PREP TIME: 25 MINS | TOTAL TIME: 5 HRS 55 MINS | YIELDS: 10 SERVINGS
Pies are a must on every occasion! My mom is obsessed with pies so we always end up with five or more pies on the dessert menu. When I grew older, I always find ways to modify my mom’s recipes and this Pecan Pie Cheesecake effortlessly did the job for me. With a rich and nutty cheesecake, this extra creamy with sweet and sticky pecan toppings dessert is the ultimate treat ever!
INGREDIENTS
CHEESECAKE:
Cooking spray
3 (8-ounces) blocks cream cheese, softened
1 cup packed brown sugar
3 large Eggs
1/4 cup sour cream
2 tablespoons all-purpose flour
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
CRUST:
1 sleeve graham crackers, finely crushed
5 tablespoons melted butter
1/4 cup packed brown sugar
pinch of kosher salt
PECAN PIE TOPPING:
4 tablespoons butter
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 cup heavy cream
1 3/4 cup whole or chopped pecans
Pinch of kosher salt
How to make Pecan Pie Cheesecake
Step 1: Prepare the oven. Preheat it to 325 degrees. And using cooking spray, grease an 8 or 9-inch springform pan.
Step 2: Place the cream cheese and brown sugar in a large bowl. Beat with a hand mixer or stand mixer with a paddle attachment. Add in the eggs, a piece at a time, beating every after each addition along with the sour cream, flour, vanilla, and salt.
Step 3: To make the crust, combine the graham cracker crumbs, melted butter, brown sugar, and salt in a large bowl. Into the prepared pan, press the mixture, and pour the filling over. In aluminium foil, wrap the bottom of the pan, then place it on a baking sheet. You can bake the cheesecake in a water bath, simply wrap the bottom of the pan and put it in a deep baking pan, then pour in enough boiling water until halfway in the baking pan. Bake the cheesecake in the preheated oven for about 1 hour and 30 minutes until the centre only jiggles a little. Turn the oven off, open the oven door, but let the cheesecake stays in the oven to cool for about an hour. After an hour, remove the foil and pop the cheesecake in the fridge to set for at least 5 hours or overnight until firm.
Step 4: To make the pecan pie topping: Melt the butter and brown sugar in a nonstick skillet over low heat until bubbly. We are keeping the heat low so the butter won’t burn. Add in the cinnamon, heavy cream, pecans, and salt, then stir until the pecans are fully coated. When done, remove from the heat and allow the mixture to cool until slightly thickened. Note that you can ready the topping at least an hour in advance and just keep it at room temperature.
Step 5: Remove the cheesecake from the fridge and release it from the springform pan. Then, spoon the cooled pecan pie topping over the cake.
Ingredients
- CHEESECAKE:
- Cooking spray
- 3 (8-ounces) blocks cream cheese, softened
- 1 cup packed brown sugar
- 3 large Eggs
- 1/4 cup sour cream
- 2 tablespoons all-purpose flour
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon kosher salt
- CRUST:
- 1 sleeve graham crackers, finely crushed
- 5 tablespoons melted butter
- 1/4 cup packed brown sugar
- pinch of kosher salt
- PECAN PIE TOPPING:
- 4 tablespoons butter
- 1/2 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup heavy cream
- 1 3/4 cup whole or chopped pecans
- Pinch of kosher salt
Instructions
Step 1: Prepare the oven. Preheat it to 325 degrees. And using cooking spray, grease an 8 or 9-inch springform pan.
Step 2: Place the cream cheese and brown sugar in a large bowl. Beat with a hand mixer or stand mixer with a paddle attachment. Add in the eggs, a piece at a time, beating every after each addition along with the sour cream, flour, vanilla, and salt.
Step 3: To make the crust, combine the graham cracker crumbs, melted butter, brown sugar, and salt in a large bowl. Into the prepared pan, press the mixture, and pour the filling over. In aluminium foil, wrap the bottom of the pan, then place it on a baking sheet. You can bake the cheesecake in a water bath, simply wrap the bottom of the pan and put it in a deep baking pan, then pour in enough boiling water until halfway in the baking pan. Bake the cheesecake in the preheated oven for about 1 hour and 30 minutes until the centre only jiggles a little. Turn the oven off, open the oven door, but let the cheesecake stays in the oven to cool for about an hour. After an hour, remove the foil and pop the cheesecake in the fridge to set for at least 5 hours or overnight until firm.
Step 4: To make the pecan pie topping: Melt the butter and brown sugar in a nonstick skillet over low heat until bubbly. We are keeping the heat low so the butter won’t burn. Add in the cinnamon, heavy cream, pecans, and salt, then stir until the pecans are fully coated. When done, remove from the heat and allow the mixture to cool until slightly thickened. Note that you can ready the topping at least an hour in advance and just keep it at room temperature.
Step 5: Remove the cheesecake from the fridge and release it from the springform pan. Then, spoon the cooled pecan pie topping over the cake.
