Introduction:
Pecan Pie Cheesecake is a decadent dessert that blends the rich, creamy texture of cheesecake with the sweet, nutty flavors of pecan pie. This indulgent combination creates a perfect fusion of two classic favorites, offering a satisfying treat that is ideal for holiday gatherings or special occasions.
The History of Pecan Pie Cheesecake:
The origins of Pecan Pie Cheesecake come from the combination of two beloved American desserts: pecan pie, a staple in Southern cuisine, and cheesecake, which has roots in ancient Greece but became a popular dessert in the United States in the early 20th century. This fusion dessert emerged as a creative way to blend the buttery, caramelized flavors of pecan pie with the smooth, creamy texture of cheesecake, resulting in a uniquely delicious dessert that appeals to a wide range of palates.
Ingredients Breakdown:
- Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- Cheesecake Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- Pecan Pie Topping:
- 1 cup pecans, roughly chopped
- 1/2 cup packed brown sugar
- 1/4 cup light corn syrup
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 large eggs
Step-by-Step Recipe:
- Prepare the Crust:
- Preheat the oven to 325°F (163°C).
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until evenly moistened.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes and set aside to cool.
- Make the Cheesecake Filling:
- In a large bowl, beat the cream cheese and sugar until smooth and creamy.
- Add the sour cream and vanilla extract, mixing until well combined.
- Add the eggs one at a time, beating on low speed until just combined.
- Pour the filling over the cooled crust and smooth the top with a spatula.
- Bake for 50-60 minutes or until the center is set but still slightly jiggly. Allow the cheesecake to cool in the oven with the door slightly ajar for 1 hour.
- Refrigerate the cheesecake for at least 4 hours or overnight.
- Prepare the Pecan Pie Topping:
- In a medium saucepan, combine brown sugar, corn syrup, melted butter, vanilla extract, and salt. Cook over medium heat, stirring constantly until smooth and well combined.
- Remove from heat and let cool slightly. Whisk in the eggs until fully incorporated.
- Stir in the chopped pecans and spread the mixture evenly over the cooled cheesecake.
- Bake the Topping:
- Bake for an additional 25-30 minutes, or until the topping is set and the pecans are toasted.
- Let the cheesecake cool to room temperature before refrigerating for at least 2 hours before serving.
Tips for the Perfect Pecan Pie Cheesecake:
- Room Temperature Ingredients: Ensure all dairy ingredients are at room temperature for a smooth and creamy filling.
- Avoid Overmixing: Mix the cheesecake batter on low speed and just until combined to prevent cracking.
- Prevent Cracking: Bake the cheesecake in a water bath to maintain even temperature and moisture, reducing the risk of cracking.
- Cool Gradually: Allow the cheesecake to cool in the oven with the door slightly open to prevent sudden temperature changes that can cause cracks.
Variations and Customizations:
- Nut Substitutes: Swap pecans for walnuts or almonds for a different flavor profile.
- Chocolate Twist: Add a layer of chocolate ganache on top of the cheesecake before adding the pecan pie topping.
- Bourbon Flavor: Add 1-2 tablespoons of bourbon to the pecan pie topping mixture for a deeper, richer flavor.
- Caramel Drizzle: Drizzle caramel sauce over the top for extra sweetness and visual appeal.
Health Considerations and Nutritional Value:
- High in Calories: This dessert is calorie-dense, so it is best enjoyed in moderation.
- Rich in Sugar and Fat: Due to the cream cheese, butter, and sugars, the cheesecake contains high levels of saturated fat and sugars.
- Allergy Warnings: Contains nuts, dairy, and gluten (unless modified for allergies or dietary restrictions).
FAQ:
- Can I make Pecan Pie Cheesecake ahead of time?
- Yes, it can be made up to 2 days in advance. Store in the refrigerator until ready to serve.
- How do I store leftovers?
- Store any leftovers in an airtight container in the refrigerator for up to 5 days.
- Can I freeze Pecan Pie Cheesecake?
- Yes, the cheesecake (without the pecan topping) can be frozen for up to 2 months. Thaw in the refrigerator and add fresh pecan topping before serving.
- Why did my cheesecake crack?
- Cracks can occur due to overbaking, overmixing, or rapid cooling. Bake the cheesecake in a water bath and cool gradually for the best results.
- Can I make this cheesecake gluten-free?
- Yes, use gluten-free graham crackers or a nut-based crust to make it gluten-free.
Pecan Pie Cheesecake
Pecan Pie Cheesecake combines the creamy texture of cheesecake with the rich, nutty flavors of pecan pie, creating a decadent dessert perfect for holidays and special occasions. This fusion of two classic treats offers a delightful balance of sweetness and crunch.
Equipment
- cheesecake pan
Ingredients
Crust
- 1¾ 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
- 1½ cups pecans chopped
- 1 teaspoon vanilla extract
Cheesecake Filling
- 24 ounces cream cheese softened
- 1¼ cups brown sugar
- 2 tablespoon all purpose flour
- 4 large eggs
- ⅔ cups heavy whipping cream
- 1 teaspoon vanilla extract
Topping
- 3½ 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
- 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
- Preheat the oven to 350°F.
- Beat the cream cheese until creamy, then add brown sugar and flour and beat until fluffy.
- 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.
- 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.
- Run a knife around the edges of the cheesecake but don’t take it out of the pan until completely cooled.
Topping
- 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.
- Release the sides of springform pan and spoon the topping over cooled cheesecake.
- Store the cake in the fridge.½ cup brown sugar
Notes
STORE loosely covered in the fridge for 3-5 days.
FREEZE uncovered, until firm. Then, remove the cheesecake and wrap it in aluminum foil. Place in a freezer bag. Seal and freeze for up to 2 months.
To cut even slices: You’ll need a long, thin kitchen knife, a tall cup of hot water, and a dishcloth.
- Dip the blade of the knife into the hot water and wipe dry.
- The first cut I make is right down the center of the cake. Then I cut it into quarters.
- Depending on how large you want each slice to be, cut each quarter in half, thirds, or smaller quarters.
- Be sure to dip the blade in hot water to warm it up and wipe it clean after EACH cut.