Pecan Pie Cheesecake

Pecan Pie Cheesecake combines the best of two beloved desserts: the creamy richness of cheesecake and the sweet, nutty flavor of pecan pie. This dessert is perfect for holiday gatherings, family dinners, or any special occasion. With a buttery graham cracker crust, smooth cheesecake filling, and a gooey pecan pie topping, it’s sure to impress!

Ingredients

For the Crust:

• 2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter (melted)

For the Cheesecake Filling:

• 3 (8 oz) packages cream cheese (softened)
• 1 cup granulated sugar
• 1/4 cup sour cream
• 3 large eggs
• 1 teaspoon vanilla extract

For the Pecan Pie Topping:

• 1/2 cup unsalted butter
• 1 cup light brown sugar (packed)
• 1/3 cup heavy cream
• 2 cups chopped pecans
• 1/2 teaspoon vanilla extract
• **Pinch of salt

Instructions

Step 1: Prepare the Crust

1. Preheat your oven to 325°F (163°C). Lightly grease a 9-inch springform pan and wrap the bottom with foil to prevent leaks.
2. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly moistened.
3. Press the mixture firmly into the bottom of the prepared pan to form an even crust.
4. Bake the crust for 10 minutes, then remove from the oven and set aside to cool.

Step 2: Make the Cheesecake Filling

1. In a large mixing bowl, beat the softened cream cheese and sugar together using an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
2. Add the sour cream and vanilla extract, and mix until combined.
3. Add the eggs one at a time, mixing on low speed after each addition just until combined. Be careful not to overmix.
4. Pour the cheesecake filling over the baked crust and smooth the top with a spatula.

Step 3: Bake the Cheesecake

1. Place the springform pan in a larger roasting pan, and fill the roasting pan with hot water until it reaches about halfway up the sides of the springform pan (this water bath helps prevent cracking).
2. Bake the cheesecake in the preheated oven for 60-70 minutes, or until the center is set but still slightly jiggly.
3. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
4. Remove the cheesecake from the oven, let it cool completely, then refrigerate for at least 4 hours or overnight.

Step 4: Prepare the Pecan Pie Topping

1. In a medium saucepan, melt the butter over medium heat.
2. Stir in the brown sugar and heavy cream, and bring the mixture to a gentle boil. Cook for 2-3 minutes, stirring constantly until the sugar dissolves and the mixture thickens slightly.
3. Remove the saucepan from the heat and stir in the chopped pecans, vanilla extract, and a pinch of salt.
4. Allow the pecan topping to cool slightly before pouring it over the chilled cheesecake.

Step 5: Assemble and Serve

1. Once the cheesecake has chilled and the pecan topping has slightly cooled, carefully spoon the topping over the cheesecake, spreading it evenly across the top.
2. Return the cheesecake to the refrigerator for another 30 minutes to allow the topping to set.
3. Slice and serve your Pecan Pie Cheesecake chilled, garnished with extra pecans or whipped cream if desired.

Cook Notes

• Water Bath: The water bath (bain-marie) helps keep the cheesecake moist and prevents cracks. Be sure to wrap the springform pan tightly with foil to avoid water leaking into the cheesecake.
• Room Temperature Ingredients: Ensure all your ingredients (especially the cream cheese and eggs) are at room temperature for a smoother, creamier cheesecake.
• Topping: Make sure the pecan topping cools slightly before adding it to the cheesecake, so it doesn’t melt the top layer of the cheesecake.

Variations

• Chocolate Pecan Pie Cheesecake: Drizzle melted chocolate over the pecan topping for an extra layer of richness.
• Bourbon Pecan Pie Cheesecake: Add 1 tablespoon of bourbon to the pecan pie topping for a delicious, boozy twist.
• Maple Pecan Cheesecake: Replace the brown sugar in the topping with 1/2 cup of maple syrup for a warm, fall-inspired flavor.

Frequently Asked Questions (FAQs)

Can I make this cheesecake ahead of time?

Yes! In fact, making this cheesecake a day or two in advance allows the flavors to meld and the cheesecake to set properly. Store it in the refrigerator until you’re ready to serve.

Can I freeze pecan pie cheesecake?

Yes, you can freeze the cheesecake (without the topping) for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw it in the refrigerator overnight, then add the pecan topping before serving.

What should I do if my cheesecake cracks?

If your cheesecake cracks, don’t worry! The pecan topping will cover any imperfections. To prevent cracking, ensure you use a water bath and don’t overmix the cheesecake batter.

How long does pecan pie cheesecake last in the fridge?

This cheesecake will stay fresh in the refrigerator for up to 5 days. Store it covered in an airtight container or wrapped in plastic wrap.

Pecan Pie Cheesecake is a showstopping dessert that combines the smooth, creamy texture of cheesecake with the sweet, nutty goodness of pecan pie. Perfect for special occasions or holiday celebrations, this dessert is sure to be a hit with anyone who tries it! Serve it with a dollop of whipped cream for a truly indulgent treat.