Pecan Pie Cheesecake

Pecan-Pie-Cheesecake-04

Pecan Pie Cheesecake // TriedandTasty

I absolutely love cheesecake. Love it! The first one I ever made was my “Best Ever Cheesecake” (if you want a chuckle, head over for the photo. It’s a keeper). If you’re looking for a couple more holiday cheesecakes check out my Pumpkin Cheesecake with Gingersnap-Pecan Crust that is absolutely divine or this delicious out of this world Candy & Caramel Apple Pie. Both are pretty phenomenal.

I’ve been hanging on to this recipe for years and it was finally time to get the job done. Boy am I glad that I did. I think the term “slap-yo-mama” good is insanely appropriate for this cheesecake. I don’t know if it’s the yummy delicious caramel pecan topping OR the incredibly fabulous Lagrima Pure Vanilla Extract that took this cheesecake over the top. Never heard of Lagrima? I hadn’t either until my fab blogging buddy Jess over at One Sweet Appetite introduced it to me. This past weekend I was able to attend a wonderful event sponsored by and featuring Lagrima Vanilla. Watch for a future post all about the wonderful time I had, I can’t wait to share it with you and more about this crazy-wonderful vanilla!

Pecan Pie Cheesecake // TriedandTasty

Pecan Pie Cheesecake // TriedandTasty

Pecan Pie Cheesecake // TriedandTasty

Pecan Pie Cheesecake // TriedandTasty

Pecan Pie Cheesecake // TriedandTasty

Pecan Pie Cheesecake

Serves 24
You have not lived until you've tried this cheesecake! It's out of this world good, and would the be the star of any party, get together, or holiday. With my Basic Homemade Caramel recipe, the topping will give your heart a pitter patter!
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231 calories
16 g
56 g
18 g
3 g
7 g
52 g
102 g
12 g
0 g
10 g
Nutrition Facts
Serving Size
52g
Servings
24
Amount Per Serving
Calories 231
Calories from Fat 156
% Daily Value *
Total Fat 18g
28%
Saturated Fat 7g
37%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 7g
Cholesterol 56mg
19%
Sodium 102mg
4%
Total Carbohydrates 16g
5%
Dietary Fiber 1g
4%
Sugars 12g
Protein 3g
Vitamin A
8%
Vitamin C
0%
Calcium
3%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 6 oz. graham cracker crumbs
  2. 1/2 c. toasted pecan halves
  3. 1/2 stick unsalted butter, melted
  4. 3 pkgs. (8 oz. each) cream cheese, room temperature
  5. 1 stick unsalted butter, room temperature
  6. 1/2 c. packed light brown sugar
  7. 1/2 c. granulated sugar
  8. 1/4 tsp. salt
  9. 3 eggs
  10. 1/2 c. heavy cream
  11. 1 tsp. Lagrima Pure Vanilla Extract
Pecan Topping
  1. 1/3 c. basic homemade caramel
  2. 1 1/2 c. chopped toasted pecans
Instructions
  1. Preheat oven to 375; coat a 9-inch springform pan with nonstick spray and wrap entire outside of pan in foil; set aside. Combine graham cracker crumbs and toasted pecan halves in a food processor until fine. With processor running, drizzle in the melted butter. Press mixture into the bottom of the pan; bake 10 minutes. Cool crust completely before filling. Reduce oven to 325. Beat cream cheese, 1 sick butter, 1/2 c. brown sugar, granulated sugar, and salt in a large bowl until mixture is fluffy, periodically scraping sides of the bowl. Add eggs one at a time, fully beating to incorporate into batter after each addition. Add 1/2 c. cream and vanilla; beat until ingredients are completely incorporated into batter.Pour filling over crust, smoothing the top of filling. Transfer cheesecake to a roasting pan; place in the oven. Pour boiling water into the roasting pan a third of the way up the sides of the foil-wrapped springform pan. Bake cheesecake until it reaches 155 and sides are set but center still joggles, about 1 hour. Turn off the oven; leave cheesecake inside for 1 hour with the oven door closed. Remove cheesecake from oven; cool to room temperature. Cover cheesecake with plastic wrap; chill 3-24 hours. Remove cheesecake from refrigerator 30 minutes before serving. Spoon caramel over cheesecake carefully and evenly and sprinkle with chopped pecans. If you have any remaining sauce, serve on individual slices.
Notes
  1. [My 2 Cents]
  2. There are some things that you can buy in an off-brand to cook with, and there are other things that you can’t. Cream cheese is one of those things. In order for you to get a great cheesecake you will want to buy Philadelphia Brand Cream Cheese or something just as high of quality. I learned this the hard way once before when attempting a cream cheese frosting that ended up being a disaster when I used the cheap store-brand cream cheese. Also, room temperature is key to getting the smooth consistency. If you try to use cream cheese right out of the fridge you will end up with lumps that will be nearly impossible to get rid of. When making these types of desserts, I also keep my eggs out on the counter until ready to use and add those in room temperature as well. You will find that not only do they crack easier, they will blend in to your batter easier as well.
  3. Basic Homemade Caramel Recipe here: http://triedandtasty.com/2013/10/basic-homemade-caramel/
Adapted from Adapted from Cuisine At Home, Issue No. 78 December 2009
beta
calories
231
fat
18g
protein
3g
carbs
16g
more
Adapted from Adapted from Cuisine At Home, Issue No. 78 December 2009
Tried and Tasty http://triedandtasty.com/
[My 2 Cents]

