How do you make pecan pie cheesecake from scratch?

To make pecan pie cheesecake, start by pressing a vanilla wafer crumb crust into a 9-inch springform pan. Cook a pecan filling on the stovetop with sugar, dark corn syrup, butter, eggs, pecans, and vanilla until thickened, then pour it into the crust. Beat softened cream cheese with brown sugar and flour, add eggs one at a time, then stir in heavy cream and vanilla and pour over the pecan layer. Bake at 325°F for 60 to 70 minutes until the center is almost set, then cool slowly in the oven.

How do you keep the pecan layer from getting hard?

To keep the pecan layer soft and easy to cut, simmer the pecan filling only until it just begins to thicken, which typically takes about 5 minutes. Overcooking the filling can cause it to harden as it cools. The pecan layer will also soften slightly as it sits against the moist cheesecake batter during baking.

How long does pecan pie cheesecake last in the refrigerator?

Pecan pie cheesecake can be stored in the refrigerator for 3 to 4 days. Keep it covered or in an airtight container to prevent it from absorbing other odors. For longer storage, you can freeze the cheesecake for up to 2 months.

Can you make pecan pie cheesecake ahead of time?

Yes, pecan pie cheesecake is an excellent make-ahead dessert for holidays. You can prepare it 1 to 2 days in advance and store it covered in the refrigerator. It can also be frozen for up to 2 months; thaw it overnight in the refrigerator before serving.

Pecan Pie Cheesecake Recipe: A Creamy And Gooey Layered Dessert

Ingredients

Scale

For the Crust
1 and 3/4 cups vanilla wafer crumbs
1/4 cup brown sugar
1/3 cup unsalted butter, melted

Pecan Filling
1 cup sugar
2/3 cup dark corn syrup
1/3 cup unsalted butter, melted
2 large eggs, lightly beaten
1 and 1/2 cups pecans, chopped
1 teaspoon vanilla extract

For Cheesecake Filling
24 ounce cream cheese, softened
1 and 1/4 cups light brown sugar
2 tablespoons all-purpose flour
4 large eggs
2/3 cup heavy cream
1 teaspoon vanilla extract

Topping
3.5 tablespoon unsalted butter, melted
1/2 cup brown sugar
1 teaspoon cinnamon
1/4 cup heavy whipping cream
1 cup toasted pecans, chopped

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Instructions

To make the Crust
1-Line the bottom of 9 inch springform: Line the bottom of 9 inch springform pan with parchment paper and set aside.
2-Combine vanilla wafer crumbs and brown sugar,: Combine vanilla wafer crumbs and brown sugar, stir in melted butter, then press the mixture evenly into bottom and halfway up the side of 9 inch springform pan. Set in the fridge to firm the crust while making the filling.

To make the Pecan Filling
3-In a medium saucepan combine sugar, corn: In a medium saucepan combine sugar, corn syrup, melted butter, eggs, pecans and vanilla and bring to a boil over medium-high heat, stirring constantly. Reduce heat and simmer stirring constantly until thickened, 5-7 minutes. Pour into prepared crust and set aside.

Cheesecake Filing
4-Preheat the oven to 350 degrees F: Preheat the oven to 350 degrees F.
5-Beat the cream cheese until creamy, then: Beat the cream cheese until creamy, then add brown sugar and flour and beat until fluffy.
6-Add eggs, one at a time, beating: Add eggs, one at a time, beating just until combined after each addition. Do not overbeat it!!! Stir in heavy cream and vanilla, then pour cheesecake mixture over pecan filling.
7-Place springform pan on a cookie sheet,: Place springform pan on a cookie sheet, put it in the oven and reduce the heat to 325 F Bake the cake for 60-70 minutes (until toothpick inserted in the center comes out almost clean). Turn off the oven and leave cheesecake in with oven door closed for 1 hour.
8-Run a knife around edges of cheesecake: Run a knife around edges of cheesecake but don’t take out of the pan until completely cooled.

To make the topping
9-In a small saucepan combine butter and: In a small saucepan combine butter and brown sugar. Cook for 3-5 min or until very bubbly, then stir in cinnamon, heavy whipping cream and chopped pecans. Cool to room temperature.
10-Release the sides of springform pan and: Release the sides of springform pan and spoon the topping over cooled cheesecake.
11-Store the cake in the fridge: Store the cake in the fridge.

Last Step:

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Prep Time: 30 min
Cook Time: 65 min
Method: Oven

Nutrition

Calories: 644
Sugar: 62.8 g
Sodium: 214.1 mg
Fat: 42.7 g
Carbohydrates: 56 g
Protein: 7.4 g
Cholesterol: 151.9 mg