Indulge in a delectable journey of Southern charm with our curated collection of pecan pie cheesecake recipes. These culinary masterpieces harmoniously blend the classic flavors of pecan pie with the creamy richness of cheesecake, resulting in a symphony of textures and tastes. From the traditional Southern pecan pie cheesecake, featuring a buttery graham cracker crust, luscious cream cheese filling, and a generous topping of pecan praline, to the more adventurous chocolate pecan pie cheesecake, swirling with rich chocolate ganache, these recipes offer something for every palate. Also featured is the gluten-free pecan pie cheesecake, catering to those with dietary restrictions, and the mini pecan pie cheesecakes, perfect for individual servings or special occasions. Each recipe is meticulously crafted with step-by-step instructions, ensuring even novice bakers can recreate these Southern delights in their own kitchens.
Here are our top 4 tried and tested recipes!
PECAN-PIE CHEESECAKE
Inspired by a favorite holiday pie, this cheesecake and its gooey pecan topping can be made in advance. Bake the cheesecake, wrap it and refrigerate it for up to two days. Do the same with the caramel sauce and reheat. When it comes to topping the cake, gravity knows best: Mound the sauce in the center, and let it naturally ooze to the edge.
Provided by Food Network Kitchen
Categories dessert
Time 12h10m
Yield 10 to 12 servings
Number Of Ingredients 17
Steps:
- For the crust: Position a rack in the center of the oven, and preheat to 325 degrees F. Butter the inside of the springform pan.
- Pulse the graham crackers in a food processor until finely ground. Add the butter, sugar and salt, and pulse until the mixture comes together and holds its shape when squeezed. Pour the mixture into the prepared pan, and press it into the bottom to make an even layer. Bake until the crust is just firm, about 10 minutes. Remove and let cool completely. Place the pan on a large piece of foil, and fold the foil up the sides of the pan. (This helps seal the pan, to keep water out while baking.)
- For the filling: Wipe out the food processor. Pulse the cream cheese, sugar and sour cream until completely smooth, without any lumps, scraping down the sides of the bowl a few times. Add the eggs and vanilla, and pulse until incorporated. Pour the filling into the crust, and set the pan inside a roasting pan. Fill the roasting pan with enough hot water to go halfway up the sides of the springform pan (but not above the foil).
- Bake the cheesecake until the edge is set but the center jiggles slightly (when you gently shake the pan, the cheesecake should move in a cohesive wave motion), 1 hour 10 minutes to 1 hour 20 minutes. Turn the oven off, and open the door for a few seconds to let out some heat. Close the door, and let the cheesecake sit in the oven until cooked completely through, 1 hour more.
- Transfer the springform pan to a cooling rack. Run a knife around the edge, and let the cheesecake cool to room temperature. Wrap and refrigerate overnight or up to 2 days.
- For the topping: Preheat the oven to 350 degrees F. Spread the pecans out on a baking sheet, and bake until they turn a few shades darker and are nicely toasted, about 15 minutes. Let cool, then halve each pecan lengthwise.
- Meanwhile, heat the cream, butter, corn syrup, vanilla and salt in a small saucepan over medium heat until just steaming. Reduce the heat to low to keep the cream mixture warm.
- Cook the sugar in an even layer in a medium skillet over medium heat, without stirring, until it begins to melt. Gently swirl the pan as needed as the sugar continues to melt and begins to caramelize and turn lightly golden in spots. Keep cooking and swirling until the caramel is a uniform deep amber. Remove from the heat, and slowly whisk in the warm cream mixture (watch out for ferocious bubbles). Return the caramel sauce to medium heat, and cook to reduce slightly, about 2 minutes. Let cool. To see if the sauce is ready for topping the cheesecake, dip a spoon into it and let the sauce drop off; it's ready if it easily and slowly drips off the spoon. (The sauce can be refrigerated up to 2 days; reheat in the microwave.)
- To assemble: Spoon the sauce into the center of the cheesecake, and let it ooze to the edge. If needed, swirl the sauce with the back of a spoon to help it along. Sprinkle the pecans in a generous layer over the sauce. The cheesecake can now be served or refrigerated for up to 4 hours.
- To slice the cake, dip a sharp, heavy knife into warm water, wipe the knife dry and slice into the cake. Wipe the knife clean and repeat.
SOUTHERN PECAN PIE I
This recipe has been passed down in my family. Use light or dark corn syrup.
Provided by Nikki
Categories Desserts Pies Pecan Pie Recipes
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (205 degrees C).
- Beat eggs slightly in medium bowl. Beat in sugar, and then blend in syrup, butter or margarine, vanilla, salt, and pecans. Pour filling into unbaked pie shell.
- Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and continue baking 35 to 40 minutes; the pie will be brown and slightly puffed.