Linking up with: Artsy Fartsy Mama, The Best Blog Recipes, Chef In Training, SNAP Creativity, The Party Bunch, Summer Scraps, Link Party Palooza, Six Sister’s Stuff, Yummy, Healthy, & Easy

*This post may contain affiliate links. I include these links to help you find either specific {or my favorite} products that are used in my recipes. If you purchase an item from the link on Tried an Tasty, I will receive a small commission helping keep my recipes free for you. Thank you for your support!

Tried and Tasty, LLC is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com

81 comments about “Pecan Pie Cheesecake

  1. Aimee Berrett

    Oh my gosh, these picture are gorgeous and this cheesecake looks so dreamy. I Can’t have a big slice of pecan pie, but just a little pecans on the cheesecake seem like the perfect way to go! PS, your pics on your “best cheesecake ever” aren’t THAT bad πŸ˜‰

    1. Yvonne

      Thanks Aimee, dreamy is such a perfect word. It was absolutely exactly that! Oh, and thanks – It wasn’t so bad I supposed, but boy have things come a looonnnnggg way!

  2. Kami

    How are you going to post this delicious temptation right before The Game starts!?!? This looks INCREDIBLE! Definitely going to try this for Thanksgiving.

    1. Yvonne

      Thank you! It IS the perfect Thanksgiving dessert. Your family and guests will love you forever if you make this for them πŸ™‚

    1. Yvonne

      Ha! I’ll take it.. because these recipes I’ve been posting recently aren’t for the calorie conscious that’s for sure! So delicious though πŸ™‚

    1. Yvonne

      I would say just a little bit thicker than a cake batter, but not too thick and ULTRA creamy! You want it to glide out of your bowl and in to your springform pan. Hope that helps! Enjoy!

    1. Yvonne

      Ohmygoodness, you are absolutely right! I will fix the recipe right now!! Thank you for letting me know.

  3. Jen Nikolaus

    Oh. My. Gosh. I can’t even tell you how much I want this right now. It looks so beautiful! I’m going to be honest, I’ve never made a cheesecake before! I definitely want to after seeing yours! This looks so delicious. Thanks for sharing at Saturday Night Fever! Pinning now!

    1. Yvonne

      I wish I could explain just how yummy delicious this was. I’m telling you, Cheesecake Factory ain’t got nothin’ on this! Ha! Thank you so much! It is kinda-sorta tricky, so you have to be very careful and follow the directions exactly (at least that’s what my experience has been). Happy to have shared!

  4. Abby

    I made this yesterday, and while the cheesecake portion was good, I would caution anyone against using the nested caramel recipe. If you boil it to 250 degrees (soft ball stage), it is WAY too hard to cut and she even says in the caramel recipe that she originally used it to dip apples in. I would use another caramel recipe that is pour-able at room temp. I ended up having to peel the entire caramel layer off and throw it away because we couldn’t cut through it. πŸ™

    1. Yvonne

      Oh man, I’m sorry to hear this only half worked out for you. I’m a little confused about the caramel. So did you use my Basic Caramel Recipe? From what I’m reading, you didn’t? The caramel recipe you tried was more of a caramel apple caramel… correct? Well shoot! That’s a bummer! The great thing about my Basic Caramel is that it doesn’t harden like the caramel used for caramel apples. In fact, that’s what I originally made the recipe for and it was a huge flop because the caramel slip right off and wouldn’t harden and stick to save my life! Hopefully you will give this another try, I’m sorry it didn’t work out for you. Let me know if there’s any other way I can help troubleshoot for you!

