Introduction
Pecan Pie Cheesecake is a delightful amalgamation of two beloved desserts: the rich and creamy cheesecake and the indulgent pecan pie. This dessert is perfect for any occasion, offering a deliciously unique twist that is sure to impress family and friends. With a buttery graham cracker crust, a smooth cream cheese filling, and a luscious pecan topping, it’s hard to resist this irresistible treat.
Detailed Ingredients with measures
For the crust:
- 200g graham cracker crumbs
- 50g granulated sugar
- 110g unsalted butter, melted
For the cheesecake filling:
- 500g cream cheese, softened
- 150g granulated sugar
- 2 large eggs
- 120ml sour cream
- 1 teaspoon vanilla extract
For the pecan pie topping:
- 100g brown sugar
- 50g unsalted butter
- 120ml heavy cream
- 120g pecans, roughly chopped
- ½ teaspoon vanilla extract
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 50 minutes
Total Time: 5 hours (including cooling)
Yield: 8-10 servings
Enjoy making this delicious Pecan Pie Cheesecake, and savor the rich flavors that each layer brings to this crowd-pleasing dessert!
Detailed Directions and Instructions
Step 1: Prepare the Oven and Pan
Preheat the oven to 175°C. Grease a 23cm springform pan and line the bottom with parchment paper.
Step 2: Make the Crust
In a bowl, mix 200g graham cracker crumbs, 50g granulated sugar, and 110g melted unsalted butter until fully combined. Press the mixture evenly into the bottom of the prepared pan. Bake for 10 minutes, then remove from the oven and let cool completely.
Step 3: Prepare the Cheesecake Filling
In a mixing bowl, beat 500g softened cream cheese and 150g granulated sugar together until the mixture is smooth. Add 2 large eggs one at a time, mixing well after each addition. Stir in 120ml sour cream and 1 teaspoon vanilla extract until fully incorporated.
Step 4: Bake the Cheesecake
Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula. Bake for 45-50 minutes, or until the center is set but still slightly jiggly. Once done, remove from the oven and allow it to cool completely at room temperature.
Step 5: Make the Pecan Pie Topping
In a saucepan over medium heat, melt 50g unsalted butter. Stir in 100g brown sugar and 120ml heavy cream, bringing the mixture to a simmer for 2-3 minutes. Remove the pan from heat and mix in ½ teaspoon vanilla extract and 120g roughly chopped pecans.
Step 6: Assemble the Cheesecake
Carefully pour the pecan topping over the cooled cheesecake, spreading it evenly.
Step 7: Refrigerate and Serve
Refrigerate the cheesecake for at least 4 hours to set properly before slicing.
Step 8: Slice and Enjoy
Once set, slice the cheesecake and serve. Enjoy your decadent pecan pie cheesecake!
Notes
Note 1: Make Ahead
This cheesecake can be made a day ahead, making it perfect for gatherings and special occasions.
Note 2: Pecan Substitutes
If you’re allergic to pecans, you can substitute with walnuts or leave the topping off entirely.
Note 3: Storage
Store any leftovers in the refrigerator, tightly covered, for up to 5 days.
Note 4: Serving Suggestions
Serve with whipped cream or vanilla ice cream for an extra indulgent treat.
Storage Instructions
Refrigeration
Store leftover pecan pie cheesecake in an airtight container in the refrigerator for up to 4-5 days.
Freezing
To freeze, wrap the cheesecake tightly in plastic wrap and then foil. It can be frozen for up to 2 months. Thaw in the refrigerator before serving.
Serving Suggestions
Serve the pecan pie cheesecake chilled, garnished with whipped cream and a sprinkle of chopped pecans. Pair it with a scoop of vanilla ice cream or a drizzle of caramel sauce for an extra indulgent treat. It’s perfect for holidays, special occasions, or a delightful weekend dessert.
