PECAN PIE CHEESECAKE

If You Love Pecan Pie, You’ll Love This Cheesecake! This Cake Has the Crust, Pecan Pie Filling, Creamy Cheesecake Layer And Buttery, Caramel-Pecan Topping

What can I say, I simply LOVE, LOVE desserts. I love to bake and certainly enjoy eating cheesecakes. Yes, cheesecakes can take a little more time, but we all know how they are SO worth it!! Here is how you can make this delicoius caramel pecan pie cheesecake.

Take your pecan pie to the next level. You can make the topping up to an hour in advance and keep at room temperature. But don't refrigerate it or else the butter will solidify!

This Pecan Pie Cheesecake combines two great desserts – cheesecake + pecan pie all nestled in a graham cracker crust to create one deliciously decadent dessert that everyone will be OBSESSED with. It is also made 100% ahead of time for a stress-free dessert! I’ve included detailed instructions on how to make a cheesecake so even if you’ve never made cheesecake before, it will be a runaway success and the hit of your next event.

The true Pecan Pie, however, comes in the topping. The caramel sauce is made with butter, sugar, heavy cream, vanilla and maple syrup that simmers on the stove to thicken then we stir in loads of pecans. Finally, we pour the pecan caramel sauce all over our cheesecake to make Pecan Pie Cheesecake.

You get the creamy, velvety, rich texture of cheesecake plus the sweet, crunchy, gooey, caramel pecan topping for the perfect flavor and texture combination in every bite.

Ingredients

2 cups graham cracker crumbs (170 g)…..I used digestive

⅓ cup butter, melted (75 g)

16 oz cream cheese, at room temperature (450 g)

¾ cup sugar (150 g)

¼ cup milk (60 mL)

½ cup sour cream (115 g)

2 tablespoons flour

2 eggs

1 cup dark brown sugar (220 g)

¼ cup cornstarch (30 g)

½ teaspoon salt

4 egg yolks

⅔ cup maple syrup, or dark corn syrup (220 g)

½ cup cream, warm to the touch (120 mL)

4 tablespoons butter, cold

2 cups roasted pecan, chopped (250 g)

whole roasted pecan, to serve

whipped cream for garnish (optional)

Preparation

Preheat oven to 325°F (170°C).

In a bowl, combine the graham cracker crumbs and melted butter. Stir to combine.

Pour the mixture into a 9-inch (23 cm) springform pan and press it evenly into the bottom and halfway up the sides. Transfer to the refrigerator to chill.

In a large bowl add the cream cheese, sugar, and milk. With a hand mixer, beat until fluffy and fully incorporated.

Add in the sour cream, flour and the two eggs and gently continue to mix until the cream cheese filling is smooth.

Pour the mixture into the springform pan with the graham cracker crust and bake for 1 hour, or until the cheesecake no longer jiggles.

While the cheesecake is cooking, prepare the stove-top pecan pie filling.

In a bowl combine the brown sugar, cornstarch, and salt, stir together and pour into a medium saucepan on low heat.

Pour in the egg yolks, maple syrup, and warm cream and whisk until smooth.

Cook on low heat until the mixture thickens like a pudding, 5-10 minutes. Remove from the heat.

Stir in the cold butter and whisk until fully emulsified. The pudding-like mixture should be around room temperature.

Fold in the roasted, chopped pecans and then pour the mixture over the cooked cheesecake and spread it out as an even layer.

If you like, sprinkle with extra chopped pecans or garnish with whole pecans.

Let the cheesecake chill in the refrigerator until completely set.

Slice and serve cold or at room temperature.

Enjoy!