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Pecan Pie Cheesecake

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:

  1. 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.
  2. 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.
  3. 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.
  4. 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:

  1. 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.
  2. How do I store leftovers?
    • Store any leftovers in an airtight container in the refrigerator for up to 5 days.
  3. 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.
  4. 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.
  5. 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

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.
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 2 hours 25 minutes
Servings 10

Equipment

  • cheesecake pan

Ingredients
  

Crust

  • cups vanilla wafer crumbs
  • ¼ cup brown sugar
  • cup unsalted butter melted

Pecan Filling

  • 1 cup sugar
  • cup dark corn syrup
  • cup unsalted butter melted
  • 2 large eggs lightly beaten
  • cups pecans chopped
  • 1 teaspoon vanilla extract

Cheesecake Filling

  • 24 ounces cream cheese softened
  • cups brown sugar
  • 2 tablespoon all purpose flour
  • 4 large eggs
  • cups heavy whipping cream
  • 1 teaspoon vanilla extract

Topping

  • 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. 
 

Nutrition

Serving: 10g, Calories: 1072kcal, Carbohydrates: 103g, Protein: 12g, Fat: 72g, Saturated Fat: 32g, Trans Fat: 1g, Cholesterol: 260mg, Sodium: 397mg, Potassium: 347mg, Fiber: 3g, Sugar: 90g, Vitamin A: 1912IU, Vitamin C: 1mg, Calcium: 163mg, Iron: 2mg

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