Pecan pie cheesecake recipe: Now that it’s fall, I can’t think of a better way to celebrate than with pecan pie and apple pie cheesecake.It’s not just any pecan pie, though; it’s a pecan pie cheesecake. There is real pecan pie filling on top of this rich and creamy cheesecake. Do you agree that it sounds amazing? Putting together these two classic recipes is a fun way to make a new one. You’ll want to make it all season long because it tastes so good. Do not be afraid of this dish. It looks like there are a lot of steps and a lot of things to make the cheesecake, but it’s really not that hard.
Pecan pie cheesecake recipe
Pecan Pie Cheesecake Ingredients
The list of items is long, but most of them are used in more than one part of the recipe. You can measure everything out now to save time when you’re putting the recipe together. Also, before you start baking, make sure all the cold items are not frozen.
- Graham crackers: You need 2 whole sleeves of graham crackers to make enough crumbs for the crust.
- Pecans: I used ground pecans in the crust and chopped pecans in the topping. Make sure the pecans are raw and unsalted.
- Sugar: Both granulated white sugar and brown sugar are used in the recipe. White sugar goes in the cheesecake filling. Brown sugar goes in the crust and topping. You can use light or dark brown sugar.
- Butter: Melted unsalted butter holds the crust together. Then butter also goes in the topping.
- Cream cheese: Use full-fat brick-style cream cheese for the best results.
- Sour cream: Full-fat sour cream is best. You could probably use Greek yogurt also but I haven’t tested it.
- Vanilla extract: A high-quality pure vanilla extract will give the best flavor. It’s used for both the filling and topping.
- Salt: Just a tad for flavor.
- Eggs: Eggs are used as binding in the cheesecake layer. They are also added to the topping to create a gooey pecan pie filling.
- Dark corn syrup: I prefer dark corn syrup but you can also use maple syrup.
- Rum: Rum or bourbon adds so much flavor to the topping. If you must avoid alcohol, you can use vanilla instead.
- Heavy cream: Heavy cream is added to the topping to help create the rich, gooey texture of pecan pie.
- To bake this cheesecake you need:
- Springform pan: This recipe will completely fill a 9-inch springform pan.
- Electric mixer: You can use either a stand mixer or handheld electric mixer to make the cheesecake filling.
How to make pecan pie cheesecake?
Making pecan pie cheesecake takes a few steps. First you have to make the base, then the filling, and finally the topping. Plan ahead before you start this meal because it takes time.
Step 1: Make the crust
Start by pulsing the graham crackers and pecans in a food processor until finely ground. You can continue to mix the crust in the food processor or transfer the ground crackers and pecans to a mixing bowl.
Add brown sugar and melted butter to the ground graham crackers and pecans. Mix until everything is well mixed and resembles wet sand.
There is a chance that some of the topping will seep down under the cheesecake and leak out of the pan. Wrapping it will foil will help prevent it from spilling in the bottom of your oven.
Press the crust tightly into the bottom and up the sides of the pan. There’s enough crust to work it pretty far up the sides. This will help hold topping once it’s added.
Bake the crust for 10 minutes then set it aside to cool while you make the filling.
Step 2: Make the cheesecake filling
Using either a stand mixer fitted with the paddle attachment or a handheld electric mixer, beat the cream cheese on medium speed until it is smooth and creamy.
Then add sugar, sour cream, vanilla, and salt. Mix on medium speed until you have a lush, creamy consistency. Lightly beat eggs and add them to the batter. Fold them in gently with a silicone spatula.
I use this method for adding eggs in every single one of my recipes. It helps prevent adding extra air which is the main cause of cracks in cheesecakes.
Spread the batter evenly into the bottom of the prepared crust and bake it for 40 minutes. The cheesecake will be just set enough to hold the filling without collapsing.
Typically, I’d recommend using a water bath for cheesecakes but it’s really not necessary for this one since we are topping it with pecan pie filling.
Step 3: Make the pecan pie topping
Start on this step while the cheesecake is baking!
Melt brown sugar, dark corn syrup, rum, and butter together in a medium saucepan. Bring the mixture to a boil and allow it to boil for 2 minutes.
Remove from heat and set aside to cool while the cheesecake bakes.
After the cheesecake has baked for 40 minutes, remove it from the oven and continue with the making the topping.
Whisk eggs, heavy cream, and salt together in a small bowl or 2-cup measuring cup. Gradually pour the egg mixture into the slightly cooled syrup while whisking continuously until everything is well combined.
Stir in the chopped pecans making sure all the pecans are coated in the syrup.
Use a large spoon to gently spoon the topping over the cheesecake.
Return the cheesecake to the oven and bake for an additional 50 minutes. The top should look golden brown and crisp.
Remove the cheesecake from the oven an allow it to cool completely.
Pecan pie cheesecake does need to be refrigerated for at least 4 hours before serving but it’s better if you let it chill overnight.
When you are ready to serve it, remove the sides of the pan and transfer the cheesecake to a serving platter.
To cut the cheesecake, use a sharp knife and run it under hot water to warm the blade. Carefully wipe the water off the blade then make a cut in the cheesecake. Repeat this step with each cut and your slices should come out perfect.
Tips for making pecan pie cheesecake
- As with all cheesecakes, this one needs time for preparation and refrigeration. Plan accordingly.
- No water bath is needed for this recipe. The cheesecake will remain creamy and any cracks that may form will be covered with the topping.
- Bake this cheesecake on the middle rack.