why make this recipe
Pecan Pie Cheesecake is a delightful dessert that combines the rich flavors of pecan pie with the creamy texture of cheesecake. It is a perfect dessert for gatherings, holidays, or when you want to treat yourself. The layers of buttery graham cracker crust, smooth cheesecake, and sweet pecan topping create a harmonious blend of taste and texture that will please any palate. This recipe is easy to follow, making it a great choice for both beginner and experienced bakers.
how to make Pecan Pie Cheesecake
Ingredients:
- 1 cup graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup sugar
- 1 package (8 oz) cream cheese, softened
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup pecans, chopped
- 1 cup corn syrup
- 1/2 cup brown sugar
Directions:
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine graham cracker crumbs and melted butter; press into the bottom of a springform pan to form the crust.
- In another bowl, beat the cream cheese until smooth. Then, add sugar, vanilla extract, and eggs one at a time, beating well after each addition.
- Stir in the chopped pecans and pour the cheesecake mixture over the crust.
- In a separate bowl, mix corn syrup and brown sugar together. Pour this mixture over the cheesecake.
- Bake for 50-60 minutes until set.
- Cool, then refrigerate for a few hours before serving.
how to serve Pecan Pie Cheesecake
To serve Pecan Pie Cheesecake, remove it from the springform pan and slice it into wedges. You can enjoy it plain or with a dollop of whipped cream on top for extra richness. It also pairs well with a drizzle of chocolate sauce or caramel for those who like an added touch of sweetness.
how to store Pecan Pie Cheesecake
Store leftover Pecan Pie Cheesecake in the refrigerator. Cover it with plastic wrap or aluminum foil to keep it fresh. It will stay delicious for up to a week in the fridge. If you want to keep it longer, you can also freeze it. Wrap it tightly and store it in the freezer for up to 3 months. Just thaw it in the fridge before serving.
tips to make Pecan Pie Cheesecake
- Make sure the cream cheese is at room temperature for easy mixing.
- Don’t skip the cooling and refrigeration steps, as they help the cheesecake set properly.
- For more pecan flavor, toast the pecans lightly in the oven before adding them to the cheesecake mixture.
variation
You can try adding chocolate chips or using a different nut, such as walnuts, instead of pecans for a twist on the classic recipe. You can also make it with a different flavored cheesecake base, like chocolate or pumpkin.
FAQs
1. Can I use a regular pie pan instead of a springform pan?
Yes, but using a springform pan makes it easier to remove the cheesecake without damaging it.
2. How can I tell if the cheesecake is done?
The cheesecake should be set around the edges but slightly jiggly in the center. It will firm up as it cools.
3. Can I make this cheesecake ahead of time?
Absolutely! This cheesecake can be made a day or two in advance, which makes it great for parties and holidays. Just be sure to store it properly in the fridge.
Pecan Pie Cheesecake
Ingredients
Crust Ingredients
- 1 cup graham cracker crumbs
- 1/2 cup unsalted butter, melted
Cheesecake Ingredients
- 1 cup sugar
- 1 package (8 oz) cream cheese, softened Make sure it's at room temperature.
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup pecans, chopped Toast lightly for more flavor, if desired.
- 1 cup corn syrup
- 1/2 cup brown sugar
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine graham cracker crumbs and melted butter; press into the bottom of a springform pan to form the crust.
- In another bowl, beat the cream cheese until smooth. Then, add sugar, vanilla extract, and eggs one at a time, beating well after each addition.
- Stir in the chopped pecans and pour the cheesecake mixture over the crust.
Baking
- In a separate bowl, mix corn syrup and brown sugar together. Pour this mixture over the cheesecake.
- Bake for 50-60 minutes until set.
- Cool, then refrigerate for a few hours before serving.