When cheesecake and a caramel pecan pie meet, magical things happen!Two classic desserts into one unforgettable treat
Picture this: a luscious layer of rich and velvety cheesecake with a decadent sweet and sticky caramelized pecan topping. It's a match made in dessert heaven, bringing together the best of both worlds.
Pecan pie lovers meet your new obsession: Pecan Pie Cheesecake.
As we gear up for Thanksgiving and the holiday season, who wants to take their dessert to the next level?!?
This recipe takes the beloved pecan pie and transforms it into a show-stopping cheesecake that I'm sure is going to steal the spotlight this holiday season.
Whether you're a die-hard cheesecake enthusiast or just looking to venture beyond traditional pies this season, the Pecan Pie Cheesecake is sure to impress your guests.
Here are a few things to keep in mind when making this decadent pecan pie cheesecake.
To make the perfect crust:
For this recipe, I'm using the classic graham crackers, crushed to fine crumbs and mixed with melted butter and a little brown sugar. Graham cracker crumbs is the traditional and basic, but reliable choice that beautifully complements the cheesecake. But, don't feel confined – get creative and use your favorite crust (chocolate, nuts, gingersnap...). Your choice!
To make the best cheesecake filling:
Cream cheese: I recommend the traditional full-fat cream cheese for this recipe. Remember to remove the cream cheese from the refrigerator ahead of time, so it will be a room temperature when used. This helps prevent lumps when mixing and cracks after baking!Also remember, when adding the eggs to the cream cheese mixture, just mix enough to combine. Don't overmix the mixture to make sure the cheesecake won't overinflate when baking and then crack when cooking down.
Line the pan with parchment paper to cover the bottom and the sides of the pan if you like. OR grease/spray really well the sides of the pans. This not only helps easily remove the cheesecake after baking from the pan but also allows the cheesecake to shrink a little when baking, which ultimately prevents cracks!
Water Bath or No Water Bath?
No need to fuss with a water bath for this cheesecake, but you can use a water bath when baking if you're used to it.If you follow the recipe (room temperature cream cheese, line the pan with parchment paper, don't overbeat the batter, don't open the door when baking, and let rest the cheesecake in the oven after baking) you won't have cracks, even without the water bath
How to store this pecan pie cheesecake:
Cover with plastic wrap on place in an airtight container. Store leftover cheesecake in the refrigerator for up to 5 days.
Tip: For neat and clean slices, remember to wipe the knife clean and dip it into warm water between each slice.
Other favorite desserts you might like:
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