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Crust Ingredients:

1 3/4 cup crushed vanilla wafers

1/4 light brown sugar packed

1/3 cup melted butter

Pecan Filling Ingredients:

1 cup granulated sugar

2/3 cup dark corn syrup

1/3 cup melted butter

2 large eggs

1 1/2 cups chopped pecans

1 tsp. pure vanilla extract

Cheesecake Filling Ingredients:

3 8 oz. packages cream cheese, softened

1 1/4 cups light brown sugar packed

2 tsp. all-purpose flour

4 large eggs

2/3 cups heavy cream

1 teaspoon vanilla extract

Topping Ingredients:

3 1/2 tbsp. melted butter

1/2 cup light brown sugar packed

1 tsp. ground cinnamon

1/4 cup heavy cream

1 cup chopped pecans toasted



Crust Directions:

  1. Line a 9 inch round springform pan with parchment paper.
  2. In a food processor, pulse together crushed vanilla wafers, light brown sugar, and melted butter until mixture resembles coarse crumbs.
  3. Press crust into the bottom of the springform pan and about halfway up the sides of the pan.
  4. Place in the refrigerator to chill until ready to use.

Pecan Filling Directions:

  1. Combine granulated sugar, dark corn syrup, butter, eggs, chopped pecans, and vanilla extract in a medium saucepan over medium-high heat.
  2. Stir to combine and bring mixture to a boil, stirring constantly.
  3. Reduce heat to medium-low and simmer until mixture thickens, stirring constantly (about 7 minutes).
  4. Pour pecan filling into the springform pan and spread into an even layer.
  5. Preheat oven to 350F.

Cheesecake Filling Directions:

  1. Beat cream cheesed in a stand mixer until fluffy.
  2. Add in light brown sugar and flour and beat again until light and fluffy.
  3. Add the eggs one at a time, mixing after each egg, and turn off the mixer.
  4. Gently stir in heavy cream and vanilla extract.
  5. Pour cheesecake filling into the springform pan over the pecan filling and spread into an even layer.
  6. Place pan onto a baking sheet and place into the oven.
  7. Reduce oven temperature to 325 degrees F and bake for 60-70 minutes, until the center of the cheesecake is set.
  8. Turn off oven heat and let cheesecake sit in the warm oven for another 60 minutes with the door closed.
  9. Remove pans from the oven and run an offset spatula around the perimeter of the cheesecake to loosen it from the pan.
  10. Allow cheesecake to cool completely inside the springform pan.

Topping Directions:

  1. While cheesecake is cooling, begin preparing the topping by combining melted butter and light brown sugar in a small saucepan over medium-high heat.
  2. Let cook, stirring constantly, for about 5 minutes until mixture begins to bubble.
  3. Add ground cinnamon, heavy cream, and toasted chopped pecans and stir.
  4. Remove from heat and let topping cool to room temperature.
  5. To serve, release sides of the springform pan and drizzle topping over the cheesecake.
  6. Serve with fresh whipped cream.

This Article And Recipe Adapted From This Site

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