As I stand in my kitchen, the warm aroma of pecans toasting envelops me, transporting me back to family gatherings where laughter and dessert were always the highlight. Pecan pie was a staple at our holiday feasts, beloved by all. This year, I decided to elevate that nostalgic classic into a luscious Pecan Pie Cheesecake. The idea of creamy cheesecake layered with caramelized pecans is more than just a dessert; it’s a celebration of flavors and cherished memories.
Imagine slicing through a velvety cheesecake, the crumbly graham cracker crust giving way to a rich and creamy filling, all topped off with a glistening pecan pie topping. This recipe isn’t just for special occasions; it’s a treat for everyday moments when you want to indulge in something truly extraordinary.
Recipe Timing
- Prep Duration: 30 minutes
- Active Cooking: 50 minutes
- Total Duration: 2 hours and 30 minutes (including chilling)
- Portion Size: Serves 12
- Complexity: Moderate
Nutritional Recipe
- Calories per portion: Approximately 350 calories
- Protein: 6 grams
- Carbs: 28 grams
- Fats: 25 grams
- Fiber: 1 gram
- Sugars: 23 grams
- Sodium: 250 mg
Why You’ll Love This Pecan Pie Cheesecake
This Pecan Pie Cheesecake marries the lightness of cheesecake with the deep, nutty flavors of pecan pie, creating a dessert that’s rich yet balanced. The flaky graham cracker crust perfectly complements the creamy filling, while the caramelized pecan topping provides a delightful crunch. You’ll fall in love with how effortlessly this dessert makes its way into your heart and your table—admired by everyone and cherished by your taste buds.
The Complete Cooking Journey
Follow along as we transform simple ingredients into a show-stopping dessert. Each step of this journey is filled with fragrant aromas, rewarding textures, and of course, the inevitable anticipation as we wait for it to chill.
Ingredients:
- 13 whole graham crackers
- 3/4 cup pecan halves
- 3 tablespoons light brown sugar
- 1/2 cup melted butter
- 24 ounces full fat cream cheese, softened
- 1 cup sour cream
- 1 cup sugar
- 4 large eggs
- 1 tablespoon all-purpose flour
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1 3/4 cups pecan halves, chopped
- 3/4 cup light brown sugar
- 3/4 cup heavy cream
- 1/2 cup butter
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Method:
Step 1: Preheat and Prepare the Baking Dish
Preheat your oven to 350°F (175°C) and spray a 9X13 inch baking dish with nonstick cooking spray.
Step 2: Create the Crust
In a food processor, pulse together the graham crackers, 3/4 cup pecan halves, and 3 tablespoons of light brown sugar until fine crumbs form. Add 1/2 cup melted butter and pulse until combined. Press this mixture firmly into the bottom of the baking dish, then bake for 10 minutes until golden and fragrant.
Step 3: Make the Cheesecake Filling
Clean the food processor, and then blend together 24 ounces of softened cream cheese, 1 cup sour cream, 1 cup sugar, 4 large eggs, 1 tablespoon all-purpose flour, 2 teaspoons vanilla extract, and 1/2 teaspoon salt until the mixture is smooth and creamy.
Step 4: Bake the Cheesecake Layer
Pour the cheesecake batter over the baked crust and gently spread it out. Bake in the preheated oven for 30-40 minutes, or until a toothpick inserted in the center comes out clean. The edges should be lightly set while the center remains slightly jiggly.
Step 5: Prepare the Pecan Pie Topping
While the cheesecake is baking, simmer 1 3/4 cups of chopped pecan halves, 3/4 cup light brown sugar, 3/4 cup heavy cream, 1/2 cup butter, 1 teaspoon ground cinnamon, and 1/2 teaspoon salt in a saucepan over medium heat for 2-3 minutes, stirring until the mixture is smooth and slightly thickened.
Step 6: Add the Topping and Chill
Once the cheesecake has baked and cooled slightly, pour the pecan pie topping evenly over the cheesecake. Allow it to cool completely at room temperature before covering and chilling in the refrigerator for at least 2 hours. This chilling step is crucial for setting the cheesecake’s texture.
Step 7: Slice and Serve
When ready to serve, use a serrated knife to cut the cheesecake into clean slices, revealing the beautifully layered dessert.
Serving Suggestions & Pairings
This Pecan Pie Cheesecake is perfect on its own, but if you’re looking to elevate the experience, consider serving it with a dollop of whipped cream or a scoop of vanilla ice cream. A drizzle of caramel sauce also complements the rich flavors beautifully. Pair it with a cup of coffee or a glass of dessert wine for a delightful end to any meal.
