This Pecan Pie Cheesecake combines rich, creamy cheesecake with a crunchy pecan topping. It’s the perfect mix of sweet and nutty that will make your taste buds dance!
You can serve it at family gatherings or just treat yourself on a cozy night in. Honestly, who can resist that nutty goodness? I definitely can’t! 😋
Key Ingredients & Substitutions
Pecans: Pecans are essential for both texture and flavor. If you’re allergic, walnuts are a good substitute, although they’ll offer a different taste.
Cream Cheese: Use full-fat cream cheese for the best texture. You can swap it with mascarpone for a slightly different flavor, or use a dairy-free cream cheese for a vegan option.
Sour Cream: This adds creaminess and a slight tang. If you don’t have sour cream, Greek yogurt works well as a substitute. Just make sure it’s plain.
Corn Syrup: Light corn syrup helps give the topping its signature gooeyness. You can use maple syrup or honey in a pinch, but the final texture may vary a bit.
What’s the Best Way to Prevent Cracks in Your Cheesecake?
Cracks in cheesecake can be disappointing, but there are easy ways to avoid them! First, be sure not to overmix your batter; excess air can lead to cracks when baking. Also, cooling it slowly in the oven is key.
- Bake your cheesecake until set but still slightly jiggly in the middle.
- Turn off the oven and crack the door to let the heat escape gradually.
- After cooling, let it chill completely in the fridge.
Following these tips will help you achieve a beautifully smooth and crack-free cheesecake!
How to Make Pecan Pie Cheesecake
Ingredients You’ll Need:
For the Crust and Bottom Layer:
- 2 cups pecans, finely chopped
- 1 cup brown sugar, packed
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
For the Pecan Pie Topping:
- 1 1/2 cups pecan halves or chopped pecans
- 1 cup light corn syrup
- 3/4 cup brown sugar, packed
- 1/4 cup unsalted butter, melted
- 1 tsp vanilla extract
- 3 large eggs
How Much Time Will You Need?
This delightful Pecan Pie Cheesecake will take about 30 minutes to prep and 65 minutes to bake, plus time to chill. Be sure to allow at least 4 hours in the refrigerator, or overnight for the best results. So, you’re looking at a total of about 5 hours before it’s ready to eat, but most of that is just the cheesecake chilling while you do other things!
Step-by-Step Instructions:
1. Prepare the Crust and Bottom Layer:
First, preheat your oven to 325°F (160°C). In a medium bowl, mix together the finely chopped pecans and brown sugar. Pour in the melted butter and stir until everything is well combined. Next, take half of this mixture and press it firmly into the bottom of a 9-inch springform pan. Pop it in the oven to bake for about 10 minutes, then set it aside to cool a bit.
2. Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese with an electric mixer until it’s smooth and creamy. Gradually add in granulated sugar, mixing well. Next, crack in the eggs one at a time, beating well after each addition. Finally, stir in the vanilla extract and sour cream until everything is silky smooth. Pour this luscious cheesecake filling over your cooled pecan crust.
3. Prepare the Pecan Pie Topping:
Grab another bowl and whisk together the light corn syrup, brown sugar, melted butter, vanilla extract, and eggs until combined. Now, add in the pecan halves or chopped pecans, mixing gently. Carefully pour this pecan pie topping over the cheesecake layer, ensuring it’s spread evenly.
4. Bake the Cheesecake:
Time to bake! Place your springform pan on a baking sheet to catch any drips that might happen during baking. Bake at 325°F (160°C) for about 55-65 minutes. Don’t panic if the center looks a tad jiggly; it will firm up while cooling. After baking, turn off your oven, crack the door open, and let the cheesecake cool inside for 1 hour. This helps prevent cracks!
5. Chill and Serve:
Once cooled, take the cheesecake out of the oven and let it cool completely at room temperature. After that, pop it in the refrigerator for at least 4 hours—or overnight if you can wait! When you’re ready to serve, run a knife around the edges and carefully release the springform pan. Slice into pieces and enjoy this scrumptious Pecan Pie Cheesecake with family and friends!
This cheesecake is a perfect blend of creamy, nutty, and sweet flavors, and it’s bound to impress everyone who tries it!
Can I Use Store-Bought Crust Instead of Making My Own?
Absolutely! If you’re short on time, a store-bought graham cracker crust or pre-made pie crust can be a great time-saver. Just make sure to skip the initial baking step for the crust.
How Long Will the Cheesecake Last in the Fridge?
Your Pecan Pie Cheesecake will stay fresh in the refrigerator for about 4 to 5 days when stored in an airtight container. Just make sure to cover it to maintain its flavor and texture!
Can I Freeze Leftovers?
Yes, you can freeze any leftovers! Wrap the cheesecake slices tightly in plastic wrap, then place them in a freezer-safe container. They can last up to 2 months in the freezer. Thaw in the fridge overnight before enjoying!
What Can I Use Instead of Corn Syrup?
If you don’t have corn syrup on hand, you can substitute it with maple syrup or honey. Just note that this will slightly alter the flavor and texture of the topping, but it will still be delicious!
