Pecan Pie Cheesecake

This Pecan Pie Cheesecake recipe unleashes a symphony of textures and flavors. Creamy cheesecake nestled on a buttery pecan crust, caramelized pecans, and crowned with a pecan praline topping - it's pure autumnal bliss in every bite.

January 8, 2024
Pecan Pie CheesecakePhoto By Canva
Difficulty Easy
Servings 8 people
Preparation 20 mins
Cooking 90 mins
Total 110 mins

Ingredients

Directions

  1. Preheat the oven to 350 °F (175 °C). In a medium bowl, combine graham cracker crumbs, chopped pecans, melted butter, brown sugar, and cinnamon.
  2. Press the mixture evenly into the bottom of a 9-inch springform pan and bake for 10 minutes. Let cool completely.
  3. Using an electric mixer, beat the softened cream cheese and sugar until light and fluffy.
  4. Add the vanilla extract, eggs one at a time, and beat until combined. Stir in the sour cream and flour. Gently fold in the chopped pecans.
  5. Pour the cheesecake filling over the cooled crust. Sprinkle the top with additional chopped pecans, if desired.
  6. Bake for 50-60 minutes, or until the edges are set but the center still jiggles slightly.
  7. Let cool completely at room temperature, then refrigerate for at least 4 hours, or overnight.
  8. While the cheesecake chills, prepare the praline. In a small saucepan, combine the chopped pecans and brown sugar.
  9. Cook over medium heat, stirring constantly, until the sugar melts and the pecans are coated in a golden caramel.
  10. Stir in the butter and cook for another minute. Spread the praline onto a parchment-lined baking sheet and let cool completely.
  11. Once the cheesecake is chilled and set, gently break the praline into pieces and sprinkle it over the top.
  12. Slice and serve chilled, savoring every creamy, crunchy, caramelized bite.
Nutrition Facts
Serving Size 1 Pecan Pie Cheesecake
Serves 8
Amount Per Serving
Calories350
% Daily Value*
Protein 8 g16%
Total Fat 25 g32.1%
Sodium 300 mg13%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Tips

  • Use a combination of crushed graham crackers and finely chopped pecans for a crunchy, nutty base. Add a touch of cinnamon for extra flavor.
  • Toast the pecans slightly before adding them to the mixture or as a topping for enhanced flavor.
  • For a richer cheesecake, use full-fat cream cheese and sour cream. Make sure it's at room temperature for easier blending.
  • Adjust the sugar based on your preference. Brown sugar complements the pecans well.
  • Bake the cheesecake in a water bath to prevent cracking and ensure even cooking.
  • If your cheesecake cracks slightly around the edges while baking, don't worry! This is normal and won't affect the taste or texture.
  • Allow the cheesecake to cool gradually in the oven with the door slightly open to prevent sinking in the middle.
  • Refrigerate the cheesecake for at least 4 hours, ideally overnight, before serving.
  • Leftover cheesecake can be stored in the refrigerator for up to 3 days. Wrap tightly to prevent it from drying out.
  • Drizzle with caramel sauce and sprinkle more toasted pecans on top before serving.
Rate This Recipe

This Pecan Cheesecake recipe is a delicious cheesecake with buttery, crumbly crust with toasted pecans, a creamy, melt-in-your-mouth cheesecake filling. This isn't just a cheesecake; it's an ode to autumn, a celebration of the season's bounty, and a testament to the magic that unfolds when humble ingredients are treated with love and a touch of culinary inspiration. So preheat the oven, whip out mixer, and prepare to conquer the ultimate pecan cheesecake – a masterpiece worthy of any holiday table or cozy fireside gathering.

Origin of The Pecan Cheesecake

This caramel pecan cheesecake recipe isn't just a delicious autumnal treat; it's a journey through culinary history, a story whispered from Southern kitchens where buttery biscuits met rich custard pies. The first whispers of pecan desserts can be traced back to the early 19th century, when resourceful cooks in the American South began incorporating the abundant native pecans into their baking repertoire. From simple, nut-studded cakes to elegant custard pies, pecans became a symbol of Southern hospitality and ingenuity.

This recipe embraces the tradition with a modern twist. We ditch the dense, heavy cheesecakes of yore and create a lighter, airier version that melts in your mouth like a creamy autumn dream. The buttery pecan crust, a fragrant base for the decadent filling, evokes the comfort of Southern biscuits on a crisp autumn morning. The cheesecake itself, infused with hints of vanilla and a touch of sour cream, sings with a balance of richness and tang, a perfect canvas for the star of the show – the pecans.

What To Serve with Pecan Cheesecake?

Enhance the indulgence of Pecan Cheesecake with complementary flavors and textures. Serve it with a scoop of vanilla or butter pecan ice cream. Drizzling warm caramel or chocolate sauce over each slice creates a decadent treat. For a contrasting crunch, sprinkle chopped toasted pecans on top or serve alongside. Fresh berries or a berry compote can provide a refreshing and slightly tart contrast to the sweetness of the cheesecake. To balance the richness, a cup of coffee or a scoop of coffee-flavored ice cream can be a delightful addition.

Here are our delicious recipes that you can serve with Pecan Cheesecake:

How To Freeze Pecan Cheesecake?

Wrap the unbaked cheesecake (crust and filling, without the praline topping) tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. When ready to bake, thaw overnight in the refrigerator and bake as directed, adding a few extra minutes to the baking time if needed.

Freeze leftover baked cheesecake (without the praline topping) in an airtight container for up to 2 months. Thaw overnight in the refrigerator before serving. Top with freshly prepared praline just before serving.

The praline topping is best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for up to a week. If it softens or loses its crunch, re-crisp it in a 350°F oven for a few minutes before using.

How To Make Pecan Cheesecake In Ahead?

  • The pecan crust can be made up to 2 days in advance. Simply bake it as directed, let it cool completely, and store it tightly covered at room temperature.
  • The cheesecake filling can be prepared a day ahead. Cover the filled springform pan tightly with plastic wrap and refrigerate. When ready to bake, remove the plastic wrap and proceed with the baking instructions.
  • The praline topping can be made up to 3 days ahead. Store it in an airtight container at room temperature.
  • Assemble the cheesecake completely (crust, filling, and topping) and refrigerate it for up to 2 days before serving. This allows the flavors to meld beautifully and ensures a perfectly chilled and set cheesecake upon serving.
Recipe byPetite Gourmets

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