The Finest Pecan Pie Cheesecake (Make Forward Dessert!)

This pecan pie cheesecake recipe is the proper dessert to make for the vacations! A creamy cinnamon cheesecake filling, with a buttery graham cracker crust, and after baking it’s topped with a toasted pecan maple topping. And the perfect half is the cheesecake may be made the day earlier than!

My pecan pie made with out corn syrup is one among my favourite desserts to make for Thanksgiving. And nicely, you possibly can’t disappoint by making my basic vanilla cheesecake recipe. So what’s even higher? A mash up between the 2 desserts!

You could have a creamy cheesecake layer spiced with slightly cinnamon, on prime of my straightforward graham cracker crust, and after it’s baked topped with a maple pecan pie topping poured excessive of the chilled cheesecake. 

Crunchy pecans. Cinnamon. Creamy cheesecake. This dessert has all of it. 

In case you love peppermint, it’s a must to take a look at my No-Bake Peppermint Cheesecake! Made with a creamy filling, Oreo cookie crust, peppermint extract, and melted white chocolate, this festive dessert is ideal for the vacations and may be made forward—no water tub wanted!

Why This Recipe Works

• Excellent dessert to serve after Thanksgiving dinner
• Nice make forward vacation dessert because the cheesecake must arrange within the fridge in a single day
• Gooey pecan pie filling that will get poured over the cheesecake earlier than serving
• Tastes like a basic pecan pie in cheesecake kind!

Components Wanted

• Graham crackers – In case you can’t discover graham crackers you can too use vanilla wafers or digestive biscuits
• Salt
• Butter – I used unsalted butter however you can too use salted butter. Simply omit the added salt. 
• Granulated sugar 
• Brown sugar – I used packed mild brown sugar, however you can too use darkish brown sugar. In case you have run out strive making your personal home made brown sugar!
• Cinnamon
• Cream cheese – Ensure your cream cheese is softened earlier than you start. Learn my tutorial on the right way to soften cream cheese. I additionally suggest full-fat cream cheese within the blocks, not the tubs which may have a special texture. 
• Vanilla
• Eggs – You need room temperature eggs so that you get a creamy filling. Learn my tutorial on the right way to carry eggs to room temperature quick. 
• Bitter cream – Full fats is greatest, however a low-fat should still work. I don’t suggest fat-free bitter cream. And you may strive swapping and use plain full-fat Greek yogurt. 
• Heavy cream – You need heavy whipping cream. For the whipped cream, you need the cream chilly so it whips as much as full quantity.
• Pecans – I like to recommend toasting the pecans first for extra taste. 
• Maple syrup -Normally pecan pie is made with corn syrup, however for max taste I used maple syrup.

How To Make Pecan Pie Cheesecake

Make graham cracker crust

Prep oven. Preheat oven to 350°F (180°C), with rack in center of oven.

Make cookie crust. Pulse the graham crackers in a meals processor or blender till finely floor. Place the graham cracker crumbs in a big bowl, and stir within the salt, melted butter and brown sugar.

Assemble the crust. Press the crumb combination firmly into the underside and barely up the edges of a 9 inch springform pan, utilizing the underside of a measuring cup (or you should utilize your fingers).

Bake the crust. Place the pan on a baking sheet and bake at 350°F (180°C) for 10 minutes. Take away from the oven and let cool.

Make cheesecake filling

Mix cream cheese and sugar. Within the bowl of a stand mixer, fitted with a paddle attachment, beat cream cheese and brown sugar on medium pace for 4 minutes.

Add remaining components. Add the salt vanilla extract, and cinnamon beating after every addition.

Add the eggs, separately, beating for one minute after every addition.

Add the bitter cream, beat till included.

Add heavy cream and beat till included. Scrape down the edges of the bowl and alongside the underside to ensure the entire cream cheese has been included.

Bake the cheesecake

Decrease the warmth on the oven to 325°F (160°C).

