Pecan pie cheesecake – two amazing desserts rolled into one to give the best of both worlds!
It is currently freezing cold and snowy here so all I can think about eating is hearty comfort foods and puddings. I actually made this pecan pie cheesecake before Christmas and didn’t get round to sharing the recipe, but I thought that this cold snap was the perfect excuse to finally get round to posting it.
It combines two classic desserts into one – a smooth, creamy, not-too-sweet baked vanilla cheesecake base is topped with a decadent layer of pecans in a caramel sauce.
The two go tremendously well together, and the glossy pecan topping makes the cheesecake look very impressive. The combination of the creamy, tangy cheesecake, crunchy nuts and silky, lightly salted caramel sauce is out of this world good!
The best thing about this pecan pie cheesecake is that it is make-ahead; both the cheesecake and caramel pecan topping can be made a day or two in advance (the cheesecake must be made at least the day before serving as it needs to chill overnight in the fridge).
When it comes to serving you just need to turn out your cheesecake and gently rewarm the topping so that it is pourable, then pour it over the cheesecake and serve.
I used whole, toasted pecans for the topping, which I think looked really good, but it did make the cheesecake a little more tricky to slice (you have to slice around the nuts rather than through them if that makes sense), so if you prefer then you can chop up the pecans instead.
How To Make Pecan Pie Cheesecake:
Place some Digestive biscuits, pecans and sugar in a food processor and blitz until it forms fine crumbs. Add the melted butter and blend again until it resembles wet sand. Tip the mixture out into the prepared tin, spread it level and pack it down firmly.
Pecan Pie Cheesecake
- 250 g (9oz) Digestive biscuits (Graham crackers)
- 60 g (1/2 cup) toasted pecans
- 2 Tbsp light brown soft sugar
- 90 g (6 Tbsp) butter melted
- 1 kg (35 oz) full fat cream cheese
- 2 Tbsp cornflour (cornstarch)
- 120 ml (1/2 cup) full fat sour cream
- 100 g (1/2 cup) granulated sugar
- 100 g (1/2 cup) light brown soft sugar
- 2 tsp vanilla bean paste
- 4 large eggs
Pecan Caramel Topping:
- 120 ml (1/2 cup) double (heavy) cream
- 1 Tbsp butter
- 1 Tbsp golden syrup
- 1 tsp vanilla extract
- 1/8 tsp salt
- 100 g (1/2 cup) caster sugar
- 2 Tbsp water
- 180 g (1 1/2 cups) toasted pecans whole or roughly chopped
Preheat the oven to 170°C/325°F/gas mark 3 and lightly grease a 9 inch springform or push pan.
Place the Digestive biscuits, pecans and sugar in a food processor and blitz until it forms fine crumbs. Add the melted butter and blend again until it resembles wet sand. Tip the mixture out into the prepared tin, spread it level and pack it down firmly.
Bake the base for 10 minutes then remove from the oven and set aside to cool while you make the filling.
Whisk together the cream cheese, cornflour, sour cream, sugars and vanilla until smooth then whisk in the eggs one at a time.
Put the kettle on. Wrap the outside of the tin in a double layer of clingfilm then a double layer of wide tinfoil, making sure that there are no gaps or splits; place the tin in a large roasting tray.
Pour the filling into the tin then pour enough boiling water into the roasting tray so that it comes about halfway up the sides of the tin; make sure that it doesn't come over the top of the tinfoil. Place in the oven and bake for about 60-75 minutes until the cheesecake is set but still has a slight wobble in the centre.
Remove the cheesecake from the water bath, return it to the switched off oven, close the door and leave it in there for at least an hour (letting it cool down slowly like this helps to prevent it from cracking). Allow the cheesecake to cool until it is almost at room temperature then carefully run a knife around the edge to loosen it from the tin before covering and refrigerating overnight.
To make the topping, place the cream, butter, syrup, vanilla and salt in a small pan and heat until it is steaming.
Place the sugar and water in a heavy-based saucepan and place over a medium heat. Cook, swirling the pan (don't stir), until the sugar has melted. Continue to cook until it turns amber then remove from the heat and carefully pour in the cream mixture (it will splutter). Return the pan to a low heat and stir until the caramel is smooth. Stir in the pecans then set aside for the caramel to cool a little.
Carefully turn the cheesecake out onto a serving platter, pour over the pecan caramel and serve. Both the cheesecake and pecan caramel can be made the day beforehand and stored in the fridge but don't top the cheesecake with the caramel until shortly before serving. If the caramel gets too thick to pour then simply warm it up over a low heat until it melts. Keep the cheesecake refrigerated.
I originally made this pecan pie cheesecake for DIYs, check them out for some awesome craft and recipe ideas.