Easy Pecan Pie Cheesecake Recipe
What is a pecan pie cheesecake? What would happen if pecan pie and cheesecake had a baby? I swear, every time I make it, the compliments just roll in. What’s not to love about pecan pie? What’s a cheesecake layer? Is it easier than you think to make a pecan pie?andCan you make a cheesecake separately What are some of the best pecan pie cheesecake recipes? What are some of the best holiday, potluck, and “just for” occasions you can dream up?
What is Pecan Pie Cheesecake?
What is the best of both worlds colliding in your mouth? What is essentially a creamy, rich cheesecake base topped with that classic, sweet, and nutty pecan pie. Filling that we all know and love. What are the textures of cheesecake? Oh, the textures! What’s the best cheesecake you’ve ever had? My family always calls it a “pecan dream dessert”, and I honestly can’t think of any better way to serve it. What are some of the best recipes to make this week?
Why you’ll love this recipe?
What I love most about this easy pecan pie cheesecake recipe is that it’s surprisingly simple to whip up, yet it tastes incredibly decadent. Seriously, it’s the kind of dessert that makes everyone think you’ve been slaving away in the kitchen for hours. The flavor combination is just out of this world – the buttery, caramel-y pecans pair perfectly with the tangy, creamy cheesecake. And let’s talk about the cost. You probably already have most of the ingredients in your pantry, which makes it a budget-friendly showstopper. Plus, it’s so versatile! You can serve it chilled, at room temperature, with a dollop of whipped cream, or even a drizzle of chocolate sauce. Speaking of similar recipes, if you like pecan pie, you’ll adore this twist. It’s honestly so much more exciting than a plain old pecan pie. If you’re a cheesecake fan, then this is the perfect way to up your cheesecake game.
How do I make a Pecan Pie Cheesecake?
Quick Overview
How do you make a graham cracker crust? Then you whip up the cheesecake filling, pour it over the crust, and top it with the pecans. What is the best way to bake a potato until it’s set, let it cool, and chill it in the fridge? No water bath, no complicated steps. This recipe is designed to be easy and stress-free.
Ingredients Notes:
For the Crust:
Graham Crackers: You can use store-bought graham crackers or crush them yourself. I find that crushing them yourself results in a slightly coarser texture, which I personally love.
Butter: Melted and unsalted. It helps bind the crust together and adds a nice buttery flavor.
Sugar: Just a touch to add sweetness to the crust.
What is the cheesecake filling?
Cream Cheese: Make sure it’s softened to room temperature for a smooth and creamy filling. What is the best full fat cream cheese?
Sugar: Granulated sugar for sweetness.
Eggs: They help bind the filling and give it a nice, creamy texture.
Vanilla Extract: A must-have for flavor. Use good quality vanilla!
Sour Cream: Adds tanginess and moisture to the filling.
What is the recipe for pecan pie topping?
I like to use a mix of pecans and halves. I use both.
Why not more butter?
Brown Sugar: For that classic pecan pie flavor.
Corn Syrup: It helps create that gooey, caramel-y texture.
Vanilla Extract: More vanilla for good measure!
Salt: Just a pinch to balance the sweetness.
How do I follow
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and wrap the bottom with aluminum foil. How do you remove cheesecake? I know the hard way – don’t skip the foil!
Step 2: Make the Crust
In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Set aside. Press the mixture into the bottom of the prepared springform pan. I like to use the bottom of a measuring cup to really pack it down.
Step 3: Make the Cheesecake Filling
In a large bowl, beat the cream cheese and sugar until smooth and creamy. Set aside. Add the eggs one at a time, beating well after each addition. What is the best way to stir together the sour cream and vanilla extract?
Step 4: Prepare the Pecan Pie Topping
In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar, corn syrup, vanilla extract, and salt. Bring to a boil, stirring constantly, and cook for 1-2 minutes. Remove from heat and stir in the pecans.
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Step 5: Assemble and Bake
Pour the cheesecake filling over the prepared crust. Spread the pecan pie topping evenly over the cheesecake filling. Bake for 50-60 minutes, or until cheesecake is set around the edges but still slightly jiggly in the center.
