Indulge in the ultimate dessert mash-up with Pecan Pie Cheesecake. This decadent treat combines the rich flavors of pecan pie with the creamy goodness of cheesecake for a dessert that will leave your taste buds singing.
Why Make This Recipe
If you’re a fan of both pecan pie and cheesecake, this recipe is a dream come true. It offers the perfect balance of sweet, nutty, and creamy flavors in every bite. Whether you’re looking to impress guests or treat yourself to something special, this dessert is sure to satisfy your sweet tooth.
How to Make Pecan Pie Cheesecake
Ingredients:
- 1 cup pecans
- 2 cups graham crumbs
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/2 cup unsalted butter
- 24 ounces cream cheese (full fat, brick-style)
- 3/4 cup white sugar
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- 1 tablespoon cornstarch
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/3 cup unsalted butter
- 3/4 cup brown sugar
- 3/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon corn syrup
- 1/2 teaspoon cinnamon
- 2 cups pecan halves
Directions:
- Combine pecans, graham crumbs, brown sugar, cinnamon, and melted butter for the crust. Press into the bottom of a springform pan.
- Mix cream cheese, sugars, cinnamon, cornstarch, sour cream, vanilla, and eggs for the cheesecake layer. Pour over crust and bake.
- Cook unsalted butter, brown sugar, heavy cream, vanilla, corn syrup, cinnamon, and pecan halves for the pecan pie topping.
- Spoon the pecan pie topping over the chilled cheesecake before serving.
- Slice and enjoy!
How to Serve Pecan Pie Cheesecake
Serve this delightful dessert chilled for the best flavor and texture. Use a sharp knife to cut clean slices, and top each piece with a dollop of whipped cream or a drizzle of caramel sauce for an extra touch of indulgence.
How to Store Pecan Pie Cheesecake
Keep any leftover cheesecake in the refrigerator, covered with plastic wrap or in an airtight container. It should stay fresh for up to 5 days. For longer storage, you can freeze the cheesecake for up to 2 months. Thaw in the refrigerator before serving.
Tips to Make Pecan Pie Cheesecake
- Allow the cheesecake to cool completely before adding the pecan pie topping to prevent the layers from mixing.
- Toast the pecan halves for extra flavor and crunch in the topping.
- Use a water bath while baking the cheesecake to prevent cracks on the surface.
Variation
For a twist on the classic recipe, consider adding a splash of bourbon to the pecan pie topping for a boozy kick. You can also experiment with different types of nuts, such as walnuts or almonds, to change up the flavor profile.
Pecan Pie Cheesecake
Description
Indulge in the ultimate dessert mash-up with this Pecan Pie Cheesecake. This rich and creamy dessert combines the best of both worlds - pecan pie and cheesecake - into one delicious treat.Ingredients
Crust
Cheesecake Layer
Pecan Pie Topping
Instructions
How to Make Pecan Pie Cheesecake
-
Step 1
Combine pecans, graham crumbs, brown sugar, cinnamon, and melted butter for the crust. Press into the bottom of a springform pan. -
Step 2
Mix cream cheese, sugars, cinnamon, cornstarch, sour cream, vanilla, and eggs for the cheesecake layer. Pour over crust and bake. -
Step 3
Cook unsalted butter, brown sugar, heavy cream, vanilla, corn syrup, cinnamon, and pecan halves for the pecan pie topping. -
Step 4
Spoon the pecan pie topping over the chilled cheesecake before serving. -
Step 5
Slice and enjoy!
Servings 12
- Amount Per Serving
- Calories 420kcal
- % Daily Value *
- Total Fat 28g44%
- Saturated Fat 14g70%
- Cholesterol 120mg40%
- Sodium 200mg9%
- Total Carbohydrate 38g13%
- Dietary Fiber 4g16%
- Sugars 28g
- Protein 6g12%
- Vitamin A 600 IU
- Vitamin C 1 mg
- Calcium 80 mg
- Iron 2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
