You’ll go nuts for a heavenly slice of Pecan Pie Cheesecake with a homemade pecan graham cracker crust that combines two classic desserts into one sinful bite.
Last week was definitely an exhausting and eye opening week. This blog has always been about the food, so I’m not going to express my political views. All I can ask is to be kind to one another and have an open mind to listen to those who are different from you.
Anyway, it’s time to focus on moving forward. Step by step. Piece by piece. The world is still spinning and we still have to plan the holidays. Thanksgiving is next week (!!!) and Christmas a little over a month away. When I think of pie for the holidays, I often think of pecan pie. It’s a Thanksgiving alternative to pumpkin pie and a strong contender for Christmas dessert. I’ve post one variation with German Chocolate Pecan Pie and thought what else could I make. It shouldn’t be a surprise to anybody I came up with Pecan Pie Cheesecake. As the name states, it’s a cross between pecan pie and cheesecake. The bottom is a homemade graham cracker crust with ground pecans. In the middle is a classic cheesecake filling. The topping is what you’d find in a pecan pie – pecans, corn syrup, and cream.
Pecan pie is often a very sweet pie, so it’s usually a love it or leave it dessert. I have a big sweet tooth, so of course I’m all in. For the crust, I added ground pecans for some extra nuttiness. I left the cheesecake filling plain as there is enough flavor going on with the crust and topping.
This is the one time I recommend placing your springform pan on a baking sheet or having an oven liner underneath. Because the pecan pie topping is liquidy, the pan may drip. I always have an oven liner but didn’t realize the pan dripped. The next time I heated my oven, I opened the door and smoke poured out everywhere. Turns out the residue left behind on the oven liner burned badly. Whoops.
Items You May Need (affiliate links):
Yields 8-10 servings
1 hrPrep Time
45 minCook Time
1 hr, 45 Total Time
- 2 cups graham cracker crumbs
- 1/2 cup finely ground pecans
- 6 tablespoons unsalted butter, melted
- 24 ounces full-fat cream cheese, softened (do not sub fat free)
- 3/4 cup granulated sugar
- 3 eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup packed brown sugar
- 1/3 cup light corn syrup
- 1/3 cup heavy whipping cream
- 1/4 cup (2 ounces or 4 tablespoons) unsalted butter, cut into 4 pieces
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups chopped pecans
- Preheat oven to 350F. Place a 9 inch springform pan on a baking sheet.
- In a large bowl, mix together the graham cracker crumbs, ground pecans, and melted butter. Pat into the bottom and roughly 2 inches up the side of the pan.
- In a large mixing bowl, beat together the cream cheese and sugar until light and fluffy, about 3-4 minutes. Beat in the eggs, one at a time, for 1 minute each. Add the vanilla then beat for an additional 1-2 minutes. Spread the batter into the crust.
- For the topping: In a large saucepan, whisk together the brown sugar, corn syrup, heavy cream, butter, and salt. Bring to a rolling boil. Once boiling, cook about 3 minutes, whisking often to prevent bubbling over. Remove from the heat and stir in the vanilla and pecans.
- Pour the topping over the cheesecake then bake 45 minutes. The center will still jiggle but will firm as it cools.
- Cool 1 hour in the pan then carefully run a knife along the edge to loosen the cheesecake. Cover and refrigerate for at least 4 hours or overnight. Remove the pan side before serving. Store leftovers in an airtight container in the refrigerator for up to 1 week.