Pecan Pie Cheesecake

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.

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Conclusion

Pecan Pie Cheesecake is a decadent blend of classic pecan pie flavors and creamy cheesecake, topped with a sweet pecan caramel. With a vanilla wafer crust, rich pecan pie filling, and a velvety cheesecake layer, this dessert is perfect for holiday gatherings or any special occasion. The final touch is a layer of caramelized pecans that add sweetness and crunch. Serve this luscious cheesecake chilled for the best flavor and texture. It’s sure to impress your guests and become a holiday favorite!