1. Can I Make Pecan Pie Cheesecake Gluten-Free?

Yes, you can! Simply swap out the graham crackers in the crust for gluten-free graham crackers and substitute cornstarch for the flour in the cheesecake filling. This ensures that the dessert is still just as delicious without the gluten.

2. How Long Should I Chill Pecan Pie Cheesecake?

For the best texture and flavor, chill the pecan pie cheesecake in the fridge for at least 2 hours after assembling it. This helps the layers set and enhances the flavor, making it easier to slice.

3. Can I Use a Different Nut Instead of Pecans?

While pecans are a key ingredient in this recipe, you can use walnuts or almonds as alternatives if you prefer. However, keep in mind that the flavor will slightly differ from the traditional pecan taste.

4. How Do I Store Leftover Pecan Pie Cheesecake?

Leftovers can be stored in an airtight container in the fridge for up to a week. For longer storage, you can freeze the cheesecake for 2-3 months. Just make sure to wrap it tightly before freezing.

Pecan Pie Cheesecake: Easy Recipe with 3 Decadent Layers

Name: Pecan Pie Cheesecake
Prep time: 20 min
Cook time: 50 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 1/2 cup chopped pecans; 1/4 cup light brown sugar; 1/2 cup butter (melted); 24 oz cream cheese (softened); 1 cup sour cream; 1 cup granulated sugar; 3 large eggs; 2 tbsp all-purpose flour; 1 tsp vanilla extract; 1/4 tsp salt; 1 1/2 cups pecans (chopped); 1/2 cup light brown sugar (for the topping); 1/2 cup heavy cream; 1/4 cup butter; 1 tsp ground cinnamon; 1/4 tsp salt

Description

Pecan Pie Cheesecake combines the gooey richness of pecan pie with the creamy, tangy goodness of cheesecake, making it the ultimate dessert for any holiday or special occasion.

Ingredients

Scale

1 1/2 cups graham cracker crumbs
1/2 cup chopped pecans
1/4 cup light brown sugar
1/2 cup butter (melted)
24 oz cream cheese (softened)
1 cup sour cream
1 cup granulated sugar
3 large eggs
2 tbsp all-purpose flour
1 tsp vanilla extract
1/4 tsp salt
1 1/2 cups pecans (chopped)
1/2 cup light brown sugar (for the topping)
1/2 cup heavy cream
1/4 cup butter
1 tsp ground cinnamon
1/4 tsp salt

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Instructions

Preheat the oven to 350°F (175°C) and prepare a 9×13-inch baking dish by spraying it with nonstick cooking spray.
In a food processor, pulse the graham cracker crumbs, chopped pecans, and brown sugar until crumbly. Add the melted butter and pulse until well combined. Press the mixture into the bottom of the prepared baking dish and bake for 10 minutes.
In the cleaned food processor, combine the softened cream cheese, sour cream, sugar, eggs, flour, vanilla, and salt. Process until smooth.
Pour the cheesecake batter over the baked crust. Gently tap the dish on the counter to remove air bubbles. Bake for 30-40 minutes, or until the top is lightly golden with a slight jiggle in the center.
While the cheesecake bakes, prepare the pecan topping by combining the chopped pecans, brown sugar, heavy cream, butter, cinnamon, and salt in a saucepan. Bring to a boil, then reduce the heat and simmer for 2-3 minutes until the mixture thickens.
Once the cheesecake is baked, remove it from the oven and pour the pecan topping over it. Spread evenly with a spatula.
Cool the cheesecake at room temperature, then refrigerate for at least 2 hours to set. Once set, slice with a serrated knife for clean cuts.

Notes

Ensure the cheesecake has a slight jiggle in the center when baking, as it will continue to set while cooling.
Chill the cheesecake for at least 2 hours to ensure the layers firm up and make it easier to slice.
If you prefer, you can make this dessert in a round springform pan instead of a 9×13-inch baking dish. Adjust baking times accordingly.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 391
Sugar: 20g
Sodium: 330mg
Fat: 31g
Saturated Fat: 14g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 1g
Protein: 5g
Cholesterol: 98mg