Nutritional Information
Per serving (based on 10 servings):
Calories: 450
Total Fat: 30g
Saturated Fat: 17g
Cholesterol: 95mg
Sodium: 300mg
Total Carbohydrates: 40g
Dietary Fiber: 1g
Sugars: 28g
Protein: 6g
The nutritional values may vary based on portion size and specific ingredient brands used.
Ingredient Substitutions
For graham cracker crumbs, you can use digestive biscuits or crushed vanillin wafers. Instead of unsalted butter, salted butter can be used, but reduce the additional salt in the recipe.
For a lower-fat option, you can substitute cream cheese with Neufchâtel cheese. You may also swap regular sour cream for Greek yogurt for a tangier flavor. Maple syrup can replace brown sugar in the topping for a different sweetness profile.
Cook techniques
Prepping the Crust
To achieve a delicious graham cracker crust, ensure to mix the crumbs thoroughly with sugar and melted butter until the mixture resembles wet sand. Pressing it firmly into the pan is essential for a sturdy base.
Baking the Cheesecake
Bake the cheesecake at a steady temperature of 175°C, ensuring the center remains slightly jiggly. This signals that it is creamy and not overcooked. Cooling it completely before adding toppings is crucial.
Making the Pecan Topping
When preparing the pecan pie topping, melt the butter over medium heat before incorporating brown sugar and heavy cream. Stir continuously and simmer to dissolve the sugar completely, ensuring a smooth consistency before adding pecans.
Layering and Refrigerating
Once the pecan topping is poured over the cheesecake, allow the dessert to chill in the refrigerator for a minimum of 4 hours. This step allows the flavors to meld beautifully and the topping to set properly.
FAQ
Can I substitute the graham cracker crust?
Yes, you can use other types of cookie crumbs, such as Oreo or digestive biscuits, for a different flavor profile.
How do I know when the cheesecake is done?
The cheesecake is done when the edges are set, and the center has a slight jiggle. It will firm up as it cools.
Can I make this cheesecake ahead of time?
Absolutely! This cheesecake can be made a day or two in advance and stored in the refrigerator, making it perfect for special occasions.
What can I do if the pecan topping is too runny?
If the topping is too runny, cook it over low heat for a few more minutes to thicken it, stirring constantly until you achieve the desired consistency.
Is it possible to freeze the cheesecake?
Yes, you can freeze the cheesecake without the pecan topping. Wrap it tightly in plastic wrap and aluminum foil. Defrost in the refrigerator before adding the topping.
Conclusion
The Pecan Pie Cheesecake is a delightful fusion of two beloved dessert classics, offering a rich and creamy texture paired with a sweet, nutty topping. It’s perfect for celebrations, family gatherings, or simply to indulge your sweet tooth. With its impressive presentation and delectable flavors, this cheesecake is sure to impress your guests and become a favorite in your dessert repertoire.
Chocolate Pecan Cheesecake
Add a chocolate twist to your pecan pie cheesecake by incorporating cocoa powder into the crust and making a chocolate ganache topping alongside the pecan topping for extra indulgence.
Pumpkin Pecan Cheesecake
Combine the warm spices of pumpkin pie with the creaminess of cheesecake, layering it under the pecan topping for a delightful fall-inspired dessert.
Maple Pecan Cheesecake
Substitute part of the granulated sugar with maple syrup in the filling and add a touch of maple extract to enhance the flavor profile with a warm, caramel-like sweetness.
Vegan Pecan Cheesecake
Replace cream cheese with soaked cashews blended with coconut cream and maple syrup for a plant-based version, while ensuring the pecan topping maintains its signature flavor.
Salted Caramel Pecan Cheesecake
Drizzle salted caramel sauce over the top of the pecan topping for an irresistible sweet and salty combination that elevates this dessert to new heights.
Berry Swirl Pecan Cheesecake
Create a vibrant berry swirl in the cheesecake filling using pureed strawberries or raspberries, providing a fresh contrast to the rich pecan topping.
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