pecan pie cheesecake

★★★★★ 2
By Tosha Ware
from Little Rock, AR

My adaptation of a recipe I found on the internet. It was definitely a hit with my family for Christmas.

Blue Ribbon Recipe

You'll hear angels singing as you take a bite of this delicious pecan pie cheesecake. The topping is what takes this cheesecake recipe over the top. The nuts are enveloped in buttery, caramel goodness. Smooth and creamy, the cheesecake is perfect with the vanilla wafer crust.

— The Test Kitchen @kitchencrew
★★★★★ 2
serves 8
prep time 25 Min
cook time 1 Hr 20 Min
method Bake

Ingredients For pecan pie cheesecake

  • FOR THE CHEESECAKE
  • 3 pkg
    cream cheese, 8 oz each
  • 1 c
    brown sugar, firmly packed
  • 3 lg
    eggs
  • 4 oz
    sour cream
  • 2 Tbsp
    all-purpose flour
  • 1 tsp
    vanilla extract
  • 1/4 tsp
    kosher sault
  • FOR THE CRUST
  • 8 oz
    vanilla wafers
  • 5 Tbsp
    melted butter
  • 1/4 c
    brown sugar, firmly packed
  • FOR THE PECAN PIE TOPPING
  • 1 Tbsp
    butter
  • 1/2 c
    brown sugar, firmly packed
  • 4 Tbsp
    corn syrup, dark
  • 1/2 c
    heavy whipping cream
  • 1 pinch
    kosher salt
  • 2 c
    pecan halves

How To Make pecan pie cheesecake

  • 1
    Preheat oven to 325º and grease a 9" springform pan with cooking spray.
  • Creaming cream cheese and brown sugar.
    2
    Make cheesecake filling: In a large bowl using a hand mixer or in a stand mixer using the paddle attachment, beat cream cheese and brown sugar.
  • Adding eggs, one at a time, to the batter.
    3
    Add eggs, one at a time.
  • Adding vanilla to the batter.
    4
    Then add sour cream, flour, vanilla, and salt.
  • Pressing the vanilla wafter crust into the pan.
    5
    Make crust: In a food processor or large bowl, mix together vanilla wafer crumbs, melted butter, brown sugar, and salt. Press mixture into the bottom of prepared pan.
  • Pouring cheesecake batter over the crust and bake in the oven.
    6
    Pour filling over crust. Wrap bottom of the pan in aluminum foil and place on a baking sheet. Bake until center of cheesecake only slightly jiggles, about 1 hour 20 minutes.
  • Cheesecake cooling on a wire rack.
    7
    Remove to a baking rack and cool for about an hour. Then remove aluminum foil and refrigerate cheesecake in the pan until firm, at least 5 hours and up to overnight.
  • Butter and sugars simmering in a saucepan.
    8
    Make pecan pie topping: In a non-stick skillet over low heat, add butter, corn syrup, and brown sugar. Heat until bubbly (keep the heat low to avoid burning).
  • Stirring pecans into the caramel.
    9
    Stir in heavy cream, pecans, and salt until completely coated. Then remove from heat and let cool to slightly thicken.
  • A slice of pecan pie cheesecake on a plate with the cheesecake in the background.
    10
    Release springform pan from cheesecake. Spoon over cooled pecan pie topping. Serve.
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