Pecan Pie Cheesecake will blow your mind! Its so insanely delicious! It combines two of your favorite desserts into one dangerously addicting cheesecake!
Prepare a combo dessert with this fun and flavorful Pecan Pie Cheesecake. It’s like having the best of both worlds when it comes to baked goods!
Pecan Pie Cheesecake
Do you love the sweet crunch of a pecan pie and the soft, creamy texture of a cheesecake? What if you could combine the two textures and incredible flavors to create something amazing? With this Pecan Pie Cheesecake, you’re preparing two amazing desserts in one dish and can take your traditional desserts to the next level. The crisp pecan topping pairs well with the soft and sweet cheesecake filling that will keep you coming back for more slices.
Why You’ll Love the Pecan Pie Cheesecake Recipe
It may seem like a challenge to prepare desserts like this one, but this Pecan Pie Cheesecake recipe is easy to follow, so you can master the art of preparing such a tasty dessert in no time.
- You can make the cheesecake filling with ease using the simplest ingredients, such as cream cheese and granulated sugar!
You’re preparing the homemade crust and the sweet cream cheese filling, which means this dessert is entirely made from scratch. Impress your loved ones with such a tasty treat!
The Most Important Ingredients to Use
While there are several ingredients you’re going to need to prepare this cheesecake with the pecan pie topping, some of the most important, must-have ingredients needed to prepare this dessert include:
Graham Crackers – It’s important to have a box of graham crackers to prepare the crumbs for the crust.
- Sugar – Of course, you can’t make a cheesecake or a pecan without sugar, so be sure to get both granulated and brown sugar for the occasion.
- Pecans – Purchase your pecans in advance. It doesn’t hurt to have extra!
- Butter – You’ll need to melt butter and combine it with the graham crackers and pecans for that sweet crust.
Cream Cheese – Full-fat cream cheese is an absolute must. Be sure to let it soften before you work with it.
These are some of the primary ingredients that will help you prepare the most delicious dessert that combines two classics into one!
Can I use low-fat cream cheese?
It’s not a good idea to use the low-fat version of cream cheese because it often doesn’t have the same texture, which means your cheesecake won’t have that desired consistency that you want and need when preparing such a flavorful dessert.
Will I need special equipment to prepare this cheesecake?
Yes! It’s crucial to have a 9-inch springform pan to prepare the sweet dessert. It’s the only must-have item. Other than that, you’ll need a few basics, such as mixing bowls and spoons!
Do I have to leave the cheesecake in the oven after it’s done baking?
No! While this is commonly done to prevent the top of the cheesecake from cracking, you won’t have to do that when you’re preparing this dessert because the pecan topping covers the cheesecake filling, so it won’t matter if there is a crack or not because no one will see it.
Can I add anything else to this dessert?
While the dessert is perfect the way that it is, you can always drizzle a bit of caramel syrup or chocolate on top as a finishing touch. You can also serve a slice with a dollop of whipped cream.
Recipe Tips & Suggestions
If you have a food processor, use that to crush your graham crackers into crumbs. It can save you so much time and get the graham crackers pulsed down to dust, which makes it perfect for mixing with the butter to create that sweet crust.
- While graham crackers are recommended, you can use something else to substitute the graham crackers, such as vanilla cookies. Feel free to experiment with different options that you like best when preparing this dessert.
Consider placing your cheesecake in the freezer for an hour before pulling it out and getting ready to slice into it. If you take the time to do this, it makes it so much easier to create the perfect slices. Don’t worry, it won’t be super frozen, and it’ll thaw out rather quickly, so you won’t have to be concerned about biting into a frozen dessert when you’re in the mood for it.
This cheesecake is perfect for any occasion! The holidays or even just for a sensational dessert everyone will rave over!
.This cheesecake is a tried and true recipe that is sure to satisfy any sweet tooth.
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- 2 cups graham cracker crumbs
- 1/3 cup brown sugar- lightly packed
- 1/2 cup butter- melted
- 1/3 cup butter
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups roughly chopped pecans 1 cup light corn syrup
- 1 cup granulated sugar
- 3 packages cream cheese- softened 1 cup granulated sugar
- 3 Tablespoons flour
- 2 teaspoon vanilla extract
- 1/2 cup heavy whipping cream 3 eggs
- 1/3 cup butter
- 1/3 cup brown sugar- lightly packed 1/2 teaspoon vanilla extract
- 1/4 cup heavy whipping cream
- 1 cup roughly chopped pecans
- Preheat your oven to 350F and prepare a 9” springform pan by spraying with non-stick spray and set aside.
- Prepare the crust by adding about 2 packages graham crackers to a food processor and pulse until you get about 2 cups of crumbs. Add in brown sugar and melted butter and pulse until well combined.
- Pour the crumbs into the prepared pan and gently press using the back of a spoon to form the crust. Be sure to bring the crumbs up about 1” up the sides.
- Bake for 10 minutes or until golden brown. Remove and allow to cool on a wire rack.
- Add butter, sugar, and corn syrup into a medium saucepan and heat over med-high heat, whisking constantly, until the butter is melted, and the sugar is dissolved.
- Add the eggs and continue to whisk. Heat over med-high heat until the mixture starts to bubble and slightly thicken.
- Remove from heat and whisk in vanilla extract and chopped pecans.
- Pour filling into the prepared crust and set aside.
- To prepare the cheesecake filling add the softened cream cheese to the bowl of a stand mixer equipped with a paddle attachment. Cream for 5-6 minutes or until light and fluffy. Scrape the sides and bottom of the bowl.
- With the mixer on low speed, slowly add the sugar and flour. Once the sugar is combined, increase to medium speed, and mix for an additional 1-2 minutes.
- Add the vanilla extract and mix until just combined. Slowly pour in the heavy whipping cream and mix on low speed until combined.
- Reduce the mixer to low speed and add the eggs one at a time until fully incorporated.
- Pour the prepared batter into the prepared pan and gently tap to release any air bubbles. 12. Bake at 350 for 15 minutes then, without opening the oven door, reduce the heat to 200 and bake for an additional 50-55 minutes until the center slightly jiggles and the edges are set. (You are looking for a Jell-o consistency, not a runny/watery consistency. If the center still looks too watery, bake for an additional 5-10 minutes checking often. However, the cheesecake will set up more while cooling, so keep that in mind.)
- Turn off the oven and slightly crack the oven door to allow the cheesecake to cool for 15-20 minutes before removing.
- Allow to cool on a wire rack until completely cooled and place in the refrigerator for at least 6 hours but overnight is recommended.
- Add the butter, and brown sugar into a medium saucepan and heat over med-high heat until melted and smooth. Continue to heat until the sauce comes to a low boil. Remove from heat and add in vanilla and heavy cream and whisk until combined.
- Fold in the pecans last.
- Pour the pecan topping over the top of the chilled cheesecake and serve.