Wrap springform pan. Wrap the skin of the springform pan in 3-4 layers of aluminum foil, guaranteeing not one of the pan is uncovered and any water can get in. I additionally suggest wrapping in a sluggish cooker liner. Or you possibly can place the pan into a bigger pan like a 10-inch cake pan then place the bigger cake pan into a big roasting pan. I discover if I exploit simply tin foil water it nonetheless will get in however that’s simply my expertise! 

Put together the water tub. Put together pan and boiling water: Place the foil-wrapped springform pan in a big, high-sided roasting pan. Put together 2 quarts of boiling water.

Pour filling into the pan. Pour the cheesecake filling into the springform pan, over the graham cracker crust. Easy the highest with a rubber spatula.

Place within the oven. Place the roasting pan with the springform pan in it, within the oven.

Add scorching water. Rigorously pour the recent water into the roasting pan, pouring till the water reaches midway up the aspect of the springform pan.

Bake the cheesecake. Bake at 325°F (160°C) for 1 ½ hours till the sides of the cheesecake are set and barely golden brown, and the center of the cheesecake is about however nonetheless barely wobbly. In case you discover the highest is browning too shortly, tent the highest of the pan with tinfoil midway via baking. 

Enable cheesecake to chill within the oven. Flip off the warmth of the oven. Crack open the oven door and let the cake cool within the oven, because the oven cools, for one more hour, which can assist stop the cheesecake from cracking.

Chill the cheesecake. Take away the cheesecake from the roasting pan. Run a knife across the edges on the within of the cheesecake to launch from the springform pan.

Cowl the highest of the cheesecake with a paper towel or wax paper (to assist with condensation forming) after which cowl in foil. Chill within the fridge for at least 4 hours, or in a single day.

Make the pecan topping.

Make the topping. In a medium saucepan, over medium warmth mix the butter, brown sugar, maple syrup, and salt.

Convey to a boil and let it simmer for a couple of minutes, ensuring to stir continually.

Take away from the warmth and stir within the vanilla and pecans. Put aside. Enable to chill. If the topping turns into too agency because it cools, merely reheat till tender once more within the microwave.

Serving the cheesecake. When able to serve, take away the foil and springform pan. Minimize into slices, prime with the pecan topping and whipped cream and serve.

Recipe Suggestions

• Use the correct of Cream Cheese. I all the time use blocks of full-fat cream cheese for my cheesecake filling. Primarily based on my expertise of making totally different cheesecakes, blocks of full-fat cream cheese give a easy, silky, and creamy cheesecake. Don’t use the sort within the tub. 
• Use softened soften cream cheese. You want the cream cheese at room temperature earlier than you begin mixing components so that you get a easy filling.
• Wrap the springform pan nicely. You don’t need any water from the water tub to leak in and spoil the cheesecake and oreo crust. I wish to wrap in a couple of layers of tin foil, after which wrap in a sluggish cooker liner. I’ve additionally used a silicone pan as nicely that’s additionally an important possibility. Learn extra right here about what’s a water tub?
• Bake in a water tub. A water tub, or often known as a bain marie, permits the cheesecake filling to cook dinner slowly so that you get a easy filling and no cracks within the prime of the cheesecake. 
• Cool slowly. It is advisable let the cheesecake cool within the oven with the warmth off and the door open. This can assist stop cracks within the prime of the cheesecake.
• Make pecan pie layer earlier than serving. The topping can solidify because it sits within the fridge, so I wish to make the topping proper earlier than serving.

Serving Solutions

I wish to prime with home made whipped cream. For a enjoyable twist strive serving with my cinnamon whipped cream as an alternative!

For extra decadence serve with a scoop of vanilla ice cream.

Recipe Variations

In case you don’t really feel like making an enormous cheesecake, strive making my basic cheesecake bars after which prime with this pecan pie topping earlier than serving and switch them into pecan pie cheesecake bars. 

