Pecan Pie Cheesecake
User Reviews
5
Pecan Pie Cheesecake
Description
This Pecan Pie Cheesecake begins with a crust made from crushed graham crackers, finely chopped pecans, brown sugar, cinnamon, salt, and melted butter. Pressed into a springform pan and chilled, the crust provides a firm, flavorful base. The filling is a mixture of softened cream cheese, brown sugar, flour for structure, salt, pure vanilla extract, and eggs beaten in to create a smooth, dense cheesecake.
The cheesecake is baked in a water bath to ensure a moist texture and prevent cracks. After baking, a pecan topping made of butter, brown sugar, heavy cream, cinnamon, and chopped pecans is added. This topping adds a sticky sweetness and crunchy texture characteristic of pecan pie, complementing the creamy filling and nutty crust.
The dessert is refrigerated for up to three days to set and enhance flavors. The combination of cinnamon and pecans throughout the layers gives this cheesecake a distinctive nutty warmth and sweetness.
Ingredients
Pecan-Graham Crust
- 1 cup graham crackers crushed
- 1 cup pecans finely chopped
- 2 tablespoons light brown sugar
- 1/2 teaspoon cinnamon
- pinch salt
- 1/4 cup butter melted, unsalted
Cheesecake Filling
- 32 ounces cream cheese softened
- 1 cup light brown sugar packed
- 2 tablespoons all-purpose flour
- pinch salt
- 2 teaspoons vanilla extract pure
- 4 large egg room temperature
Pecan Topping
- 1/4 cup butter unsalted
- 1/2 cup light brown sugar packed
- 1 1/2 cups pecans chopped
- 1/4 cup heavy cream
- 1 teaspoon cinnamon
- pinch salt
Instructions
Pecan-Graham Crust
- Line the bottom of a 9-inch springform pan with parchment paper. Double wrap the outside of the pan tightly with aluminum foil; set aside.
- In a large bowl, combine graham crumbs, pecans, brown sugar, cinnamon and salt. Stir in the melted butter until well combined and clumpy. Press the mixture evenly into bottom and halfway up the side of prepared pan. Set in the refrigerator to firm the crust while making the filling.
Cheesecake Filling
- Preheat the oven to 350 degrees F. Place a roasting pan on a center rack and fill with 1 inch of water. Leave the roasting pan in the oven while you prepare the filling.
- Add the cream cheese to the bowl of an electric mixer fitted with a paddle attachment (or use a hand mixer). Beat the cream cheese on medium speed until creamy, about 2 to 3 minutes. Add the brown sugar, flour and salt. Beat until fluffy, about 2 minutes.
- Add vanilla and beat until combined. Add eggs, one at a time, beating just until combined after each addition, being careful not to overmix.
- Pour the cheesecake mixture into the prepared pan and smooth over. Tap pan on the counter a few times to remove any air bubbles.
- Carefully place the pan in the water in the roasting pan and close the oven door. Immediately reduce heat to 325 degrees F and bake for 70 to 80 minutes, until the middle (center 2-inches) of the cheesecake is still slightly wobbly. Turn off the oven, prop open the door with a wooden spoon and allow to cool for 1 hour.
- Remove the cheesecake to a wire rack and run a hot knife around the edges. Continue to cool for 1 to 2 hours, then cover with foil and refrigerate overnight.
Pecan Pie Topping
- In a small saucepan set over medium heat, combine the butter and brown sugar. Bring to a low boil and cook for 3 to 5 minutes, being careful not to let it burn. Stir in pecans, heavy cream, cinnamon and salt. Remove from heat and cool to room temperature.
- When ready to top, release the sides of the pan and spoon topping over cooled cheesecake. Spread topping evenly over the top of the cheesecake. Store cheesecake, covered, in the refrigerator until ready to serve.
Notes
- Store the finished cheesecake refrigerated for up to 3 days to maintain freshness and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 664 kcal
% Daily Value*
| Calories | 664kcal | 33% |
| Carbohydrates | 42g | 14% |
| Protein | 10g | 20% |
| Fat | 53g | 82% |
| Saturated Fat | 23g | 115% |
| Cholesterol | 181mg | 60% |
| Sodium | 330mg | 14% |
| Potassium | 269mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 34g | 68% |
| Vitamin A | 1438IU | 29% |
| Vitamin C | 1mg | 1% |
| Calcium | 137mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
