Community Pick
Pecan Pie Cheesecake
"The quintessential fall pie"
- Ready In:
- 2hrs 30mins
- Ingredients:
- 20
- Yields:
-
1 9-inch cake
ingredients
-
Graham Cracker Crust
- 1 1⁄2 cups graham cracker crumbs
- 1⁄3 cup sugar
- 8 tablespoons butter, melted
-
Pecan Filling
- 6 tablespoons unsalted butter
- 1⁄2 cup packed light brown sugar
- 3⁄4 cup dark corn syrup
- 1 1⁄2 cups chopped pecans
- 2 eggs, beaten
- 1⁄2 teaspoon vanilla extract
- 1 pinch salt
-
Cheesecake Filling
- 24 ounces cream cheese
- 1 cup packed light brown sugar
- 1⁄4 cup all-purpose flour
- 4 large eggs
- 1 cup heavy cream
-
Pecan Topping
- 4 tablespoons unsalted butter
- 1⁄2 cup light brown sugar, packed
- 1 1⁄2 cups toasted pecans, chopped
- 1⁄3 cup heavy cream
- 1 pinch salt
directions
- Preheat oven to 325 degrees F. In a large bowl, combine graham cracker crumbs, sugar and butter. Press evenly into bottom and halfway up the side of a 9-inch springform pan. Bake for 6-8 minutes; set aside to cool.
- In a small saucepan over medium heat, melt 6 tablespoons butter. Add 1/2 cup light brown sugar and cook, stirring occasionally, until starting to bubble and sugar is dissolved, about 2 minutes. Remove from heat and stir in dark corn syrup, 1 1/2 cup chopped pecans, eggs, vanilla extract and salt. Pour into prepared crust; set aside.
- In a stand mixer with paddle attachment, beat cream cheese, 1 cup light brown sugar and flour until fluffy. Add eggs, one at a time, beating after each addition until just combined. Add 1 cup heavy cream and stir until well combined. Pour over pecan pie filling and place springform pan on a baking sheet. Bake for 60-70 minutes until cake jiggles slightly when moved or toothpick inserted in the center comes out clean. Turn off oven and leave cake in for 1 hour, then remove from oven and let cool completely.
-
To Make the Pecan Topping:
- Melt butter in a small saucepan over medium heat. Add brown sugar and cook until bubbling, about 3-5 minutes. Remove from heat and stir in 1 1/2 cups toasted pecans, 1/3 cup heavy cream and pinch of salt. Let cool to room temperature then spoon over.
- cooled cheesecake. Slice to serve or store refrigerated.
Questions & Replies
-
I've made the pecan pie cheesecake twice now and both time the bottom filling soaks into the crust and caramelizes. Any suggestions? -
how do I print the receipe -
Can a 10” springform pan be used?
-
Can I use a hand mixer??
-
Has anyone ever tried this recipe without the pecan filling and just did the cheese cake and pecan topping? I am looking to do something like this for a company Christmas party and after reading some of the issues with the pecan filling being a little tough, I was thinking about just making the topping so that it would not be hard to slice since usually they only have the plastic pie serving utensils.
see 51 more questions
Reviews
-
How do I print this recipe?
-
-
-
Turned out fantastic! I baked it according to the directions in a convection oven for 70 minutes. Only tweaks were tsp vanilla in all layers and I drizzled chocolate over cheesecake before adding the topping -
-
I made this for a church birthday celebration. I would get cramps in my fingers if I typed all of the compliments. Our church is very small and I usually end up with leftovers. In the end, the kids were picking at the crumbs and our pastor didn't get a piece. (Snicker... His wife had two)
-
Love this decadent merge of two family faves!
-
see 97 more reviews
Tweaks
-
I have made this three times in the past two weeks. I could not get crust to stay on sides of pan, but do not think it mattered much. In each case the pecan filling leaked out of the pan. I recommend putting parchment paper on the bottom of the spring form and have it stick out the sides. It helps in getting the cake onto a serving dish. I also recommend placing the spring form pan on a cookie sheet when cooking and placing a pan of water in the oven along with the cake while it cooks. Next time I think I will reduce the amount of corn syrup to 1/2 or 2/3 cup because I have in each case found the filling to be too soupy resulting in the leaking. -
-
When and if I make this again, there are several modifications I will make. 1st of all, I already changed the crust , 8 oz. of butter is way too much and takes forever to bake. Following any basic graham cracker crust ingredient, you only need 1/3 to 1/2 c. butter. The next time I will either use a 10" springform pan instead of a 9" or cut the amount of the 1st pecan filling, as it comes over the top of the crust in the pan. Mine is in the oven now, and even with a water bath and foil, I know it is going to stick very badly to the pan, because of the syrup. Just as others have stated, there are a lot of discrepancies and I think several adjustments should be made in order for this to be a successful recipe. Tweaking 1 item is one thing, but having to change a lot in the recipe tends to make me think this was not tested very well. As one reader said, this is a lot of money for a recipe that has the potential of being a disaster. And I am a very experienced cook, so following directions and methods are not foreign to me. -
No tweaks!
-
I added a teaspoon of almond extract to the cheesecake filling and used a water bath during the bake. It came out perfectly and was a huge success. There was a bit of sticking on the sides but sliding a warm butter knife around the edge helped.
-
-
Make sure to put the crust up the side of the pan like the directions state, also I would recommend when baking use a water bath.
see 12 more tweaks
RECIPE SUBMITTED BY
Food.com
United States
Hungry for good food AND great conversation? Food.com boasts a smorgasbord of over 500,000 recipes and a community-inspired activity feed that allows our users to add reviews, tweaks, questions and photos to their favorite recipes. Grab a plate and join the fun!
