Can I BEG you to make this Pecan Pie Cheesecake for Thanksgiving?! It is jaw-dropping (so you can keep shoveling more into your face) delicious. In fact, both Patrick and I could not stop eating this cheesecake – we kept sneaking – or more like unabashedly gobbling – forkfuls from the refrigerator until it was gone. Yes, the two of us ate the entire Pecan Pie Cheesecake. I thought about bringing the cheesecake leftovers to friends like I usually do – and cheesecake does keep extremely well – but the siren calls of one of the best cheesecakes EVER prevailed. And I’m not sorry about it.
About Pecan Pie Cheesecake
Just like my Pumpkin Cheesecake and Strawberry Pie Cheesecake,Pecan Pie becomes exponentially more delicious when combined with 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. This new Thanksgiving favorite starts with a brown sugar Pecan Graham Cracker Crust that is super simple made in your food processor. The pecans naturally toast as the cheesecake bakes for even more pecan goodness. The cheesecake filling uses brown sugar instead of granulated sugar, a whole cup of sour cream and an extra egg yolk for an incredibly rich cheesecake all spiced with cinnamon, nutmeg and cloves reminiscent of Pecan Pie. The true Pecan Pie, however, comes in the topping. The caramel sauce is made with butter, sugar, heavy cream, vanilla, cinnamon and a splash of corn 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. Have I convinced you to break with tradition and be the hero of Thanksgiving with this new twist on the comforting classic?! Now, I’m going to break down how to make Pecan Pie Cheesecake. Although the directions are lengthy, it actually comes together very quickly and is quite easy to make AND you will love that it is 100% done before Thanksgiving!
How to bake cheesecake in a water bath
Cheesecakes require a water bath in order to cook evenly so the cheesecake doesn’t crack. A water bath is when you fill a roasting pan with about 1 ¼” of warm water then placing your cheesecake in your springform pan in the center. The pan will displace the water so it comes up about half way up the springform pan. The hot water insulates the outer edges of the Pecan Pie Cheesecake, so the edges don’t bake faster than the middle. This ensures even baking throughout and lessens the likelihood of the Pecan Pie Cheesecake cracking.
How to Water Proof Pecan Pie Cheesecake
We need to waterproof our cheesecake so the water bath doesn’t seep through the bottom seem in the springform pan and soak into our Pecan Pie Cheesecake. I suggest 2 steps for waterproofing instead of just the typical foil: If you combine these two steps, your Pecan Pie Cheesecake will be 100% leak proof – winning! If you don’t do step 2, then I suggest 2 more layers of foil around your springform pan.
HOW TO MAKE PECAN PIE CHEESECAKE
Step 1: Make Pecan Graham Cracker Crust
5. Bake at 325 degrees F for 10 minutes. Cool completely on a wire rack.
Step 2: Make CHEESECAKE FILLING
2. Add the sour cream, vanilla, cinnamon, cloves and nutmeg and beat until blended.
Step 3: Bake Cheesecake
Step 4: Cool Cheesecake
Step 5: PECAN TOPPING
Step 6: Slice Cheesecake
How do I keep my Cheesecake from cracking?
We are going to cover our Pecan Pie Cheesecake with glorious pecan caramel so don’t stress too much about cracks. Still, there are some easy steps you can take to ensure a beautifully crack- free Pecan Pie Cheesecake.
Use a water bath: As previously mentioned, the hot water insulates the outer edges of the cheesecake, so the edges don’t bake faster than the middle. Room temperature ingredients: Room temperature eggs, sour cream and softened cream cheese allow them to mix more easily and evenly and reduces the risk of cracks. To quickly bring eggs to room temperature: Fill a bowl with warm water (not hot) and add eggs and let sit 10-20 minutes. Mix well: Mix your cream cheese and sugar very well until it is light and fluffy.
Don’t peak! It is paramount that you don’t open the oven while your cheesecake is cooking to prevent cracking. Opening the door dramatically lowers the temperature and causes your cheesecake to sink and crack. Don’t overbake: Over baking the cheesecake causes the filling to shrink and crack. You want the edges to be firm but the center to wobble slightly when shaken. Cool in oven: Sudden changes in temperature can cause cracks so by allowing the Pecan Pie Cheesecake to cool in the oven and then on the counter before placing it in the refrigerator lets it gradually adjust to each temperature.
How to Serve Pecan cheesecake?
I recommend chilling your Pecan Pie Cheesecake for at least 24 hours before serving. You can add the Pecan Topping once the cheesecake has cooled and you are ready to refrigerate it OR as little as 60 minutes before serving. Just make sure the Pecan Topping has 60 minutes to set in the refrigerator. Cover loosely with aluminum foil and keep in the refrigerator for up to one week.
Can I freeze Pecan Pie Cheesecake?
Yes! Cheesecake freezes very well but you will want to freeze the cheesecake WITHOUT the topping.
How to Freeze Pecan Pie Cheesecake:
Cool cheesecake completely and refrigerate for at least 8 hours. Place chilled cheesecake on a baking pan and place, uncovered, in the freezer. Freeze until firm. Remove from the freezer then wrap cheesecake in plastic wrap followed by heavy duty aluminum foil and finally in a large heavy duty freezer bag. Pecan Pie Cheesecake can be frozen for 2-3 months. To thaw, remove Pecan Pie Cheesecake from freezer to the refrigerator. Let thaw overnight. Top with Pecan Topping and refrigerate for at least 60 minutes.
Looking for more Easy Cheesecake Recipes?
Pumpkin Cheesecake Key Lime Cheesecake Sugar Cookie Cups Raspberry Chocolate Cheesecake Eggnog Cranberry Cheesecake German Chocolate Cheesecake Blueberry Cheesecake Strawberry Cheesecake
Looking or more holiday dessert recipes?
Chocolate Chunk Pecan Pie Bars Pumpkin Cheesecake Bars German Chocolate Cheesecake Pumpkin Cheesecake
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