Pecan Pie Cheesecake

Let’s join with us to vary your taste a bit in the Pecan Pie Cheesecake recipe today. This cake is the fabulous combination of vanilla, creamy cheesecake, caramel-pecan topping. So, it is perfect dessert for small parties or gatherings that everyone will love!

Pecan Pie Cheesecake

Pecan Pie Cheesecake

Recipe by Maria VergaraCourse: DessertCuisine: AmericanDifficulty: Easy
Servings

10

servings
Prep time

25

minutes
Cooking time

5

hours 

30

minutes
Total time

5

hours 

55

minutes

Let’s join with us to vary your taste a bit in the Pecan Pie Cheesecake recipe today. This cake is the fabulous combination of vanilla, creamy cheesecake, caramel-pecan topping. So, it is perfect dessert for small parties or gatherings that everyone will love!

Ingredients

  • For The Cheese Cake
  • 3 large eggs

  • 3 (8-oz.) blocks cream cheese, softened

  • 1/4 c. sour cream

  • 2 tbsp. all-purpose flour

  • 1 c. packed brown sugar

  • 1 tsp. pure vanilla extract

  • 1/4 tsp. kosher salt

  • Cooking spray

  • For The Crust
  • 5 tbsp. melted butter

  • 1 sleeve graham crackers, finely crushed

  • 1/4 c. packed brown sugar

  • pinch of kosher salt

  • For The Pecan Pie Topping
  • 1 3/4 c. whole or chopped pecans

  • 4 tbsp. butter

  • 1/2 tsp. ground cinnamon

  • 1/2 c. packed brown sugar

  • 1/4 c. heavy cream

  • pinch of kosher salt

Directions

  • Preheat oven to 325º and grease an 8″ or 9″ springform pan with cooking spray.
  • Make Cheesecake Filling: In a large bowl using a hand mixer (or in a stand mixer using the paddle attachment), beat cream cheese and brown sugar. Add eggs, one at a time, then sour cream, flour, vanilla, and salt.
  • Make Crust: In a large bowl, mix together graham cracker crumbs, melted butter, brown sugar, and salt. Press mixture into prepared pan.
  • Pour filling over crust. Wrap bottom of pan in aluminum foil and place on a baking sheet. Bake until center of cheesecake only slightly jiggles, about 1 hour 30 minutes. Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour, then remove aluminum foil and refrigerate cheesecake in pan until firm, at least 5 hours and up to overnight.
  • Make Pecan Pie Topping: In a nonstick skillet over low heat, melt butter and brown sugar until bubbly . Stir in cinnamon, heavy cream, pecans, and salt until completely coated, then remove from heat and let cool and slightly thicken.
  • Release springform pan from cheesecake and spoon over cooled pecan pie topping.

Recipe Video

Notes

  • http://www.delish.com/cooking/recipe-ideas/recipes/a56639/pecan-pie-cheesecake-recipe/
Pecan Pie Cheesecake
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