Pecan Pie Cheesecake Extravaganza: A Delectable Fusion of Flavors

Imagine the velvety smoothness of cheesecake gracefully combined with the rich, nutty decadence of pecan pie. Indeed, this is the culinary magic of Pecan Pie Cheesecake, a dessert that promises to captivate at any gathering. Moreover, by perfectly blending two beloved classics, this indulgent treat delivers creamy textures, bold flavors, and a crunchy topping that is sure to leave your guests craving more. Whether you are planning for festive occasions or casual family dinners, this dessert undoubtedly ensures you make a lasting impression.

Why You’ll Love Pecan Pie Cheesecake

• Unique Flavor Fusion: Combines the creamy richness of cheesecake with the caramelized goodness of pecan pie.
• Show-Stopping Appeal: Perfect for special events, it’s as beautiful as it is delicious.
• Customizable: Adapt with alternative crusts, spices, or toppings for a personal twist.
• Textures in Harmony: Creamy filling, crunchy pecans, and a buttery crust offer a delightful mouthfeel.
• Make-Ahead Friendly: Prepare in advance for stress-free hosting.

Ingredients of Pecan Pie Cheesecake🥄

The Crust:

• 🥮 1 ¾ cups (175g) graham cracker crumbs
• 🧂 ¼ cup (50g) granulated sugar
• 🧈 ¼ cup (60g) unsalted butter, melted
• 🌰 1 cup (120g) chopped pecans

The Cheesecake:

• 🧀 3 (8-ounce) packages (680g) full-fat cream cheese, softened
• 🥄 1 cup (200g) granulated sugar
• 🥚 3 large eggs
• 🌿 1 tablespoon (15ml) vanilla extract
• 🥛 1 cup (240ml) sour cream

The Pecan Pie Topping:

• 🥄 ¾ cup (150g) granulated sugar
• 🌽 ¾ cup (180ml) light corn syrup
• 🧈 ⅓ cup (75g) unsalted butter
• 🥚 3 large eggs
• 🌿 1 teaspoon (5ml) vanilla extract
• 🌰 1 ½ cups (180g) pecan halves

Necessary Tools

• 9-inch springform pan
• Mixing bowls
• Electric mixer
• Spatula
• Medium saucepan
• Aluminum foil
• Baking dish (for water bath)

For another show-stopping pecan dessert, explore this Pecan Upside-Down Cake recipe from The Kitchn for a delightful twist on a classic favorite

Ingredient Swaps and Additions

• Crust Options: Swap graham crackers for digestive biscuits or crushed gingersnaps for a spiced flavor.
• Sugar Alternatives: Additionally, replace granulated sugar with coconut sugar for a deeper caramel note.
• Nut Variations: Moreover, use walnuts or hazelnuts instead of pecans for a unique twist.
• Gluten-Free: Then, use gluten-free crackers for a suitable crust option.
• Flavor Boost: Furthermore, add a pinch of cinnamon or nutmeg to the pecan topping for a warm, spicy kick.

Step-by-Step Instructions 🧑‍🍳

1. Prepare the Crust

1. First, preheat your oven to 325°F (160°C).
2. Then, mix graham cracker crumbs, sugar, melted butter, and chopped pecans in a bowl until fully combined.
3. Moreover, press the mixture evenly into a 9-inch springform pan.
4. Bake for 10 minutes, then set aside to cool.

2. Make the Cheesecake Filling

1. Beat cream cheese and sugar until smooth.
2. Then, add eggs one at a time, mixing thoroughly after each addition.
3. Moreover, blend in vanilla extract and sour cream until the batter is creamy and lump-free.
4. Next, pour the filling over the cooled crust and smooth the surface.

3. Bake Using a Water Bath

1. Wrap the springform pan’s base with aluminum foil to prevent water from seeping in.
2. Then, place the pan in a larger baking dish and fill with hot water halfway up the sides.
3. Bake for 50-60 minutes until the edges are set but the center jiggles slightly.
4. Moreover, remove and cool on a wire rack.

4. Prepare the Pecan Pie Topping

1. Heat sugar, corn syrup, and butter in a saucepan over medium heat, stirring until smooth.
2. Whisk in eggs and vanilla extract until well combined.
3. Then, fold in pecan halves to coat them evenly.
4. Moreover, pour the topping over the cooled cheesecake.

5. Chill

1. Then, refrigerate the assembled cheesecake for at least 4 hours or overnight to set completely.

6. Serve and Enjoy

1. Carefully remove the springform pan.
2. Then, slice and serve with a dollop of whipped cream or a drizzle of caramel for extra indulgence.