Or you may make my cheesecake pie recipe made in a pie plate, that doesn’t want a water tub. After it’s baked prime with pecan topping for a pecan cheesecake pie model!

Storage Directions

Saved correctly, the cheesecake can last as long as 4-5 days within the fridge in an hermetic container.

You can too freeze any leftover cheesecake. I wish to freeze particular person slices may be wrapped and frozen for later enjoyment. I like to put particular person slices of cheesecake on a cookie sheet and freeze uncovered for an hour.

As soon as frozen I wrap every slice in plastic wrap after which place in a freezer bag for added safety. When able to eat, thaw in a single day within the fridge, then unwrap and revel in!

Recipe FAQs:

Extra Recipes To Strive

In case you’re craving extra cheesecake then be sure you give me strawberry cheesecake a strive! I used Golden Oreos for the crust, and it’s topped with a contemporary strawberry topping.

And my peach cobbler cheesecake is a fan favourite it’s a must to strive! There’s a layer of sauteed peaches and crumble in the midst of the cheesecake. Extra is piled on prime earlier than serving.

For the cheesecake filling:

Make graham cracker crust

• Prep oven. Preheat oven to 350°F (180°C), with rack in center of oven.

• Make cookie crust. Pulse the graham crackers in a meals processor or blender till finely floor. Put in a big bowl, and stir within the salt, melted butter and brown sugar. 1 ¾ cups (210 g) graham crackers Pinch salt 6 Tablespoons (85 g) unsalted butter ¼ cup (50 g) granulated sugar

• Assemble the crust. Press the crumb combination firmly into the underside and barely up the edges of a 9 inch springform pan, utilizing the underside of a measuring cup (or you should utilize your fingers).

• Bake the crust. Place the pan on a baking sheet and bake at 350°F (180°C) for 10 minutes. Take away from the oven and let cool.

Make cheesecake filling

• Mix cream cheese and sugar. Within the bowl of a stand mixer, fitted with a paddle attachment, beat cream cheese and brown sugar on medium pace for 4 minutes. 2 kilos (4 8-ounce) blocks cream cheese 1 ½ cups (320 g) packed mild brown sugar

• Add remaining components. Add the salt vanilla extract, and cinnamon beating after every addition. Add the eggs, separately, beating for one minute after every addition. Add the bitter cream, beat till included. Add heavy cream and beat till included. Scrape down the edges of the bowl and alongside the underside to ensure the entire cream cheese has been included. ½ teaspoon floor cinnamon pinch salt 2 teaspoons vanilla extract 4 massive eggs ⅔ cup (151 g) bitter cream ⅔ cup (160 ml) heavy cream

Bake the cheesecake

• Decrease the warmth on the oven to 325°F (160°C).

• Wrap springform pan. Wrap the skin of the springform pan in 3-4 layers of aluminum foil, guaranteeing not one of the pan is uncovered and any water can get jn. I additionally suggest wrapping in a sluggish cooker liner. Or you possibly can place the pan into a bigger pan like a 10-inch cake pan then place the bigger cake pan into a big roasting pan. I discover if I exploit simply tin foil water it nonetheless will get in.

• Put together the water tub. Put together pan and boiling water: Place the foil-wrapped springform pan in a big, high-sided roasting pan. Put together 2 quarts of boiling water.

• Pour filling into the pan. Pour the cheesecake filling into the springform pan, over the graham cracker crust. Easy the highest with a rubber spatula.

• Place within the oven. Place the roasting pan with the springform pan in it, within the oven.

• Add scorching water. Rigorously pour the recent water into the roasting pan, pouring till the water reaches midway up the aspect of the springform pan.

• Bake the cheesecake. Bake at 325°F (160°C) for 1 ½ hours till the sides of the cheesecake are set and barely golden brown, and the center of the cheesecake is about however nonetheless barely wobbly. In case you discover the highest is browning too shortly, tent the highest of the pan with tinfoil midway via baking.

