Pecan Pie Cheesecake Recipe: A Decadent Delight
Combining the best of two worlds—classic pecan pie and creamy cheesecake—this Pecan Pie Cheesecake is a show-stopping dessert that will leave everyone asking for more. Featuring a graham cracker crust, a rich brown sugar cheesecake filling, and a caramel pecan topping, this dessert is a perfect blend of textures and flavors. Let’s dive into the details of making this masterpiece.
Preparation Overview
- Prep Time: 1 hour
- Cook Time: 1 hour, 10 minutes
- Total Time: 8 hours (including chilling)
- Yield: Serves 12-16
Ingredients
For the Crust
- 2 cups (240g) graham cracker crumbs (about 16 full-sheet graham crackers)*
- 6 tablespoons (75g) granulated sugar
- 1/2 cup (113g) unsalted butter, melted
For the Cheesecake
- 32 ounces (904g) full-fat brick cream cheese, softened to room temperature
- 1 cup (200g) packed light or dark brown sugar (dark recommended)
- 1 cup (240g) full-fat sour cream, at room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon fresh lemon juice (optional, but recommended)
- 1/4 teaspoon ground cinnamon
- 3 large eggs, at room temperature
For the Brown Sugar Pecan Topping
- 1 and 1/2 cups (180g) pecan halves
- 1/4 cup (56g) unsalted butter
- 1/2 cup (100g) packed light or dark brown sugar (dark recommended)
- 6 tablespoons (90ml) heavy cream
- Pinch of salt (less than 1/8 teaspoon)
- 1 tablespoon (15ml) light corn syrup*
- Optional: homemade brown sugar whipped cream (see Note)
Instructions
Preparing the Crust
- Preheat the Oven: Adjust the oven rack to the center position and preheat to 350°F (177°C).
- Make the Crust: If using whole graham crackers, grind them into fine crumbs using a food processor or blender. Combine the crumbs with sugar in a medium bowl, then stir in the melted butter until the mixture is sandy. Pour into an ungreased 9-inch or 10-inch springform pan and press down to form a compact crust. Pre-bake for 10 minutes, then set aside to cool slightly.
Making the Cheesecake Filling
- Mix the Ingredients: Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and brown sugar together on medium-high speed until smooth and creamy (about 2 minutes). Add sour cream, vanilla extract, lemon juice, and cinnamon, and beat until fully combined. Add eggs one at a time on medium speed, beating until just blended after each addition. Avoid over-mixing.
- Assemble the Cheesecake: Pour the cheesecake batter into the pre-baked crust and smooth the top.
Baking the Cheesecake
- Prepare the Water Bath: Boil enough water to fill a roasting pan with 1 inch of water. Place a large metal baking or roasting pan on the lower oven rack and pour in the boiling water. Place the cheesecake on the center oven rack and bake for 55–70 minutes. If the top browns too quickly, tent with aluminum foil halfway through baking.
- Cool the Cheesecake: Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour. Then, cool completely at room temperature before refrigerating for at least 4 hours or overnight.
Making the Pecan Topping
- Toast the Pecans: Preheat the oven to 300°F (150°C). Spread the pecans on a lined baking sheet and toast for 8–10 minutes until fragrant. Set aside.
- Prepare the Caramel Sauce: In a medium saucepan, combine butter, brown sugar, heavy cream, salt, and corn syrup over medium heat. Stir occasionally until the butter melts and the mixture combines. Bring to a simmer, let boil for 1–2 minutes without stirring, then remove from heat and stir in the toasted pecans. Let cool completely.
Final Assembly
- Finish the Cheesecake: Once the cheesecake has chilled, loosen it from the springform pan using a knife, then remove the rim. Spoon the cooled pecan topping over the cheesecake. If desired, garnish with brown sugar whipped cream.
- Serve: Slice the cheesecake using a clean, sharp knife dipped in warm water between each slice. Store leftovers in the refrigerator for up to 5 days.
Notes and Tips
Make Ahead and Freezing Instructions
This cheesecake can be made a day in advance as it requires significant chilling time. To freeze, wrap the cheesecake (without the topping) in plastic wrap and foil, and freeze for up to 3 months. For detailed instructions, refer to a cheesecake freezing guide.
Substitutions and Variations
- Corn Syrup Alternatives: Substitute with maple syrup, golden syrup, or honey, but note that the texture may vary.
- Nut Alternatives: Use coarsely chopped walnuts instead of pecans or skip the nut topping entirely in favor of salted caramel or chocolate ganache.
- Graham Cracker Alternatives: For non-US readers, use 240g of ground digestive biscuits and adjust the sugar and butter as specified.
Room Temperature Ingredients
Ensure all cold ingredients are at room temperature before beginning. This ensures even mixing and prevents over-mixing, which can lead to a lumpy batter.
Preparation and Process
Crust
- Crushing the Graham Crackers: Start with the crust. If you’re using full graham crackers, grind them into fine crumbs using a food processor or blender. Alternatively, you can place the crackers in a ziplock bag and crush them with a rolling pin until you achieve fine crumbs. This step is crucial as it ensures a consistent crust texture.