Pro Tips for Success of Pecan Pie Cheesecake

• Ensure all dairy ingredients are at room temperature to avoid lumps.
• Then, use a water bath to prevent cracking and ensure even baking.
• Moreover, chill the cheesecake overnight for the best texture and flavor.
• Also, run a knife under hot water before slicing for clean cuts.

Serving Suggestions

• Pair with vanilla ice cream for added creaminess.
• Moreover, top with fresh fruits like strawberries for a vibrant presentation.
• Then, dust lightly with powdered sugar for an elegant finish.

Storing and Reheating

• Refrigeration: Store in an airtight container in the refrigerator for up to 5 days.
• Freezing: Additionally, wrap individual slices in plastic wrap and aluminum foil, then freeze for up to 3 months.
• Reheating: Moreover, allow frozen slices to thaw in the refrigerator overnight before serving.

Nutritional Information of Pecan Pie Cheesecake

• Calories: 520 per slice
• Protein: 8g
• Carbohydrates: 40g
• Fat: 35g
• Fiber: 2g

FAQs

1. Why use a water bath?
   It ensures even cooking and prevents cracks by maintaining moisture.
2. Can I make this without a springform pan?
   A deep cake pan can work, but it may be harder to remove the cheesecake.
3. Can I prepare this ahead of time?
   Yes, this cheesecake tastes better when made a day in advance.
4. How do I fix cracks on the surface?
   Cover them with the pecan topping for a seamless look.
5. Is it possible to make this dairy-free?
   Use dairy-free cream cheese and sour cream for a suitable alternative.

Conclusion

Pecan Pie Cheesecake is truly a celebration of flavors, textures, and creativity. Furthermore, its blend of creamy cheesecake, caramelized pecans, and buttery crust comes together to create a dessert that’s ideal for any occasion. Therefore, why not try it today and, in doing so, elevate your dessert game to the next level?

Looking for a delightful appetizer? Check out our Cranberry Pecan Cream Cheese Ball for the perfect balance of sweet and savory flavors!

Pecan Pie Cheesecake

A decadent fusion of creamy cheesecake and rich pecan pie, this dessert is perfect for any special occasion. With a buttery crust, velvety filling, and crunchy pecan topping, each bite delivers a symphony of flavors and textures.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 6 hours hrs

Course Dessert

Cuisine American

Servings 12 Servings

Equipment

• 9-inch springform pan
• Mixing bowls
• Hand or stand mixer
• Medium saucepan
• Large baking dish
• Aluminum foil
• Spatula

Ingredients

  

• For the Crust:
• 1 and 3/4 cups 175g graham cracker crumbs
• 1/4 cup 50g granulated sugar
• 1/4 cup 60g unsalted butter, melted
• 1 cup 120g chopped pecans
• For the Cheesecake:
• 3 8-ounce packages (680g) full-fat cream cheese, softened
• 1 cup 200g granulated sugar
• 3 large eggs
• 1 tablespoon 15ml vanilla extract
• 1 cup 240ml sour cream
• For the Pecan Pie Topping:
• 3/4 cup 150g granulated sugar
• 3/4 cup 180ml light corn syrup
• 1/3 cup 75g unsalted butter
• 3 large eggs
• 1 teaspoon 5ml vanilla extract
• 1 and 1/2 cups 180g pecan halves

Instructions

 

• Prepare the Crust: Preheat the oven to 325°F (160°C). In a medium bowl, mix graham cracker crumbs, sugar, melted butter, and chopped pecans. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then cool.
• Make the Cheesecake Filling: Beat softened cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Stir in vanilla and sour cream until fully combined. Pour the filling over the cooled crust and smooth the surface.
• Bake the Cheesecake: Wrap the springform pan's base with foil. Place the pan in a larger baking dish and fill the dish with hot water halfway up the springform pan. Bake for 50–60 minutes or until the edges are set and the center jiggles slightly. Cool on a wire rack.
• Prepare the Pecan Pie Topping: In a medium saucepan, combine sugar, corn syrup, and butter over medium heat. Stir until smooth and the butter is melted. Whisk in eggs and vanilla. Add pecan halves and stir to coat. Pour the mixture over the cooled cheesecake.
• Chill: Refrigerate the assembled cheesecake for at least 4 hours or overnight to set.
• Serve: Remove the cheesecake from the springform pan. Slice and serve with optional whipped cream or ice cream.

Notes

For an alternative topping, replace corn syrup with maple syrup or honey.
Ensure all dairy ingredients are at room temperature for a smooth filling.
Use a water bath (bain-marie) to prevent cracks in the cheesecake.