Include in Print View:

Pecan Pie Cheesecake

Pecan Pie Cheesecake recipe image
This decadent Pecan Pie Cheesecake combines the silky smooth texture of classic New York cheesecake with the warm, nutty flavors of traditional pecan pie. The crust is made from crushed graham crackers and melted butter, providing a sturdy, sweet foundation. The filling blends softened cream cheese, brown sugar, and chopped pecans for a luxurious mouthfeel that is both comforting and indulgent. It is an ideal dessert for holidays, potlucks, or special celebrations where you want to impress guests with a homemade treat. Allow plenty of time for chilling to ensure the best sliceability and flavor development.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 778.9
Dietary: Gluten-free
Description
This decadent Pecan Pie Cheesecake combines the silky smooth texture of classic New York cheesecake with the warm, nutty flavors of traditional pecan pie. The crust is made from crushed graham crackers and melted butter, providing a sturdy, sweet foundation. The filling blends softened cream cheese, brown sugar, and chopped pecans for a luxurious mouthfeel that is both comforting and indulgent. It is an ideal dessert for holidays, potlucks, or special celebrations where you want to impress guests with a homemade treat. Allow plenty of time for chilling to ensure the best sliceability and flavor development.
Ingredients
  • 1 1/2 package GRAHAM CRACKERS, crushed
  • 1 cup PECANS, chopped
  • 6 tablespoon BUTTER, melted
  • 1/4 cup BROWN SUGAR
Directions
  1. 1
    Preheat oven to 325&# 194;°F (165ðC).
  2. 2
    In a medium bowl, combine crushed graham crackers, 1/4 cup brown sugar, and melted butter until the mixture resembles wet sand.
  3. 3
    Press the crumb mixture firmly into the bottom and up the sides of a 10-inch springform pan.
  4. 4
    Bake the crust for 10 minutes, then remove and let cool while preparing the filling.
  5. 5
    In a large microwave-safe bowl, place cream cheese and microwave on high for 2 minutes, or until softened and easily spreadable.
  6. 6
    Beat the cream cheese with an electric mixer until smooth. Add remaining brown sugar, cornstarch, and vanilla extract; mix until combined.
  7. 7
    Add eggs one at a time, beating on low speed just until blended. Do not overmix.
  8. 8
    Fold in chopped pecans and whipping cream until evenly distributed.
  9. 9
    Pour the filling over the cooled crust.
  10. 10
    Bake for 20-25 minutes, or until the center is almost set but still slightly jiggly.
  11. 11
    Turn off the oven and crack the door open; let the cheesecake cool in the oven for 1 hour.
  12. 12
    Remove from oven and refrigerate for at least 3 hours or overnight before slicing.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 778.9kcal
% Daily Value *
Total Fat 67.8g105%
Saturated Fat 18.1g91%
Cholesterol 48.4mg17%
Sodium 414.0mg18%
Total Carbohydrate 41.9g14%
Dietary Fiber 6.5g26%
Sugars 18.2g
Protein 8.4g17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, ensure cream cheese is at room temperature before mixing to avoid lumps. If using the microwave method to soften, check every 30 seconds to prevent melting.

To prevent cracking, avoid opening the oven door during baking. The residual heat cooling method helps the cheesecake settle gently.

Store leftovers in the refrigerator in an airtight container for up to 5 days. This cheesecake can also be frozen for up to 2 months; thaw in the refrigerator overnight before serving.

If you prefer a stronger pecan flavor, you can add 2 tablespoons of corn syrup or maple syrup to the filling mixture.

Keywords: pecan, pie, cheesecake, cream cheese, graham cracker crust, dessert, holiday treat, brown sugar, nuts, rich, creamy, chilled, baking, eggs, vanilla, cornstarch, indulgent, sweet, comfort food
Read it online: https://www.chefs-mate.com/recipe/pecan-pie-cheesecake-2/