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This pecan pie cheesecake is thick, creamy and stuffed with brown sugar taste and pecans! It’s crammed with a layer of pecan pie filling and creamy cinnamon cheesecake, then topped with a tremendous pecan pie-like sauce. The mix is wonderful and may simply beat out the traditional pecan pie for a spot in your Thanksgiving desk.
Why You’ll Love This Pecan Pie Cheesecake Recipe
When you love cheesecake and pecan pie, this recipe is for you. It marries each issues collectively superbly. There’s no lack of taste, texture or festive aptitude right here. Listed below are among the issues that make this cheesecake stand out.
- Texture. The graceful, creamy, thick cheesecake filling sandwiched between the gooey, crunchy, buttery pecan pie filling and topping is a textural mixture that’s to not be missed.
- Taste. There are such a lot of heat flavors on this cheesecake. The mix of brown sugar, toasted pecans and cinnamon is heavenly.
- Festive dessert mashup. Whereas pecan pie is a traditional, generally you need to combine it up and generally you need one thing that feels slightly fancier. This cheesecake hits each notes by mashing two wonderful issues collectively and turning them right into a particular festive deal with.
- Make forward. Cheesecakes are the most effective desserts for making forward. They maintain up superbly within the fridge for a number of days, making prep on Thanksgiving day a lot simpler.
Searching for extra enjoyable takes on this timeless dessert? Strive my Caramel Pecan Pie or my Chocolate Pecan Pie. I even have Pecan Pie Cookies, Pecan Pie Layer Cake, Pecan Pie Cupcakes and Pecan Tassies. So many wonderful choices!
What You’ll Want
Right here’s what you’ll must make this pecan pie cheesecake recipe. There are 4 principal parts which are easy to place collectively. For exact measurements, scroll to the recipe card under.
- Graham cracker crumbs – I went with traditional graham cracker crumbs, however nilla wafers, biscoff cookies or gingersnaps may very well be enjoyable.
- Darkish brown sugar – You need to use gentle brown sugar however you gained’t get the identical deep, molassesy taste that darkish brown sugar brings to the desk.
- Unsalted butter – To carry all of the components collectively.
Pecan Pie Filling
- Eggs – You’ll want to use massive, not medium or further massive.
- Darkish corn syrup – Gentle corn syrup may even work. Simply observe that the flavour gained’t be as wealthy.
- Packed darkish brown sugar – I extremely advocate darkish brown sugar, because it offers you higher taste. However in a pinch, gentle brown sugar will work.
- Vanilla extract, butter and salt – To assist in and praise the opposite flavors within the pie filling.
- Chopped pecans – What would a pecan pie cheesecake be with out pecans?! I like to recommend toasted them for finest taste.
- Cream cheese – Enable your cream cheese to return to room temperature earlier than you utilize it. It should combine extra easily and simply with the opposite components. Additionally you should definitely use brick-style cream cheese, not tub-style, which is softer.
- Darkish brown sugar – You need to use gentle brown sugar however the taste will probably be rather less advanced.
- All-purpose flour – This helps offer you a creamier texture and helps to stop cracks.
- Bitter cream – The bitter cream must be at room temperature. In any other case, it gained’t combine as easily and simply with the opposite components.
- Vanilla extract – For taste.
- Floor cinnamon – The cinnamon is optionally available however I feel it brings such a heat, festive flare to the filling.
- Eggs – The eggs must be at room temperature in order that they combine as simply into the batter as potential. Additionally you should definitely use massive eggs, not medium or further massive.
- Darkish brown sugar – Once more, gentle brown sugar will work however the taste gained’t be fairly as wealthy.
- Heavy whipping cream and unsalted butter – This varieties the bottom of the topping and offers the best texture and taste.
- Gentle corn syrup – You possibly can miss the corn syrup if you would like, however it does assist with the feel.
- Toasted pecans
- Salt and vanilla extract – For taste.
How one can Make Pecan Pie Cheesecake
Let’s get began! Right here’s methods to make pecan pie cheesecake. You’ll want to scroll to the recipe card under for extra detailed directions.
Make the Crust
- Prep. Preheat oven to 325°F, line the underside of a 9-inch springform pan with parchment paper, and grease the edges.
- Make the crust. Mix the crust components and press the combination into the underside and up the edges of the springform pan. Bake for 10 minutes.
- Leakproof your springform. Cowl the surface of the pan with aluminum foil.
Make the Pecan Pie Filling
- Alter the temperature. Cut back oven temperature to 300°F.
