Decadent Pecan Pie Cheesecake
Indulge in this Decadent Pecan Pie Cheesecake that perfectly intertwines the rich creaminess of traditional cheesecake with the sweet, nutty flavor of classic pecan pie. This dessert boasts a buttery graham cracker crust, a luscious pecan pie filling layered beneath a creamy cheesecake mixture, and is topped off with a sweet pecan glaze. Ideal for special occasions or to satisfy your sweet tooth, this cheesecake is sure to impress your family and friends with its stunning presentation and delightful taste. Enjoy a slice of heaven that brings together two beloved desserts in one glorious cake!
N/A
Servings
N/A
Calories
18
Ingredients
Ingredients
Graham cracker crumbs
1 1/2 cups (crushed)
Sugar
1/3 cup (granulated)
Butter
8 tablespoons (melted)
Unsalted butter
6 tablespoons (melted)
Light brown sugar
1/2 cup (packed)
Dark corn syrup
3/4 cup
Chopped pecans
1 1/2 cups (divided; 1/2 for filling and 1 cup for topping)
Eggs
6 (2 beaten for filling, 4 large for cheesecake)
Vanilla extract
1/2 teaspoon
Salt
1 pinch
Cream cheese
24 ounces (softened)
All-purpose flour
1/4 cup
Heavy cream
1 cup (for cheesecake batter)
Unsalted butter
4 tablespoons (for pecan topping)
Light brown sugar
1/2 cup (packed)
Toasted pecans
1 1/2 cups (chopped)
Heavy cream
1/3 cup
Salt
1 pinch
Instructions
1
Preheat your oven to 325°F (163°C).
2
In a large bowl, combine graham cracker crumbs, 1/3 cup sugar, and 8 tablespoons melted butter. Mix until the crumbs are evenly coated.
3
Press this mixture firmly into the bottom and halfway up the sides of a 9-inch springform pan. Bake for 6-8 minutes or until lightly golden. Remove from the oven and let cool.
4
In a small saucepan over medium heat, melt 6 tablespoons of butter. Add 1/2 cup of light brown sugar, stirring until the mixture begins to bubble and the sugar dissolves, about 2 minutes.
5
Remove the saucepan from the heat and mix in 3/4 cup dark corn syrup, 1 1/2 cups chopped pecans, 2 beaten eggs, 1/2 teaspoon vanilla extract, and a pinch of salt. Stir until well combined.
6
Pour the pecan pie filling into the prepared crust and set aside.
7
In a stand mixer fitted with a paddle attachment, beat 24 ounces of cream cheese, 1 cup of packed light brown sugar, and 1/4 cup of all-purpose flour until the mixture is fluffy and smooth.
8
Add 4 large eggs one at a time, ensuring each egg is fully incorporated before adding the next. Then add 1 cup of heavy cream and mix until fully combined.
9
Carefully pour this cheesecake batter over the pecan pie filling in the springform pan. Place the pan on a baking sheet to catch any drips.
10
Bake in the preheated oven for 60 to 70 minutes, or until the center jiggles slightly and a toothpick inserted comes out clean.
11
Once baked, turn off the oven and leave the cheesecake inside for an additional hour. Afterward, take it out and let it cool completely at room temperature.
12
To prepare the pecan topping, melt 4 tablespoons of butter in a small saucepan over medium heat. Stir in 1/2 cup of light brown sugar and cook until bubbling, about 3-5 minutes.
13
Remove the saucepan from heat and mix in 1 1/2 cups toasted pecans, 1/3 cup heavy cream, and a pinch of salt. Let the mixture cool to room temperature.
14
Once cooled, spoon the pecan topping over the cheesecake. Slice into wedges to serve and store any leftovers in the refrigerator.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Decadent Pecan Pie Cheesecake?
It is a rich dessert that combines a buttery graham cracker crust, a layer of pecan pie filling, a creamy cheesecake layer, and a sweet pecan glaze topping.
What oven temperature is required for this recipe?
The oven should be preheated to 325°F (163°C).
What type of pan is best for this cheesecake?
A 9-inch springform pan is required to properly bake and remove the cheesecake.
How long should I bake the graham cracker crust?
The crust should be baked for 6-8 minutes or until it is lightly golden.
What are the ingredients for the graham cracker crust?
The crust consists of graham cracker crumbs, 1/3 cup sugar, and 8 tablespoons of melted butter.
How is the pecan pie filling layer made?
It is made by melting butter and brown sugar, then mixing in dark corn syrup, chopped pecans, beaten eggs, vanilla extract, and salt.
Does the recipe use light or dark corn syrup?
The recipe specifically calls for 3/4 cup of dark corn syrup for the filling.
How many eggs are needed in total for this recipe?
A total of 6 eggs are used: 2 beaten eggs for the pecan filling and 4 large eggs for the cheesecake batter.
What is the secret to a smooth cheesecake batter in this recipe?
Using a stand mixer with a paddle attachment and adding eggs one at a time ensures the mixture is fluffy and smooth.
What type of sugar is used in the cheesecake batter?
The cheesecake batter uses 1 cup of packed light brown sugar.
Is flour used in the cheesecake mixture?
Yes, 1/4 cup of all-purpose flour is mixed into the cream cheese and sugar to help stabilize the batter.
In what order are the layers assembled?
The pecan pie filling is poured into the baked crust first, followed by the cheesecake batter on top.
How long does the cheesecake need to bake?
The cheesecake should bake for 60 to 70 minutes.
How can I tell if the cheesecake is done baking?
It is done when the center jiggles slightly and a toothpick inserted comes out clean.
What should I do after the baking time is complete?
Turn off the oven and leave the cheesecake inside for an additional hour before removing it to cool at room temperature.
Why is it recommended to place the springform pan on a baking sheet?
The baking sheet catches any potential drips from the springform pan during the baking process.
How do I make the pecan topping?
Melt butter and brown sugar until bubbling, then stir in toasted pecans, heavy cream, and a pinch of salt.
Should the pecans for the topping be toasted?
Yes, the recipe specifies using 1 1/2 cups of toasted pecans for the topping.
When should the pecan topping be added?
The topping should be spooned over the cheesecake once both the cheesecake and the topping have cooled.
How much cream cheese is required?
The recipe calls for 24 ounces of softened cream cheese.
Is there heavy cream in the cheesecake layer?
Yes, 1 cup of heavy cream is incorporated into the cheesecake batter.
What is the best way to store this cheesecake?
Any leftover cheesecake should be stored in the refrigerator.
How many pecans do I need for the whole recipe?
You will need a total of 3 cups of pecans: 1 1/2 cups for the filling and 1 1/2 cups for the topping.
Can I use granulated sugar in the cheesecake filling?
The recipe specifically calls for light brown sugar for the cheesecake batter to enhance the rich, caramel flavor.
What preparation is needed for the cream cheese?
The cream cheese should be softened at room temperature to ensure it blends smoothly without lumps.
What are some of the key flavor tags for this recipe?
Key tags include pecan pie, holiday baking, rich dessert, and layered cake.
Does the pecan topping contain salt?
Yes, a pinch of salt is added to the topping to balance the sweetness of the sugar and cream.
How long should the topping mixture cook?
The butter and brown sugar for the topping should cook for 3-5 minutes until bubbling.
How should I serve the cheesecake?
It should be sliced into wedges after it has been completely cooled and topped with the pecan glaze.
Is there vanilla extract in this recipe?
Yes, 1/2 teaspoon of vanilla extract is used in the pecan pie filling layer.