Pecan Pie Cheesecake
User Reviews
4.4
Pecan Pie Cheesecake
Description
This Pecan Pie Cheesecake starts with a buttery graham cracker crust that forms a firm base and sides within a 9-inch springform pan. The filling is made by mixing softened cream cheese and sugar until smooth, then incorporating vanilla and eggs one by one, followed by flour and warming spices cinnamon and nutmeg, which add subtle depth without overpowering the creamy texture. Baking at a moderate temperature until set but slightly jiggly ensures a smooth yet stable cheesecake.
Once cooled, toasted pecan halves are arranged on the surface in decorative circles, then the whole cheesecake is generously covered with caramel sauce, enhancing the nutty flavors and adding richness. The chill before serving helps the cheesecake to firm further and the topping to set slightly.
This dessert combines the creamy texture of cheesecake with the crunchy pecans and sweetness from caramel, embodying a classic pecan pie flavor in an elegant form. It can be sliced and served as a special-occasion dessert—warming the caramel sauce before drizzling is suggested for a pleasing contrast.
Ingredients
for the crust-
- 3 cups graham cracker crumbs
- 1/2 cup butter melted
- 1/2 cup granulated sugar
for the filling-
- 24 oz cream cheese 3 packages, softened to room temperature
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large egg at room temperature
- 1/2 cup all-purpose flour
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
for the topping-
- 1 1/2 cups pecan halves lightly toasted
- 2 cups caramel sauce homemade is best, but a good quality store-bought works too
Instructions
- Preheat oven to 325° F.
for the crust-
- In a large bowl, mix together graham cracker crumbs, melted butter and sugar until moist.
- Using the bottom of a measuring cup, press crust into the bottom and half way up the sides of a 9-inch springform pan.
for the filling-
- In a stand mixer, whip cream cheese, and sugar together until smooth. With the mixer on low, stir in vanilla extract and eggs, one at a time. Scrape sides and bottom of the bowl and stir again.
- Whip in flour, cinnamon, and nutmeg. Scrape sides and stir again if necessary.
- Pour filling into prepared crust and smooth the top.
- Bake for 40-45 minutes until cheesecake is set and hardly jiggles if at all when moved. Remove from oven and cool completely to room temperature.
- Arrange pecan halves over top entire cheesecake in concentric circles. Cover with plastic wrap and refrigerate until ready to serve.
to serve-
- Run a knife around edges of the cheesecake and remove sides of the springform pan.
- To serve you can either drizzle 1 cup of caramel sauce over the entire cheesecake and cut (with extra sauce to serve along with) or cut first and drizzle individual pieces.
Notes
- Warming the caramel sauce before serving creates a pleasing contrast of hot and cold textures but is optional.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Servings
Amount Per Serving
Calories 809 kcal
% Daily Value*
| Calories | 809kcal | 40% |
| Carbohydrates | 98g | 33% |
| Protein | 11g | 22% |
| Fat | 44g | 68% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 109mg | 36% |
| Sodium | 775mg | 32% |
| Potassium | 282mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 60g | 120% |
| Vitamin A | 1086IU | 22% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 140mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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