Pecan Pie Cheesecake

Indulge in the ultimate dessert fusion with our Pecan Pie Cheesecake. This delightful treat combines the rich, creamy texture of a classic cheesecake with the nutty, caramel goodness of a pecan pie. It’s the perfect dessert for any occasion, guaranteed to impress your family and friends. Let’s dive into this decadent recipe!

Ingredients

Crust:

• 2 cups graham crackers, crushed
• 1/4 cup light brown sugar
• 1/2 cup unsalted butter, melted

Pecan Filling:

• 1/4 cup unsalted butter
• 1 teaspoon vanilla extract
• 3 large eggs
• 1 cup light corn syrup
• 1/2 cup white granulated sugar
• 1 1/2 cups chopped pecans

Cheesecake:

• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 1/4 teaspoon salt
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• 3 large eggs
• 1/2 cup sour cream

Pecan Topping:

• 1/4 cup salted butter
• 1/2 cup light brown sugar
• 1 teaspoon vanilla extract
• 1/4 cup heavy cream
• 1 cup chopped pecans

Instructions

Step 1: Prepare the Crust

1. Preheat the oven: Preheat your oven to 325°F (160°C).
2. Make the crust: In a medium bowl, mix the crushed graham crackers, light brown sugar, and melted butter until well combined.
3. Press into pan: Press the mixture firmly into the bottom of a 9-inch springform pan.
4. Bake the crust: Bake for 10 minutes, then remove from the oven and let it cool.

Step 2: Make the Pecan Filling

1. Melt butter: In a medium saucepan, melt the butter over medium heat.
2. Mix ingredients: Stir in the vanilla extract, eggs, light corn syrup, white granulated sugar, and chopped pecans.
3. Cook the filling: Cook over medium heat, stirring constantly, until the mixture thickens (about 8-10 minutes).
4. Cool the filling: Remove from heat and let it cool slightly before pouring over the cooled crust.

Step 3: Prepare the Cheesecake

1. Mix cream cheese: In a large mixing bowl, beat the softened cream cheese until smooth.
2. Add sugar and salt: Gradually add the granulated sugar and salt, mixing until well combined.
3. Incorporate flour and vanilla: Add the all-purpose flour and vanilla extract, mixing until smooth.
4. Add eggs: Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
5. Mix in sour cream: Finally, add the sour cream and mix until smooth and creamy.

Step 4: Assemble and Bake

1. Layer the cheesecake: Pour the cheesecake batter over the pecan filling in the crust.
2. Bake the cheesecake: Bake in the preheated oven for 60-70 minutes, or until the center is just set and slightly jiggly.
3. Cool the cheesecake: Turn off the oven and let the cheesecake cool in the oven with the door slightly open for about an hour.
4. Refrigerate: Transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight.

Step 5: Make the Pecan Topping

1. Melt butter: In a medium saucepan, melt the salted butter over medium heat.
2. Add sugar and cream: Stir in the light brown sugar, vanilla extract, and heavy cream.
3. Cook the mixture: Bring the mixture to a boil, then reduce heat and simmer for 5 minutes, stirring constantly.
4. Add pecans: Stir in the chopped pecans and cook for an additional 2 minutes.
5. Cool the topping: Remove from heat and let the topping cool slightly before spreading over the chilled cheesecake.

Cook Notes

• Room Temperature Ingredients: Ensure all ingredients are at room temperature before mixing to avoid lumps and ensure a smooth texture.
• Avoid Over-Mixing: When adding the eggs, mix just until incorporated to prevent too much air from being incorporated into the batter, which can cause cracks in the cheesecake.
• Water Bath: For a perfectly smooth cheesecake without cracks, consider baking it in a water bath. Wrap the bottom of the springform pan in foil to prevent leaks, and place it in a larger baking dish filled with hot water.

Variations

• Chocolate Pecan Pie Cheesecake: Add 1/2 cup of melted dark chocolate to the cheesecake batter for a rich, chocolatey twist.
• Bourbon Pecan Pie Cheesecake: Add 2 tablespoons of bourbon to the pecan filling for a warm, spiced flavor.
• Mini Pecan Pie Cheesecakes: Use a muffin tin lined with cupcake liners to create individual servings of this delightful dessert. Adjust the baking time to 20-25 minutes.

Keto and Low-Carb Versions

• Crust: Substitute the graham cracker crust with a mixture of almond flour, melted butter, and a sugar substitute like erythritol.
• Filling and Topping: Use sugar-free sweeteners like stevia or monk fruit for both the pecan filling and pecan topping. Ensure all other ingredients are low-carb friendly.

Pecan Pie Cheesecake is a decadent and delightful dessert that combines the best of both worlds. With its creamy, rich cheesecake layer and gooey pecan pie filling, this dessert is sure to be a showstopper at any gathering. Enjoy this dessert as it is, or experiment with the variations to suit your taste. Happy baking!

FAQs:

1. Can I make Pecan Pie Cheesecake ahead of time?
   • Yes, this cheesecake can be made up to two days in advance. Keep it refrigerated until ready to serve.
2. How do I prevent my cheesecake from cracking?
   • Ensure all ingredients are at room temperature before mixing. Avoid over-mixing the batter and bake the cheesecake in a water bath for best results.
3. Can I freeze Pecan Pie Cheesecake?
   • Yes, you can freeze the cheesecake. Wrap it tightly in plastic wrap and aluminum foil, and store it in the freezer for up to 3 months. Thaw in the refrigerator overnight before serving.
4. What can I use instead of graham crackers for the crust?
   • You can use crushed digestive biscuits, vanilla wafers, or even crushed pecans mixed with melted butter as an alternative to graham crackers.
5. Is there a way to make this cheesecake gluten-free?
   • Yes, use gluten-free graham crackers or an almond flour crust and ensure all other ingredients are certified gluten-free.