When I’m entertaining around the holidays, I serve a total crowd pleaser for dessert such as eggnog cake, pumpkin meringue pie, molasses cookies or this fabulous pecan pie cheesecake.
Pecan Pie Cheesecake Ingredients
To make this creamy pumpkin pie cheesecake make sure you have graham cracker crumbs, brown sugar and melted butter for the crust. You will need cream cheese, brown sugar, eggs, flour, cream and vanilla extract for the filling. Finally, you need butter, brown sugar, corn syrup, cinnamon, nutmeg, cream and pecans for the topping. This is a perfect pie for the holidays. Make this pie with amazing Thanksgiving recipes like sausage stuffing, zucchini casserole and slow roasted prime rib.
How Do You Make Pecan Pie Cheesecake?
Tips For The Perfect Dish
When making your graham cracker crust, press firmly to get the graham crackers and butter to form a solid crust. You can coarsely chop your pecans, or leave them in halves. I find that it’s easier to eat the cheesecake when the pecans are chopped into pieces. You can serve this cheesecake as-is, or add rosettes of whipped cream on top of each piece. You can make the cheesecake up to 3 days in advance. Add the pecan topping right before serving as it will become hard if chilled in the fridge.
How Do You Keep Cheesecake From Cracking?
There’s nothing worse than pulling your pecan pie cheesecake out of the oven and finding a giant crack in the middle. Sometimes cracking does happen with cheesecakes, but there are measures you can take to avoid cracks. In this case, the top of the cheesecake will be covered with pecan topping, so any cracks will be hidden from public view. Prepare the pecan topping by heating brown sugar and corn syrup in a pan. Stir in cinnamon, nutmeg, cream and pecans. Let the topping cool a bit, then pour it over the cheesecake. Slice, serve and enjoy!
Mix your cheesecake as little as possible once you add the eggs to avoid incorporating extra air into the batter. Do not open the oven door while your cheesecake is baking. Large temperature fluctuations can cause cracking. Do not over bake your cheesecake. The cheesecake is done once the edges are lightly browned and puffy and the center is just set. It’s fine if the center is a bit jiggly, it will firm up as it cools.
Flavor Variations
This recipe is absolutely delicious as written, but you can substitute in other ingredients to customize the flavors to your tastes.
Topping: Try using almonds or walnuts instead of pecans for a different flavor profile. Crust: You can substitute crushed vanilla wafers or gingersnaps instead of graham crackers. Spices: I sometimes add a pinch of warm spices to the cheesecake filling. You can use up to 1/2 teaspoon of pumpkin pie spice, or a mixture of cinnamon and nutmeg with a pinch of cloves.
In my opinion, this is the ultimate dessert. You’ve got all the great flavors of both pecan pie and cheesecake in one package!
Pecan Pie Cheesecake Video
