Of course! Pecan Pie Cheesecake is the ultimate dessert mashup, combining the rich, gooey, nutty goodness of pecan pie with the smooth, creamy luxury of cheesecake. It’s a show-stopping dessert perfect for holidays and special occasions.
Here is a detailed, foolproof recipe to create this masterpiece.
Pecan Pie Cheesecake
This recipe features a spiced shortbread crust, a velvety vanilla cheesecake layer, and a traditional pecan pie topping.
Yields: 12-16 servings
Prep Time: 45 minutes
Bake Time: 1 hour 15 minutes (plus cooling and chilling)
Ingredients
For the Crust:
· 2 cups graham cracker crumbs (about 15 full sheets)
· ½ cup finely chopped pecans
· ⅓ cup granulated sugar
· 1 teaspoon ground cinnamon
· ½ cup (1 stick / 113g) unsalted butter, melted
For the Cheesecake Filling:
· 4 (8 oz) packages full-fat cream cheese, softened to room temperature
· 1 ¼ cups (250g) granulated sugar
· ½ cup (120g) sour cream, at room temperature
· 1 tablespoon vanilla extract
· 4 large eggs, at room temperature
For the Pecan Pie Topping:
· 1 cup (200g) packed light brown sugar
· ¾ cup (180ml) light corn syrup (or pure maple syrup)
· ½ cup (1 stick / 113g) unsalted butter
· 3 large eggs
· 1 teaspoon vanilla extract
· ¼ teaspoon salt
· 2 cups pecan halves
Instructions
Part 1: The Crust & Cheesecake Layer
- Preheat and Prep: Preheat oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan tightly with 2-3 layers of heavy-duty aluminum foil to prevent water leakage.
- Make the Crust: In a medium bowl, mix the graham cracker crumbs, chopped pecans, sugar, and cinnamon. Stir in the melted butter until the mixture resembles wet sand.
- Press the Crust: Press the mixture firmly and evenly into the bottom and about 1 inch up the sides of the prepared springform pan. Use the bottom of a flat glass to help compact it.
- Par-bake: Bake the crust for 8 minutes. Remove from the oven and let it cool slightly while you prepare the filling. Reduce oven temperature to 300°F (150°C).
- Make the Cheesecake Filling:
· Using a stand mixer or hand mixer with a paddle attachment, beat the softened cream cheese and granulated sugar on medium-low speed until completely smooth and creamy (about 2-3 minutes). Scrape down the bowl frequently.
· Beat in the sour cream and vanilla extract until just combined.
· Add the eggs one at a time, beating on low speed just until each yolk disappears into the batter. Do not overmix after adding the eggs, as this incorporates too much air and can cause cracking. - Bake the Cheesecake:
· Pour the filling into the slightly cooled crust. Smooth the top.
· Place the springform pan into a large roasting pan. Pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan to create a water bath.
· Carefully transfer to the oven and bake for 55-65 minutes. The edges will be set, but the center will still have a slight jiggle when you gently shake the pan.
· Turn off the oven, crack the oven door open, and let the cheesecake cool inside for 1 hour. This gradual cooling helps prevent cracking.
Part 2: The Pecan Pie Topping & Final Bake
- Prepare the Topping: While the cheesecake is cooling in the oven, prepare the pecan pie layer. In a medium saucepan over medium heat, combine the brown sugar, corn syrup, and butter. Whisk until the butter is melted and the mixture is smooth. Remove from heat and let it cool for 10 minutes.
- Temper the Eggs: In a separate small bowl, whisk the 3 eggs. Very slowly, while whisking constantly, drizzle about ½ cup of the warm sugar mixture into the beaten eggs. This gradual process (tempering) prevents the eggs from scrambling.
- Combine: Pour the tempered egg mixture back into the saucepan with the remaining sugar mixture, whisking constantly. Stir in the vanilla extract, salt, and pecan halves.
- Add the Topping and Bake Again:
· Carefully pour the pecan pie filling over the top of the warm cheesecake.
· Return the entire assembly (still in the water bath) to the oven.
· Increase the oven temperature to 350°F (175°C) and bake for an additional 20-25 minutes, or until the pecan pie topping is set.
Part 3: The Critical Chill
- Cool Completely: Remove the cheesecake from the water bath and place it on a wire rack. Run a thin knife around the edge of the cheesecake to loosen it from the pan (this helps prevent cracking as it contracts).
- Chill: Let it cool to room temperature, then cover loosely with plastic wrap and refrigerate for at least 8 hours, or preferably overnight. This is essential for the cheesecake to set properly for clean slicing.
Part 4: Serve
- Remove the springform ring, slice with a clean, hot knife (wiped between cuts), and serve cold.
Tips for Success
· Room Temperature is Key: All refrigerated ingredients (cream cheese, sour cream, eggs) must be at room temperature to ensure a smooth, lump-free batter.
· Don’t Overmix: Overmixing, especially after adding the eggs, incorporates too much air and is a leading cause of cheesecake cracks.
· The Water Bath: This is non-negotiable for a perfect, creamy texture. It creates a humid environment that cooks the cheesecake gently and evenly, preventing cracks and a rubbery texture.
· Toasting the Pecans: For an even deeper flavor, toast the pecans for the crust and topping on a baking sheet at 350°F for 5-7 minutes before using. Let them cool completely first.
Frequently Asked Questions (FAQ)
Q: Can I make this without a water bath?
A: It’s highly discouraged. Without it, the cheesecake is likely to crack, become dense, and brown too much on top. The water bath is the secret to a professional-quality texture.
Q: My pecan pie topping sank! What happened?
A: This can happen if the cheesecake layer is underbaked and too soft when the topping is added. Ensure the cheesecake jiggles only slightly in the center before adding the topping.
Q: Can I make this ahead of time?
A: Absolutely! This dessert needs to chill overnight, making it perfect for making a day or even two in advance.
Q: How do I store it?
A: Keep it covered in the refrigerator for up to 5 days.
Enjoy this incredible fusion of two classic desserts