Silky Southern Pecan Pie Cheesecake
Indulge in the luxurious harmony of flavors with this Silky Southern Pecan Pie Cheesecake. A delightful fusion of creamy cheesecake and rich pecan pie, this dessert elevates traditional southern comfort food to a new level. Inspired by the $100,000-winning recipe from Southern Living, my adaptation incorporates a water bath method, ensuring a delectably smooth and creamy texture. Each slice offers a perfect balance of sweetness and nuttiness, making it a show-stopping centerpiece for any gathering. Whether you're celebrating a special occasion or just treating yourself, this cheesecake is sure to impress.
16
Servings
218
Calories
13
Ingredients
Ingredients
Frozen Mrs. Smith's Southern Pecan Pie
1 (36 ounce) package (Thawed and cut into slices)
Graham cracker crumbs
2 cups (Crushed)
Granulated sugar
1/2 cup (None)
Butter
1/2 cup (Melted)
Saigon cinnamon
1/4 teaspoon (None)
Philadelphia Cream Cheese
2 (8 ounce) packages (Softened)
Large eggs
2 (None)
Sour cream
2/3 cup (None)
Half-and-half
1/2 cup (None)
Vanilla extract
1 teaspoon (None)
Confectioners' sugar
1 cup (None)
All-purpose flour
1 tablespoon (None)
Pecan halves
16 (None)
Instructions
1
Preheat your oven to 325°F (163°C).
2
Thaw the frozen Mrs. Smith's Southern Pecan Pie according to package directions. Once thawed, cut the pie into 20 thin, even slices, keeping the wedges intact, and set aside.
3
Prepare a 10-inch springform pan by tightly lining the outside with heavy-duty aluminum foil to prevent water leakage during the baking process.
4
In a medium bowl, combine graham cracker crumbs, granulated sugar, melted butter, and Saigon cinnamon. Mix until the mixture resembles wet sand.
5
Press the crumb mixture firmly onto the bottom and about 1.5 inches up the sides of the prepared springform pan.
6
Arrange 10 pecan pie wedges in a spoke design on top of the crust, placing one cut side of each wedge against the crust, with the narrow end pointing toward the center of the pan.
7
Set the remaining pecan pie wedges aside for another use.
8
In a large mixing bowl, beat the softened cream cheese until it's completely smooth. Add the eggs one at a time, beating until blended after each addition.
9
Incorporate the sour cream, half-and-half, and vanilla extract into the mixture and beat until well combined.
10
Gently fold in the confectioners' sugar and all-purpose flour until no lumps remain.
11
Carefully pour the cream cheese mixture over the arranged pecan pie wedges in the springform pan. Ensure that the wedges remain in place while pouring.
12
Evenly distribute the pecan halves around the edge of the cheesecake mixture.
13
Place the springform pan into a roasting pan and fill the roasting pan with about an inch of hot water to create a water bath.
14
Bake for 50 minutes, then turn off the oven and allow the cheesecake to sit in the oven for 1 hour to set gently.
15
Once cooled slightly, transfer the cheesecake to a wire rack and let it cool at room temperature completely.
16
Refrigerate for at least 8 hours or overnight to allow flavors to meld and for optimal texture.
17
Serve chilled, and enjoy the decadent combination of cheesecake and pecan pie!
Nutrition Information
12.5
Fat
25
Carbs
2.5
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Silky Southern Pecan Pie Cheesecake?
It is a fusion dessert that combines creamy cheesecake with rich southern pecan pie, creating a luxurious harmony of sweetness and nuttiness.
How many servings does this recipe yield?
This recipe makes 16 servings.
What is the calorie count per serving?
Each serving contains approximately 218 calories.
What size springform pan is required?
A 10-inch springform pan is required for this recipe.
What specific pecan pie is recommended for the filling?
The recipe calls for one 36-ounce package of frozen Mrs. Smith's Southern Pecan Pie.
How do I prepare the pecan pie before adding it to the cheesecake?
Thaw the pie according to package directions and cut it into 20 thin, even wedges.
How many pecan pie wedges are used in the actual cheesecake?
Only 10 pecan pie wedges are arranged inside the cheesecake; the remaining 10 can be saved for another use.
How should the pecan pie wedges be arranged in the pan?
Place them in a spoke design on top of the crust with the narrow ends pointing toward the center of the pan.
What ingredients make up the graham cracker crust?
The crust consists of 2 cups of graham cracker crumbs, 1/2 cup granulated sugar, 1/2 cup melted butter, and 1/4 teaspoon of Saigon cinnamon.
How high should the crust be pressed up the sides of the pan?
The crumb mixture should be pressed about 1.5 inches up the sides of the springform pan.
What is the secret to the cheesecake's silky texture?
The use of a water bath method during baking ensures a delectably smooth and creamy texture.
At what temperature should the cheesecake be baked?
The oven should be preheated to 325°F (163°C).
How much cream cheese is needed for the filling?
You will need two 8-ounce packages of Philadelphia Cream Cheese, softened.
What liquids are included in the cream cheese mixture?
The mixture includes 2/3 cup sour cream, 1/2 cup half-and-half, and 1 teaspoon of vanilla extract.
What kind of sugar is used in the cheesecake filling?
1 cup of confectioners' sugar is folded into the cream cheese mixture.
Is flour used in this cheesecake recipe?
Yes, 1 tablespoon of all-purpose flour is folded into the filling to help it set.
How are the eggs incorporated?
Two large eggs are added one at a time, beating until blended after each addition.
How do you decorate the top of the cheesecake?
Distribute 16 pecan halves evenly around the edge of the cheesecake mixture before baking.
How do I prepare the springform pan for the water bath?
Tightly line the outside of the pan with heavy-duty aluminum foil to prevent water from leaking in.
How deep should the water be in the roasting pan for the water bath?
Fill the roasting pan with about an inch of hot water.
How long does the cheesecake bake?
Bake the cheesecake for 50 minutes.
What is the cooling process inside the oven?
After baking for 50 minutes, turn off the oven and let the cheesecake sit inside for 1 hour to set gently.
How long must the cheesecake be refrigerated before serving?
It should be refrigerated for at least 8 hours or overnight to allow the flavors to meld.
What is the fat content per serving?
Each serving contains approximately 12.5 grams of fat.
How many grams of carbohydrates are in a slice?
There are 25 grams of carbohydrates per serving.
Is this cheesecake suitable for special occasions?
Yes, it is described as a show-stopping centerpiece perfect for holidays, celebrations, or special gatherings.
What kind of cinnamon is recommended?
The recipe specifically recommends Saigon cinnamon for the crust.
How much protein is in one serving?
Each slice contains 2.5 grams of protein.
Can I use a different brand of pecan pie?
While the recipe specifies Mrs. Smith's, you can use a similar 36-ounce frozen pecan pie as long as it is thawed and sliced similarly.
Should the cheesecake be served cold or at room temperature?
The cheesecake should be served chilled for the best texture and flavor.