Pecan Pie Cheesecake Recipe – Learn like a Pro: Pecan Pie Cheesecake Recipe: Pecan pie cheesecake combines a creamy cheesecake layer with a buttery, caramel-pecan topping. It is perfectly indulgent!!
Ingredients
Crust
- 1 ¾ cups vanilla wafer crumbs
- ¼ cup brown sugar
- ⅓ cup unsalted butter melted
Pecan Filling
- 1 cup sugar
- ⅔ cup dark corn syrup
- ⅓ cup unsalted butter melted
- 2 large eggs lightly beaten
- 1 ½ cups pecans chopped
- 1 teaspoon vanilla extract
Cheesecake Filling
- 24 ounces cream cheese softened
- 1 ¼ cups brown sugar
- 2 tablespoon all purpose flour
- 4 large eggs
- ⅔ cups heavy whipping cream
- 1 teaspoon vanilla extract
Topping
- 3 ½ tablespoons unsalted butter melted
- ½ cup brown sugar
- 1 teaspoon cinnamon
- ¼ cup heavy whipping cream
- 1 cup toasted pecans chopped
Instructions
Crust
- Line the bottom of 9-inch springform pan with parchment paper and set aside.
- Combine vanilla wafer crumbs and brown sugar, stir in melted butter, then press the mixture evenly into bottom and halfway up the side of 9-inch springform pan. Set in the fridge to firm the crust while making the filling.
Pecan Filling
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In a medium saucepan combine sugar, corn syrup, melted butter, eggs, pecans, and vanilla and bring to a boil over medium-high heat, stirring constantly. Reduce heat and simmer stirring constantly until thickened, 5-7 minutes. Pour into prepared crust and set aside.
Cheesecake Filling
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Preheat the oven to 350°F.
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Beat the cream cheese until creamy, then add brown sugar and flour and beat until fluffy.
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Add eggs, one at a time, beating just until combined after each addition. Do not overbeat it!!! Stir in heavy cream and vanilla, then pour cheesecake mixture over pecan filling.
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Place springform pan on a cookie sheet, put it in the oven, and reduce the heat to 325°F Bake the cake for 60-70 minutes (until a toothpick inserted in the center comes out almost clean). Turn off the oven and leave cheesecake in with oven door closed for 1 hour.
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Run a knife around the edges of the cheesecake but don’t take it out of the pan until completely cooled.
Topping
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In a small saucepan combine butter and brown sugar. Cook for 3-5 min or until very bubbly, then stir in cinnamon, heavy whipping cream, and chopped pecans. Cool to room temperature.
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Release the sides of springform pan and spoon the topping over cooled cheesecake.
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Store the cake in the fridge.
Nutrition
- Serving: 10g
- Calories: 1072 kcal
- Carbohydrates: 103g
- Protein: 12g Fat: 72g
- Saturated Fat: 32g
- Trans Fat: 1g
- Cholesterol: 260 mg
- Sodium: 397mg
- Potassium: 347mg
- Fiber: 3g
- Sugar: 90g
- Vitamin A: 1912IU
- Vitamin C: 1mg
- Calcium: 163mg
- Iron: 2mg