Introduction
Hey everyone! Today , we’re making a Creamy Pecan Pie Cheesecake that combines the best of both worlds—cheesecake and pecan pie! This dessert features a buttery graham cracker crust, a rich and smooth cheesecake filling, and a luscious pecan pie topping. Ready for a treat? Let’s get started!
Ingredients
For the Crust:
12 graham crackers (crushed, about 1 ¾ cups or 180 grams)
¼ teaspoon salt
¼ cup brown sugar (packed)
¼ cup unsalted butter (57 grams, melted)
For the Cheesecake Filling:
3 (8-ounce) blocks of cream cheese (room temperature)
1 cup granulated sugar (200 grams)
¼ teaspoon salt
⅓ cup sour cream (80 grams)
1 tablespoon vanilla extract
3 large eggs (room temperature)
3 tablespoons all-purpose flour
For the Pecan Pie Topping:
2 cups pecan halves (toasted)
½ cup unsalted butter (113 grams)
¾ cup brown sugar (165 grams)
⅔ cup heavy cream (160 grams)
½ teaspoon ground cinnamon
1 teaspoon vanilla extract
Instructions
Prepare the Crust:
Preheat your oven to 350°F (175°C).
Crush the graham crackers into fine crumbs. You can do this by hand or with a food processor. I love leaving some larger pieces for extra texture!
In a bowl, combine the crushed graham crackers, ¼ teaspoon salt, and ¼ cup brown sugar. Mix well.
Add the ¼ cup melted butter to the mixture and combine until the crumbs hold together when pressed.
Press the crumbs into the bottom of a 9-inch springform pan, creating an even layer with a slight border.
Bake the crust for 10 minutes or until fragrant and set. Remove from the oven and let it cool.
Make the Cheesecake Filling:
In a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer), beat 3 blocks of room temperature cream cheese on medium-low speed for 1 minute until smooth and creamy.
Gradually add 1 cup granulated sugar and ¼ teaspoon salt, mixing until fully incorporated.
Add ⅓ cup sour cream and 1 tablespoon vanilla extract, mixing until combined.
Add 3 large eggs, one at a time, mixing on low speed after each addition. Make sure not to overmix to prevent cracking.
Gently sift 3 tablespoons flour into the mixture while it mixes on low speed. Mix until smooth.
Pour the cheesecake batter over the cooled crust in the springform pan. Shimmy the pan to level the batter.
Bake the Cheesecake:
Place the springform pan in a larger casserole dish. Fill the casserole dish with 4 cups of boiling water to create a water bath.
Bake at 325°F (163°C) for 40 minutes. The water bath helps keep the cheesecake from cracking.
Let the cheesecake cool overnight in the refrigerator.
Prepare the Pecan Pie Topping:
Preheat the oven to 350°F (175°C).
Toast 2 cups of pecans on a baking sheet for 8 minutes, stirring halfway through.
In a saucepan over medium heat, melt ½ cup unsalted butter.
Add ¾ cup brown sugar and stir until the sugar is mostly dissolved.
Add ⅔ cup heavy cream, ½ teaspoon cinnamon, and 1 teaspoon vanilla extract. Stir until smooth and bubbling.
Remove from heat and let the caramel sauce cool to a warm temperature.
Fold the toasted pecans into the caramel sauce.
Assemble and Serve:
Remove the cheesecake from the springform pan. Run a knife around the edge to release any stuck parts.
Pour the warm pecan pie topping over the cheesecake, spreading it evenly.
Slice and serve! Enjoy the creamy cheesecake with a decadent pecan pie twist.
Tips and Tricks:
Graham Cracker Alternatives: If you don’t have graham crackers, you can use any crumbly cookie like Biscoff, speculoos, or shortbread.
Crust Texture: For a crust with extra texture, crush the graham crackers by hand.
Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature to avoid lumps in your batter.
Pecan Caramel: Keep the caramel slightly warm when topping the cheesecake to avoid hardening. If it thickens, you can gently reheat it.
Conclusion:
And there you have it—a Creamy Pecan Pie Cheesecake that’s both indulgent and irresistible! Whether you’re celebrating a special occasion or just treating yourself, this cheesecake combines a buttery graham cracker crust with a smooth and rich filling, topped with a decadent pecan pie caramel sauce.
I hope you enjoyed making this recipe as much as I enjoyed sharing it with you! If you loved this dessert, be sure to check out my other cheesecake recipes and don’t forget to leave a comment below.
