the oven to 325 degrees F.
- Crush graham crackers in food processor or resealable bag
- Add crumbs to large bowl
- Stir in sugar
- Melt butter in microwave safe bowl
- Stir into crumb mixture until well combined
- Press firmly into 9 inch springform pan
- Place the crust in the freezer to chill while you prepare the filling.
For the Cheesecake Layer:
- In a large bowl, beat together cream cheese and sugar until fluffy.
- Then add in the cornstarch and the salt.
- Then gently hand stir in the vanilla extract and the eggs (adding in one at a time) and then mix in the sour cream.
- Then pour the cream cheese mixture over the graham cracker crust and use a spatula to make the top as smooth as possible.
- Place the pan into a large pan and pour boiling water around the cheesecake pan until it goes up approximately halfway up the side of the cheesecake pan.
- Bake of 30 minutes.
For the Pecan Pie Topping:
- While the cheesecake layer is baking, prepare the pecan topping.
- Combine the brown sugar, corn syrup, vanilla extract and butter in a medium sauce pan. Stir and bring the boil to a mixture and then heat for 2-3 minutes.
- Remove the heat and allow the corn syrup mixture to cool.
- In a separate bowl, stir together the eggs, salt and heavy cream.
- Then after the cheesecake has baked for 30 minutes. Stir the heavy cream mixture into the cooled corn syrup mixture and stir in the chopped pecans. Then spoon this mixture on top of the cheesecake.
- Then bake for another 40-50 minute until the top of the cheesecake is brown and crisp.
- After the cook time, move the cheesecake to a wire rack to cool completely. Then refrigerate the cheesecake for a minimum of 4 hours before releasing the springform pan, cutting and serving.
Notes
- This cheesecake can be prepared ahead and will keep in the refrigerator for up to four days.
- Chilling the crust before adding filling helps achieve a firm base for the cheesecake.
- Baking the cheesecake in a water bath reduces the risk of cracks and promotes even cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 837 kcal
% Daily Value*
| Calories | 837kcal | 42% |
| Carbohydrates | 80g | 27% |
| Protein | 11g | 22% |
| Fat | 54g | 83% |
| Saturated Fat | 23g | 115% |
| Trans Fat | 1g | 50% |
| Cholesterol | 218mg | 73% |
| Sodium | 821mg | 34% |
| Potassium | 240mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 60g | 120% |
| Vitamin A | 2067IU | 41% |
| Vitamin C | 1mg | 1% |
| Calcium | 143mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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