pecan pie cheesecake

(2)
Blue Ribbon Recipe by
Donald Cole
New Orleans, LA

If you love pecan pie this cheesecake is amazing! So your cheesecake won't crack I wrap the pan with foil and sit in a hot water bath while it bakes. Or, you can fill another pan with hot water and put it on the bottom rack below your cheesecake.

read more

Blue Ribbon Recipe

This is a creamy brown sugar cheesecake with a rich pecan pie layer. A vanilla wafer crust gives the pie a crisp crust and adds a nice shortbread flavor. It pairs nicely with the caramelized pecan pie layer. The whipped topping adds another creamy element to this dessert that we loved.

— The Test Kitchen @kitchencrew
(2)
yield 8 -10
prep time 15 Min
cook time 2 Hr 15 Min
method Bake

Ingredients For pecan pie cheesecake

  • CRUST LAYER
  • 1 3/4 c
    vanilla wafer crumbs
  • 1/4 c
    brown sugar, firmly packed
  • 1/3 c
    butter, melted
  • PECAN FILLING
  • 1 c
    sugar
  • 2/3 c
    corn syrup, dark
  • 1/3 c
    butter, melted
  • 2
    eggs
  • 1 1/2 c
    chopped pecans
  • 1 tsp
    vanilla extract
  • CHEESECAKE FILLING
  • 3 pkg
    cream cheese (8 oz each)
  • 1 1/4 c
    brown sugar, firmly packed
  • 2 Tbsp
    all-purpose flour
  • 4
    eggs
  • 2/3 c
    heavy whipping cream
  • 1 tsp
    vanilla extract

How To Make pecan pie cheesecake

Test Kitchen Tips
This may drip while baking. To catch the drips, add some water to a cookie sheet and place that on the rack below the cheesecake.
  • Mixing together wafer crumbs and brown sugar.
    1
    Preheat oven to 350 degrees. For the crust, combine wafers and brown sugar.
  • Pouring melted butter into the bowl.
    2
    Stir in melted butter.
  • Pressing crumbs into a springform pan.
    3
    Press into the bottom and up the sides of a 9" springform pan.
  • Baking crust in the oven.
    4
    Bake for about 6-8 minutes.
  • Crust cooling.
    5
    Then let cool.
  • Pecan filling ingredients in a saucepan.
    6
    Combine all the pecan filling ingredients in a saucepan.
  • Simmering until thick.
    7
    Bring to a boil over medium-high heat. Reduce heat and simmer until thickened, about 8-10 minutes, stirring constantly.
  • Pecan filling poured over crust.
    8
    Pour over crust and set aside. Reduce oven to 325 degrees.
  • Cream cheese whipped until creamy.
    9
    With a mixer, beat cream cheese at medium speed until creamy.
  • Adding brown sugar and flour to the cream cheese.
    10
    Add brown sugar and flour and beat until fluffy.
  • Adding eggs to the cream cheese making sure they're incorporated.
    11
    Add eggs one at a time, beating real good after each one.
  • Cream and vanilla stirred in.
    12
    Stir in cream and vanilla.
  • Cream cheese filling poured over pecan layer.
    13
    Pour over pecan filling.
  • Pecan Pie Cheesecake baked until golden brown.
    14
    Bake for 1 hour at 325 and then turn off the oven. Leave pie in there for another hour.
  • Running a knife around the edge of the pan.
    15
    Remove from oven and run a knife around edges to loosen cake from pan. Chill for 4 hours.
  • Piping whipped cream on top of the cheesecake.
    16
    To add a bit extra to your cheesecake, when the cake has cooled add a good whipped topping to it and serve.
ADVERTISEMENT