- Make the pecan pie filling. Mix the entire components for the pecan pie filling in a saucepan. Carry the combination to a boil, stirring continuously. Cut back to a simmer, and cook dinner for 5-7 minutes till thickened, stirring continuously. Pour it into the ready crust.
Make the Cheesecake Filling
- Make the batter. Beat collectively the cream cheese, darkish brown sugar, and flour on low velocity till easy. Stir within the bitter cream and vanilla extract.
- Add Eggs. Add the eggs, one after the other, mixing till simply mixed after every.
- Assemble. Pour the batter over the pecan pie filling.
- Bake. Place the loaded pan in a water bathtub and bake for 1 hour and 10-Quarter-hour.
- Cool slowly. Flip off the oven and permit the cheesecake to chill inside for half-hour earlier than cracking the door and permitting it to chill for a further half-hour.
- Chill. Take away the cheesecake from the oven and water bathtub wrapping and refrigerate for 5-6 hours.
- Make the topping. Warmth the sugar, whipping cream, butter, and corn syrup over medium-low warmth till the butter and brown sugar are melted. Flip up the warmth and produce it to a boil. Cook dinner, stirring continuously, for 1-2 minutes. Take away it from the warmth and stir within the pecans, salt and vanilla extract.
- Chill. Chill within the fridge till slightly cooler than room temperature.
- Assemble. Unfold the topping evenly over the cheesecake.
Suggestions for Success
Cheesecake is wonderful and isn’t actually exhausting to make. Listed below are some vital suggestions and tips that can allow you to succeed. Need extra? Try my publish on How one can Make the Excellent Cheesecake.
- Don’t overcook the filling (or the topping). When making the pecan pie filling and the pecan topping, it will be significant to not overcook as this could trigger them to grow to be too agency. So comply with the directions intently, people.
- Room temperature components. You’ll want to enable the cream cheese, bitter cream, and eggs to return to room temperature earlier than utilizing. If chilly, they gained’t mix easily into the batter, which might result in over-mixing (see my subsequent level).
- Keep away from over-mixing. Over-mixing your cheesecake batter (or mixing at too excessive a velocity) will incorporate extra air into the batter which might trigger the cheesecake to crack because it bakes. So combine on low velocity and simply till every little thing is included.
- Use a springform pan. Do your self a favor and put money into a pleasant springform pan. The detachable sides make it one million instances simpler to free the cheesecake from the pan.
- Use a water bathtub. Don’t skip the water bathtub. It should assist your cheesecake cook dinner evenly and forestall cracks from forming on the floor. Try my publish on How one can Bake Cheesecake in a Water Bathtub.
- Drizzle fastidiously. When topping the pecan pie filling with cheesecake filling, drizzle it fastidiously and evenly in order to not displace the pecan pie layer.
- Topping consistency. You’ll need to chill the topping within the fridge simply till it’s a tad under room temperature. This can get it to the optimum consistency for spreading. Any colder and you will want to reheat it a bit as a result of it will likely be too agency to unfold. Any hotter and it gained’t keep in place on prime of the cheesecake.
Hopefully you gained’t have leftovers, however in case you do, right here’s methods to retailer them. This cheesecake additionally works nice for making forward. You possibly can retailer it within the fridge or freeze it.
- Fridge. If you end up with leftovers, seal the cake in an hermetic cake service or wrap it in a double layer of plastic wrap. When you use plastic wrap, I counsel utilizing toothpicks to prop it away from the sticky pecan topping. You might additionally organize slices in a single layer in an hermetic container and retailer it that approach. This cheesecake will maintain within the fridge for as much as 5 days.
- Freezer. Pop the cheesecake within the freezer for a few hours to agency up earlier than wrapping it in a double layer of plastic wrap. Sliced it? Prepare the slices in a single layer in a freezer-safe hermetic container. You possibly can retailer the pecan pie cheesecake within the freezer for as much as 3 months. Enable it to thaw within the fridge earlier than serving.
Extra Cheesecake Recipes To Strive
I’ve an issue. I’m obsessive about cheesecake. Fortunately, I’ve channeled that obsession into growing some severely splendid recipes so that you can attempt. Listed below are just a few of my different favorites.
This superb pecan pie cheesecake is made up of layers of pecan pie filling, cinnamon cheesecake filling, and a crunchy, gooey pecan topping all in a traditional graham cracker crust.
