A delicious grand finale for any holiday meal! Pecan Pie Cheesecake with real pecan pie filling on top of a creamy cheesecake base that’s nestled in a graham cracker crust.
Ingredients:
1 sleeve graham crackers
5 tbsp melted butter
¼ cup brown sugar
Pinch of salt
8 oz cream cheese
1 cup brown sugar
3 large eggs
¼ cup sour cream
2 tbsp all-purpose flour
1 tsp vanilla extract
¼ tsp salt
4 tbsp butter
½ cup brown sugar
½ tsp cinnamon
¼ cup heavy cream
1 ¾ cup whole or chopped pecans
Pinch of salt.
Directions:
Preheat the oven to 325 F degrees. Spray a 9-inch springform pan with cooking spray.
Mix graham crackers, butter, sugar, and salt in a mixing bowl to make the crust.
Press the crust into the pan.
Beat cream cheese and brown sugar with a hand mixer in a bowl.
Add your eggs in one at a time. Add sour cream, flour, vanilla, and salt. Mix.
Pour the mixture into the pan with the crust.
Wrap the bottom of the pan in aluminum foil and place it on your baking sheet.
Bake for an hour. Once the cheesecake is done baking, open the oven slightly and let the cheesecake cool in the oven for one hour while it’s off.
Take the cheesecake out of the oven and let it cool in the fridge for at least 5 hours.
Make your topping by melting butter and brown sugar in a skillet on low heat.
Let it start to bubble. Add in cinnamon, heavy cream, pecans, and salt. Mix.
Add in cinnamon, heavy cream, pecans, and salt. Mix. Add in cinnamon, heavy cream, pecans, and salt. Mix.
Variations of Pecan Cheesecake Pie:
Chocolate Pecan Cheesecake Pie: Add a layer of melted chocolate chips between the cheesecake and pecan layers, or drizzle chocolate on top for a rich flavor twist.
Bourbon Pecan Cheesecake Pie: Incorporate 1-2 tablespoons of bourbon into the pecan filling for a deeper, spiced flavor.
Maple Pecan Cheesecake Pie: Replace some or all of the corn syrup with pure maple syrup for a warm, natural sweetness.
Nutty Variations: Use a mixture of pecans, walnuts, or almonds for a unique blend of textures and flavors.
Crust Options: Try a graham cracker or gingersnap crust instead of a traditional pie crust for added texture and flavor.
Tips for Perfect Pecan Cheesecake Pie:
Room Temperature Ingredients: Ensure that the cream cheese is at room temperature for a smooth cheesecake layer with no lumps.
Blind Bake the Crust: Pre-bake (blind bake) the pie crust for 5-10 minutes before adding the filling to prevent a soggy bottom.
Chill Before Serving: Let the pie cool and chill in the fridge for at least a few hours or overnight to set the cheesecake and pecan layers properly.
Don’t Overmix: Be gentle when mixing the pecan filling to avoid incorporating too much air, which could affect the texture.
Use Toasted Pecans: Toasting the pecans before adding them to the pie enhances their flavor and crunch.
This pie is a wonderful combination of creamy, crunchy, and sweet, perfect for holiday desserts or special occasions!
To store Pecan Cheesecake Pie, follow these guidelines:
In the Refrigerator:
Cool Completely: Allow the pie to cool completely at room temperature before storing.
Cover Properly: Cover the pie with plastic wrap or aluminum foil, or place it in an airtight container to prevent it from drying out and absorbing odors.
Refrigeration Time: Store in the refrigerator for up to 5 days.
In the Freezer:
Freeze Before Topping: If possible, freeze the pie before adding any whipped cream or decorative toppings to avoid affecting their texture.
Wrap Well: Wrap the pie tightly in plastic wrap and then in aluminum foil, or place it in a freezer-safe container.
Freezing Time: The pie can be frozen for up to 1-2 months.
Reheating and Thawing:
Refrigerated Pie: Serve chilled or bring to room temperature before serving.
Frozen Pie: Thaw in the refrigerator overnight before serving. For a warm pie, reheat gently in a preheated oven at 300°F (150°C) for 10-15 minutes.
Avoid using the microwave to reheat, as it can affect the texture of the filling and crust.
The nutritional content of Pecan Cheesecake Pie can vary depending on the recipe and portion size.
Here’s an approximate breakdown per slice (about 1/8 of a 9-inch pie):
Calories: 350-450 kcal
Protein: 5-7 g (from cream cheese, eggs, and nuts)
Fat: 25-35 g
Saturated Fat: 10-15 g (from cream cheese and butter in the crust)
Carbohydrates: 35-50 g
Sugars: 25-35 g (from pecans, sugar, and pie filling)
Fiber: 2-3 g (from pecans and any whole grain crust)
Cholesterol: 80-120 mg (from cream cheese and eggs)
Sodium: 250-400 mg (from salt and other ingredients)
Nutritional Tips:
Lower Calorie Option: Use reduced-fat cream cheese and a lighter crust to reduce calorie and fat content.
Healthier Crust: Opt for a whole grain or nut-based crust for added fiber and nutrients.
Sugar Alternatives: Use lower-calorie sweeteners or reduce the amount of sugar to lower carbohydrate content.