Pecan Pie Cheesecake Recipe
A pecan cheesecake, over a pecan-shortbread crust, with a quick pecan pie sauce on top! This Pecan Pie Cheesecake recipe does not scrimp on pecan pie goodness! It's no slouch as far as creamy, rich cheesecakes go either! You'll love this Pecan Pie Cheesecake recipe for getting the most out of autumn.
Servings 12
Ingredients
For crust:
- 2 cups pecan shortbread cookie crumbs
- 1/2 cup finely ground pecans
- 2 tbsp. sugar
- 4 tbsp. melted butter
For cheesecake:
- 4 (8 oz.) packages reduced-fat cream cheese softened
- 3/4 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 tsp. vanilla
- 4 eggs at room temperature
- 1 cup chopped pecans
For pecan pie sauce:
- 1 cup packed brown sugar
- 1/2 cup butter
- 1 tsp. cinnamon
- 1 1/2 cups chopped pecans
- 1 tsp. vanilla
- 1/2 cup heavy cream
Instructions
For crust:
- In a medium bowl, combine cookie crumbs, ground pecans, sugar, and melted butter.
- Press into the bottom of a 9-inch springform pan.
For cheesecake:
- In a large mixing bowl, beat cream cheese until creamy and smooth.
- Add sugars and vanilla, beating until smooth.
- Add eggs, one at a time, beating well after each addition, and scraping the sides of the bowl in-between.
- Stir in pecans.
- Pour over prepared crust.
- Bake at 325 degrees for 60-70 minutes, or until the edges are golden, and the center is slightly jiggly, but nearly set.
- Remove from heat, and cool completely.
- Run a knife around the sides of the springform pan, and release the cheesecake. Transfer to a serving platter.
For pecan pie sauce:
- In a medium saucepan over medium heat, combine brown sugar, butter, and cinnamon.
- Bring to a boil, and cook for 2 minutes.
- Stir in pecans and vanilla, and cook for an additional 2 minutes.
- Remove from heat, and add heavy cream.
- Let cool for about 10 minutes, or until it's nearly tepid. The sauce will thicken as it cools.
- Spoon over cheesecake, and refrigerate to set before serving, about 30 minutes is ideal.
- Cut and serve. Store in refrigerator.