pecan cheesecake recipe

Pecan pie cheesecake combines a creamy cheesecake layer with a buttery, caramel-pecan topping. It is perfectly indulgent!!

Pecan Pie Cheesecake Recipe

vanilla wafer (crumbs)

brown sugar

unsalted butter (melted)

sugar

corn syrup

eggs (lightly beaten)

pecans (chopped)

vanilla extract

cream cheese (softened)

all purpose flour

eggs

heavy whipping cream

unsalted butter

cinnamon

Line the bottom of 9-inch springform pan with parchment paper and set aside.

Combine vanilla wafer crumbs and brown sugar, stir in melted butter, then press the mixture evenly into bottom and halfway up the side of 9-inch springform pan. Set in the fridge to firm the crust while making the filling.

Crust

In a medium saucepan combine sugar, corn syrup, melted butter, eggs, pecans, and vanilla and bring to a boil over medium-high heat, stirring constantly. Reduce heat and simmer stirring constantly until thickened, 5-7 minutes. Pour into prepared crust and set aside.

Pecan Filling

Preheat the oven to 350°F.

Beat the cream cheese until creamy, then add brown sugar and flour and beat until fluffy.

Add eggs, one at a time, beating just until combined after each addition. Do not overbeat it!!! Stir in heavy cream and vanilla, then pour cheesecake mixture over pecan filling.

Place springform pan on a cookie sheet, put it in the oven, and reduce the heat to 325°F Bake the cake for 60-70 minutes (until a toothpick inserted in the center comes out almost clean). Turn off the oven and leave cheesecake in with oven door closed for 1 hour.

Run a knife around the edges of the cheesecake but don’t take it out of the pan until completely cooled.

Cheesecake Filling

In a small saucepan combine butter and brown sugar. Cook for 3-5 min or until very bubbly, then stir in cinnamon, heavy whipping cream, and chopped pecans. Cool to room temperature.

Release the sides of springform pan and spoon the topping over cooled cheesecake.

Store the cake in the fridge.

Topping

This pecan pie cheesecake is one delicious and indulgent dessert. A creamy baked cheesecake is placed on a graham cracker crust and topped with a sweet and nutty pecan caramel.

graham cracker crumbs (391 grams)

brown sugar (71 grams)

unsalted butter (151 grams, melted (1⅓ sticks))

pecans (188 grams)

brown sugar (142 grams)

corn syrup (208 grams)

sugar (100 grams)

eggs (100 grams)

egg yolk (14 grams)

pure vanilla extract (4 grams)

cream cheese

brown sugar (107 grams)

heavy cream (151 grams)

⅓ cup plain yogurt (76 grams)

eggs (150 grams)

vanilla extract (6 grams)

flour (23 grams)

salt

pecans (156 grams)

sugar (50 grams)

heavy cream (71 grams)

unsalted butter (64 grams)

corn syrup (39 grams)

cinnamon (18 grams)

Preheat

Combine

In a medium-sized bowl, whisk together the graham cracker crumbs and brown sugar. Add in the butter and combine until the mixture resembles wet sand.

Bake

Press the crust into the bottom and up the sides of a 9-inch springform pan. Place into the preheated oven to bake for 15 minutes. Once baked, remove from the oven and place on a cooling rack to cool completely. Once it has cooled to room temperature, place into the refrigerator to chill for 15 minutes. The oven should be off at this point.

For the Crust

Place

Place all of the filling ingredients into a medium-sized saucepan. Place the pan over medium-high heat.

Boil

Bring to a boil while constantly whisking. Allow the mixture to boil for 5-6 minutes, or until it starts to thicken up. Pour filling into the chilled crust and let set to cool completely.

For the Pecan Pie Filling

Beat

In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, brown sugar, and sugar on medium-high speed until smooth, about 2 minutes. Add in the heavy cream, yogurt, eggs, egg yolk, and vanilla. Beat to combine for 1 minute. Lastly, add in the flour and salt and stir just until combined.

Pour

Pour the cheesecake batter on top of the cooled pecan pie filling. Wrap the bottom and up the sides of the springform pan with aluminum foil to prevent any water from seeping in. Place the springform pan into a larger pan. Fill the larger pan with enough water to come 1 inch up the sides of the springform pan to create a water bath.

Place the cheesecake into the preheated oven to bake for 1 hour. You may need to cover the cheesecake with aluminum foil halfway through to prevent it from browning too much.

Once the cheesecake has baked until only the center is slightly jiggly, turn the oven off and let the cheesecake set with the door closed for 1 hour.

Chill

Once the cheesecake has set, remove from the oven and from the water bath and aluminum foil wrap. Allow the cheesecake to cool completely to room temperature before covering and placing it into the refrigerator to chill overnight or for at least 8 hours.

Release

Once it has chilled, run a butter knife around the edges to release the cheesecake from the springform pan. Release the springform pan side and remove the cheesecake. Place onto a cake stand or plate for serving.

For the Cheesecake

Whisk

Place all of the topping ingredients into a medium saucepan. Place over medium heat and whisk constantly while bringing to a boil. Once the mixture has begun to boil, reduce to medium-low heat and, while whisking, allow to simmer for 8-9 minutes, or until the mixture has thickened like caramel. Let the topping set to cool to room temperature.

Spoon

Once the topping has cooled, spoon and spread onto the top of the cheesecake. It is now ready to slice and serve.

For the Pecan Topping

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Pecan Pie Cheesecake Recipe

Pecan Pie Cheesecake Recipe

Top 2 pecan cheesecake recipe recipes from across the web

The most viewed pecan cheesecake recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Pecan Pie Cheesecake Recipe

Pecan Pie Cheesecake Recipe

The most viewed pecan cheesecake recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine