Pecan pie is a favorite of many people, especially during the cooler fall months, and it’s also an alternative to pumpkin pie, although choosing just one can be tough. And then you have cheesecake with its sweet, tangy appeal. How could you possibly decide between pie and cheesecake? Thanks to the following recipe, you don’t have to. It’s like pecan pie met cheesecake and fell in love!
The crust is crisp and graham cracker based, the pecan filling is richly flavored with vanilla and contains crunchy pecans, and then the cheesecake layer has sweet vanilla and tangy sour cream. Finally the top layer is a sweet and creamy pecan mixture with a touch more vanilla. Pecan lovers, this dessert is perfect for you. There’s nothing not to love about this exquisite dessert. The flavor is incredible and it’s easy to make but nobody will know that. They’ll just beg you for the recipe!
One of the most impressive and gorgeous recipes of all time, this one is sure to wow all your dinner guests. The pecan pie and cheesecake layers are topped with a nutty, sweet pecan topping. The great thing about this recipe is you can make it a day ahead then just add the finishing touches the following day.
Why You’ll Love the Recipe:
This wonderful recipe combines pecan pie and cheesecake for a full-flavored and very impressive, layered dessert. It’s certainly pretty enough for a special occasion.
How to Serve It:
Serve this dessert chilled and in slices, perhaps adding a little whipped cream on the side, although it’s so indulgent it doesn’t really need it.
Pecan Pie Cheesecake
- For the Crust:
- 2 cups crumbled graham crackers
- ½ cup melted unsalted butter
- ⅓ cup brown sugar
- For the Pecan Filling:
- 1 cup white sugar
- ⅓ cup salted butter
- 2 eggs
- 1 teaspoon vanilla extract
- 1½ cups chopped pecans
- 1 cup light corn syrup
- For the Cheesecake:
- 3 eggs
- ¼ teaspoon salt
- 1½ tablespoons all-purpose flour
- 16 ounces cream cheese at room temperature
- ½ cup sour cream
- 1 cup white sugar
- 1 tablespoon vanilla extract
- For the Pecan Topping:
- ¼ cup salted butter
- 1 cup chopped pecans
- ½ teaspoon vanilla extract
- ¼ cup heavy cream
- ⅓ cup brown sugar
- Line a 9-inch springform pan using wax paper, then spray lightly.
- Combine the crust ingredients.
- Press the crust mixture into the pan bottom and partway up the sides.
- Freeze the crust while you work on the filling.
- Melt the butter in a pan.
- Whisk the corn syrup with the sugar, pecans and vanilla, then beat in the eggs, stirring constantly.
- Turn the heat down and simmer until thick, then pour into the crust.
- Preheat the oven to 325°F.
- Now beat the sugar and cream cheese, then add the flour and salt.
- Mix in the vanilla.
- Mix in the eggs, one at a time.
- Stir in the sour cream until only just mixed.
- Pour this mixture into the dish on top of the pecan filling.
- It’s better to pour rather than spoon, so you don’t dislodge the filling or nuts.
- Use 2 or even 3 layers of foil to wrap the bottom of the springform pan, then sit it in a larger dish.
- Pour in water to come partway up the foil.
- Put the springform pan and baking dish in the oven and bake for an hour or until just jiggly in the middle.
- Turn the heat off but leave the cheesecake in the oven for half an hour.
- Open the oven door a little and leave the cheesecake in there for another half an hour.
- Once cool, put the cheesecake on the countertop and wrap it in plastic wrap.
- Chill it overnight in the refrigerator.
- The following day, you can prepare the topping.
- Take the dessert out of the springform pan and set to one side.
- Melt the brown sugar and butter in a pan and bring to a simmer.
- Cook for 2 or 3 minutes or until dark and thick.
- Take the pan off the heat and stir in the vanilla and heavy cream.
- Spoon this on top of the cheesecake and serve.
Can You Make It Ahead?
Make this a day ahead, chill overnight and all you have to do on the day is prepare the pecan topping.
Keep leftovers covered and refrigerated, and eat within 2 days for the best result.
Variations and Substitutions:
You can sub-walnuts for the pecans, or even some of each. Use dark or light brown sugar in the recipe, bearing in mind dark brown sugar will impart a richer flavor.