Pecan Pie Cheesecake Recipe

Mak Erot

3 min read

·

Apr 11, 2025

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Pecan Pie Cheesecake: A Delicious Fusion of Two Classics

This recipe combines the nutty, gooey goodness of pecan pie with the creamy richness of cheesecake, creating a dessert that's sure to impress. It’s a perfect blend of textures and flavors – the crunchy pecan topping contrasting beautifully with the smooth, creamy cheesecake filling. Get ready to wow your friends and family with this delightful treat!

Ingredients:

For the Crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup pecan pieces, finely chopped
• 6 tablespoons (3 ounces) unsalted butter, melted
• 2 tablespoons granulated sugar

For the Cheesecake Filling:

• 3 (8 ounce) packages cream cheese, softened
• 1 ¾ cups granulated sugar
• ¼ cup all-purpose flour
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 4 large eggs
• ½ cup heavy cream

For the Pecan Topping:

• 1 cup pecan halves
• ½ cup granulated sugar
• ¼ cup light corn syrup
• 2 tablespoons (1 ounce) unsalted butter, melted
• 1 teaspoon vanilla extract

Instructions:

Making the Crust:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
2. Combine dry ingredients: In a medium bowl, combine graham cracker crumbs, chopped pecans, and sugar.
3. Add melted butter: Stir in the melted butter until evenly moistened. The mixture should hold together when pressed.
4. Press into pan: Press the crumb mixture firmly into the bottom of the prepared springform pan. Make sure it's evenly distributed for an even crust.
5. Bake: Bake for 8-10 minutes, or until lightly golden. Set aside to cool completely.

Making the Cheesecake Filling:

1. Beat cream cheese and sugar: In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. This is easiest with an electric mixer.
2. Add remaining ingredients: Beat in the flour, vanilla extract, and salt. Then, add the eggs one at a time, mixing well after each addition. Finally, stir in the heavy cream.
3. Pour over crust: Carefully pour the cheesecake batter over the cooled crust.

Making the Pecan Topping:

1. Combine ingredients: In a separate bowl, combine pecan halves, sugar, corn syrup, melted butter, and vanilla extract. Mix until pecans are evenly coated.
2. Spread on top: Sprinkle the pecan mixture evenly over the cheesecake batter.

Baking and Cooling:

1. Water bath (optional but recommended): For a smoother, crack-free cheesecake, place the springform pan in a larger roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. This creates a humid environment during baking.
2. Bake: Bake in the preheated oven for 50-60 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center. If using a water bath, carefully remove the pan from the water bath after baking.
3. Cool gradually: Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour. This slow cooling helps prevent cracking.
4. Chill: Remove the cheesecake from the oven and let it cool completely on a wire rack. Once cooled, refrigerate for at least 4 hours, or preferably overnight, before serving.

Serving Suggestions:

Serve your Pecan Pie Cheesecake chilled. It's delicious on its own, but you can also pair it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra decadent treat!

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