Pecan pie cheesecake is made with our favorite condensed milk cheesecake base. A swirl of brown sugar, butter and pecans bring the flavor of pecan pie to the mix for a rich and delicious dessert that is hard to beat.
Pecan pie and cheesecake are two favorite holiday desserts. Now you can combine them into one fabulous treat.
This is built on our favorite condensed milk cheesecake base. It is as close to a no fail cheesecake recipe as I have ever found.
It bakes well without needing a water bath. It also is crack resistant, so that is a plus as well.
So naturally it was the first recipe I reached to when developing this fun dessert. Some toasted pecans are added to crust to add to the pecan flavor.
The smooth cream cheese and sweetened condensed milk filling is easy to put together. Just make sure the cream cheese is nice and soft before you get started.
I used pecan halves for the filling this time, but would use chopped nuts next time. Using chopped nuts would make for more even distribution and easier slicing.
But all in all, we loved the results. We served it as a birthday dessert for my pecan pie loving brother.
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He was really happy to take a chunk of the leftovers and he has mentioned it since, so I can see it being a request again next year. I certainly won’t mind the excuse to make it again!
Tips for Making Great Cheesecakes
The key to making a super smooth cheesecake filling is to make sure the cream cheese is really nice and soft before you start the filling. Beat it well and make sure to scrape the sides of the bowl and the beater a few times before you move on.
Once the cream cheese is super smooth and well beaten, start adding the other ingredients. Add the liquid a little bit at a time at first, you want to make sure it gets incorporated before you move on.
The cause for most cracks in cheesecake either relate to too much air in the batter or heating or cooling it too quickly. So don’t over whip the batter once you start adding the eggs.
Rather than baking the cheesecake in a water bath, I just bake them low and slow. Also, you want to cool the cheesecake slow.
I leave it in the oven with the door cracked for ten or fifteen minutes before taking it out. Then allow it to come all the way to room temperature before moving it to the refrigerator to chill.
Because of the pecan pie swirl, the top of this cheesecake isn’t going to be smooth anyway. What it lacks in smoothness it more than makes up for in flavor.
Pecan Pie Cheesecake
Ingredients
Crust
- 1 sleeve graham crackers 1½ cups of crumbs
- ½ cup toasted pecans
- 5 Tablespoon melted butter
Cheesecake
- 24 oz. cream cheese softened
- 14 oz. sweetened condensed milk
- 4 large eggs
- 2 teaspoons vanilla extract
Pecan Pie Mixtre
- ¼ cup butter
- ½ cup heavy cream
- 1 cup light brown sugar packed
- 1 teaspoon vanilla extract
- 2 cups chopped pecans
Instructions
- Preheat oven to 300°F.
- Process 1 sleeve graham crackers and ½ cup toasted pecans into crumbs.
- Stir in 5 Tablespoon melted butter and press into the bottom of a 9-inch springform pan.
- Bake for 10 minutes then set aside to cool.
- Beat 24 oz. cream cheese until it is super smooth. Stop and scrape the sides of the bowl and the beater along the way to ensure there are no lumps.
- Slowly add the 14 oz. sweetened condensed milk and beat well.
- Add 2 teaspoons vanilla extract and 4 large eggs, one at a time. Do not whip too much air into the mixture once you start adding the eggs.
- Pour cheesecake batter over crust.
- In a large skillet or saucepan, melt ¼ cup butter over medium heat. Stir in the ½ cup heavy cream and 1 cup light brown sugar.
- Bring to a boil, then remove from heat.
- Stir in 1 teaspoon vanilla extract and 2 cups chopped pecans.
- Pour over cheesecake mixture and slightly swirl with a knife.
- Bake for 70-75 minutes or until just set.
- Turn the oven off and crack open the door allowing the cheesecake to cool slowly.
- Once the cheesecake is near room temperature, put in the refrigerator to chill completely.
- Serve cold or at room temperature.
Video
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Texture was very smooth and delicious but the pecans all sank to the bottom pecan crust. Used ginger cookies instead of graham crumbs for a little more flavor. Had no vanilla so I left it out and it still was nice perhaps a little less sweet.
I think a ginger cookie crust would be fabulous!
I know my oven runs hot but I checked it at 55 min and got it out immediately as it was fully done. No cracking open the oven door or anything else. Got it in time so it wasn’t dry and it was a hit at Thanksgiving dinner.
I am glad you got it in time and it was a hit!