Pecan Pie Cheesecake
Pecan pie cheesecake is the perfect fall dessert recipe! Pecan graham crust & layered with a traditional cheesecake filling and drizzled with pecan topping.
Make This Recipe
- 1 cup graham crackers, crushed
- 1 cup pecans, finely chopped
- 2 tablespoons light brown sugar
- ½ teaspoon cinnamon
- Pinch salt
- ¼ cup unsalted butter, melted
- 4 (8-ounce) packages cream cheese, softened
- 1 cup light brown sugar, packed
- 2 tablespoons all-purpose flour
- Pinch salt
- 2 teaspoons vanilla extract
- 4 large Eggland’s Best eggs, room temperature
- ¼ cup unsalted butter
- ½ cup light brown sugar, packed
- 1 ½ cups pecans, chopped
- ¼ cup heavy cream
- 1 teaspoon cinnamon
- Pinch salt
Line the bottom of a 9-inch springform pan with parchment paper. Double wrap the outside of the pan tightly with aluminum foil; set aside.
In a large bowl, combine graham crumbs, pecans, brown sugar, cinnamon and salt. Stir in the melted butter until well combined and clumpy. Press the mixture evenly into bottom and halfway up the side of prepared pan. Set in the refrigerator to firm the crust while making the filling.
Preheat the oven to 350 degrees F. Place a roasting pan on a center rack and fill with 1 inch of water. Leave the roasting pan in the oven while you prepare the filling.
Add the cream cheese to the bowl of an electric mixer fitted with a paddle attachment (or use a hand mixer). Beat the cream cheese on medium speed until creamy, about 2 to 3 minutes. Add the brown sugar, flour and salt. Beat until fluffy, about 2 minutes.
Add vanilla and beat until combined. Add eggs, one at a time, beating just until combined after each addition, being careful not to overmix.
Pour the cheesecake mixture into the prepared pan and smooth over. Tap pan on the counter a few times to remove any air bubbles.
Carefully place the pan in the water in the roasting pan and close the oven door. Immediately reduce heat to 325 degrees F and bake for 70 to 80 minutes, until the middle (center 2-inches) of the cheesecake is still slightly wobbly. Turn off the oven, prop open the door with a wooden spoon and allow to cool for 1 hour.
Remove the cheesecake to a wire rack and run a hot knife around the edges. Continue to cool for 1 to 2 hours, then cover with foil and refrigerate overnight.
Pecan Pie Topping
In a small saucepan set over medium heat, combine the butter and brown sugar. Bring to a low boil and cook for 3 to 5 minutes, being careful not to let it burn. Stir in pecans, heavy cream, cinnamon and salt. Remove from heat and cool to room temperature.
When ready to top, release the sides of the pan and spoon topping over cooled cheesecake. Spread topping evenly over the top of the cheesecake. Store cheesecake, covered, in the refrigerator until ready to serve.
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.Learn More
|Saturated Fat||23 g|
|Dietary Fiber||2 g|