Pecan Pie Cheesecake – Delicious Recipe Eve

Crust

• 2 1/4 cups (302g) graham cracker crumbs
• 3 tbsp (42g) packed dark brown sugar
• 10 tbsp (140g) unsalted butter, melted

Pecan Pie Filling

• 3 large eggs
• 1 cup (240ml) dark corn syrup
• 3/4 cup (168g) packed dark brown sugar
• 1 tsp vanilla extract
• 1/4 cup (56g) butter, melted
• 1/2 tsp salt
• 1 1/2 cups (160g) chopped pecans

Cheesecake Filling

• 24 ounces (678g) cream cheese, room temperature
• 1 cup (224g) dark brown sugar
• 3 tbsp (24g) all-purpose flour
• 3/4 cup (173g) sour cream
• 1 1/2 tbsp vanilla extract
• 3/4 tsp ground cinnamon, optional
• 3 large eggs, room temperature

Pecan Topping

• 1 cup (224g) packed dark brown sugar
• 1/2 cup (ml) heavy whipping cream
• ½ cup (112g) unsalted butter, cut into cubes
• 1 tbsp dark corn syrup, optional
• 1 1/2 cups (160g) chopped pecans, toasted
• 1/2 tsp salt
• 1 tsp vanilla extract

Also See:

Pumpkin Pie – Easiest Recipe Ever

How to Make Pecan Pie Cheesecake

Crust Making

• Preheat oven to 325°F (163°C). A 9-inch (23cm) springform pan should have parchment paper on the bottom and greased edges.
• Mix the crust ingredients in a small bowl. Press the mixture into the springform pan bottom and sides. Let the crust cool after 10 minutes in the oven.
• To prevent water from entering the pan, wrap it in aluminum foil (see how I prepare my pan for a water bath). Prepare and reserve the pan.

Make Pecan Pie Filling

• Lower oven temperature to 300°F (148°C). Mix the pecan pie filling ingredients in a medium saucepan and boil over medium-high heat, stirring constantly.
• Reduce heat and simmer 5-7 minutes, stirring regularly, until thickened. It will be excessively hard if overcooked. Fill the crust and put aside.

Make Cheesecake Filling

• The cheesecake filling is made by beating cream cheese, dark brown sugar, and flour in a large mixer bowl on low speed until smooth.
• Use low speed to reduce air in the batter, which might crack. Scrape bowl sides.
• Add sour cream and vanilla extract and whisk slowly until incorporated. Stir carefully after adding each egg. Scrape the basin sides as needed to mix everything.
• To avoid dislodging the pecan pie filling, drizzle the cheesecake batter evenly over it in the crust.
• Place the springform pan in a bigger pan. The outside pan should have enough heated water to reach halfway up the springform pan. Springform pan water should not exceed the aluminum foil’s top edge.
• Bake 1 hour, 10-15 minutes. Set the center, but still (how to determine whether cheesecake is done baking). Turn off the oven and close the door for 30 minutes. The cheesecake will cook and cool slowly.
• Allow the cheesecake to cool slowly by opening the oven door for 30 minutes. This prevents cracking. Refrigerate the cheesecake for 5-6 hours or overnight after removing it from the oven and water bath.

Add Topping

• Add everything but the pecans, salt, and vanilla extract to a medium saucepan and melt the butter and brown sugar over medium-low heat to produce the topping.
• After melting the sugar, increase the heat to medium and boil. Mix consistently for 1-2 minutes. Do not overcook or the topping may harden.
• Mix pecans, salt, and vanilla after removing from heat. Cool it in the fridge until slightly cooler than room temperature. It should be spreadable but not heated to stay on the cheesecake.
• Refrigerate it until cool, although it will be stiff and may need to be reheated in the microwave for a few seconds to spread.
• Place the cheesecake on a dish after removing from the pan. Spread topping evenly on cheesecake.
• Keep cheesecake covered in the fridge until serving. The best cheesecake is consumed within 4-5 days.