Pecan Pie Cheesecake
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5.0
462 reviews
Excellent
Pecan Pie Cheesecake
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Pecan pie cheesecake combines a creamy cheesecake layer with a buttery, caramel-pecan topping. It is perfectly indulgent!!
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Ingredients
Crust
- 1¾ cups vanilla wafer, crumbs
- ¼ cup brown sugar
- ⅓ cup unsalted butter, melted
Pecan Filling
- 1 cup sugar
- ⅔ cup dark corn syrup
- ⅓ cup unsalted butter, melted
- 2 large eggs, lightly beaten
- 1½ cups pecans, chopped
- 1 teaspoon vanilla extract
Cheesecake Filling
- 24 ounces cream cheese, softened
- 1¼ cups brown sugar
- 2 tablespoon all purpose flour
- 4 large eggs
- ⅔ cups heavy whipping cream
- 1 teaspoon vanilla extract
Topping
- 3½ tablespoons unsalted butter, melted
- ½ cup brown sugar
- 1 teaspoon cinnamon
- ¼ cup heavy whipping cream
- 1 cup toasted pecans, chopped
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Instructions
Crust
- Line the bottom of 9-inch springform pan with parchment paper and set aside.
- Combine vanilla wafer crumbs and brown sugar, stir in melted butter, then press the mixture evenly into bottom and halfway up the side of 9-inch springform pan. Set in the fridge to firm the crust while making the filling.
Pecan Filling
- In a medium saucepan combine sugar, corn syrup, melted butter, eggs, pecans, and vanilla and bring to a boil over medium-high heat, stirring constantly. Reduce heat and simmer stirring constantly until thickened, 5-7 minutes. Pour into prepared crust and set aside.
Cheesecake Filling
- Preheat the oven to 350°F.
- Beat the cream cheese until creamy, then add brown sugar and flour and beat until fluffy.
- Add eggs, one at a time, beating just until combined after each addition. Do not overbeat it!!! Stir in heavy cream and vanilla, then pour cheesecake mixture over pecan filling.
- Place springform pan on a cookie sheet, put it in the oven, and reduce the heat to 325°F Bake the cake for 60-70 minutes (until a toothpick inserted in the center comes out almost clean). Turn off the oven and leave cheesecake in with oven door closed for 1 hour.
- Run a knife around the edges of the cheesecake but don’t take it out of the pan until completely cooled.
Topping
- In a small saucepan combine butter and brown sugar. Cook for 3-5 min or until very bubbly, then stir in cinnamon, heavy whipping cream, and chopped pecans. Cool to room temperature.
- Release the sides of springform pan and spoon the topping over cooled cheesecake.
- Store the cake in the fridge.½ cup brown sugar
Equipments used:
Notes
- STORE loosely covered in the fridge for 3-5 days.
- FREEZE uncovered, until firm. Then, remove the cheesecake and wrap it in aluminum foil. Place in a freezer bag. Seal and freeze for up to 2 months.
- To cut even slices: You’ll need a long, thin kitchen knife, a tall cup of hot water, and a dishcloth.
- Dip the blade of the knife into the hot water and wipe dry.
- The first cut I make is right down the center of the cake. Then I cut it into quarters.
- Depending on how large you want each slice to be, cut each quarter in half, thirds, or smaller quarters.
- Be sure to dip the blade in hot water to warm it up and wipe it clean after EACH cut.
Nutrition Information
Show Details
Serving
10g
Calories
1072kcal
(54%)
Carbohydrates
103g
(34%)
Protein
12g
(24%)
Fat
72g
(111%)
Saturated Fat
32g
(160%)
Trans Fat
1g
Cholesterol
260mg
(87%)
Sodium
397mg
(17%)
Potassium
347mg
(10%)
Fiber
3g
(12%)
Sugar
90g
(180%)
Vitamin A
1912IU
(38%)
Vitamin C
1mg
(1%)
Calcium
163mg
(16%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 1072 kcal
% Daily Value*
| Serving | 10g | |
| Calories | 1072kcal | 54% |
| Carbohydrates | 103g | 34% |
| Protein | 12g | 24% |
| Fat | 72g | 111% |
| Saturated Fat | 32g | 160% |
| Trans Fat | 1g | 50% |
| Cholesterol | 260mg | 87% |
| Sodium | 397mg | 17% |
| Potassium | 347mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 90g | 180% |
| Vitamin A | 1912IU | 38% |
| Vitamin C | 1mg | 1% |
| Calcium | 163mg | 16% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
462 reviews
Excellent
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