It’s that time of year when we look for something sweet to brighten our days, and let me tell you, nothing warms the heart quite like a Pecan Pie Cheesecake. Imagine creamy cheesecake swirled with a buttery pecan topping, all resting on a crunchy graham cracker crust. Just thinking about it brings a smile to my face!
Why Make This Recipe
Why should you whip up this delight? Well, it’s perfect for any gathering, whether it’s a family holiday dinner, a cozy evening with friends, or just a little something to enjoy after dinner with the kids. Plus, it’s a great way to use those delicious pecans that seem to pop up everywhere this time of year. The combination of flavors is just magical, and I promise it’ll become a favorite in your family.
How to Make Pecan Pie Cheesecake
Let’s talk about how easy it is to make this Pecan Pie Cheesecake. You don’t need to be a baking whiz to get it right, just a little patience and a sprinkle of love. Ready? Let’s dive into the ingredients.
Ingredients
- 1/2 cup pecans, pulsed into crumbs
- 2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 8 tablespoons butter, melted
- 3 (8-ounce) bricks cream cheese, very soft
- 3/4 cup full-fat sour cream
- 1/2 cup dark brown sugar, packed
- 2/3 cup granulated sugar
- 1/4 teaspoon ground cinnamon
- 2 teaspoons pure vanilla extract
- 3 large eggs, at room temperature
- 2 egg yolks, at room temperature
- 1 tablespoon bourbon (optional)
- 2 tablespoons all-purpose flour
- 6 tablespoons unsalted butter
- 2/3 cup dark brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/3 cup heavy cream
- 1/4 teaspoon salt
- 2 cups pecans, whole or chopped
- 1 teaspoon vanilla extract
- 1 tablespoon bourbon (optional)
Directions
Preheat your oven to 350°F (175°C). Start by mixing the pecan crumbs, graham cracker crumbs, sugar, cinnamon, and salt in a bowl. Stir in the melted butter until everything is combined. Press this mixture into the bottom of a 9-inch springform pan and bake for 10 minutes. Let it cool while you prepare the filling.
In a large bowl, beat the softened cream cheese until it’s silky smooth. Add in the sour cream, dark brown sugar, granulated sugar, cinnamon, and vanilla extract. Mix everything well until it’s beautifully blended.
Next, add the eggs and egg yolks, one at a time, stirring slowly until just combined. If you’re feeling a bit adventurous, stir in the bourbon and flour at this point.
Pour this creamy mixture over your cooled crust, spreading it evenly.
In another bowl, melt the unsalted butter and mix it with the dark brown sugar, cinnamon, heavy cream, salt, whole pecans, and more vanilla extract. This is going to be the magic layer we pour over the cheesecake!
Carefully pour this pecan mixture over the cheesecake and smooth it out.
Pop it in the oven for 60-70 minutes. The center should be set but still a bit jiggly. After baking, turn off the oven and let the cheesecake cool inside for an hour. Finally, chill it in the fridge for at least 4 hours or, if you can wait, overnight is best.
How to Serve Pecan Pie Cheesecake
When it’s time to enjoy your Pecan Pie Cheesecake, slice it up and serve it cold. It’s absolutely fabulous on its own, but feel free to add some whipped cream or a scoop of vanilla ice cream on the side. You might also sprinkle some extra chopped pecans on top for a little crunch.
How to Store Pecan Pie Cheesecake
If you have any leftovers (which is rare, let’s be honest), store them in the fridge. Just cover the cheesecake with plastic wrap or use an airtight container, and it should be good for about 5 days. Good luck making it last that long!
Tips to Make Pecan Pie Cheesecake
- Soften Cream Cheese: Take your cream cheese out of the fridge a bit early so it can soften while you prepare the other ingredients. This will help your mixture be smoother.
- Don’t Skip the Chilling: It might be hard to wait, but chilling the cheesecake is key for the best texture and flavor.
- Use Quality Pecans: Fresh pecans make all the difference. If you can, get them from a local store or farmer’s market.
Variation
Want to switch things up a bit? You could add chocolate chips to the pecan topping for a little extra richness. Or consider using a different nut, like walnuts, if you prefer.
FAQs
Can I make this cheesecake in advance?
Absolutely! This cheesecake is perfect for making ahead of time. Just keep it stored in the fridge, and it will taste even better after a day or two.
Can I use low-fat cream cheese?
While you can use low-fat cream cheese, the texture and creaminess may not be the same. If you’re looking for that rich cheesecake flavor, I recommend sticking to full-fat.
What if I don’t have a springform pan?
No worries! You can use a regular cake pan, but you’ll need to be extra careful when slicing and serving. Alternatively, consider using individual ramekins for personal servings – they’re so cute!
Whipping up a Pecan Pie Cheesecake is a sweet way to create memories with your loved ones. So roll up your sleeves, gather your ingredients, and get ready for a delicious treat that everyone will rave about! Happy baking!
Pecan Pie Cheesecake
Ingredients
Crust
- 1/2 cup pecans, pulsed into crumbs
- 2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 8 tablespoons butter, melted
Cheesecake Filling
- 3 8-ounce bricks cream cheese, very soft Soften before mixing
- 3/4 cup full-fat sour cream
- 1/2 cup dark brown sugar, packed
- 2/3 cup granulated sugar
- 1/4 teaspoon ground cinnamon
- 2 teaspoons pure vanilla extract
- 3 large eggs, at room temperature
- 1 tablespoon bourbon (optional)
- 2 tablespoons all-purpose flour
Pecan Topping
- 6 tablespoons unsalted butter
- 2/3 cup dark brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/3 cup heavy cream
- 1/4 teaspoon salt
- 2 cups pecans, whole or chopped
- 1 teaspoon vanilla extract
- 1 tablespoon bourbon (optional)
Instructions
Preparing the Crust
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the pecan crumbs, graham cracker crumbs, sugar, cinnamon, and salt. Stir in the melted butter until combined.
- Press the mixture into the bottom of a 9-inch springform pan and bake for 10 minutes. Let it cool.
Making the Filling
- In a large bowl, beat the softened cream cheese until silky smooth.
- Add the sour cream, dark brown sugar, granulated sugar, cinnamon, and vanilla extract. Mix until well blended.
- Add the eggs and egg yolks one at a time, stirring until just combined. If desired, stir in bourbon and flour.
- Pour the creamy mixture over the cooled crust, spreading it evenly.
Preparing the Topping
- In another bowl, melt unsalted butter and mix with dark brown sugar, cinnamon, heavy cream, salt, whole pecans, and vanilla extract.
- Pour the pecan mixture over the cheesecake and smooth it out.
Baking the Cheesecake
- Bake in the oven for 60-70 minutes. The center should be set but still a bit jiggly.
- Turn off the oven and allow the cheesecake to cool inside for an hour. Then chill in the fridge for at least 4 hours, preferably overnight.
Serving
- Slice and serve the cheesecake cold. Enjoy it plain or with whipped cream or vanilla ice cream.