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Pecan Pie Cheesecake Recipe

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This Pecan Pie Cheesecake is a luscious dessert combining a buttery pecan shortbread crust, a creamy and fluffy cheesecake layer, and a rich, nutty pecan topping made with toasted pecans, dark brown sugar, butter, and a hint of nutmeg. Chilled to perfection, this decadent treat offers a delightful balance of textures and flavors that make it perfect for special occasions or any time you crave a comforting dessert.

  • Author: Emma
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 4 hours 45 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Ingredients

Crust

  • 11.3 ounce package pecan shortbread cookies
  • ⅓ cup salted butter, melted

Cheesecake Layer

  • 24 ounces cream cheese (3 8-ounce boxes), softened
  • ⅔ cup dark brown sugar, packed
  • 2 cups sour cream
  • 2 tsp vanilla extract
  • 16 ounce carton whipped topping

Pecan Topping

  • 2 cups pecans, roughly chopped
  • ½ cup (1 stick) salted butter
  • 1 cup dark brown sugar, packed
  • 1 tsp nutmeg
  • ¾ cup half and half

Instructions

  1. Make the Crust: Place pecan shortbread cookies in a food processor and pulse for about 1 minute until finely crushed. Add melted salted butter and pulse briefly until crumbs are slightly wet and combined.
  2. Press Crust: Pour the crumb mixture into a 9-inch springform pan and firmly press down into an even layer, creating a slightly raised edge. Chill in fridge for 10-15 minutes to set.
  3. Prepare Cheesecake Mixture: In a stand mixer, beat softened cream cheese and ⅔ cup dark brown sugar together until soft and fluffy, about 3-5 minutes. Add sour cream and vanilla extract and beat for an additional 2-3 minutes until well combined, scraping sides halfway through.
  4. Fold in Whipped Topping: Gently fold the whipped topping into the cream cheese mixture with a spatula until smooth and evenly incorporated. Spread the cheesecake filling evenly onto the chilled crust. Cover and refrigerate for at least 4 hours, or overnight for best results.
  5. Toast Pecans: About an hour before serving, heat a large skillet over medium heat. Add chopped pecans and stir or toss every 20-30 seconds until they become fragrant and lightly toasted, about 3-5 minutes. Transfer pecans to a plate to cool.
  6. Make Pecan Topping Base: Reduce heat to low in the same skillet and melt ½ cup butter. Stir in 1 cup dark brown sugar and 1 tsp nutmeg continuously until the mixture starts to bubble.
  7. Add Half and Half: Remove skillet from heat and slowly whisk in ¾ cup half and half, stirring continuously until the topping is smooth.
  8. Incorporate Pecans: Stir toasted pecans back into the skillet mixture and keep stirring for 2-3 minutes as the topping cools to evenly coat the nuts.
  9. Cool Topping: Allow the pecan topping to cool to room temperature without refrigerating, as chilling will cause it to harden.
  10. Serve: Just before serving, pour the pecan topping over the chilled cheesecake and enjoy!

Notes

  • For best texture, chill the cheesecake layer for at least 4 hours or overnight.
  • Be careful not to burn the pecans while toasting; stir frequently.
  • The pecan topping should be kept at room temperature to maintain a pourable consistency.
  • Use a 9-inch springform pan to allow for easy removal of the cheesecake.
  • You can substitute sour cream with Greek yogurt for a tangier flavor.
  • Allow the cream cheese to soften at room temperature before mixing to ensure a smooth batter.

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