      1. Abby

        I did use the Basic Caramel Recipe linked in the cheesecake recipe. Maybe my thermometer is off a bit? It tasted so good, but was too hard. Should I boil it to maybe 225 next time? As a testament to the cheesecake portion, people still asked for the recipe even without the caramel!

        1. Yvonne

          Well shoot. I just don’t know then! Let me think… let me think… That is really so strange – because I couldn’t get that caramel to harden to save my life, but maybe I didn’t cook it as long as I should have to begin with, which made it softer?? I suppose your thermometer could be off – and then again maybe MINE is off! In your case, for next time (if you are willing to try again) I would say yes, maybe boil it to 225. I’m happy that the cheesecake was loved!!! That makes me feel better πŸ™‚

    1. Yvonne

      Hmm.. that’s a great question, I’m not entirely sure. I’ve never made cheesecake in jars before. I’d hate to say yes when I don’t really know for sure!

  5. Nette

    Oh my Gosh Yvonnne!! I tried this cheesecake for Thanksgiving, it was a hit with everybody. My hubby and my younger sister got upset with me because I threw away the remainder piece away… It was a tiny piece they were fighting over. I will make it again this time with Gingersnap for our Christmas Dinner. Thanks

    1. Yvonne

      Yay!! I’m so happy you made it and even more that everyone LOVED it! What do you mean you threw away the last piece?!? I may or may not have gone garbage digging to retrieve it (ha!). I kind of want to make it again too with a gingersnap crust for Christmas as well… now you’ve got me thinking… πŸ™‚

  6. Sherry

    Do I have to make the caramel sauce or can I use store bought and how do I make it 10′ instead of 9′? This is about to go down tonight!!! I’m so excited!

    1. Yvonne

      Oh you can most definitely use store bought caramel for sure!! If you do 10″ you may need to make just a touch more crust and then your cheesecake will be a little thinner, but no other adjustments should need to be made! Good luck – let me know if you have other questions!

  7. Crystal

    I made a pecan pie cheesecake pretty similar to this a couple christmas’s ago and it did not last 5 minutes, seriously. This one looks good! I’ve been meaning to try a pretzel crust on my next cheesecake.

  8. Shelby

    I absolutely love cheesecake and only make it on rare occasions…such as the holidays! πŸ™‚ I love the topping on your cheesecake. Makes it very decadant and appealing.

    1. Yvonne

      That’s when I make it too – usually just a couple of times a year, the caramel and pecans on top of this make this cheesecake out of this world!

    1. Yvonne

      They would love it! If you make it, you’ll have guest begging for more! And I’m with you, my dessert list is always too long!

  9. Dena

    I’m confused about the pecan topping. Is it just the caramel with pecans sprinkled on top? Made the cheesecake and waiting for it to cool. Looks great so far!

    1. Yvonne

      Yes! I’ve updated the recipe card just a bit to help make it a little more clear – I’m excited you made it! I hope you love it!!

  10. lwjohnson

    As directed by the recipe, I lined the outside of the springform pan with foil (heavy duty) before placing it in the roster. My crust was very soggy even after the complete cooking detailed in the recipe. Water drained from it when it was taken out of the oven to cool to room temperature. This was my first attempt to cook a cheesecake…a novice to say the least! Where did I make my mistake?

    1. Yvonne

      Oh no! You know what, to be honest – I always have a problem with the water seeping in too for the most part. I just try each time to really line the pan well and make sure that none of the edges are below the water line. It’s tricky, and can be frustrating, but I’ve found no clear solution. I have experimented with lining the inside of the pan as well as the outside with parchment paper inside and that helped a little. It’s really just about making sure the outside has a good seal above the water line. Aside from that, I’m not much help – I’m sorry!!

  11. Randy

    I made this cheesecake for Thanksgiving and used your homemade caramel sauce recipe. Absolutely a hit. Can’t wait to have it with strawberries as well. The endless possibilities. Thanks for sharing this great recipe.

  12. Haley

    I have been making cheesecakes since I was 14 and I have never in my life heard of putting a stick of butter in the batter. You learn new things everyday! It turned out rich and so decadent! Delicious! Thank you for sharing this wonderful recipe.

    1. Yvonne

      Wahoo! I’m so happy you tried and loved this! Making cheesecake since 14? Wowsers! You’ve got some experience on me for SURE! If you’ve got any great recipes, send them my way, I’d love to try them out! Also, got any extra tips on keeping the water from leaking in to the sprinform when lined with foil?

    1. Yvonne

      Oh certainly! You’ll want to store the caramel in the refrigerator. I’m excited for you to make this, it’s a favorite for sure!