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This easy pecan cheesecake pie will be the hit of your gathering. It’s a cinch to make in a graham cracker crust with added layers of cheesecake and the traditional pecan pie topping you love.
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Easy Pecan Pie Cheesecake
This recipe combines your favorite traditional pecan pie Thanksgiving recipe with a decadent cheesecake. Which means you get the best of both worlds. In one amazing dessert that will be a show stopper!
Just looking at those pecans in a bowl makes me anxious for Thanksgiving and to enjoy this yummy cheesecake recipe again.
This pecan pie cheesecake is flavored and layered with the brown sugar sauce and pecans.
The cheesecake makes a perfect base for the sugary, sweet pecan glaze and topping. It offers a clean palette for all that flavor.
It helps provide a smooth texture so it’s not an overly sugary bite, like traditional pecan pie can be.
Then you’ll add the pecan glaze topping, which is an amazing accent flavor to pair with your cheesecake.
Plus, when you cut into the cheesecake, the glaze will drip down the sides of the slice that makes you want to take a bite, and then lick the plate.
This sweet pecan pie cheesecake dessert is one you shouldn’t reserve only for Thanksgiving! It’s good year round.
This easy pecan pie cheesecake will be the hit of your gathering. It's a cinch to make in a graham cracker crust with added layers of cheesecake and the traditional pecan pie topping you love.
Ingredients
Crust:
1 sleeve graham crackers, or 1 cup graham cracker crumbs
1/2 stick butter (4 tbls)
Cheesecake:
2 blocks cream cheese (8 oz each)
1 cup brown sugar
2 tbsp flour
2/3 cup sour cream
4 eggs
1.5 tsp vanilla extract
Topping:
1 cup brown sugar
1/2 stick butter (4 tbls)
1/4 cup heavy cream
1 cup crushed/chopped pecans
Instructions
Crush graham crackers and mix with melted butter. Spread in a pie pan, pressing to make a firm crust coating the bottom and sides of the pan.
Bake graham cracker crust for 10 mins at 325* F. Once out, make sure the crust is still packed tightly.
Mix all of the cheesecake ingredients together (cream cheese, brown sugar, flour, sour cream, eggs, and vanilla) using an electric mixer until evenly blended.
Pour mixture into pie pan on top of graham cracker crust. Bake at 325* F for 50-60 minutes, or until the edges are set and the center jiggles slightly. Set aside to cool.
Melt brown sugar and butter for topping in a small pan over medium heat until bubbly, stirring frequently. Pour in heavy cream and pecans, continue to stir for an additional 1-2 minutes.
Remove from heat, let cool for 5 minutes, then spread over cheesecake.
What Is the Difference Between Cheesecake and Cheesecake Pie? Today's cheesecake pie is like a regular cheesecake, only (1) the filling layer isn't as thick and tall and (2) you bake it in a pie dish instead of a springform pan.
Brown sugar in cheesecake adds a wonderfully delicious caramel-molasses flavor that is not invasive but different from traditional ones. Being a huge fan of cheesecake recipes - mega huge - I can assure you this is not the usual type, but definitely worth making, especially during the holidays.
The key difference between baked and no-bake cheesecakes is the former's superior texture. Baked cheesecakes have a dense, fluffy, moist and smooth texture, which is not possible with the recipe for no-bake cheesecake.
It was used figuratively for "soft, effeminate" from 18c. The modern slang meaning dates from 1933; a "Time" magazine article from 1934 defined it as "leg-pictures of sporty females." In its early years this sense of the word often was associated with film star Marlene Dietrich.
Light and dark corn syrup can be used interchangeably in almost every instance, with slight flavor variances. In a pecan pie, for example, light corn syrup will contribute sweetness and a hint of vanilla, but that's about it. Dark corn syrup, in addition to sweetness, will add color and a more robust, toasty flavor.
The flavor of your pie will definitely be different. But maple and pecan is a popular combination, and most the maple syrup you buy in store is just corn syrup with flavoring anyways. You may want to cut the maple syrup with some corn syrup or honey so maple flavor isn't too overpowering.
A pecan pie is essentially a custard pie, and a liquid center is almost always the result of underbaking. The Karo Classic Pecan Pie recipe calls for baking the pie for 60 to 70 minutes at 350 degrees. In some ovens, however, the pie can take 75 minutes or more.
In a baked cheesecake the heat of the oven will help caster sugar to dissolve. So we would not recommend switching to caster sugar. If you have a clean coffee grinder then you could probably grind some caster sugar to the powdery texture of icing sugar and use that.
You can only keep it at room temperature for two hours. Since pecan pies contain eggs, they have more chances to get bad and make you sick. So, if you have kept your pies in the fridge, put them back within two hours. On the other hand, store-bought pies contain preservatives that keep them from spoiling.
Chef and Certified Master Baker Genevieve Meli, lecturing instructor in baking and pastry at the Culinary Institute of America, said that she wouldn't refrigerate pecan pie. According to Meli, pecan pie will be able to be safely eaten for two days left out of the fridge.
Norah Clark, Editor of Boyd Hampers! Norah is a food writer with over a decade of experience in hospitality as a pastry chef, sous chef, and barista; former chef at the Savoy Hotel, Ritz Carlton, Four Seasons and Plaza Hotel. Cheesecake is called "cheesecake" because does not typically contain yeast, and has a crust.
New York cheesecake uses a larger portion of cream cheese. It is rich and dense. Regular cheesecake uses more cream and has a creamier texture. There is typically a crust made of graham crackers, but sometimes other cookies like shortbread are used.
While a cheesecake may have a crust, it's not made from pastry dough! But some people argue that cheesecake is like a pie and therefore should be considered a pastry. While it's true that cheesecake has a filling like a pie, the physical characteristics of the crust and filling differentiate it from a pastry.
Introduction: My name is Nathanael Baumbach, I am a fantastic, nice, victorious, brave, healthy, cute, glorious person who loves writing and wants to share my knowledge and understanding with you.
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