Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Pecan Pie Cheesecake
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.
Prep Time
15
minutes
mins
Cook Time
1
hour
hr
25
minutes
mins
Additional Time
2
hours
hrs
Total Time
3
hours
hrs
40
minutes
mins
Servings:
16
Servings
Author:
Carlee
Ingredients
Crust
1½
cups
graham cracker crumbs
1 sleeve, crushed
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
Makes:
9
inch
9
x
9
inch
round
Instructions
Preheat oven to 300°F.
Process graham crackers and pecans into crumbs.
Stir in melted butter and press into the bottom of a 9-inch springform pan.
Bake for 10 minutes then set aside to cool.
Beat 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 can of sweetened condensed milk and beat well.
Add vanilla and 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 butter over medium heat. Stir in the cream and brown sugar.
Bring to a boil, then remove from heat.
Stir in vanilla and 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.
Nutrition
Serving:
1
slice
|
Calories:
519
kcal
|
Carbohydrates:
35
g
|
Protein:
9
g
|
Fat:
40
g
|
Saturated Fat:
18
g
|
Polyunsaturated Fat:
19
g
|
Cholesterol:
126
mg
|
Sodium:
255
mg
|
Fiber:
2
g
|
Sugar:
32
g
Tried this recipe?
Please consider rating it and saving on Pinterest for later!