Pecan Pie Cheesecake: The Ultimate Dessert Recipe

Name: Pecan Pie Cheesecake
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Ingredients: 13 pieces graham crackers; 0.75 cup pecan halves; 3 tablespoons light brown sugar; 0.5 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; 0.5 teaspoon salt; 1.75 cups pecan halves, chopped; 0.75 cup light brown sugar; 0.75 cup heavy cream; 0.5 cup butter; 1 teaspoon ground cinnamon; 0.5 teaspoon salt

Introduction to Pecan Pie Cheesecake

Indulge in a heavenly dessert that combines the rich, creamy texture of cheesecake with the sweet, nutty flavor of pecan pie. This Pecan Pie Cheesecake is not just a treat; it’s a celebration of flavors and textures that will leave your taste buds dancing! Perfect for gatherings or a cozy night in, this recipe is sure to impress your friends and family alike.

A Personal Story Behind My Pecan Pie Cheesecake Journey

Growing up, my family had a tradition of making desserts that brought everyone together, and pecan pie was always a favorite during the holidays. One year, I decided to combine my love for cheesecake with this classic pie, and the Pecan Pie Cheesecake was born. Each bite evokes warm memories of family gatherings, laughter, and love. It’s more than just a dessert; it’s a piece of my heart served on a plate.

What Makes This Pecan Pie Cheesecake Recipe Special?

This recipe stands out for its luscious layers that seamlessly blend the best of both worlds: the crunchy, buttery graham cracker crust, the velvety cheesecake filling, and the decadent pecan pie topping. The combination of cream cheese and sour cream adds a delightful tanginess, while the pecans and brown sugar create a rich, caramel-like finish. This dessert is not only visually stunning but also offers a unique twist on traditional recipes that everyone will love.

The Full Pecan Pie Cheesecake Recipe

Ingredients

For the Crust:
13 graham crackers
¾ cup pecan halves
3 tablespoons light brown sugar
½ cup melted butter
For the Cheesecake:
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
½ teaspoon salt
For the Pecan Pie Topping:
1 ¾ cups pecan halves, chopped
¾ cup light brown sugar
¾ cup heavy cream
½ cup butter
1 teaspoon ground cinnamon
½ teaspoon salt

Instructions

Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish with nonstick cooking spray.
For the Crust: In a food processor, blend graham crackers, pecans, and brown sugar until fine. Add melted butter and pulse until mixed. Press the mixture evenly into the baking dish and bake for 10 minutes. Tip: Make sure to press firmly to create a solid base.

For the Cheesecake: In a clean food processor bowl, combine cream cheese, sour cream, sugar, eggs, flour, vanilla extract, and salt. Blend until smooth and creamy. Pour the batter over the baked crust and bake for 30-40 minutes, or until set in the center. Tip: Check for doneness by gently shaking the pan; the center should slightly jiggle but not be liquid.
For the Pecan Pie Topping: In a medium saucepan, mix chopped pecans, brown sugar, heavy cream, butter, cinnamon, and salt. Bring to a boil over medium heat, then reduce heat and simmer for 2-3 minutes. Remove from heat. Tip: Stir continuously to prevent burning.

Pour the pecan topping over the baked cheesecake and spread evenly. Chill the cheesecake in the refrigerator for at least 2 hours to set completely.
When ready to serve, cut the cheesecake into slices using a serrated knife. Wipe the knife with a wet paper towel between cuts for clean edges. Tip: For an extra touch, drizzle caramel sauce over each slice before serving.

Serving Suggestions and Variations for Pecan Pie Cheesecake

This Pecan Pie Cheesecake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. For an extra flair, consider adding fresh berries on the side for a touch of color and freshness. You can also experiment by adding chocolate chips to the cheesecake batter or topping it with a layer of chocolate ganache. The possibilities are endless!

Frequently Asked Questions About Pecan Pie Cheesecake

Can I make this cheesecake ahead of time?
Absolutely! This cheesecake can be made a day or two in advance. Just make sure to store it covered in the refrigerator until you’re ready to serve.

How do I store leftovers?
Leftover cheesecake should be stored in an airtight container in the refrigerator, where it will keep for up to a week.

Can I freeze Pecan Pie Cheesecake?
Yes, you can freeze it! Wrap individual slices in plastic wrap and place them in a freezer-safe container. They can be frozen for up to 3 months. Just thaw in the refrigerator before serving.

What can I substitute for heavy cream?
If you prefer a lighter option, you can use half-and-half or a non-dairy cream substitute. Just keep in mind that the texture and flavor might vary slightly.