Name: Pecan Pie Cheesecake
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Ingredients: 260 g digestive biscuits; 1 tbsp caster sugar (superfine sugar); 85 g salted butter; 250 g full-fat cream cheese (room temp); 350 g light cream (room temp); 175 ml double cream (room temp); 1 tsp vanilla extract; 1 medium free-range egg yolk (room temp); 2 medium free range eggs (room temp); 1 tbsp plain flour (all-purpose flour); 200 g caster sugar (superfine sugar); 125 ml double cream (heavy cream); 80 g unsalted butter; 80 g dark brown soft sugar; 1/2 tsp cinnamon; 1/4 tsp salt; 1/2 tsp vanilla extract; 275 g pecans (roughly chopped)

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With its layers of sticky pecan pie topping and creamy cheesecake filling, this Pecan Pie Cheesecake is an easy-to-make, delicious dessert that is perfect for any occasion.

It combines the best of two classic desserts with a crisp digestive biscuits (graham cracker) crust, a creamy baked vanilla cheesecake and a syrupy pecan pie topping made with cinnamon and brown sugar.

This Pecan Pie Cheesecake is a two-stage recipe. First, you'll make the cheesecake and chill it overnight. Then the next day, you'll make and add the pecan pie topping, so it's best to start a day before the main event you intend to serve.

A good cheesecake starts with a well-made base that holds together for every slice.

So, first, you'll blitz some digestive biscuits (or graham crackers) into a fine crumb, then mix with melted butter, press into a springform pan and bake for 5 mins to help it set.

While your base cooks and cools, you'll prepare a creamy filling using a super simple, one-step process: just pop cream cheese, double cream, vanilla, eggs, plain flour and caster sugar in a bowl and whisk together!

Once the filling is mixed, you'll pour it into the tin and bake gently for 1 hour or until set around the edges and slightly wobbly in the centre.

Once your cheesecake is cool, you pop it in the fridge to set it overnight. I know that sounds like a pain, but it the very best way to get the perfect final cheesecake texture, so well worth the wait.

The next day you'll measure cream, butter, brown sugar, cinnamon, vanilla and salt into a non-stick pan and heat to a flavourful syrup before combining with the chopped pecans.

Once the pecan mixture is cool, you'll spoon it over the top of your cheesecake and serve!

Since it's a homage to the classic pecan pie, this Pecan Pie Cheesecake is perfect for serving at Thanksgiving. But, it's also a crowd-pleaser at any time of year.

So make it for an after-dinner dessert, a special after-school treat, or for taking to potlucks or parties.

Pecan Pie Cheesecake is best served with a big scoop of ice cream or spoonful of whipped cream.

Hungry yet? If you're ready to combine two all-time classic desserts into one show-stopping dessert, you'll find the full recipe below.

I've included detailed step-by-step instructions, plenty of tips and a photograph for every step to help you at every stage.

Ingredients

For The Base

260 g (9.2 oz) digestive biscuits
1 tbsp caster sugar (superfine sugar)
85 g (3 oz) salted butter

For The Cheesecake Filling

250 g (8.8 oz) full-fat cream cheese room temp
350 g (12.3 oz) light cream room temp
175 ml (5.9 floz) double cream room temp
1 tsp vanilla extract
1 medium free-range egg yolk room temp
2 medium free range eggs room temp
1 tbsp plain flour (all-purpose flour)
200 g (7.1 oz) caster sugar (superfine sugar)

For The Pecan Pie Topping

125 ml (4.2 floz) double cream (heavy cream)
80 g (2.8 oz) unsalted butter
80 g (2.8 oz) dark brown soft sugar
1/2 tsp (0.5 tsp) cinnamon
1/4 tsp (0.3 tsp) salt
1/2 tsp (0.5 tsp) vanilla extract
275 g (9.7 oz) pecans roughly chopped

Equipment

Instructions

Make the base

Preheat the oven to 170C (150C fan, 340F).

Crush or blend the biscuits so they’re like coarse sand. You could use a food processor or alternatively, a ziplock bag and a rolling pin. Place in a bowl.

Add the sugar and melted butter and stir together.

Tip into the base of a large springform cake tin and flatten, pressing all over. I like to use a tumbler to help compress the base evenly.

Bake for just 5 mins, then set aside to cool. Don't turn the oven off.

Make the cheesecake filling

Put the cream cheese, double cream, vanilla, eggs, plain flour and caster sugar in a bowl.

Whisk together until just combined - don't continue to whisk as this will introduce air bubbles.

Pour the batter into the tin on top of the biscuit base.

Bake for 1 hour mins until firm. When shaken, it should wobbly but not ripple.

Run a sharp knife carefully around the inside of the tin to ensure the cheesecake doesn't stick, which can cause cracks as it cools.

Place on a rack to cool in the tin, then cover and chill overnight.

You can now make the pecan caramel and store them overnight, ready to assemble the next day.

Alternatively, you can make the topping the next day and assemble everything once cool.

Make the pecan pie topping

Put the cream, butter, sugar, cinnamon, vanilla and salt in a non-stick pan over a medium heat.

Stir until the butter has melted and the sugar doesn't feel grainy on the bottom of the pan.

Bring to the boil and cook for 2 minutes.

Take off the heat and add the chopped pecans.

Stir through, then allow to cool to room temperature.

Assemble the pecan pie cheesecake

When the cheesecake is chilled and the pecan pie mixture is completely cool, run a knife around the inside of the cheesecake tin again and unlock to release the sides. It should then lift onto a board cleanly.

Pile the pecan pie mixture on top.

To serve, use a sharp knife, wiping between slices to get neat, beautiful slices.

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5 from 1 vote

Pecan Pie Cheesecake

With its layers of sticky pecan pie topping and creamy cheesecake filling, this Pecan Pie Cheesecake is an easy-to-make, delicious dessert that is perfect for any occasion.

Prep Time30 mins

Cook Time1 hr

Total Time1 hr 30 mins

Course: Cheesecakes

Cuisine: American

Diet: Vegetarian

Servings: 12 slices

Author: Emily Leary