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slice of pecan pie cheesecake topped with whipped cream sitting on a white plate with a fork

Pecan Pie Cheesecake

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  • Author: Liz Thomson
  • Total Time: 3 hours
  • Yield: 1 large cheesecake 1x

Description

Take pecan pie to another level by turning it into cheesecake! Super creamy base topped by a sweet and sticky pecan topping creates the best Thanksgiving dessert yet!

Ingredients

Scale

For the Crust

  • 2 C graham cracker crumbs
  • 1 C ground pecans
  • 1/4 C sugar
  • 1 stick butter (melted)
  • pinch of salt

For the Cheesecake

  • 24 oz cream cheese (softened)
  • 1 C brown sugar
  • 1/2 C white sugar
  • 1 tbsp vanilla
  • 3 eggs
  • 1/2 C heavy cream
  • 1 tbsp cornstarch

For the Topping

  • 2 C chopped pecans
  • 1 stick butter
  • 1 1/2 C brown sugar
  • 1/4 C sugar
  • 1/4 C flour
  • 3/4 C corn syrup
  • 2/3 C heavy cream
  • 1 tsp vanilla

Instructions

Prepare the Crust

  1. In a large bowl, add the graham cracker crumbs, ground pecans, sugar, and salt to the melted butter, and stir well to coat. 
  2. Line the bottom of a 9 inch spring-form pan with Parchment paper, and press the graham cracker crust mixture evenly into the pan. Place the Spring-form pan/crust into the freezer. 

Prepare the Cheesecake

  1. In the mixing bowl of a stand mixer, place the softened cream cheese, and heavy cream, and blend until smooth and creamy.  Add the brown sugar, white sugar, vanilla, and eggs, one at a time, and blend well.  Add the corn starch, and mix until well blended. 
  2. Remove the crust from the freezer, and pour the cheesecake filling into the spring-form pan. *see note
  3. Place in the oven at 425 degrees for 20 minutes, and then turn the heat down to 300 degrees and bake an additional 45 minutes. 
  4. Once the cheesecake is baked, take it out of the oven, and place on the counter while you make the topping.

Prepare the Topping

  1. In a heavy saucepan, add the butter, and heat until melted. 
  2. Add the pecans, brown sugar, white sugar, corn syrup, heavy cream and vanilla, and cook on low until all blended. 
  3. Add the flour, and stir well to thicken. 
  4. Place foil around the outside of the Spring-form pan the cheesecake is in, and up the sides, to prevent topping from running over. 
  5. Pour the topping over the cheesecake, and return to the oven.
  6. Bake at 350 degrees for 1 hour, or until the topping is thick, set, and golden brown. 
  7. Remove from the oven, and allow to cool to room temperature – about 3 hours. 
  8. When cooled, wrap in parchment paper and then in foil, and refrigerate overnight for best results.

Notes

I placed my Spring-form pan (with the cheesecake in it) in a larger spring-form pan to prevent the topping from running over the sides – and added foil to the outside of the spring-form pan the cheesecake is in. You don’t have to place it in another pan, I just did that to prevent a spill.  You can just place foil under the cheesecake in the oven – but, you do need to wrap the spring-form pan the cheesecake is in, in foil, as it will prevent the crust from burning, because you’re going to bake it again to set the topping,

Find it online: https://passmeaspoon.com/pecan-pie-cheesecake/