This Pecan Pie Cheesecake is a yummy blend of creamy cheesecake and crunchy pecans. With a sweet and gooey topping, it’s a dessert that will definitely win hearts!
I love how each bite gives you that classic pecan pie feel, but with a smooth cheesecake twist. Perfect for celebrations or just when you need a sweet pick-me-up! 🍰
Key Ingredients & Substitutions
Graham Cracker Crumbs: These are essential for a crunchy, sweet crust. If you don’t have graham crackers, crushed cookies like vanilla wafers or digestive biscuits work great too!
Cream Cheese: For a creamy cheesecake, make sure to use full-fat cream cheese. If you’re looking for lighter options, Neufchâtel cheese can be a good substitute, but it won’t be as rich. Be sure it’s softened to mix easily.
Pecans: These nuts add a lovely crunch and flavor. Swap them out for walnuts or almonds if you prefer, or leave them out altogether for a plain cheesecake.
Corn Syrup: This gives the topping its gooey texture. You can replace it with maple syrup or honey for a different flavor, but it may alter the texture slightly.
How Do I Prevent Cracks in My Cheesecake?
One common issue with cheesecakes is cracking on top. Here are a few simple tips to help you achieve a smooth finish:
- Beat the cream cheese and sugar together just until smooth – overmixing introduces too much air.
- Add eggs one at a time, mixing on low speed just until incorporated.
- Bake in a water bath. Place the springform pan in a larger baking dish filled with hot water to create a steamy environment.
- Avoid sudden temperature changes. Turn off the oven and leave the cheesecake inside for a bit before opening the door to cool.
Following these tips can help you achieve a perfectly smooth cheesecake without those frustrating cracks! Enjoy baking!
Pecan Pie Cheesecake Recipe
Ingredients You’ll Need:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the Cheesecake Filling:
- 4 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 4 large eggs
- 1 tsp vanilla extract
For the Pecan Pie Topping:
- 1 ½ cups pecan halves
- 1 cup light corn syrup
- 1 cup packed brown sugar
- 4 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- ¼ tsp salt
- 2 large eggs
How Much Time Will You Need?
This delicious Pecan Pie Cheesecake will require about 20 minutes of prep time, plus an additional 1 hour and 30 minutes for baking. After baking, it needs to chill in the refrigerator for at least 4 hours or overnight to set properly. All in all, plan for about 6 hours from start to finish (with chilling time included) before you can enjoy this sweet treat!
Step-by-Step Instructions:
1. Preheat the Oven:
First, go ahead and preheat your oven to 325°F (163°C). While your oven heats up, grease a 9-inch springform pan or line it with parchment paper to ensure your cheesecake comes out smoothly after baking.
2. Make the Crust:
In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix everything until well combined. Press this crumb mixture firmly into the bottom of your springform pan, forming a nice, even crust. Bake in the preheated oven for about 10 minutes, then remove it and let it cool while you work on the filling.
3. Prepare the Cheesecake Filling:
In another large bowl, use an electric mixer to beat the softened cream cheese until it’s smooth and creamy. Gradually add in the granulated sugar, continuing to beat until everything is well blended. Next, add in the sour cream and vanilla extract, mixing until smooth again.
4. Add the Eggs:
Now it’s time to add the eggs! Add them one at a time, mixing gently after each addition just until they’re incorporated. Be careful not to overmix here; this helps prevent cracks in the cheesecake.
5. Assemble the Cheesecake:
Carefully pour the cream cheese mixture over the prepared crust in the springform pan. Spread it out evenly with a spatula if needed.
6. Bake the Cheesecake:
Pop the cheesecake into the oven and bake for 50-60 minutes. Look for the edges to be set while the center should still be slightly jiggly but not liquid. You want that perfect balance!
7. Prepare the Pecan Pie Topping:
While the cheesecake is baking, it’s time to whip up the pecan pie topping. In a medium bowl, whisk together the corn syrup, brown sugar, melted butter, vanilla extract, salt, and eggs until the mixture is smooth. Then stir in those lovely pecan halves.
8. Add the Topping:
When the cheesecake is done baking, carefully take it out of the oven. Pour the pecan topping evenly over the warm cheesecake layer, spreading it out gently.
9. Finish Baking:
Return the cheesecake to the oven for another 20-25 minutes, or until the pecan topping is set and starts to bubble slightly.
10. Cool and Chill:
Once it’s all done baking, remove the cheesecake from the oven and let it cool down to room temperature. After it cools, refrigerate for at least 4 hours or overnight. This will help everything set perfectly!
11. Serve:
When you’re ready to enjoy, carefully release the cheesecake from the springform pan. Slice it into pieces and serve! Enjoy every creamy, nutty bite of your Pecan Pie Cheesecake!
Bon appétit! 🍰✨
Can I Use Different Nuts for the Topping?
Yes! While pecans are traditional, you can substitute walnuts or almonds for a different nutty flavor. Feel free to mix and match according to your preference!
How Can I Avoid a Soggy Crust?
To prevent a soggy crust, make sure to bake the crust until it’s lightly golden and set before adding the cheesecake filling. Additionally, avoid adding too much liquid in the filling. Keep everything at room temperature before baking to help with consistent cooking.
Can I Make This Cheesecake in Advance?
Absolutely! This cheesecake actually tastes better the day after it’s made. Just be sure to store it in the refrigerator, covered, until you’re ready to serve it!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 5 days. When you’re ready to eat, you can enjoy it cold or let it sit at room temperature for a bit before serving.