• Enable cheesecake to chill within the oven. Flip off the warmth of the oven. Crack open the oven and let the cake cool within the oven, for one more hour, which can assist stop the cheesecake from cracking.

• Chill the cheesecake. Take away the cheesecake from the roasting pan. Run a knife across the edges on the within of the cheesecake to launch from the springform pan. Cowl the highest of the cheesecake with a paper towel or wax paper(to assist with condensation forming) after which cowl in foil. Chill within the fridge for at least 4 hours, or in a single day.

Make the pecan topping.

• Make the topping. Whereas the cheesecake cools make the topping. I like to recommend making the topping proper earlier than serving as it may well harden if it sits. In a medium saucepan, over medium warmth mix the butter, brown sugar, maple syrup, and salt. Convey to a boil and let it simmer for a couple of minutes, ensuring to stir continually. ½ cup (1 stick, 113 g) unsalted butter ¾ cup (167 g) packed mild brown sugar ¼ cup (60 ml) maple syrup ¼ teaspoon salt

• Add vanilla and pecans. Take away from the warmth and stir within the vanilla and pecans. Put aside. Enable to chill barely earlier than topping cheesecake. If the topping turns into too agency because it cools, merely reheat till tender once more within the microwave. 1 teaspoon vanilla extract 1 ½ cups (171 g) toasted, pecan halves

• Serving the cheesecake. When able to serve, take away the foil and springform pan. Minimize into slices, prime with the pecan topping and serve.

• Storage: Saved correctly, the cheesecake can last as long as 4-5 days within the fridge in an hermetic container.
• Freezing: You can too freeze any leftover cheesecake. I wish to freeze particular person slices may be wrapped and frozen for later enjoyment. I like to put particular person slices of cheesecake on a cookie sheet and freeze uncovered for an hour. As soon as frozen I wrap every slice in plastic wrap after which place in a freezer bag for added safety. When able to eat, thaw in a single day within the fridge, then unwrap and revel in!
• Graham crackers – In case you can’t discover graham crackers you can too use vanilla wafers or digestive biscuits.
• Butter – I used unsalted butter however you can too use salted butter. Simply omit the added salt. 
• Cream cheese – Ensure your cream cheese is softened earlier than you start. Learn my tutorial on the right way to soften cream cheese. I additionally suggest full-fat cream cheese within the blocks, not the tubs which may have a special texture. 
• Bitter cream – Full fats is greatest, however a low-fat should still work. I don’t suggest fat-free bitter cream. And you may strive swapping and use plain full-fat Greek yogurt. 
• Heavy cream – You need heavy whipping cream. For the whipped cream, you need the cream chilly so it whips as much as full quantity.
• Pecans – I like to recommend toasting the pecans first for extra taste. 
• Wrap the springform pan nicely. You don’t need any water from the water tub to leak in and spoil the cheesecake and oreo crust. I wish to wrap in a couple of layers of tin foil, after which wrap in a sluggish cooker liner. I’ve additionally used a silicone pan as nicely that’s additionally an important possibility. Learn extra right here about what’s a water tub?
• Bake in a water tub. A water tub, or often known as a bain marie, permits the cheesecake filling to cook dinner slowly so that you get a easy filling and no cracks within the prime of the cheesecake. 
• Cool slowly. It is advisable let the cheesecake cool within the oven with the warmth off and the door open. This can assist stop cracks within the prime of the cheesecake.
• Make pecan pie layer earlier than serving. The topping can solidify because it sits within the fridge, so I wish to make the topping proper earlier than serving.

Energy: 812kcal | Carbohydrates: 66g | Protein: 10g | Fats: 58g | Saturated Fats: 30g | Polyunsaturated Fats: 5g | Monounsaturated Fats: 18g | Trans Fats: 1g | Ldl cholesterol: 196mg | Sodium: 418mg | Potassium: 301mg | Fiber: 2g | Sugar: 56g | Vitamin A: 1798IU | Vitamin C: 0.3mg | Calcium: 170mg | Iron: 2mg