Pecan Pie Cheesecake
User Reviews
5
Pecan Pie Cheesecake
Description
This Pecan Pie Cheesecake starts with a crust made from vanilla wafer crumbs mixed with brown sugar and melted butter, pressed into a springform pan. The pecan pie filling is prepared by simmering sugar, corn syrup, butter, eggs, chopped pecans, and vanilla until thick, poured onto the crust. Over this, a cheesecake mixture of cream cheese, brown sugar, flour, eggs, cream, and vanilla is poured and baked.
The textural contrast between the crunchy pecan pie layer and the creamy cheesecake topping creates a decadent dessert. The topping adds a final layer of melted butter, cinnamon, brown sugar, cream, and toasted pecans enhancing flavor and texture. The dessert is baked until set with careful attention to avoid overbeating the cheesecake.
The result is a rich, indulgent cheesecake with a nutty sweetness from the pecan pie component. It is typically sliced thin due to richness, with tips for warming and cleaning the slicing knife to ensure clean slices. The tart can be stored refrigerated for several days or frozen for longer storage.
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 egg 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 egg
- 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 pecans chopped, toasted
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
Notes
- Store the Pecan Pie Cheesecake loosely covered in the refrigerator for up to 3-5 days to maintain freshness.
- For freezing, first freeze the cheesecake uncovered until firm, then wrap it tightly in aluminum foil and place it in a freezer bag; it can be frozen for up to 2 months.
- To cut neat slices, heat a long, thin knife in hot water, wipe dry, and clean the blade between cuts, making initial cuts across the center to quarter the cake before slicing further.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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