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Pecan Pie Cheesecake Recipe
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P̶e̶c̶a̶n̶ ̶P̶i̶e̶ ̶C̶h̶e̶e̶s̶e̶c̶a̶k̶e̶

̶P̶e̶c̶a̶n̶ ̶C̶h̶e̶e̶s̶e̶c̶a̶k̶e̶ ̶P̶i̶e̶

Not a Pecan Pie with Cheesecake

Originally posted by u/Meraika, adapted by u/TheDocHolliday, a Southern wife just trying to win the state fair pecan pie baking contest :)

NOTE: Recipe developed on an old 1979 oven that has a mind of its own. Your bake times may vary.

INGREDIENTS

Crust

Pecan Filling

  • 1 cup graham cracker crumbs
  • ¾ cup Lotus Biscoff cookie crumbs+
  • ¼ cup brown sugar, packed
  • ½ cup unsalted butter, melted
  • 1 cup sugar
  • ⅔ cup light corn syrup
  • ⅓ cup unsalted butter
  • 2 large eggs, lightly beaten
  • 2 cup pecans, cookie pieces
  • 1 teaspoon pure vanilla extract

Cheesecake Filling

Topping

  • 12 ounces (2 blocks) cream cheese, room temp
  • ⅔ cup light brown sugar, packed
  • 1 tablespoon all-purpose flour
  • 2 large eggs, room temp
  • ⅓ cup heavy whipping cream, room temp
  • ½ teaspoon pure vanilla extract

If you’d like more of a cheesecake situation, double these amounts and double baking times in cheesecake section.

  • 3 ½ tablespoons unsalted butter
  • ⅓ cup brown sugar
  • 2 tablespoons Vanilla Shagbark Hickory Syrup*
  • 1 tablespoon local honey*
  • 1 teaspoon cinnamon
  • ¼ cup heavy whipping cream
  • 1 cup toasted halved pecans

+ If Biscoff cookies are unavailable, use 1¾ cup of graham crackers

* optional ingredient, but very yummy!

PROCEDURE

Crust

  1. Pre-heat oven to 350°
  2. Line 9-inch springform pan with parchment paper and grease with butter.
  3. Crumb graham crackers and Biscoff cookies in food processor.
  4. Sift crumbs to remove large pieces and combine.
  5. Add brown sugar.
  6. Melt butter and add to crumbs and sugar, mix until combined.
  7. Press crust mixture into pan lightly, pressing it hallway up the sides of the pan.
  1. Too much pressure makes the crust hard!
  2. Use a smaller straight-sided pan to lightly press the crust into place uniformly and create a 90° angle on the edge.
  1. Place in pre-heated oven on middle rack for 5 minutes.
  2. Remove and place in fridge while working on pecan filling.

Pecan Filling

  1. Add pecan filling ingredients to medium saucepan and bring to a boil, stirring occasionally.
  2. When boiling, reduce to simmer and stir for 5-7 minutes, ensuring the sides are scraped.
  3. Remove from heat and let cool slightly while taking pan out of the fridge.
  4. Guide mixture into crust by pouring first onto a spatula held over the crust, as to not disrupt crumbs.
  5. Spread with spatula if needed to ensure even distribution.
  6. Place pan in the freezer while working on cheesecake filling.

Cheesecake Filling

  1. Beat cream cheese until creamy, using a stand mixer with paddle attachment on low-med, if possible. Scrape the sides of the bowl as needed.
  2. Add brown sugar and flour, beating on low-med until fully incorporated. Scrape bowl to ensure no pockets of mixture are missed.
  3. Add eggs one at a time, beating each time on low just until each egg is incorporated. Again scrape bowl to ensure full incorporation.
  4. Remove bowl from mixer.
  5. Fold in heavy cream and vanilla, only until incorporated.
  6. Remove pan from freezer and guide mixture into pan by pouring first onto a spatula held over the pan. This helps prevent the cheesecake mixture from displacing the pecan pie mixture, ensuring two even layers.
  7. If excessive bubbles are present, tap pan against hard surface to bring them to the top.
  8. Place another pan filled with water onto the bottom rack of the oven to prevent cheesecake portion from cracking.
  9. Place pan on middle rack of oven, immediately turning temperature from 350° to 325°.
  10. Bake for 30-40 minutes, depending on your oven. Check at 25 minutes for cheesecake doneness/color. Cheesecake mixture should “jiggle.”
  11. When finished, turn the oven off and keep cheesecake in the oven with the door closed for another ~20 minutes.
  12. Remove from oven and place on cooling rack for another 60 minutes.
  13. After cooling, use a long knife to release the edge from the pan, ensuring the knife cuts all the way through the bottom of the crust.
  14. Cover the top with Seran wrap, poking enough holes to provide ventilation.
  15. Place in the fridge to chill for at least 2-3 hours, preferably overnight.

Topping

  1. Combine butter and brown sugar in small saucepan.
  2. Cook over medium heat until bubbly and sugar is no longer grainy, stirring frequently, around 3-6 minutes.
  3. Remove from heat and whisk in cinnamon and heavy cream.
  4. Cool to room temperature. Mixture should be more runny than thick.
  5. Remove cheesecake from fridge, release springform side, and spoon mixture over.
  6. Decorate the top with toasted halved pecans.
  7. When cutting, ensure knife penetrates crust bottom.

Enjoy!