Pecan Pie Cheesecake Recipe

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Pecan Pie Cheesecake Recipe :-The cheesecake in this pecan pie is dense, creamy, and bursting with the flavour of brown sugar and nuts itself! A layer of pecan pie filling and a layer of creamy cinnamon cheesecake are layered within, and then an incredible sauce that is similar to pecan pie is drizzled on top. The combination is incredible, and it quite possibly has the potential to surpass the traditional pecan pie in terms of its place on your Thanksgiving table.


Pecan Pie Cheesecake Recipe



Why You’ll Love This Pecan Pie Cheesecake Recipe?

  • Texture. The cheesecake filling, which is smooth, creamy, and thick, is sandwiched between the gooey, crispy, and buttery pecan pie filling and topping. This is a sensory combination that should not be missed.


  • Flavor. Within this cheesecake, there are a great deal of flavours that are warm. Brown sugar, cinnamon, and pecans that have been toasted together make for a delicious mixture.


  • Festive dessert mashup.Although pecan pie is a timeless dessert, there are times when you want to try something different and other times when you want something that has a more sophisticated flavour. By combining two wonderful items and transforming them into a unique and festive dessert, this cheesecake manages to fulfil both of the aforementioned requirements.


  • Make ahead. One of the most delicious sweets that may be prepared in advance is cheesecake. They are able to maintain their quality in the refrigerator for several days, which makes the preparations for Thanksgiving day much simpler.



Ingredients :


  • 2 1/4 cups (302g) graham cracker crumbs
  • 3 tbsp (42g) packed dark brown sugar
  • 10 tbsp (140g) unsalted butter, melted

Pecan Pie Filling

  • 3 large eggs
  • 1 cup (240ml) dark corn syrup
  • 3/4 cup (168g) packed dark brown sugar
  • 1 tsp vanilla extract
  • 1/4 cup (56g) butter, melted
  • 1/2 tsp salt
  • 1 1/2 cups (160g) chopped pecans

Cheesecake Filling

  • 24 ounces (678g) cream cheese, room temperature
  • 1 cup (224g) dark brown sugar
  • 3 tbsp (24g) all-purpose flour
  • 3/4 cup (173g) sour cream
  • 1 1/2 tbsp vanilla extract
  • 3/4 tsp ground cinnamon, optional
  • 3 large eggs, room temperature

Pecan Topping

  • 1 cup (224g) packed dark brown sugar
  • 1/2 cup (ml) heavy whipping cream
  • ½ cup (112g) unsalted butter, cut into cubes
  • 1 tbsp dark corn syrup, optional
  • 1 1/2 cups (160g) chopped pecans, toasted
  • 1/2 tsp salt
  • 1 tsp vanilla extract

Ingredients for pecan pie cheesecake.


Instructions :

Make the Crust

  1. Preheat the oven to 325 degrees Fahrenheit (163 degrees Celsius). Prepare a springform pan measuring 9 inches (23 cm) in diameter by lining the bottom with parchment paper and greasing the edges.
    Put the crust ingredients into a small bowl and mix them together.
  2. he mixture should be pressed into the bottom of the springform pan as well as up the sides of the pan.
  3. Ten minutes after baking, remove the crust from the oven and allow it to cool.
  4. Aluminium foil should be used to cover the exterior of the pan in order to prevent water from the water bath from entering the pan (for more information on how I prepare my pan for a water bath, check here). Remove the pan that has been prepared.



Make the Pecan Pie Filling

  1. Bring the temperature of the oven down to 300 degrees Fahrenheit (148 degrees Celsius).
  2. To make the filling for the pecan pie, combine all of the ingredients in a medium saucepan. Bring the mixture to a boil over medium-high heat while stirring it often.
  3. Simmer the mixture while stirring it frequently for five to seven minutes, or until it has thickened. However, if you overcook it, it will become overly firm. Pour into the crust that has been made, and then set off.



Make the Cheesecake Filling

  1. When you are ready to prepare the cheesecake filling, place the cream cheese, flour, and dark brown sugar in a large mixer bowl and beat them together on low speed until they are completely blended and smooth.
  2. It is important to utilise a low speed in order to decrease the amount of air that is added to the batter, as this might lead to cracks. To clean the sides of the bowl, scrape them down.
  3. After adding the vanilla extract and sour cream, stir the mixture on low speed until it is thoroughly blended.
    Each egg should be added in turn, and after each addition, the mixture should be thoroughly combined.
  4. Whenever it is necessary, scrape down the sides of the bowl to ensure that everything is thoroughly mixed together.
  5. Pour the cheesecake mixture into the crust, spreading it out evenly over the pecan pie filling so that it does not become dislodged. This will ensure that the filling does not become displaced.
  6. In a second, larger pan, put the springform pan inside the first. Warm water should be poured into the outside pan of the springform pan until it reaches approximately halfway up the edges of the pan.
  7. Before the water reaches the top edge of the aluminium foil that is covering the springform pan, it should be removed.
  8. Baking time should be one hour and ten minutes. In order to determine whether or not your cheesecake is done baking, the centre should be firm, but it should still be soft.
  9. Stop using the oven and make sure the door is closed for a period of thirty minutes. The cheesecake will persist in its cooking process, but it will also gradually start to cool down.
  10. To ensure that the cheesecake continues to cool at a gradual pace, the door of the oven should be cracked for a period of thirty minutes. Cracks can be avoided with the help of this method.
  11. Taking the cheesecake out of the oven and wrapping it in water bath, place it in the refrigerator for five to six hours or overnight, until it becomes firm .

Overhead image of pecan pie cheesecake on a serving platter.


Add the Topping

  1. When you are ready to prepare the topping, put all of the ingredients in a medium saucepan, with the exception of the pecans, salt, and vanilla essence. Heat the mixture over medium-low heat until the butter and brown sugar have melted.
  2. Following the melting of the sugar, increase the temperature to medium and bring the mixture to a full boil. A continuous stirring for one to two minutes. If you cook it for an excessive amount of time, the topping could become overly stiff.
  3. Once the mixture has been removed from the heat, toss in the pecans, salt, and vanilla extract.
  4. It should be allowed to chill in the refrigerator until it is slightly cooler than the temperature of the room.
  5. In order for it to remain in place on top of the cheesecake, you want it to be warm enough to spread but not so heated that it loses its spreadability. It is possible to place it in the refrigerator until it is fully cold;
  6. however, it will be relatively solid, and you might have to reheat it in the microwave for a few seconds in order to make it available for spreading again.
  7. Take the cheesecake out of the pan and place it on a tray that is intended for serving. After the topping has been poured atop the cheesecake, smooth it out evenly.
  8. Refrigerate the cheesecake with a cover until it is ready to be served. Eat cheesecake within four to five days for the optimum results.

Nutrition :

  • Serving Size: 1 Slice
  • Calories: 904
  • Sugar: 75.1 g
  • Sodium: 513.4 mg
  • Fat: 58.3 g
  • Carbohydrates: 92.5 g
  • Protein: 10.4 g
  • Cholesterol: 185.9 mg




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