Step 6: Cool and Chill
How do you bake cheesecake? Turn off the oven and let the door slightly ajar for an hour. How do you prevent cracking? If you want a cheesecake to be baked, remove it from the oven and let it cool completely at room temperature. Cover and chill in the refrigerator for at least 4 hours, or preferably overnight. I know it’s hard to wait, but trust me, it is worth it!
Step 7: Serve
How do you serve cheesecake on a plate? Slice and serve. If you’re feeling fancy, you can add a dollop of whipped cream or caramel sauce.
What should I serve it with?
What are some great ways to make pecan pie cheesecake? What is next level?
For Breakfast:What’s a good way to start the day with ice cream? My husband loves this, and I admit, sometimes I sneak a bite too!
For Brunch:Serve small slices alongside fresh fruit, mimosas, and other brunch favorites for a truly decadent brunch.
As Dessert:A scoop of vanilla ice cream or a drizzle of chocolate sauce is the perfect complement to this rich flavor. What are some of the best cheesecake
For Cozy Snacks:How do I warm up a slice of bread and enjoy it with ice cream?
My family tradition is to have this every Thanksgiving, but honestly, it’s good any time of year!
How do I make an easy pecan pie cheesecake?
What are some tips for making pecan pie cheesecake?
Cream Cheese: Make sure your cream cheese is fully softened to room temperature. This will ensure a smooth and creamy filling without any lumps.
Don’t Overmix: Overmixing the cheesecake filling can incorporate too much air, which can cause the cheesecake to crack during baking. Mix just until combined.
Cooling Time: Don’t skip the cooling time in the oven. This helps the cheesecake set gradually and prevents cracking.
Pecan Topping: Be careful not to burn the pecan topping. Stir constantly while it’s simmering on the stove.
Crust: For a crispier crust, you can pre-bake it for 8-10 minutes before adding the filling.
Ingredient Swaps: If you don’t have corn syrup, you can substitute honey or maple syrup, but it will slightly alter the flavor.
Storing and Reheating Tips
Here’s how to keep your pecan pie cheesecake tasting its best:
Room Temperature: If you’re serving it within a few hours, it can stay at room temperature, but keep it covered.
Refrigerator Storage: Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. It actually tastes even better the next day!
Freezer Instructions: For longer storage, you can freeze the cheesecake. Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months. Thaw it in the refrigerator overnight before serving.
Frequently Asked Questions
Final Thoughts
I truly hope you give this easy pecan pie cheesecake recipe a try. It’s one of those desserts that’s guaranteed to impress, but it’s secretly so simple to make. The combination of flavors and textures is just heavenly, and it’s always a crowd-pleaser. If you love pecan pie and cheesecake, you’re going to absolutely adore this recipe. It really is the perfect dessert for any occasion. And hey, if you’re looking for other cheesecake adventures, you might want to check out my lemon cheesecake bars – they’re another family favorite! Happy baking, and I can’t wait to hear how yours turns out! Let me know in the comments if you try it, and definitely share any variations you come up with. I’m always looking for new ideas!
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Easy Pecan Pie Cheesecake Recipe
Ingredients
Main Ingredients
- 1.5 cups graham cracker crumbs for the crust
- 0.5 cup unsalted butter melted, for the crust
- 1 tablespoon granulated sugar for the crust
- 32 oz cream cheese softened
- 1 cup brown sugar
- 4 large eggs room temperature
- 1 teaspoon vanilla extract
- 1.5 cups pecans chopped
- 1 cup light corn syrup
- 0.5 cup heavy cream
Instructions
Preparation Steps
- Preheat your oven to 325°F (160°C).
- In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of a 9-inch springform pan.
- In a large bowl, beat the cream cheese until smooth. Gradually add the brown sugar, beating until well combined. Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Pour the cream cheese mixture over the prepared crust. Bake for 55-60 minutes until the center is set.
- Meanwhile, in a saucepan over medium heat, combine pecans, corn syrup, and heavy cream. Cook while stirring until the mixture begins to bubble. Remove from heat and let cool slightly.
- Once the cheesecake is baked, remove from oven and pour the pecan mixture on top. Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours or overnight before serving.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
