This Pecan Pie Cheesecake is a wonderful dessert that combines two favorites: creamy cheesecake and sweet pecan pie. The crunchy pecans on top add a perfect touch!
Honestly, who can resist that nutty, gooey goodness? I love serving it with a dollop of whipped cream. It’s like a cozy hug in dessert form! 🥳
Key Ingredients & Substitutions
Graham cracker crumbs: These are great for the crust, bringing a nice sweetness and texture. You can swap them out with crushed vanilla cookies or digestive biscuits if you want a twist.
Pecans: Freshly chopped pecans add crunch and flavor. If you’re allergic to nuts, sunflower seeds can be a fun alternative, or you could skip nuts altogether for a nut-free version.
Cream cheese: For that creamy filling, it’s best to use full-fat cream cheese. Neufchâtel cheese can be a lighter option, but it may affect the texture slightly. Non-dairy cream cheese exists if needed.
Sour cream: This adds a tangy flavor and creaminess. Greek yogurt is a great substitute for a similar taste and texture while boosting protein!
How Do You Achieve the Perfect Cheesecake Texture?
Getting your cheesecake just right can be tricky, but it’s all about technique! Pay close attention to the mixing and baking:
- Start by letting your cream cheese soften at room temperature. This helps avoid lumps.
- When adding eggs, mix them in one at a time, beating just until blended. Overmixing can lead to cracks.
- Use a water bath: place your springform pan in a larger pan filled with water while baking. This gentle heat keeps your cheesecake moist.
Let it cool gradually to avoid cracking. Patience is key—chill it overnight for the best set! Enjoy your creamy masterpiece!
How to Make Pecan Pie Cheesecake
Ingredients You’ll Need:
For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup finely chopped pecans
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1/2 cup sour cream
- 1/2 cup chopped pecans
For the Pecan Pie Topping:
- 1 cup light corn syrup
- 1 cup packed brown sugar
- 4 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 3 large eggs
- 2 cups pecan halves
Time Needed:
This delightful cheesecake will take about 20 minutes of prep time and approximately 1 hour and 30 minutes of baking time. Plus, it needs at least 4 hours in the fridge to chill and set properly. So, plan to spend some quality time with it before you can enjoy a slice!
Step-by-Step Instructions:
1. Prepare the Crust:
First, preheat your oven to 325°F (163°C). In a medium bowl, mix the graham cracker crumbs, finely chopped pecans, sugar, and melted butter. Stir until it looks like wet sand. Now, press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then take it out and let it cool.
2. Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese until it’s nice and smooth. Gradually add the granulated sugar and vanilla extract, mixing well. Add the eggs one at a time, making sure to beat well after each one. Then, gently stir in the sour cream and chopped pecans. Pour this lovely mixture over the cooled crust.
3. Bake the Cheesecake Layer:
Place the springform pan on a baking sheet (it makes it easier to handle). Bake at 325°F (163°C) for about 50-60 minutes. The edges should be set, but the center will still jiggle a little. Once done, remove it from the oven and set it aside while you prepare the topping.
4. Prepare the Pecan Pie Topping:
In another medium bowl, whisk together the corn syrup, brown sugar, melted butter, vanilla extract, and eggs until everything is smooth. Stir in the pecan halves until they’re well-coated.
5. Add Topping and Bake:
Now, pour the pecan pie topping over the baked cheesecake layer, spreading it out evenly. Return the pan to the oven and bake for an additional 25-30 minutes, until the topping is all bubbly and set.
6. Cool and Chill:
Once it’s out of the oven, let the cheesecake cool at room temperature for about 1 hour. After that, pop it into the fridge and chill for at least 4 hours, or overnight if you can wait!
7. Serve:
When you’re ready to serve, carefully remove the sides of the springform pan. Slice the cheesecake and serve it plain or with a dollop of whipped cream on top. Enjoy every decadent bite of your Pecan Pie Cheesecake!
This creamy dessert is a perfect treat for any occasion, combining all the best flavors of pecan pie and cheesecake. Enjoy! 🍰
Can I Use a Different Nut for the Topping?
Absolutely! If you’re not a fan of pecans, you can use walnuts or even almonds for the topping. Just make sure to chop them up so they distribute evenly over the cheesecake!
What Should I Do If My Cheesecake Cracks?
No worries! If your cheesecake cracks during baking, simply cover it with the pecan topping, and no one will notice! Additionally, make sure to avoid overmixing, which can introduce too much air and lead to cracks.
How Do I Store Leftover Cheesecake?
Store any leftovers in an airtight container in the fridge for up to 5 days. Make sure to keep it well-covered to prevent it from absorbing any odors from the fridge!
Can I Freeze This Cheesecake?
Yes! To freeze, wrap the cooled cheesecake tightly in plastic wrap and then in aluminum foil. It will keep well for up to 2-3 months. Thaw it overnight in the fridge before serving.
