Imagine creamy cheesecake topped with sweet, nutty pecan pie goodness! This dessert combines two favorites into one delicious treat. Perfect for special occasions or just because!
Every bite feels like a cozy hug! I love serving it with a dollop of whipped cream. Trust me, it makes this already delicious treat even better. You’ll want seconds! 😋
Key Ingredients & Substitutions
Graham Cracker Crumbs: These create a delicious crust. If you don’t have graham crackers, use crushed cookies like Digestives or even Oreo cookies for a chocolatey twist.
Cream Cheese: This is essential for the cheesecake’s creamy texture. Low-fat cream cheese can work, but I recommend full-fat for the best flavor. Vegan cream cheese is a good alternative for dairy-free options.
Sour Cream: Adds richness and tang to the filling. Plain yogurt can be a great substitute if sour cream isn’t available. It’s a bit thinner, but it will still work well!
Pecans: They give the pie its classic flavor. If you’re allergic to nuts, consider using toasted sunflower seeds for a similar texture without the nuts.
How Can You Get the Perfectly Set Cheesecake?
It’s important to avoid overbaking your cheesecake to maintain a creamy center. Here’s how:
- Start checking your cheesecake about 5 minutes before the timer goes off.
- The edges should be set, but the center should still have a slight jiggle. This is normal, as it will firm up as it cools.
- Let it cool at room temperature before refrigerating. This helps prevent cracks.
Ensuring the cheesecake has time to chill in the fridge is key. I usually leave mine overnight for the best results!
Pecan Pie Cheesecake Recipe
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 4 large eggs
- 1 cup sour cream
For the Pecan Pie Topping:
- 1 cup light corn syrup
- 1 cup packed light brown sugar
- 1/4 cup unsalted butter, melted
- 3 large eggs
- 1 1/2 tsp vanilla extract
- 2 cups pecan halves
How Much Time Will You Need?
You will need about 15 minutes for prep, 1 hour for baking, and at least 4 hours for chilling, making a total of about 5 hours and 15 minutes. It’s a bit of a wait, but this cheesecake is definitely worth it!
Step-by-Step Instructions:
1. Prepare the Crust:
Start by preheating your oven to 350°F (175°C). In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter. Once combined, press this mixture evenly into the bottom and about 1 inch up the sides of a 9-inch springform pan. Bake it for 10 minutes and then set it aside to cool.
2. Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese with an electric mixer until it’s nice and smooth. Add the sugar and vanilla extract, mixing well. Then, add the eggs one at a time, making sure to beat just until they’re incorporated after each one. Finally, mix in the sour cream until you have a creamy mixture.
3. Bake the Cheesecake:
Pour the cheesecake filling over the cooled crust in the springform pan. Smooth out the top with a spatula. Bake in the preheated oven for 55-60 minutes, or until it’s almost set but still slightly jiggly in the center. Once done, remove it from the oven and let it cool for a bit while you prepare the topping.
4. Make the Pecan Pie Topping:
In a separate bowl, whisk together the light corn syrup, brown sugar, melted butter, eggs, and vanilla extract until everything is well combined. Fold in the pecan halves gently.
5. Add Topping and Bake Again:
Carefully pour the pecan mixture over the warm cheesecake layer, making sure it’s evenly spread. Return the cheesecake to the oven and bake for another 20-25 minutes, or until the pecan topping is set and golden brown.
6. Cool and Chill:
Once baked, let the cheesecake cool at room temperature for about 1 hour. After that, pop it in the refrigerator for at least 4 hours or overnight to make sure it sets properly.
7. Serve:
When you’re ready to enjoy, carefully remove the sides of the springform pan. Slice the cheesecake, and serve it chilled. You can top it with a dollop of whipped cream if you like. Enjoy your homemade decadent pecan pie cheesecake!
Can I Use a Different Type of Crust?
Absolutely! While graham cracker crumbs are traditional, you can use crushed Oreos for a chocolatey flavor or even a nut-based crust for a gluten-free option. Just make sure it’s firm enough to hold the cheesecake!
Can I Substitute Ingredients for Healthier Options?
Yes! You can use low-fat cream cheese and Greek yogurt instead of sour cream for a lighter version. For a dairy-free option, look for vegan cream cheese and coconut cream as substitutes.
How Do I Prevent Cracks in My Cheesecake?
To avoid cracks, don’t overmix the batter, and ensure you bake the cheesecake at a lower temperature until it’s just set. Cooling it gradually at room temperature before refrigeration helps too!
How Should I Store Leftover Cheesecake?
Store any leftovers in an airtight container in the fridge for up to 5 days. You can also freeze slices for up to 3 months. Just make sure to wrap them tightly with plastic wrap first!
