This Pecan Pie Cheesecake is a fabulous mix of two desserts! It has a creamy cheesecake layer topped with a sweet, crunchy pecan pie filling. Yum!
Seriously, who can resist that perfect combination of creamy and crunchy? I love serving it at family gatherings, where it always vanishes first!
Taking just a bit of time to make, this dessert is worth it. I usually pair it with a dollop of whipped cream for a delightful finish!
Key Ingredients & Substitutions
Pecans: These are essential for both the crust and topping, adding crunch and flavor. If you’re allergic to nuts, you can substitute with crushed cookies like Oreos for a different flavor. I love using fresh pecans for their great texture!
Graham cracker crumbs: Traditional for cheesecake crust, graham crackers add sweetness and a bit of crunch. If you can’t find them, try using vanilla wafer cookies or crushed shortbread cookies instead. They work well too!
Cream cheese: The star of the filling! Full-fat cream cheese creates a smooth texture, but if you want a lighter version, you can use reduced-fat cream cheese. Just keep in mind that it might not be as rich.
Sour cream: This ingredient adds creaminess and a slight tang. If you’re avoiding dairy, substitute with a plant-based yogurt. It will maintain the texture and flavor of the cheesecake.
Corn syrup: It helps create that classic pecan pie texture. If you prefer, you can use maple syrup or agave nectar, but this may change the flavor a bit. I often stick to corn syrup for the best results!
How Do I Ensure My Cheesecake Doesn’t Crack?
Cracking is a common issue with cheesecakes, but here are some tips to keep it smooth:
- **Temperature:** Make sure all your ingredients, especially cream cheese, are at room temperature. This helps them mix evenly.
- **Gradual cooking:** When baking, ensure the oven isn’t too hot. Baking at 325°F allows for a slow, even cook, which reduces cracking.
- **Water bath method:** Consider baking your cheesecake in a water bath (bain-marie) for even heat distribution. Just wrap the bottom of your springform pan in foil to prevent leaks.
- **Cooling process:** After baking, let your cheesecake cool in the oven with the door slightly ajar for about an hour. This gradual cooling helps maintain the perfect texture.
Pecan Pie Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups pecan halves, finely chopped
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup heavy cream
For the Pecan Pie Topping:
- 1 cup light corn syrup
- 1 cup packed brown sugar
- 4 tbsp unsalted butter, melted
- 1 1/2 tsp vanilla extract
- 1/4 tsp salt
- 3 cups pecan halves
How Much Time Will You Need?
This Pecan Pie Cheesecake takes about 30 minutes of prep time, plus about 60-70 minutes for cooking, and then at least 4 hours to chill in the fridge (overnight is best). It’s a bit of a wait, but trust me, it’s totally worth it!
Step-by-Step Instructions:
1. Preheat Oven and Prepare the Pan:
First things first! Preheat your oven to 325°F (163°C). Then, grab a 9-inch springform pan. Grease the sides lightly or line the bottom with parchment paper to make it easy to release later.
2. Make the Crust:
In a medium bowl, combine the finely chopped pecans, graham cracker crumbs, sugar, and melted butter. Mix these together until everything is moistened. Press the mixture firmly and evenly into the bottom of your prepared pan. Bake for about 10 minutes to set the crust, then remove it from the oven and let it cool slightly.
3. Prepare the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese until it’s super smooth using an electric mixer. Slowly add in the sugar while continuing to mix until it’s fluffy. Add in the vanilla extract, then beat in the eggs one at a time, making sure to mix until incorporated after each addition. Finally, include the sour cream and heavy cream, mixing until it’s all creamy and smooth.
4. Bake the Cheesecake Layer:
Pour the cheesecake filling over the cooled crust in the springform pan. To catch any drips, place the pan on a baking sheet. Bake for about 50-60 minutes until the edges look set but the center still has a slight jiggle. Turn off the oven and leave the cheesecake inside for another hour with the door slightly open—this helps prevent cracking!
5. Prepare the Pecan Pie Topping:
While your cheesecake is baking and cooling, let’s make the topping! In a saucepan, mix together corn syrup, brown sugar, melted butter, vanilla extract, and salt. Stir over medium heat until it comes to a gentle boil, then remove it from heat and carefully fold in the pecan halves.
6. Top the Cheesecake:
Once your cheesecake has cooled in the oven for 1 hour, take it out and pour the warm pecan pie topping evenly over the cheesecake. Spread it out gently.
7. Chill:
Now, it’s time to chill! Cover the cheesecake and put it in the refrigerator for at least 4 hours, though letting it sit overnight makes it even better!
8. Serve:
When you’re ready to serve, carefully remove the sides of the springform pan. Slice the cheesecake and enjoy it chilled. For some extra sweetness, add a dollop of whipped cream on the side. Enjoy every bite of this delicious Pecan Pie Cheesecake!
Trust me, this dessert is a crowd-pleaser that you’ll want to make again and again!
Can I Use Different Nuts for the Crust?
Absolutely! While pecans give a great flavor, you can substitute with walnuts or almonds if you prefer. Just be sure to finely chop them to create a similar texture for the crust.
How Do I Store Leftovers?
Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. To maintain the topping’s texture, it’s best to cover it loosely with plastic wrap rather than tightly.
Can I Freeze the Cheesecake?
Yes! You can freeze the cheesecake for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil. To thaw, place it in the refrigerator overnight before serving.
What If I Don’t Have a Springform Pan?
No worries! You can use a regular round cake pan instead. Just be sure to line the bottom and sides with parchment paper for easy removal. If using a pan with a removable bottom, be cautious while transferring!