Pecan Pie Cheesecake
User Reviews
4.6
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Prep Time
30 mins
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Cook Time
1 hr 20 mins
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Total Time
1 hr 50 mins
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Servings
16
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Calories
471 kcal
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Course
Dessert, Cake, Baked Goods
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Cuisine
American
Pecan Pie Cheesecake
Description
The Pecan Pie Cheesecake features a sturdy crust made from graham crackers and pecans bound with melted butter, providing a crunchy base for the dessert. The cream cheese filling is sweetened with granulated and brown sugars, eggs, and vanilla, creating a smooth and dense cheesecake layer that is baked partially before adding the topping. The topping blends brown sugar, corn syrup, eggs, heavy cream, and chopped pecans, resulting in a sticky, caramel-like pecan pie layer that bakes until golden.
The baking process involves an initial 30 minutes to set the cheesecake, followed by an additional 40-50 minutes with the topping to finish. Cooling completely before serving helps the layers set fully. This combination of pecan pie topping and cheesecake offers contrasting textures and flavors that work well as a dessert after meals or at celebrations.
Using a water bath can prevent cracking, though not required thanks to the pecan topping that seals the surface. Running a knife around the pan after cooling ensures easy removal. Storing the cheesecake loosely covered in the refrigerator keeps it fresh for up to one week, and it can also be frozen if tightly wrapped.
Ingredients
Crust
- 1 cup graham crackers
- 1 cup pecans
- ¼ cup granulated sugar
- 1 pinch salt
- ½ cup butter unsalted, melted
Cheesecake
- 24 ounce cream cheese at room temperature
- ½ cup granulated sugar
- ½ cup brown sugar packed
- 1 teaspoon vanilla extract
- 3 large egg
- 1 pinch salt
Pecan Pie Topping
- ½ cup brown sugar packed
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 3 large egg
- ¼ cup light corn syrup
- ¼ cup heavy cream
- 1½ cups pecans roughly chopped
Instructions
- Preheat your oven to 300℉. Spray the inside of a 9 inch springform pan with cooking spray.
Crust
- In a food processor, pulse together the graham crackers, pecans, sugar and salt until coarse crumbs form. Add the melted butter. Pulse until combined.
- Press onto the bottom of the prepared pan and set aside.
Cheesecake
- Using the paddle attachment on your mixer, beat the cream cheese until smooth. Add the sugars, eggs, vanilla, and salt to the bowl of your mixer. Mix on medium speed until completely combined and smooth. About 5 minutes.
- Pour the mixture over the graham cracker crust. Smooth out as much as possible with a spatula. Bake for 30 minutes.
Pecan Pie Topping
- To the bowl of your mixer add all the pecan pie ingredients except the pecans and mix until well combined. Add the pecans and mix with a spatula.
- Pour the mixture over the partially cooked cheesecake, and cook for another 40-50 minutes, or until golden brown.
- Cool completely, and then cover with plastic wrap. Refrigerate for at least 4 hours before serving.
Notes
- A 9-inch springform pan is necessary for this cheesecake to ensure easy removal and proper baking.
- Using a water bath can reduce cracking during baking, but the pecan topping helps seal the cheesecake, minimizing this risk.
- Wait until the cheesecake is completely cool before loosening around the pan edges to avoid cracking.
- This cheesecake can be drizzled with caramel sauce before serving for added sweetness.
- Store leftovers covered loosely in the refrigerator for up to one week or wrap tightly and freeze for longer storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 471 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 471kcal | 24% |
| Carbohydrates | 35g | 12% |
| Protein | 6g | 12% |
| Fat | 35g | 54% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 136mg | 45% |
| Sodium | 337mg | 14% |
| Potassium | 179mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 30g | 60% |
| Vitamin A | 915IU | 18% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 84mg | 8% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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