Pecan Cheesecake Pie Recipe
This Pecan Cheesecake Pie combines a buttery graham cracker crust with a rich pecan pie filling layered beneath a creamy, smooth cheesecake. Baked in a water bath to ensure the perfect texture, and topped with a luscious pecan caramel topping, this decadent dessert is a showstopper for any occasion.
- Prep Time: 1 hour
- Cook Time: 1 hour 15 minutes
- Total Time: 25 hours 45 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Crust
- 2 cups graham cracker crumbs (store-bought or homemade)
- ⅓ cup light brown sugar, packed
- ½ cup salted butter, melted
Pecan Filling
- ⅓ cup salted butter
- 1 cup granulated sugar
- 1 cup light corn syrup
- 2 eggs
- 1 teaspoon vanilla extract
- 1½ cups pecans, chopped
Cheesecake Filling
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- ¼ teaspoon salt
- 1½ tablespoons all-purpose flour
- 1 tablespoon vanilla extract
- 3 eggs
- ½ cup sour cream
Pecan Topping
- ¼ cup salted butter
- ⅓ cup light brown sugar
- ½ teaspoon vanilla extract
- ¼ cup heavy cream
- 1 cup pecans, roughly chopped
Instructions
- Prepare the Crust: Preheat your oven to 325°F. Line a 9-inch round springform pan with parchment paper and lightly spray with non-stick cooking spray. Mix graham cracker crumbs, light brown sugar, and melted butter until well combined. Press this mixture firmly into the springform pan, pushing it up about halfway on the sides. Freeze the crust while preparing the filling.
- Make the Pecan Filling: In a 2-quart saucepan over medium heat, melt ⅓ cup of butter. Stir in granulated sugar, light corn syrup, eggs, vanilla extract, and chopped pecans carefully, ensuring the eggs do not scramble by mixing ingredients simultaneously. Cook the mixture, stirring constantly, until it boils and thickens to a deep golden brown, about 10 minutes. Remove from heat and cool for 30 minutes.
- Assemble Pecan Layer: Pour the cooled pecan pie filling evenly over the chilled crust and spread it smooth.
- Prepare Cheesecake Filling: In a mixing bowl, beat softened cream cheese and granulated sugar until fluffy. Add salt and flour, mixing well. Gently incorporate vanilla extract and eggs one at a time by hand-stirring to maintain a smooth texture. Stir in sour cream until completely combined.
- Layer Cheesecake Filling: Pour the cheesecake mixture evenly over the pecan filling in the springform pan.
- Water Bath Setup: Wrap the bottom of the springform pan with aluminum foil to prevent leaks. Place the pan inside a larger roasting pan and pour hot water into the larger pan until it reaches about 1 inch up the sides of the springform pan to create a water bath for gentle baking.
- Bake the Cheesecake: Place the water bath setup in the preheated oven and bake for 1 hour or until the cheesecake is just slightly jiggly in the center. Turn off the oven and let the cheesecake sit inside with the door closed for 30 minutes, then open the door slightly and let it cool for another 30 minutes.
- Chill: Remove cheesecake from the oven, cover with plastic wrap, and refrigerate overnight to set completely.
- Prepare Pecan Topping: In a small saucepan over medium heat, melt the butter and brown sugar together. Bring to a simmer and cook for 2 to 3 minutes until deepened in color. Remove from heat, stir in vanilla extract and heavy cream, whisking until smooth. Fold in chopped pecans.
- Serve: Remove the cheesecake from the springform pan. Spoon the warm pecan topping evenly over the chilled cheesecake before serving.
Notes
- Use room temperature cream cheese for a smoother cheesecake filling.
- Ensure constant stirring of the pecan filling to prevent burning and scrambling of eggs.
- The water bath helps prevent cracking and ensures even baking of the cheesecake.
- Allow the cheesecake to chill overnight for best flavor and texture.
- The pecan topping can be prepared in advance and warmed before serving.
Find it online: https://allcookedup.com/pecan-cheesecake-pie-recipe/
