Pecan Pie Cheesecake
- Ready In:
- 2hrs 30mins
- Ingredients:
- 20
- Yields:
- 9-inch cake
ingredients
Graham Cracker Crust
- 1 1⁄2 cups graham cracker crumbs
- 1⁄3 cup sugar
- 8 tablespoons butter, melted
Pecan Filling
- 6 tablespoons unsalted butter
- 1⁄2 cup packed light brown sugar
- 3⁄4 cup dark corn syrup
- 1 1⁄2 cups chopped pecans
- 2 eggs, beaten
- 1⁄2 teaspoon vanilla extract
- 1 pinch salt
Cheesecake Filling
- 24 ounces cream cheese
- 1 cup packed light brown sugar
- 1⁄4 cup all-purpose flour
- 4 large eggs
- 1 cup heavy cream
Pecan Topping
- 4 tablespoons unsalted butter
- 1⁄2 cup light brown sugar, packed
- 1 1⁄2 cups toasted pecans, chopped
- 1⁄3 cup heavy cream
- 1 pinch salt
directions
- Preheat oven to 325 degrees F. In a large bowl, combine graham cracker crumbs, sugar and butter. Press evenly into bottom and halfway up the side of a 9-inch springform pan. Bake for 6-8 minutes; set aside to cool.
- In a small saucepan over medium heat, melt 6 tablespoons butter. Add 1/2 cup light brown sugar and cook, stirring occasionally, until starting to bubble and sugar is dissolved, about 2 minutes. Remove from heat and stir in dark corn syrup, 1 1/2 cup chopped pecans, eggs, vanilla extract and salt. Pour into prepared crust; set aside.
- In a stand mixer with paddle attachment, beat cream cheese, 1 cup light brown sugar and flour until fluffy. Add eggs, one at a time, beating after each addition until just combined. Add 1 cup heavy cream and stir until well combined. Pour over pecan pie filling and place springform pan on a baking sheet. Bake for 60-70 minutes until cake jiggles slightly when moved or toothpick inserted in the center comes out clean. Turn off oven and leave cake in for 1 hour, then remove from oven and let cool completely.
To Make the Pecan Topping:
- Melt butter in a small saucepan over medium heat. Add brown sugar and cook until bubbling, about 3-5 minutes. Remove from heat and stir in 1 1/2 cups toasted pecans, 1/3 cup heavy cream and pinch of salt. Let cool to room temperature then spoon over.
- cooled cheesecake. Slice to serve or store refrigerated.
Questions & Replies
- I've made the pecan pie cheesecake twice now and both time the bottom filling soaks into the crust and caramelizes. Any suggestions?
- Has anyone ever tried this recipe without the pecan filling and just did the cheese cake and pecan topping? I am looking to do something like this for a company Christmas party and after reading some of the issues with the pecan filling being a little tough, I was thinking about just making the topping so that it would not be hard to slice since usually they only have the plastic pie serving utensils.
- how do I print the receipe
- Can a 10” springform pan be used?
- Can I use a hand mixer??
Reviews
- How do I print this recipe?
- Turned out fantastic! I baked it according to the directions in a convection oven for 70 minutes. Only tweaks were tsp vanilla in all layers and I drizzled chocolate over cheesecake before adding the topping
- I made this for a church birthday celebration. I would get cramps in my fingers if I typed all of the compliments. Our church is very small and I usually end up with leftovers. In the end, the kids were picking at the crumbs and our pastor didn't get a piece. (Snicker... His wife had two)
- Love this decadent merge of two family faves!
Tweaks
- I have made this three times in the past two weeks. I could not get crust to stay on sides of pan, but do not think it mattered much. In each case the pecan filling leaked out of the pan. I recommend putting parchment paper on the bottom of the spring form and have it stick out the sides. It helps in getting the cake onto a serving dish. I also recommend placing the spring form pan on a cookie sheet when cooking and placing a pan of water in the oven along with the cake while it cooks. Next time I think I will reduce the amount of corn syrup to 1/2 or 2/3 cup because I have in each case found the filling to be too soupy resulting in the leaking.
- When and if I make this again, there are several modifications I will make. 1st of all, I already changed the crust , 8 oz. of butter is way too much and takes forever to bake. Following any basic graham cracker crust ingredient, you only need 1/3 to 1/2 c. butter. The next time I will either use a 10" springform pan instead of a 9" or cut the amount of the 1st pecan filling, as it comes over the top of the crust in the pan. Mine is in the oven now, and even with a water bath and foil, I know it is going to stick very badly to the pan, because of the syrup. Just as others have stated, there are a lot of discrepancies and I think several adjustments should be made in order for this to be a successful recipe. Tweaking 1 item is one thing, but having to change a lot in the recipe tends to make me think this was not tested very well. As one reader said, this is a lot of money for a recipe that has the potential of being a disaster. And I am a very experienced cook, so following directions and methods are not foreign to me.
- No tweaks!
- I added a teaspoon of almond extract to the cheesecake filling and used a water bath during the bake. It came out perfectly and was a huge success. There was a bit of sticking on the sides but sliding a warm butter knife around the edge helped.
- Make sure to put the crust up the side of the pan like the directions state, also I would recommend when baking use a water bath.
RECIPE SUBMITTED BY
Genius Kitchen
United States
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