Pecan Pie Cheesecake

Recipe Information

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Servings: 10
• Difficulty Level: Medium

Nutrition Information

• Calories per serving: 450
• Protein: 7 grams
• Carbohydrates: 43 grams
• Fat: 30 grams
• Fiber: 1 gram
• Sugar: 25 grams
• Sodium: 250 mg

Pecan Pie Cheesecake is a decadent dessert that perfectly blends the rich and creamy texture of traditional cheesecake with the sweet, nutty flavor of classic pecan pie. It’s the ideal indulgence for any special occasion, holiday feast, or family gathering, and once you serve it, it will undoubtedly become a favorite at your table.

Why Make This Pecan Pie Cheesecake

This Pecan Pie Cheesecake brings the best of two beloved desserts together in one stunning dish. With a buttery graham cracker crust, a smooth and creamy cheesecake layer, and a delightful pecan topping, it’s a treat that satisfies all cravings. The crunch of the pecans and the silky filling offer a wonderful contrast in textures, making each bite a blissful experience. Plus, it’s a showstopper that is sure to impress your guests, making it perfect for gatherings and celebrations.

How to Make Pecan Pie Cheesecake

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1 cup sugar
• 3 packages (8 oz each) cream cheese, softened
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup chopped pecans
• 1 cup maple syrup
• 1/2 cup brown sugar
• 1/4 cup heavy cream

Directions:

### Step 1: Preparation

Preheat the oven to 350°F (175°C). In a bowl, combine the graham cracker crumbs and melted butter, mixing until the crumbs are fully coated. Press this mixture firmly into the bottom of a springform pan to form the crust.

### Step 2: Mixing

In a separate bowl, beat together the sugar and softened cream cheese using an electric mixer until smooth and creamy. Add the eggs one at a time, mixing well after each addition to ensure everything is well incorporated. Stir in the vanilla extract for added flavor.

### Step 3: Baking

Fold in the chopped pecans gently into the cream cheese mixture. Pour this filling over the prepared graham cracker crust, ensuring it’s evenly spread out. Bake in the preheated oven for about 50 minutes, or until the edges are set and the center is slightly jiggly.

### Step 4: Finishing

While the cheesecake cools, prepare the pecan topping. In a saucepan, combine the maple syrup, brown sugar, and heavy cream over medium heat, stirring until the sugar has dissolved completely. Once the cheesecake is cool, drizzle the warm pecan mixture generously over the top. Chill the cheesecake in the refrigerator for at least 4 hours before serving, allowing the flavors to meld perfectly.

How to Serve Pecan Pie Cheesecake

Serve your Pecan Pie Cheesecake chilled, garnished with a dollop of whipped cream or a scoop of vanilla ice cream on the side. It pairs beautifully with a warm cup of coffee or tea, making it a fantastic dessert option for gatherings. For a festive touch, sprinkle additional chopped pecans or drizzle some extra maple syrup on top before serving.

How to Store Pecan Pie Cheesecake

To properly store your Pecan Pie Cheesecake, cover it with plastic wrap or place it in an airtight container. It can be kept in the refrigerator for up to 5 days. If you’re looking to extend its shelf life, you can also freeze individual slices. Just wrap each slice well in plastic wrap and store in a freezer-safe container. It should stay fresh for about 2 months. When you’re ready to enjoy a slice, simply thaw it in the fridge overnight.

Expert Tips for Perfect Pecan Pie Cheesecake

1. Room Temperature Ingredients: Make sure that your cream cheese and eggs are at room temperature before starting. This helps the mixture come together smoothly without any lumps.
2. Don’t Overmix: When adding the eggs, mix just until incorporated to avoid a tough cheesecake.
3. Water Bath for Creaminess: For an even creamier texture, consider baking your cheesecake in a water bath. Place your springform pan inside a larger baking dish filled with hot water to maintain moisture as it bakes.
4. Avoid Cracking: To prevent cracks, ensure your cheesecake cools gradually out of the oven and isn’t exposed to cold drafts.
5. Personalize Your Pecans: For an extra flavor boost, try toasting your pecans before folding them into the cream cheese mixture.

Delicious Variations

• Chocolate Pecan Pie Cheesecake: Add 1 cup of melted chocolate to the cream cheese mixture for a rich, mocha flavor.
• Spiced Pumpkin Pecan Cheesecake: Mix in 1 cup of canned pumpkin and 2 teaspoons of pumpkin pie spice for a seasonal twist.
• No-Bake Version: Use gelatin for a no-bake cheesecake for a lighter version, perfect for hot summer days.

Frequently Asked Questions

Can I use different nuts?

Absolutely! While pecans are traditional, walnuts or almonds make a great alternative if you prefer a different nutty flavor.

How can I know when the cheesecake is done?

The cheesecake is done when the edges are set and the center still has a slight jiggle. It will firm up as it cools.

Can I make this cheesecake ahead of time?

Yes, this cheesecake can be made up to 2 days in advance. Just make sure it is tightly wrapped in the refrigerator.

What’s the best way to slice a cheesecake?

For clean slices, use a sharp knife dipped in hot water. Wipe the knife after every cut to maintain neat edges.

Can I replace the cream cheese?

For a lower-fat option, you can use Neufchâtel cheese instead of cream cheese. It has a similar texture and flavor but contains less fat.

Conclusion

Pecan Pie Cheesecake is not just a dessert; it’s an experience that combines the rich traditions of two classic favorites. Whether you serve it for Thanksgiving dinner, a family birthday, or just a cozy evening at home, this cheesecake will surely impress. Easy to make and delightful to eat, it’s a recipe that invites everyone to come together in appreciation of good food and sweet moments. So gather your ingredients and delight in creating this sweet masterpiece – you won’t regret it!

Pecan Pie Cheesecake

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• Author: sara
• Total Time: 70 minutes
• Yield: 10 servings 1x
• Diet: Vegetarian

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Description

A decadent dessert blending the creamy texture of cheesecake with the sweet, nutty flavor of classic pecan pie, perfect for any special occasion.

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Ingredients

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• 1 1/2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1 cup sugar
• 3 packages (8 oz each) cream cheese, softened
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup chopped pecans
• 1 cup maple syrup
• 1/2 cup brown sugar
• 1/4 cup heavy cream

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Instructions

1. Preheat the oven to 350°F (175°C). In a bowl, combine the graham cracker crumbs and melted butter, mixing until the crumbs are fully coated. Press this mixture firmly into the bottom of a springform pan to form the crust.
2. In a separate bowl, beat together the sugar and softened cream cheese using an electric mixer until smooth and creamy. Add the eggs one at a time, mixing well after each addition to ensure everything is well incorporated. Stir in the vanilla extract for added flavor.
3. Fold in the chopped pecans gently into the cream cheese mixture. Pour this filling over the prepared graham cracker crust, ensuring it’s evenly spread out. Bake in the preheated oven for about 50 minutes, or until the edges are set and the center is slightly jiggly.
4. While the cheesecake cools, prepare the pecan topping. In a saucepan, combine the maple syrup, brown sugar, and heavy cream over medium heat, stirring until the sugar has dissolved completely. Once the cheesecake is cool, drizzle the warm pecan mixture generously over the top. Chill the cheesecake in the refrigerator for at least 4 hours before serving, allowing the flavors to meld perfectly.

Notes

For best results, use room temperature ingredients and avoid overmixing. A water bath can prevent cracking and enhance creaminess.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 25g
• Sodium: 250mg
• Fat: 30g
• Saturated Fat: 15g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 43g
• Fiber: 1g
• Protein: 7g
• Cholesterol: 90mg