Pecan Pie Cheesecake Recipe

Pecan Pie Cheesecake Recipe

Why choose between 2 tasty desserts when you could combine them in to one amazing concoction? Pecan Pie Cheesecake takes your classic cheesecake and adds a layer of sweet, nutty pecan pie filling on top.

Yield: 12

Author: Great Buffalo Pecan Farm

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Pecan Pie Cheesecake

Why choose between 2 tasty desserts when you could combine them into one amazing concoction? Pecan Pie Cheesecake takes your classic cheesecake and adds a layer of sweet, nutty pecan pie filling on top.

Prep time: 1 HourCook time: 1 H & 30 MTotal time: 2 H & 30 M

Ingredients

Graham Cracker Crust

• 1 Box Pamela’s Gluten Free Honey Grahams (you can use regular graham crackers but in my opinion these make the best crust!)
• 4T (50g) Sugar
• 5T (71g) Melted Butter

Cheesecake

• 40oz cream cheese (5 8oz packages) at room temperature
• 1 1⁄4 cup (250g) sugar
• 1⁄2 cup (115g) sour cream at room temperature
• 4 large eggs at room temperature

Pecan Pie Topping

• 8T (1 stick) butter, melted and cooled
• 2T all-purpose flour (can sub gluten free flour)
• 2 cups (400g) brown sugar
• 1⁄2 tsp salt
• 4T heavy cream
• 2 whole eggs
• 2 egg yolks
• 2 teaspoons white vinegar
• 2 teaspoons vanilla extract
• 1 cup chopped pecans

Instructions

1. Preheat your oven to 350 degrees. To make the crust, crush graham crackers in a food processor or in a gallon ziplock bag using a rolling pin until very fine. Add melted butter and sugar and mix until it resembles wet sand. Press into a 9” x 3” spring-form pan evenly along the bottom and a bit up the sides as well, if you like. Bake at 350 degree F for 7 minutes to set the crust.
2. Make the cheesecake filling by beating the cream cheese for about 30 seconds until smooth and creamy. Add sugar, sour cream and vanilla and mix until just incorporated. Crack the eggs and whisk in a separate bowl then add the eggs to the cream cheese mixture and stir gently by hand, being extremely careful not to over-mix. Mix just until fully incorporated.
3. Tap the bowl on the counter for 30-60 seconds to remove as many air bubbles as possible.
4. Slowly and carefully pour your cheesecake mixture over graham cracker crust and bake at 325 degrees for 40-50 minutes until it’s starting to set but is still a little wiggly.
5. While the cheesecake is cooking, make your pecan pie filling. Combine flour, brown sugar, white sugar and salt. Add the cream, eggs, vinegar and vanilla. Mix well. Finally, add the melted butter and pecans and stir until incorporated.
6. Pour the pecan pie layer gently over the partially-cooked cheesecake. Continue to bake for another 40-50 minutes or until the pecan pie layer is almost completely set (it will be a little wiggly).
7. Turn off the oven and allow it to cool in the oven for 20-30 minutes before removing to a cooling rack. Allow to cool at room temperature for several hours (until completely cool). Refrigerate at least 6 hours (or overnight) before serving. For beautiful clean slices, freeze the cheesecake for at least 1 hour before slicing. Slice with a VERY warm knife (run it under hot water) and wipe off the knife and dip it back in warm water between slices.

Created using The Recipes Generator

Some additional notes: I like to line my springform pan with parchment paper. A larger springform pan may reduce baking time and your cheesecake will be thinner. A smaller springform pan may increase baking time and your cheesecake will be thicker. My pan was 9"