- Mixing the Ingredients: Pour the graham cracker crumbs into a medium bowl. Add granulated sugar and mix well to combine. Then, add melted butter and stir until the mixture resembles wet sand. Ensure there are no large chunks remaining.
- Forming the Crust: Pour the crumb mixture into an ungreased 9-inch or 10-inch springform pan. Using medium pressure, pat the crumbs down into the bottom and partly up the sides to create a compact crust. Avoid pressing too hard, as this can make the crust too dense. Use the flat bottom of a measuring cup to smooth out the surface if needed.
- Pre-Baking: Preheat your oven to 350°F (177°C). Bake the crust for 10 minutes to set it. Remove from the oven and set aside to cool slightly while you prepare the filling.
Cheesecake Filling
- Creaming the Cheese and Sugar: In a large mixing bowl, beat the softened cream cheese and brown sugar together on medium-high speed until smooth and creamy, about 2 minutes. This step ensures that the sugar is fully incorporated and the mixture is lump-free.
- Adding Wet Ingredients: Add the sour cream, vanilla extract, lemon juice (if using), and ground cinnamon. Beat on medium speed until fully combined. The lemon juice adds a subtle tang that complements the richness of the cheesecake.
- Incorporating the Eggs: Add the eggs one at a time, beating on medium speed after each addition just until blended. Over-mixing can incorporate too much air, leading to cracks in the cheesecake. Aim for a smooth, homogeneous batter.
- Pouring the Batter: Pour the cheesecake batter into the pre-baked crust, using a rubber spatula to smooth the top into an even layer.
Water Bath and Baking
- Setting Up the Water Bath: Place a large metal baking or roasting pan on the lower oven rack. Boil a kettle or pot of water. You’ll need enough to fill the roasting pan to a depth of about 1 inch. This step creates steam in the oven, which helps prevent the cheesecake from cracking.
- Baking the Cheesecake: Place the cheesecake on the center oven rack and carefully pour the boiling water into the roasting pan on the lower rack. Bake for 55–70 minutes, tenting the cheesecake with aluminum foil halfway through if it’s browning too quickly. The cheesecake is done when the center slightly wobbles if you gently shake the pan.
Cooling and Chilling
- Gradual Cooling: Turn off the oven and crack the door open slightly, allowing the cheesecake to cool gradually for 1 hour. This slow cooling process helps prevent cracks.
- Room Temperature and Refrigeration: Remove the cheesecake from the oven and let it cool completely at room temperature. Then, refrigerate for at least 4 hours or overnight to allow it to set fully.
Pecan Pie Topping
- Toasting the Pecans: Preheat the oven to 300°F (150°C). Spread the pecan halves on a baking sheet lined with parchment paper or a silicone baking mat. Toast for 8–10 minutes until fragrant and lightly browned. Toasting enhances the nutty flavor and adds a slight crunch.
- Making the Caramel Sauce: In a medium saucepan, combine butter, brown sugar, heavy cream, salt, and corn syrup. Cook over medium heat, stirring occasionally until the butter melts and the mixture is well combined. Bring to a simmer and let it boil for 1–2 minutes without stirring. Remove from heat and stir in the toasted pecans. Allow the topping to cool completely; it will thicken as it cools.
Assembling and Serving
- Removing from Pan: Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then carefully remove the rim.
- Adding the Topping: Spoon the cooled pecan pie topping over the cheesecake, spreading it evenly. If preferred, you can add the topping to individual slices instead of the whole cheesecake.
- Optional Whipped Cream: If desired, garnish with homemade brown sugar whipped cream. Pipe it around the edges or add dollops on top. This adds an extra layer of sweetness and a decorative touch.
- Slicing and Serving: For clean slices, use a sharp knife dipped in warm water and wiped clean between cuts. Serve the cheesecake chilled.
Storage and Make-Ahead Tips
- Refrigeration: Store leftover cheesecake covered in the refrigerator for up to 5 days.
- Freezing: To freeze, wrap the cheesecake (without the topping) tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. To serve, thaw overnight in the refrigerator and add the pecan pie topping before serving.
Notes and Variations
- Ingredient Substitutions: You can use maple syrup, golden syrup, or honey instead of corn syrup for the topping, but the texture may vary. Walnuts can be used instead of pecans if preferred.
- Non-US Ingredients: For those outside the US, digestive biscuits can replace graham crackers, and golden syrup can substitute for corn syrup. Tub cream cheese, which is thicker than US spreadable cream cheese, should work in this recipe.
- Room Temperature Ingredients: Ensure all ingredients, especially dairy, are at room temperature before beginning. This helps achieve a smooth, creamy batter without over-mixing.
By following these detailed steps and tips, you’ll create a Pecan Pie Cheesecake that’s sure to impress. This layered dessert combines the best of both worlds: the creamy richness of cheesecake and the sweet, nutty flavor of pecan pie. Enjoy every decadent bite!