Time: 2 hours and 25 minutes     Servings: 10

 

If you are craving something sweet made with pecans, this recipe is for you. We are going to mix pecan pie with cheesecake to create a heavenly taste and texture. This pecan pie cheesecake is going to blow your mind.

 

This cheesecake is made with a very delicious crust, a creamy cheesecake and a special sweet layer of caramel and pecans. The ingredients are cost-friendly and they are available in any store. This dessert is made with simple rich ingredients. You can easily make it, you just have to respect the amount of ingredients and follow the instructions. If you want to make any changes, a list of possible variations is provided below.

 

This Pecan Pie cheesecake is far from being too sweet thanks to the balance that the creamy cheesecake brings. To elaborate more, because this layer is not too sweet, the caramelised pecans on top bring the right amount of sweetness to our dessert.

 

 

In each 10g piece, you will obtain 1072 calories; 648 Kcal are taken from fat. To elaborate more, a piece of this cheesecake carries 72 g of fat, 260 mg of cholesterol, 397 mg of Sodium, 347 mg of Potassium and 103 g of Carbohydrates. In addition to this, it contains 12 g of protein and 2 mg of Iron. Our special pecan pie cheesecake also contains vitamins; such as, 912 IU of Vitamin A and 163 mg of Calcium.

 

Make sure to have fun while making this incredible dessert. I assure you that you will enjoy having every bite from it.

 

INGREDIENTS:

 

Crust

• 1 ¾ cups vanilla wafer crumbs
• ¼ cup brown sugar
• ⅓ cup of melted unsalted butter

 

Pecan Filling

• 1 cup sugar
• ⅔ cup dark corn syrup
• ⅓ cup of melted unsalted butter
• 2 lightly beaten large eggs
• 1 ½ cups of chopped pecans
• 1 teaspoon vanilla extract

 

Cheesecake Filling

• 24 ounces of softened cream cheese
• 1 ¼ cups brown sugar
• 2 tablespoons of all-purpose flour
• 4 large eggs
• ⅔ cups heavy whipping cream
• 1 teaspoon vanilla extract

 

Topping

• 3 ½ tbsps. of unsalted butter melted
• ½ cup brown sugar
• 1 teaspoon cinnamon
• ¼ cup heavy whipping cream
• 1 cup of chopped toasted pecans

 

INSTRUCTIONS:

1. In the bottom of a 9-inch Springform pan, line parchment paper.
2. In a bowl, mix the vanilla wafer crumbs with brown sugar. Combine in the melted butter.
3. Press evenly the mixture in the bottom of the prepared Springform pan with having short sides up.
4. Put it in the fridge to harden the crust.
5. In the meantime, combine sugar, corn syrup, eggs, pecans, melted butter and vanilla in a medium saucepan over medium high heat. Bring everything to boil. Make sure to keep stirring constantly to avoid burning.
6. Lower the heat and allow it to simmer while continuing to stir until the mixture thickens. This would take a maximum of 7 minutes.
7. Pour this great tasty mixture into the prepared crust.

 

Cheesecake Filling

1. Turn on the oven at 350 degrees Fahrenheit.
2. In a mixing bowl, beat the cream cheese until you obtain a creamy texture. Then, beat in brown sugar and flour. Our filling should be fluffy.
3. Add the eggs (one at a time). Beat each egg alone.
4. Add in the heavy cream and vanilla.
5. Pour the filling over the pecan mixture poured before.
6. Lower the heat to 325 degrees F. Put the pan on a cookie sheet and place it in the oven.
7. Bake it for 60 to 70 minutes.
8. Keep the oven door closed for an hour after turning off the oven.
9. Put a knife around the edges of the cheesecakes. Run it through.
10. Do not take the cheesecake out of the pan. It should be thoroughly cooled.

 

 

Topping

1. Combine butter and brown sugar in a saucepan. Cook these ingredients for a maximum of 5 minutes until you have bubbles.
2. Add in the heavy whipping cream, cinnamon and chopped pecans. Stir these ingredients.
3. Place the saucepan on your counter and allow it to cool to room temperature.
4. Spread the topping evenly over the cheesecake.
5. Place this tasty dessert in the fridge.

 

Variations:

1.  You can use graham cracker crumbs instead of Vanilla wafers or Oreos; just use the same amount.

2. You can add a sprinkle of sea salt on top.

3. Add a drizzle of chocolate or caramel sauce on top.

 

 

Notes:

• You can toast the pecans in the oven at 350 degrees Fahrenheit. Just spread them on the baking sheet and toast them for a maximum of 8 minutes until they turn into the desired color.
• Use a food processor to create the wafer crumbs.
• Make sure to have the right texture of the crust; not too thick and not too soft so as to easily cut.
• Don’t over-mix the mixture when you add eggs. If you do, the cheesecake will have cracks on top.
• If you open the oven a lot, the temperature of the oven will change which will create cracks.
• Don’t worry if your cake jiggles a little bit in the center, it will become firm when it is kept to cool in the oven.
• If the pecan pie topping is runny, thicken it by cooking it a little bit more or by adding a light corn syrup
• Do not leave the cheesecake on your counter. It should be in the fridge.

 

How to serve?

• To have even cuts, warm up your knife by dipping it in hot water.
• Cut the cheesecake starting from the center in quarters.
• After each cut, warm up your knife by dipping it in hot water and cleaning it with a dishcloth.

 

How to store?

• If you have any leftovers (which I doubt), Put the remaining pieces in the fridge slightly covered for a maximum of 3 to 5 days.
• If you want to prepare it ahead of time, freeze it while it is uncovered. When it is firm, wrap it in aluminum foil and put it in a freezer bag. You can store it in the freezer for a maximum of 2 months.