why make this recipe
Pecan Pie Cheesecake is a delightful treat that combines the rich and creamy taste of cheesecake with the nutty, sweet flavors of pecan pie. This dessert is perfect for special occasions like holidays, family gatherings, or any time you want to impress your guests. The unique layering of flavors and textures makes it a memorable dessert that everyone will love!
how to make Pecan Pie Cheesecake
Ingredients:
- 1/2 cup pecans, pulsed into crumbs
- 2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 8 tablespoons butter, melted
- 3 (8-ounce) bricks cream cheese, very soft
- 3/4 cup full-fat sour cream
- 1/2 cup dark brown sugar, packed
- 2/3 cup granulated sugar
- 1/4 teaspoon ground cinnamon
- 2 teaspoons pure vanilla extract
- 3 large eggs + 2 egg yolks, at room temperature
- 1 tablespoon bourbon (optional)
- 2 tablespoons all-purpose flour
- 6 tablespoons unsalted butter
- 2/3 cup dark brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/3 cup heavy cream
- 1/4 teaspoon salt
- 2 cups pecans, whole or chopped
- 1 teaspoon vanilla extract
- 1 tablespoon bourbon (optional)
Directions:
- Preheat the oven to 325°F (160°C).
- In a bowl, combine the pecan crumbs, graham cracker crumbs, sugar, cinnamon, and salt. Stir in the melted butter until well combined.
- Press the mixture into the bottom of a springform pan to form the crust.
- In a large mixing bowl, beat the cream cheese until smooth. Add the sour cream, dark brown sugar, granulated sugar, cinnamon, and vanilla extract, mixing until well combined.
- Beat in the eggs and egg yolks one at a time, ensuring each is incorporated before adding the next.
- Stir in the flour and optional bourbon until just combined.
- Pour the cheesecake filling into the prepared crust.
- Bake for about 1 hour, or until the center is set but slightly jiggly.
- Let the cheesecake cool at room temperature, then refrigerate for at least 4 hours or overnight.
- For the pecan pie topping, melt the unsalted butter in a saucepan. Stir in the dark brown sugar, heavy cream, salt, and cinnamon until combined.
- Add the pecans and cook for a few minutes until heated through.
- Allow the topping to cool slightly, then spoon it over the chilled cheesecake before serving.
- Enjoy your delicious Pecan Pie Cheesecake!
how to serve Pecan Pie Cheesecake
Serve the Pecan Pie Cheesecake chilled, topped with the warm pecan pie topping. You can also add a dollop of whipped cream or a scoop of vanilla ice cream on the side for extra indulgence.
how to store Pecan Pie Cheesecake
Keep any leftover cheesecake in the refrigerator. Store it in an airtight container to maintain freshness. It will last for up to a week. If you want to freeze it, wrap it tightly in plastic wrap and aluminum foil, and it can be stored in the freezer for up to three months.
tips to make Pecan Pie Cheesecake
- Make sure all your ingredients, especially the cream cheese, are at room temperature for a smoother batter.
- Don’t overbake the cheesecake; it should be slightly jiggly in the center when you take it out.
- Optional: Add a touch of chocolate chips to the filling for a chocolatey twist.
variation
You can try adding other nuts like walnuts or almonds if you prefer. You could also mix in some chocolate chips or serve with caramel sauce for a different flavor.
FAQs
Q: Can I make this cheesecake in advance?
A: Yes! This cheesecake is great when made a day before serving. Just refrigerate it overnight to let the flavors meld.
Q: Is there a substitute for bourbon?
A: Yes, you can simply omit the bourbon or replace it with a little vanilla extract for added flavor.
Q: Can I use store-bought crust instead of making my own?
A: Absolutely! A store-bought graham cracker crust will work perfectly if you’re short on time.
Pecan Pie Cheesecake
Ingredients
Crust Ingredients
- ½ cup pecans, pulsed into crumbs
- 2 cups graham cracker crumbs
- ⅓ cup granulated sugar
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- 8 tablespoons butter, melted
Cheesecake Filling Ingredients
- 3 8-ounce bricks cream cheese, very soft Ensure cream cheese is at room temperature
- ¾ cup full-fat sour cream
- ½ cup dark brown sugar, packed
- ⅔ cup granulated sugar
- ¼ teaspoon ground cinnamon
- 2 teaspoons pure vanilla extract
- 3 large eggs, at room temperature
- 2 large egg yolks, at room temperature
- 1 tablespoon bourbon (optional) Can be omitted
- 2 tablespoons all-purpose flour
Pecan Pie Topping Ingredients
- 6 tablespoons unsalted butter
- ⅔ cup dark brown sugar, packed
- ⅓ cup heavy cream
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- 2 cups pecans, whole or chopped
- 1 teaspoon vanilla extract
- 1 tablespoon bourbon (optional) Can be omitted
Instructions
Preparation
- Preheat the oven to 325°F (160°C).
- In a bowl, combine the pecan crumbs, graham cracker crumbs, sugar, cinnamon, and salt.
- Stir in the melted butter until well combined.
- Press the mixture into the bottom of a springform pan to form the crust.
- In a large mixing bowl, beat the cream cheese until smooth. Add the sour cream, dark brown sugar, granulated sugar, cinnamon, and vanilla extract, mixing until well combined.
- Beat in the eggs and egg yolks one at a time, ensuring each is incorporated before adding the next.
- Stir in the flour and optional bourbon until just combined.
- Pour the cheesecake filling into the prepared crust.
- Bake for about 1 hour, or until the center is set but slightly jiggly.
- Let the cheesecake cool at room temperature, then refrigerate for at least 4 hours or overnight.
Pecan Pie Topping
- Melt unsalted butter in a saucepan.
- Stir in dark brown sugar, heavy cream, salt, and cinnamon until combined.
- Add the pecans and cook for a few minutes until heated through.
- Allow the topping to cool slightly, then spoon it over the chilled cheesecake before serving.