Nutrition Facts : Calories 520.3 calories, Carbohydrate 69.8 g, Cholesterol 77.4 mg, Fat 26.8 g, Fiber 2.8 g, Protein 5.6 g, SaturatedFat 5.5 g, Sodium 261.7 mg, Sugar 37 g
PECAN PIE CHEESECAKE
Make and share this Pecan Pie Cheesecake recipe from Food.com.
Provided by Food.com
Categories Cheesecake
Time 2h30m
Yield 1 9-inch cake
Number Of Ingredients 20
Steps:
- Preheat oven to 325 degrees F. In a large bowl, combine graham cracker crumbs, sugar and butter. Press evenly into bottom and halfway up the side of a 9-inch springform pan. Bake for 6-8 minutes; set aside to cool.
- In a small saucepan over medium heat, melt 6 tablespoons butter. Add 1/2 cup light brown sugar and cook, stirring occasionally, until starting to bubble and sugar is dissolved, about 2 minutes. Remove from heat and stir in dark corn syrup, 1 1/2 cup chopped pecans, eggs, vanilla extract and salt. Pour into prepared crust; set aside.
- In a stand mixer with paddle attachment, beat cream cheese, 1 cup light brown sugar and flour until fluffy. Add eggs, one at a time, beating after each addition until just combined. Add 1 cup heavy cream and stir until well combined. Pour over pecan pie filling and place springform pan on a baking sheet. Bake for 60-70 minutes until cake jiggles slightly when moved or toothpick inserted in the center comes out clean. Turn off oven and leave cake in for 1 hour, then remove from oven and let cool completely.
- To Make the Pecan Topping:
- Melt butter in a small saucepan over medium heat. Add brown sugar and cook until bubbling, about 3-5 minutes. Remove from heat and stir in 1 1/2 cups toasted pecans, 1/3 cup heavy cream and pinch of salt. Let cool to room temperature then spoon over.
- cooled cheesecake. Slice to serve or store refrigerated.
Nutrition Facts : Calories 11232.9, Fat 835, SaturatedFat 367.4, Cholesterol 2849.9, Sodium 4978.3, Carbohydrate 894.2, Fiber 35.8, Sugar 635, Protein 129.2
SOUTHERN PECAN PIE CHEESECAKE
This is the recipe that won $100,000 in Southern Living's Annual 2002 recipe contest. Do you think it's worth $100,000???? I changed it a bit by baking it in a water bath and it is VERY smooth and creamy.
Provided by Claire312
Categories Cheesecake
Time 2h20m
Yield 16 slices, 16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 325°.
- Thaw pecan pie according to package directions.
- Cut evenly into 20 thin slices, keeping wedges intact, and set aside.
- Line the outside of a 10-inch springform pan tightly with foil.
- Stir together cracker crumbs and next 3 ingredients; press mixture onto bottom and 1 1/2-inches up sides of a 10-inch springform pan.
- Arrange 10 pecan pie wedges in a spoke design in prepared pan, placing 1 cut side of each wedge on crust with narrow end towards center of pan.
- Reserve remaining pecan pie wedges for another use.
- Beat cream cheese until smooth; add eggs, 1 at a time, beating until blended after each addition.
- Add sour cream, half-and-half, and vanilla; beat until blended.
- Fold in powdered sugar and flour.
- Carefully pour cream cheese mixture evenly over pecan pie wedges in pan, making sure wedges remain in place.
- Arrange pecan halves evenly around edge.
- Bake at 325° for 50 minutes in a water bath.
- Turn off oven, and let cheesecake stand in oven 1 hour.
- Remove to a wire rack, and let cool completely.
- Chill at least 8 hours or overnight before serving.
- Note: Baking in a water bath means that you set the cheesecake in a roasting pan filled with about an inch of water.
- The foil should keep the water out.
Nutrition Facts : Calories 569.6, Fat 36.2, SaturatedFat 13.9, Cholesterol 133.1, Sodium 379.2, Carbohydrate 57.8, Fiber 0.6, Sugar 18.3, Protein 7.1
Tips:
- Use fresh, high-quality ingredients. This will make all the difference in the taste of your cheesecake.
- Make sure your cream cheese is at room temperature before you start baking. This will help it mix smoothly with the other ingredients.
- Don't overbeat the cheesecake batter. Overbeating can make the cheesecake tough.
- Bake the cheesecake in a water bath. This will help prevent the cheesecake from cracking.
- Chill the cheesecake for at least 4 hours before serving. This will help it set properly.
Conclusion:
This Southern Pecan Pie Cheesecake is a delicious and decadent dessert that is perfect for any occasion. With its creamy cheesecake filling, crunchy pecan topping, and buttery graham cracker crust, this cheesecake is sure to be a hit with everyone who tries it. If you're looking for a special dessert to impress your friends and family, this Southern Pecan Pie Cheesecake is the perfect choice.
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