Storage & Leftovers Guide
Store any leftovers in the refrigerator, covered tightly with plastic wrap or foil, where it will keep for up to 5 days. If you need to store it for longer, you can freeze slices, wrapped tightly in plastic wrap and then placed in a freezer-safe container, for up to 2 months. Just remember to thaw in the refrigerator overnight before serving again.
Kitchen Wisdom & Success Tips
- Make sure your cream cheese is at room temperature; this helps in achieving a smooth filling without lumps.
- If you don’t have a food processor, you can crush the graham crackers in a zip-top bag using a rolling pin and mix the crust ingredients by hand.
- To prevent cracks in the cheesecake, avoid opening the oven door during baking and allow the cheesecake to cool gradually.
Flavor Variations & Adaptations
- For a chocolate twist, fold in some chocolate chips into the cheesecake filling.
- Try swapping pecans for walnuts or hazelnuts if you’re looking for a different nutty flavor.
- For a festive touch, add a teaspoon of pumpkin spice or nutmeg to the cheesecake mixture.
Reader Questions & Solutions
-
Can I use low-fat cream cheese?
- While you can substitute low-fat cream cheese, it may affect the texture and creaminess of the cheesecake.
-
What if I don’t have graham crackers?
- Substitute with digestive biscuits or vanilla wafers for a similar crust.
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How do I know when the cheesecake is done?
- The center will still slightly jiggle when you take it out; it will firm up as it cools.
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Can I make this ahead of time?
- Absolutely! This cheesecake is best when made a day or two in advance, allowing the flavors to meld beautifully.
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What’s the best way to slice the cheesecake?
- Use a warm serrated knife, wiping it clean between cuts for that perfect slice!
Wrapping Up
This Pecan Pie Cheesecake is not just a dessert; it’s a heartfelt creation that brings joy to gatherings and sweet moments to everyday life. Whether it’s for a holiday gathering, a potluck, or just a treat for yourself, this cheesecake is a surefire way to impress and delight. So gather your ingredients and take this delicious journey; it’s time to make a dessert that will create as many memories as it does breathtaking flavors. Happy baking!
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Pecan Pie Cheesecake
- Total Time: 150 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delicious Pecan Pie Cheesecake that combines creamy cheesecake with a crunchy pecan pie topping, perfect for any occasion.
Ingredients
- 13 whole graham crackers
- 3/4 cup pecan halves
- 3 tablespoons light brown sugar
- 1/2 cup melted butter
- 24 ounces full fat cream cheese, softened
- 1 cup sour cream
- 1 cup sugar
- 4 large eggs
- 1 tablespoon all-purpose flour
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1 3/4 cups pecan halves, chopped
- 3/4 cup light brown sugar
- 3/4 cup heavy cream
- 1/2 cup butter
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and spray a 9X13 inch baking dish with nonstick cooking spray.
- In a food processor, pulse together the graham crackers, 3/4 cup pecan halves, and 3 tablespoons of light brown sugar until fine crumbs form. Add 1/2 cup melted butter and pulse until combined. Press this mixture firmly into the bottom of the baking dish, then bake for 10 minutes until golden and fragrant.
- Clean the food processor, and then blend together 24 ounces of softened cream cheese, 1 cup sour cream, 1 cup sugar, 4 large eggs, 1 tablespoon all-purpose flour, 2 teaspoons vanilla extract, and 1/2 teaspoon salt until the mixture is smooth and creamy.
- Pour the cheesecake batter over the baked crust and gently spread it out. Bake in the preheated oven for 30-40 minutes, or until a toothpick inserted in the center comes out clean. The edges should be lightly set while the center remains slightly jiggly.
- While the cheesecake is baking, simmer 1 3/4 cups of chopped pecan halves, 3/4 cup light brown sugar, 3/4 cup heavy cream, 1/2 cup butter, 1 teaspoon ground cinnamon, and 1/2 teaspoon salt in a saucepan over medium heat for 2-3 minutes, stirring until the mixture is smooth and slightly thickened.
- Once the cheesecake has baked and cooled slightly, pour the pecan pie topping evenly over the cheesecake. Allow it to cool completely at room temperature before covering and chilling in the refrigerator for at least 2 hours.
- When ready to serve, use a serrated knife to cut the cheesecake into clean slices.
Notes
Serve with whipped cream or vanilla ice cream for an extra treat. Storing leftovers in the fridge will keep it fresh for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 23g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 150mg
