Name: Pecan Pie Cheesecake
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Cuisine: American
Ingredients: 1¾ cups vanilla wafer crumbs.; ¼ cup brown sugar.; ¼ cup unsalted butter, melted.; 1 cup brown sugar.; ⅔ cup maple syrup (or corn syrup).; ¼ cup unsalted butter, melted.; 3 large eggs, lightly beaten.; 1 tsp vanilla extract (optional).; 1½ cups pecans, toasted and chopped.; 3 (8 oz) packages cream cheese, softened.; 1 cup brown sugar.; 3 large eggs.; ½ cup heavy/whipping cream.; 2 tsp vanilla extract (optional).; ¼ cup unsalted butter, melted.; ½ cup brown sugar.; ¼ cup heavy whipping cream.; ½ tsp cinnamon.; 1 cup toasted pecans, chopped.

This Pecan Pie Cheesecake is the ultimate dessert for the holidays or any special occasion. It starts with a vanilla wafer crust, followed by a rich pecan pie filling, and is topped with a creamy cheesecake layer. The final touch is a sweet, caramelized pecan topping that adds an extra layer of flavor and crunch. This cheesecake is made in a water bath to ensure a creamy texture, and it's best served chilled after setting in the fridge for at least 4 hours. Perfect for serving at holiday dinners or as a special treat for cheesecake lovers!

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.

Summary

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!