Pecan Pie Cheesecake Recipe
User Reviews
5
Pecan Pie Cheesecake Recipe
Description
The Pecan Pie Cheesecake Recipe starts with a graham cracker crust made from crumbs mixed with brown sugar, melted butter, and salt, baked to a light crisp. The creamy cheesecake layer follows, made by beating cream cheese with sugar, sour cream, eggs, vanilla, and flour until smooth and well combined, then baked until set. The topping mimics pecan pie with butter, brown sugar, corn syrup, cream, vanilla, cinnamon, salt, and pecan halves cooked together to form a rich, syrupy layer that is spooned over the cooled cheesecake. This combination delivers a pleasing contrast of textures: the firm crust, silky cheesecake, and sticky nut topping.
This cheesecake is an indulgent dessert suitable for special occasions. It can be served as a centerpiece dessert, accompanied by coffee or dessert wine. Its layered flavors offer variety in every bite, from the buttery crust through the tangy, creamy filling to the sweet, spiced nut topping. Chilling the cake before serving helps develop the flavors and texture.
To avoid cracks in the cheesecake, ingredients should be at room temperature before mixing, and overmixing should be avoided to limit air incorporation. Opening the oven door during baking is discouraged to prevent collapse. Cooling should be gradual to maintain the cake's structure and appearance. Cracks can be hidden by the pecan pie topping if they occur. Pressing the crust firmly and evenly into the pan yields the best structure. Homemade graham cracker crumbs work well for texture in the crust.
Ingredients
For the Crust:
- 1¾ cups graham cracker crumbs (about 12 sheets)
- ¼ cup light brown sugar 55g, packed
- ¼ cup butter melted (57g, unsalted
- ¼ teaspoon salt
For the Cheesecake Filling:
- 3 (8-ounce/227g) blocks cream cheese room temperature
- 1 cup granulated sugar (200g)
- ¼ teaspoon salt
- ⅓ cup sour cream room temperature (80g)
- 3 large egg
- 1 tablespoon vanilla extract
- 3 tablespoons all-purpose flour
For the Pecan Pie Topping:
- ½ cup butter 113g, unsalted
- ¾ cup brown sugar 165g, light; firmly packed
- 1 tablespoon dark corn syrup
- ⅔ cup heavy cream (80mL)
- 1 teaspoon vanilla extract
- ¾ teaspoon ground cinnamon
- ½ teaspoon salt
- 2 cups pecan halves (240g)
Instructions
For the Crust:
- Preheat the oven to 350°F. Position one rack in the center and one rack at the bottom of the oven.
- In a medium bowl, stir together graham cracker crumbs, sugar, butter, and salt until well combined. Press the mixture into the bottom and about 1 inch up the sides of a 9-inch springform pan using the bottom of a glass or measuring cup to create an even layer.
- Bake on the center rack for 10 minutes. Remove and let cool while making the filling.
For the Cheesecake Filling:
- Reduce the oven temperature to 325°F.
- In a large mixing bowl or the bowl of a stand mixer with the paddle attachment, beat the cream cheese on medium-low speed until smooth, about 1 minute. Add the sugar and salt, and beat until fully incorporated, stopping to scrape down the bowl as needed. Add the sour cream and vanilla and beat just until combined.
- Add the eggs, one at a time, beating each until fully incorporated before adding the next. Stop to scrape down the bowl between the eggs. Sift in the flour and beat just until combined. Pour into the cooled crust.
- Place a large roasting pan or baking dish on the bottom oven rack. Pour boiling water into the pan until it fills it about halfway. Place the cheesecake on the center rack above the water bath.
- Bake for 40 minutes or until the center wobbles when gently shaken and the edges are slightly puffed. Turn the oven off and prop the oven door open with a wooden spoon. Let it cool for 1 hour. Remove the cheesecake from the oven and let cool completely at room temperature. Chill for at least 6 hours or overnight.
For the Pecan Pie Topping:
- About 45 minutes before you want to serve, melt the butter in a large skillet over medium heat. Add the sugar and corn syrup. Stir until dissolved and bubbling.
- Stir in the heavy cream, vanilla, cinnamon, and salt until fully incorporated and bubbling again. Stir in the pecans and coat well. Cook for 1 minute. (Caramel will still be runny but thickens as it cools.) Remove from the heat and let cool, stirring frequently, until barely warm to the touch, about 40 minutes. (Transfer the caramel mixture to a bowl for faster cooling.)
- Run a thin knife around the edge of the cake pan. Release the spring and remove the sides of the pan. Pour the cooled pecan topping over the top of the cake before serving.
Notes
- Use a flat-bottomed glass to press graham cracker crumbs evenly into the pan for a sturdy crust base.
- Bring cream cheese, sour cream, and eggs to room temperature before mixing to ensure a smooth batter and prevent cracks.
- Avoid overmixing the filling to prevent excess air, which can cause the cheesecake to crack or sink.
- Do not open the oven door during baking or cooling to maintain even temperature and prevent cracking.
- Cool the cheesecake gradually as abrupt temperature changes can cause surface cracks.
- If cracks appear, the pecan pie topping will conceal them effectively.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 830 kcal
% Daily Value*
| Calories | 830kcal | 42% |
| Carbohydrates | 64g | 21% |
| Protein | 10g | 20% |
| Fat | 62g | 95% |
| Saturated Fat | 29g | 145% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 21g | 105% |
| Trans Fat | 1g | 50% |
| Cholesterol | 184mg | 61% |
| Sodium | 583mg | 24% |
| Potassium | 283mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 51g | 102% |
| Vitamin A | 1713IU | 34% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 143mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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