Pecan Pie Cheesecake

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.

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.

• INGREDIENTS

  SERVINGS: 10-12

  BAKE TIME: 50-55 MINUTES

  CRUST:

  • 2 cups graham cracker crumbs
  • 1/3 cup brown sugar- lightly packed
  • 1/2 cup butter- melted

  PECAN PIE FILLING:

  • 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

  CHEESECAKE FILLING:

  • • 3 packages cream cheese- softened 1 cup granulated sugar

  • 3 Tablespoons flour
  • 2 teaspoon vanilla extract
  • 1/2 cup heavy whipping cream 3 eggs

  PECAN PIE TOPPING:

  • 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

  INSTRUCTIONS

  CRUST:

  • Preheat your oven to 350F and prepare a 9” springform pan by spraying with non-stick spray and set aside.

  (FOR ADDED PROTECTION, YOU CAN ADD A ROUND OF PARCHMENT PAPER ALONG THE BOTTOM OF THE SPRINGFORM AS WELL)

  • 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.

  PECAN PIE FILLING:

  • 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.

  FILLING:

  • 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.

  BE CAREFUL NOT TO OVERMIX AFTER ADDING THE EGGS!

  • 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.

  TOPPING:

  • 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.
  • ENJOY!