Pecan Pie Cheesecake
User Reviews
5
Pecan Pie Cheesecake
Description
This Pecan Pie Cheesecake starts with a firm crust made from graham cracker crumbs, brown sugar, and melted butter pressed into a springform pan and baked briefly. The filling is created by beating softened cream cheese with brown sugar, then incorporating eggs one at a time, followed by flour, heavy cream, and vanilla extract. After pouring the mixture over the crust, it bakes at 325°F until set with a lightly browned top, then rests in the turned-off oven to finish gently cooking.
The topping combines butter, brown sugar, light corn syrup, cinnamon, nutmeg, heavy cream, and chopped pecans, which is spread over the baked cheesecake and adds sweetness, warmth, and texture. Coarsely chopped pecans provide an easier eating texture, but halves are an option depending on preference.
This cheesecake delivers a creamy yet dense texture from the cream cheese base, balanced by the buttery, crunchy pecan topping reminiscent of a traditional pecan pie. It is served chilled and makes a decadent dessert for gatherings or special occasions.
Ingredients
For the crust
- 2 cups graham cracker crumbs
- 2 tablespoons brown sugar
- 7 tablespoons butter melted
- cooking spray
For the filling
- 24 ounces cream cheese softened
- 1 cup brown sugar
- 4 egg
- 2 tablespoons all-purpose flour
- 2/3 cup heavy cream
- 1 1/2 teaspoons vanilla extract
For the topping
- 1/4 cup butter cut into slices
- 1/2 cup brown sugar
- 1 tablespoon light corn syrup
- 1/2 teaspoon cinnamon
- 1 pinch nutmeg
- 1/4 cup heavy cream
- 2 cups pecans coarsely chopped
Instructions
- Preheat the oven to 350 degrees F. Coat a 9" springform pan with cooking spray.
- Place the graham cracker crumbs, brown sugar and butter in a bowl; stir to combine.
- Firmly press the graham cracker mixture into the bottom and up the sides of the prepared pan.
- Place the crust in the oven and bake for 8-10 minutes or until light golden brown.
For the filling
- Place the cream cheese and brown sugar in the bowl of a mixer. Beat until completely smooth, 3-4 minutes.
- Add the eggs, one at a time, beating after each addition.
- Add the flour, heavy cream and vanilla extract. Beat until just combined.
- Pour the cheesecake mixture into the baked crust and smooth the top with a spatula.
- Reduce the oven temperature to 325 degrees F. Bake for 60 minutes or until top is lightly browned and cheesecake is just set. Turn off the oven and let the cheesecake sit in the oven for another 60 minutes.
- Run a thin spatula around the edge of the cheesecake to loosen the sides, then place the cheesecake in the fridge. Chill for at least 6 hours or up to 3 days.
For the topping
- Place the butter, brown sugar and corn syrup in a pan over medium heat on the stove. Cook for 3-4 minutes, stirring occasionally, until mixture is bubbly.
- Stir in the cinnamon, nutmeg, heavy cream and pecans, then cook for one more minute, stirring often.
- Remove the pan from the heat. Let the pecan mixture cool for 5 minutes or until slightly thickened.
- Pour the pecan topping over the cheesecake. Remove the springform pan from the cheesecake. Slice and serve.
Notes
- Press the graham cracker crust firmly to create a solid foundation for the cheesecake.
- Process graham crackers finely and evenly for consistent texture in the crust.
- Coarsely chopped pecans yield easier-to-eat topping pieces versus whole halves.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 503 kcal
% Daily Value*
| Calories | 503kcal | 25% |
| Carbohydrates | 45g | 15% |
| Protein | 7g | 14% |
| Fat | 30g | 46% |
| Saturated Fat | 22g | 110% |
| Cholesterol | 170mg | 57% |
| Sodium | 404mg | 17% |
| Potassium | 173mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 35g | 70% |
| Vitamin A | 1430IU | 29% |
| Vitamin C | 1mg | 1% |
| Calcium | 114mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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