Created by : Preppy Kitchen
Introduction
Hey everyone! Today , we’re making a Creamy Pecan Pie Cheesecake that combines the best of both worlds—cheesecake and pecan pie! This dessert features a buttery graham cracker crust, a rich and smooth cheesecake filling, and a luscious pecan pie topping. Ready for a treat? Let’s get started!
Ingredients
For the Crust:
12 graham crackers (crushed, about 1 ¾ cups or 180 grams)
¼ teaspoon salt
¼ cup brown sugar (packed)
¼ cup unsalted butter (57 grams, melted)
For the Cheesecake Filling:
3 (8-ounce) blocks of cream cheese (room temperature)
1 cup granulated sugar (200 grams)
¼ teaspoon salt
⅓ cup sour cream (80 grams)
1 tablespoon vanilla extract
3 large eggs (room temperature)
3 tablespoons all-purpose flour
For the Pecan Pie Topping:
2 cups pecan halves (toasted)
½ cup unsalted butter (113 grams)
¾ cup brown sugar (165 grams)
⅔ cup heavy cream (160 grams)
½ teaspoon ground cinnamon
1 teaspoon vanilla extract
Instructions
Prepare the Crust:
Preheat your oven to 350°F (175°C).
Crush the graham crackers into fine crumbs. You can do this by hand or with a food processor. I love leaving some larger pieces for extra texture!
In a bowl, combine the crushed graham crackers, ¼ teaspoon salt, and ¼ cup brown sugar. Mix well.
Add the ¼ cup melted butter to the mixture and combine until the crumbs hold together when pressed.
Press the crumbs into the bottom of a 9-inch springform pan, creating an even layer with a slight border.
Bake the crust for 10 minutes or until fragrant and set. Remove from the oven and let it cool.
Make the Cheesecake Filling:
In a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer), beat 3 blocks of room temperature cream cheese on medium-low speed for 1 minute until smooth and creamy.
Gradually add 1 cup granulated sugar and ¼ teaspoon salt, mixing until fully incorporated.
Add ⅓ cup sour cream and 1 tablespoon vanilla extract, mixing until combined.
Add 3 large eggs, one at a time, mixing on low speed after each addition. Make sure not to overmix to prevent cracking.
Gently sift 3 tablespoons flour into the mixture while it mixes on low speed. Mix until smooth.
Pour the cheesecake batter over the cooled crust in the springform pan. Shimmy the pan to level the batter.
Bake the Cheesecake:
Place the springform pan in a larger casserole dish. Fill the casserole dish with 4 cups of boiling water to create a water bath.
Bake at 325°F (163°C) for 40 minutes. The water bath helps keep the cheesecake from cracking.
Let the cheesecake cool overnight in the refrigerator.
Prepare the Pecan Pie Topping:
Preheat the oven to 350°F (175°C).
Toast 2 cups of pecans on a baking sheet for 8 minutes, stirring halfway through.
In a saucepan over medium heat, melt ½ cup unsalted butter.
Add ¾ cup brown sugar and stir until the sugar is mostly dissolved.
Add ⅔ cup heavy cream, ½ teaspoon cinnamon, and 1 teaspoon vanilla extract. Stir until smooth and bubbling.
Remove from heat and let the caramel sauce cool to a warm temperature.
Fold the toasted pecans into the caramel sauce.
Assemble and Serve:
Remove the cheesecake from the springform pan. Run a knife around the edge to release any stuck parts.
Pour the warm pecan pie topping over the cheesecake, spreading it evenly.
Slice and serve! Enjoy the creamy cheesecake with a decadent pecan pie twist.
Tips and Tricks:
Graham Cracker Alternatives: If you don’t have graham crackers, you can use any crumbly cookie like Biscoff, speculoos, or shortbread.
Crust Texture: For a crust with extra texture, crush the graham crackers by hand.
Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature to avoid lumps in your batter.
Pecan Caramel: Keep the caramel slightly warm when topping the cheesecake to avoid hardening. If it thickens, you can gently reheat it.
Conclusion:
And there you have it—a Creamy Pecan Pie Cheesecake that’s both indulgent and irresistible! Whether you’re celebrating a special occasion or just treating yourself, this cheesecake combines a buttery graham cracker crust with a smooth and rich filling, topped with a decadent pecan pie caramel sauce.
I hope you enjoyed making this recipe as much as I enjoyed sharing it with you! If you loved this dessert, be sure to check out my other cheesecake recipes and don’t forget to leave a comment below.
Created by : Preppy Kitchen
