Pecan pie is a classic family favorite dessert, especially around the holidays. Why not try out this pecan pie cheesecake with a graham cracker crust? Cheesecake is great all year round!
An easy cheesecake base of cream cheese, eggs, brown sugar, and vanilla is topped off with a sweet and sticky topping of pecans, brown sugar, and butter. I challenge you to try and find a better pecan topping for cheesecake.
So next time you are trying to decide between cheesecake or pecan pie for your next dessert, you don’t have to choose, you can have the best of both worlds!
HOW TO MAKE PECAN PIE CHEESECAKE?
- Preheat the oven to 325 F and grease a 9-inch springform pan with non-stick cooking spray.
- In a medium bowl mix together the crust ingredients and press firmly into the bottom of the prepared pan. Use the back of a measuring cup or glass to press the mixture down firmly. Set aside
- In a large bowl, using a hand mixer, beat the softened cream cheese and brown sugar together till fully combined (2-3 minutes)
- Add the eggs one at a time, followed by sour cream, flour, vanilla, and salt. Mix well.
- Pour the filling over the crust, wrap the bottom of the pan in aluminum foil, and place it on a baking sheet. Bake for 60 mins, until the center of the cheesecake slightly jiggles, and the top begins to brown. If you prefer to bake it in a water bath, place the wrapped pan in a large baking pan and fill it with boiling water till it reaches halfway up the springform pan.
- Once your cheesecake is finished baking, turn off the oven and prop the door open slightly. Allow the cheesecake to cool in the oven for 1 hour, then chill in the fridge for 5 hours or overnight.
- To make the topping, melt the butter and brown sugar in a skillet over low heat until it begins to bubble
- Whisk in the cinnamon, heavy cream, pecans, and salt until combined. Remove from the heat and allow the mixture to cool slightly (about 20 minutes)
- Spoon over cooled cheesecake and serve.
HOW DO I KNOW WHEN MY CHEESECAKE IS DONE BAKING?
A cheesecake can go from under-baked to over-baked in a matter of minutes, so it is important to watch it closely.
Your cheesecake is done baking when it is lightly brown on top and the center jiggles slightly if you shake the pan. I suggest beginning to check it after 50 minutes.
FREEZE PECAN PIE CHEESECAKE;
This cheesecake can be frozen without the topping for up to 3-months.
Cover the cheesecake tightly in plastic wrap and store it in the freezer. When you are ready to serve, allow the cheesecake to come to room temperature, make the topping, and serve.
TIPS FOR MAKING PECAN PIE CHEESECAKE:
- For an easy way to make graham cracker crumbs, place whole crackers in a food processor and pulse a few times until fine
- Use room temperature ingredients in your cheesecake if possible (cream cheese, eggs, and sour cream). Room temperature ingredients combine better, ensuring a smooth and lump-free cheesecake
- The topping for this cheesecake can be made up to 1 hour in advance and kept at room temperature. Do not put the topping in the fridge as the butter will solidify
More Recipes You’ll Love
- CARAMEL PECAN CINNAMON ROLLS
- EASY MINI PECAN TARTS RECIPE
- PECAN UPSIDE DOWN BUNDT CAKE RECIPE
- PECAN PIE MUFFINS
Pecan Pie Cheesecake
Ingredients
For the crust:
- 1 sleeve graham crackers, finely crushed
- 5 tbsp melted butter
- ¼ cup brown sugar, packed
- Pinch of salt
For the cheesecake:
- 3 (8 oz). blocks cream cheese, softened
- 1 cup brown sugar, packed
- 3 large eggs
- ¼ cup sour cream
- 2 tbsp all-purpose flour
- 1 tsp vanilla extract
- ¼ tsp salt
For the topping:
- 4 tbsp butter
- ½ cup brown sugar, packed
- ½ tsp cinnamon
- ¼ cup heavy cream
- 1 ¾ cup whole or chopped pecans
- Pinch of salt
Instructions
- Preheat the oven to 325 F and grease a 9-inch springform pan with non-stick cooking spray.
- In a medium bowl mix together the crust ingredients and press firmly into the bottom of the prepared pan. Use the back of a measuring cup or glass to press the mixture down firmly. Set aside
- In a large bowl, using a hand mixer, beat the softened cream cheese and brown sugar together till fully combined (2-3 minutes)
- Add in the eggs one at a time, followed by sour cream, flour, vanilla, and salt. Mix well.
- Pour the filling over the crust, wrap the bottom of the pan in aluminum foil, and place it on a baking sheet. Bake for 60 mins, until the center of the cheesecake slightly jiggles, and the top begins to brown. If you prefer to bake it in a water bath, place the wrapped pan in a large baking pan and fill it with boiling water till it reaches halfway up the springform pan.
- Once your cheesecake is finished baking, turn off the oven and prop the door open slightly. Allow the cheesecake to cool in the oven for 1 hour, then chill in the fridge for 5 hours or overnight.
- To make the topping, melt the butter and brown sugar in a skillet over low heat until it begins to bubble
- Whisk in the cinnamon, heavy cream, pecans, and salt until combined. Remove from the heat and allow the mixture to cool slightly (about 20 minutes)
- Spoon over cooled cheesecake and serve.
Nutrition
Leave a Reply