This Pecan Pie Cheesecake combines two classic desserts into one decadent treat. The base is a buttery vanilla wafer crust, followed by a rich pecan pie filling, and topped with a creamy cheesecake layer. The final touch is a sweet pecan caramel topping that adds extra flavor and crunch. Made in a water bath, this cheesecake is perfectly creamy and delicious. It’s a showstopper dessert that’s perfect for holiday gatherings or special occasions.
INGREDIENTS
For the Crust
- Vanilla wafer crumbs: 1¾ cups, for the base of the crust.
- Brown sugar: ¼ cup, adds sweetness to the crust.
- Unsalted butter: ¼ cup, melted, to bind the crust.
For the Pecan Pie Filling
- Brown sugar: 1 cup, for sweetness and richness.
- Maple syrup (or corn syrup): ⅔ cup, for the classic pecan pie flavor.
- Unsalted butter: ¼ cup, melted, for richness.
- Eggs: 3 large, lightly beaten, to bind the filling.
- Vanilla extract (optional): 1 tsp, for extra flavor.
- Pecans: 1½ cups, toasted and chopped, for the filling.
For the Cheesecake Filling
- Cream cheese: 3 (8 oz) packages, softened, for a creamy texture.
- Brown sugar: 1 cup, to sweeten the cheesecake.
- Eggs: 3 large, for a rich and smooth filling.
- Heavy/whipping cream: ½ cup, for creaminess.
- Vanilla extract (optional): 2 tsp, for added flavor.
For the Pecan Caramel Topping
- Unsalted butter: ¼ cup, melted, for the caramel base.
- Brown sugar: ½ cup, to sweeten the caramel.
- Heavy whipping cream: ¼ cup, for a smooth consistency.
- Cinnamon: ½ tsp, for a warm flavor.
- Pecans: 1 cup, toasted and chopped, for the topping.
INSTRUCTIONS
- Step 1:
- Preheat the oven to 350°F (180°C). Grease an 8-10 inch springform pan and line the bottom with parchment paper.
- Step 2:
- In a bowl, mix 1¾ cups vanilla wafer crumbs, ¼ cup brown sugar, and ¼ cup melted butter. Press the mixture into the bottom of the springform pan to form an even crust layer.
- Step 3:
- In a saucepan, combine 1 cup brown sugar, ⅔ cup maple syrup, ¼ cup melted butter, 3 lightly beaten eggs, and 1 tsp vanilla extract (if using). Cook over medium heat for about 5 minutes until thickened. Stir in 1½ cups toasted, chopped pecans, then pour the mixture over the crust.
- Step 4:
- In a large bowl, beat 3 (8 oz) packages softened cream cheese with 1 cup brown sugar until smooth. Add 3 eggs one at a time, mixing well after each addition. Stir in ½ cup heavy cream and 2 tsp vanilla extract (if using). Pour the cheesecake mixture over the pecan pie filling.
- Step 5:
- Wrap the springform pan with foil and place it in a water bath. Bake for about 60 minutes, or until the center is set but slightly jiggly. Let the cheesecake cool, then refrigerate for at least 4 hours or overnight.
- Step 6:
- For the pecan caramel topping, melt ¼ cup butter in a saucepan. Add ½ cup brown sugar and let it bubble for 3 minutes. Stir in ¼ cup heavy cream, ½ tsp cinnamon, and 1 cup toasted, chopped pecans. Let cool slightly before pouring over the chilled cheesecake.
- Step 7:
- Pour the pecan caramel over the chilled cheesecake, spreading it evenly. Serve and enjoy!
Serving and Storage Tips
- This cheesecake is best served chilled, so make sure to refrigerate it for at least 4 hours or overnight before serving.
- Store leftovers in an airtight container in the fridge for up to 5 days.
Helpful Notes
- Baking the cheesecake in a water bath helps prevent cracks and ensures a smooth, creamy texture.
Tips from Well-Known Chefs
- Chef Laura suggests using maple syrup instead of corn syrup in the pecan pie filling for a richer, more complex flavor.
How to Make the Perfect Cheesecake
To make the perfect cheesecake, be sure to use room temperature cream cheese and eggs for a smoother batter. Baking the cheesecake in a water bath ensures even baking and prevents cracks. Allow the cheesecake to cool completely before refrigerating for the best results.
FAQs
Can I make this cheesecake ahead of time?
Yes! This cheesecake can be made a day or two in advance. Simply cover and store in the refrigerator until ready to serve.
Can I use a different crust?
Yes, you can use a graham cracker crust or any other type of cookie crust that you prefer.