- 2 1/4 cups (302g) graham cracker crumbs
- 3 tbsp (42g) packed darkish brown sugar
- 10 tbsp (140g) unsalted butter, melted
Pecan Pie Filling
- 3 massive eggs
- 1 cup (240ml) darkish corn syrup
- 3/4 cup (168g) packed darkish brown sugar
- 1 tsp vanilla extract
- 1/4 cup (56g) butter, melted
- 1/2 tsp salt
- 1 1/2 cups (160g) chopped pecans
- 24 ounces (678g) cream cheese, room temperature
- 1 cup (224g) darkish brown sugar
- 3 tbsp (24g) all-purpose flour
- 3/4 cup (173g) bitter cream
- 1 1/2 tbsp vanilla extract
- 3/4 tsp floor cinnamon, optionally available
- 3 massive eggs, room temperature
- 1 cup (224g) packed darkish brown sugar
- 1/2 cup (ml) heavy whipping cream
- ½ cup (112g) unsalted butter, minimize into cubes
- 1 tbsp darkish corn syrup, optionally available
- 1 1/2 cups (160g) chopped pecans, toasted
- 1/2 tsp salt
- 1 tsp vanilla extract
Make the Crust
- Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper within the backside and grease the edges.
- Mix the crust components in a small bowl. Press the combination into the underside and up the edges of the springform pan.
- Bake the crust for 10 minutes, then put aside to chill.
- Cowl the outsides of the pan with aluminum foil in order that water from the water bathtub can’t get in (see how I put together my pan for a water bathtub). Set the ready pan apart.
Make the Pecan Pie Filling
- Cut back oven temperature to 300°F (148°C).
- In a medium saucepan, mix all of the components for the pecan pie filling and produce to a boil over medium-high warmth, stirring continuously.
- Cut back warmth and simmer, stirring continuously, till thickened, 5-7 minutes. Don’t overcook it or it will likely be too agency. Pour into the ready crust and put aside.
Make the Cheesecake Filling
- To make the cheesecake filling, add the cream cheese, darkish brown sugar and flour to a big mixer bowl and beat on low velocity till nicely mixed and easy. You’ll want to use low velocity to cut back the quantity of air added to the batter, which might trigger cracks. Scrape down the edges of the bowl.
- Add the bitter cream and vanilla extract and blend on low velocity till nicely mixed.
- Add the eggs one after the other, mixing slowly to mix after every addition. Scrape down the edges of the bowl as wanted to ensure every little thing is nicely mixed.
- Pour the cheesecake batter into the crust, over the pecan pie filling, drizzling evenly over the pecan filling so that you simply don’t displace it.
- Place the springform pan inside one other bigger pan. Fill the surface pan with sufficient heat water to go about midway up the edges of the springform pan. The water shouldn’t go above the highest fringe of the aluminum foil on the springform pan.
- Bake for 1 hour and 10-Quarter-hour. The middle must be set, however nonetheless (methods to inform when your cheesecake is completed baking).
- Flip off the oven and go away the door closed for half-hour. The cheesecake will proceed to cook dinner, however slowly start to chill as nicely.
- Crack the door of the oven for half-hour to permit the cheesecake to proceed to chill slowly. This course of helps stop cracking.
- Take away the cheesecake from the oven and water bathtub wrapping and refrigerate till agency, 5-6 hours or in a single day.
Add the Topping
- Whenever you’re able to make the topping, add every little thing however the pecans, salt and vanilla extract to a medium saucepan and warmth over medium-low warmth till the butter and brown sugar are melted.
- When the sugar has melted, flip the warmth as much as medium and produce to a full boil. Stir continuously for 1-2 minutes. Don’t cook dinner it too lengthy or the topping might find yourself too agency.
- Take away from warmth and stir within the pecans, salt and vanilla extract.
- Enable it to chill within the fridge till it’s slightly cooler than room temperature. You need it to nonetheless be spreadable, however not too heat, in order that it’ll keep in place on prime of the cheesecake. You might refrigerate it till fully chilly, however it will likely be pretty agency and you might must reheat it within the microwave for just a few seconds to make it spreadable once more.
- Pour the topping onto the cheesecake and unfold evenly.
- Cowl and refrigerate cheesecake till able to serve. Cheesecake is finest if eaten inside 4-5 days.
- Serving Measurement: 1 Slice
- Energy: 904
- Sugar: 75.1 g
- Sodium: 513.4 mg
- Fats: 58.3 g
- Carbohydrates: 92.5 g
- Protein: 10.4 g
- Ldl cholesterol: 185.9 mg
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