This Pecan Pie Cheesecake combines creamy cheesecake with rich pecan pie goodness on top. It’s a match made in dessert heaven that’s sure to impress at any gathering!
Honestly, who can resist the crunch of pecans on a smooth cheesecake? I like to serve it with whipped cream for that extra touch of yum. It’s the perfect treat for any sweet tooth! 😊
Key Ingredients & Substitutions
Graham Cracker Crumbs: These create a classic, crunchy base for the cheesecake. You can substitute with crushed digestive biscuits or vanilla wafers if you don’t have graham crackers.
Cream Cheese: It gives the cheesecake its creamy texture. If you’re looking for a lower-fat option, you can use Neufchâtel cheese instead.
Sour Cream: This adds richness and a slight tang. Plain Greek yogurt is a great substitute if you want a healthier option, with similar creaminess.
Pecans: They offer a nutty crunch on top of the cheesecake. If you’re allergic, you can use walnuts or sunflower seeds for a different texture while keeping it nut-free.
How Do I Ensure My Cheesecake Doesn’t Crack?
Cracks can often occur due to temperature and overmixing. Here are some tips to help you achieve a smooth, crack-free cheesecake:
- Mix the batter on low speed to avoid adding too much air.
- Ensure all ingredients are at room temperature before mixing; this helps incorporate them smoothly.
- Place a pan of water at the bottom of the oven to maintain humidity while baking.
- After baking, turn off the oven and leave the cheesecake inside with the door ajar for about an hour. This gradual cooling helps prevent cracks.
By following these tips, you’ll end up with a beautiful cheesecake that looks as delightful as it tastes! Enjoy the baking!
Pecan Pie Cheesecake Recipe
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 4 large eggs
- 1/2 cup sour cream
- 1/4 cup all-purpose flour
For the Pecan Pie Topping:
- 1 cup light corn syrup
- 1 cup packed brown sugar
- 4 large eggs
- 1/4 cup unsalted butter, melted
- 1 tsp vanilla extract
- 2 cups pecan halves and pieces
Time Needed
This Pecan Pie Cheesecake will take about 20 minutes to prepare and around 1 hour to bake. After baking, it needs to chill for at least 4 hours, so make sure to plan ahead. All in all, you’re looking at roughly 5 hours and 20 minutes from start to finish, including chilling time!
Instructions
1. Prepare the Crust:
First, preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix well until the crumbs are evenly moistened. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake in the preheated oven for about 10 minutes, then set aside to cool.
2. Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until it’s smooth and creamy. Gradually add in the granulated sugar and continue beating until it’s well combined. Now, add the vanilla extract and mix again.
Next, add the eggs one at a time, mixing well after each addition. Once all eggs are in, add the sour cream and flour. Mix until everything is just combined, but be cautious not to overmix.
3. Bake the Cheesecake:
Pour the cheesecake batter over your prepared crust in the springform pan. Use a spatula to smooth out the top. Bake in the oven at 325°F (163°C) for about 55-60 minutes, or until the edges appear set and the center still has a slight jiggle when you gently shake the pan.
4. Add the Pecan Pie Topping:
Once the cheesecake is done baking, carefully remove it from the oven but keep the oven on. In a medium bowl, whisk together the corn syrup, brown sugar, eggs, melted butter, and vanilla extract until smooth. Stir in the pecan halves and pieces.
Carefully pour this pecan mixture over the hot cheesecake. Return the cheesecake to the oven and bake for an additional 25-30 minutes, or until the topping is set and bubbly.
5. Cool and Chill:
After baking, remove the cheesecake from the oven and cool it on a wire rack for about an hour. Then, transfer it to the refrigerator and let it chill for at least 4 hours, or preferably overnight, to fully set the cheesecake.
6. Serve:
When you’re ready to serve, run a knife around the edges of the pan and carefully release the sides of the springform pan. Enjoy this delightful cheesecake with a dollop of whipped cream on top if you’d like!
Happy baking! Enjoy your Pecan Pie Cheesecake! 🎉
Can I Use a Different Type of Crust?
Absolutely! While graham cracker crumbs are traditional, you can use crushed vanilla wafers, Oreo cookies, or even a nut crust for a different flavor twist. Just make sure to adjust the amount of butter if your crust choice requires it.
Is It Possible to Make This Cheesecake Without Eggs?
Yes, you can substitute eggs in cheesecake with alternatives like unsweetened applesauce (1/4 cup per egg) or a commercial egg replacer. Keep in mind that the texture might be slightly different, but it will still be delicious!
How Long Can I Store Leftovers?
Leftover Pecan Pie Cheesecake can be stored in the refrigerator for up to 5 days in an airtight container. It’s best enjoyed chilled straight from the fridge!
Can I Freeze This Cheesecake?
Yes, you can freeze the cheesecake! Wrap it tightly in plastic wrap and then in aluminum foil. It will keep in the freezer for up to 2 months. To thaw, move it to the refrigerator for a few hours or overnight before serving.