Why Make This Recipe

Pecan Pie Cheesecake is a delightful dessert that combines the rich creaminess of cheesecake with the nutty sweetness of pecan pie. It’s perfect for holidays, special occasions, or when you want to impress your family and friends. This dessert offers a unique twist on traditional cheesecake, making it a standout choice for anyone who loves both cheesecakes and pecan pie.

How to Make Pecan Pie Cheesecake

Ingredients

1 1/2 cups graham cracker crumbs
1/2 cup butter, melted
1 cup sugar
3 (8-ounce) packages cream cheese, softened
1 teaspoon vanilla extract
3 large eggs
1 cup pecans, chopped
1 cup corn syrup
1/2 cup brown sugar

Directions

Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
In a bowl, mix the graham cracker crumbs and melted butter together until blended well. Press this mixture into the bottom of the pan to form a crust.
In a large mixing bowl, beat together the cream cheese, sugar, and vanilla extract until smooth. Add in the eggs one at a time, mixing well after each addition.
Pour the cream cheese mixture over the prepared crust in the springform pan.
In another bowl, combine the chopped pecans, corn syrup, and brown sugar. Pour this mixture over the cheesecake batter.
Bake for 60-70 minutes or until the cheesecake is set. Let it cool completely before serving.

How to Serve Pecan Pie Cheesecake

Pecan Pie Cheesecake is best served chilled. Slice it into wedges and enjoy it on its own or with a dollop of whipped cream on top. It also pairs wonderfully with a cup of coffee or tea for a perfect end to a meal.

How to Store Pecan Pie Cheesecake

Store any leftover cheesecake in the refrigerator. Wrap it tightly with plastic wrap or cover it with a lid to keep it fresh. It can last for about 3 to 5 days in the fridge. For longer storage, you can freeze slices of cheesecake. Be sure to wrap them well in plastic wrap and then in foil. They will keep for about 2 to 3 months in the freezer.

Tips to Make Pecan Pie Cheesecake

Ensure your cream cheese is at room temperature before mixing to avoid lumps in your batter.
Do not overmix the cheesecake batter once the eggs are added to help prevent cracks.
You can toast the pecans lightly before adding them to enhance their flavor.
Allow the cheesecake to cool in the oven with the door slightly ajar for a while to help prevent cracking.

Variation

For a chocolate twist, consider adding a layer of chocolate ganache on top of the cheesecake before adding the pecan topping. You could also use walnuts instead of pecans for a different flavor.

FAQs

1. Can I make this cheesecake ahead of time?
Yes, you can make Pecan Pie Cheesecake a day or two in advance. Just store it in the fridge until you’re ready to serve.

2. How do I know when the cheesecake is done baking?
The cheesecake is done when the center is set but slightly jiggly. It will firm up as it cools.

3. Can I use store-bought crust instead of making my own?
Yes, you can use a pre-made graham cracker crust for convenience, but making your own gives a fresher taste and a perfect fit for the springform pan.

Pecan Pie Cheesecake