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Description: This decadent pecan pie cheesecake is ideal for thanksgiving day and in the fall season. It is filled with pecan toppings. Also, it is adaptable you can make this a vegan version.
Pecan Pie Cheesecake
Thanksgiving is a time for friends, family, and of course, food. This year, why not try something new and make Pecan Pie Cheesecake? It’s the perfect combination of two Thanksgiving favorites – pie and cheesecake! This pecan pie cheesecake is a delicious dessert it is made with a graham cracker crust, a creamy cheesecake filling, and a pecan pie topping. This dessert is sure to please everyone!
Plus, it’s bound to impress you and your guests. They are not just perfect on thanksgiving day but also in times of the fall season. So give it a try – I promise you won’t be disappointed. Happy holidays!
Why they will be impressed with this pecan pie?
This Thanksgiving, forget the traditional pie and try this pecan pie cheesecake instead! It’s a delicious and decadent dessert, and of course, you will impress by this cheesecake, here’s why…
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- It is a combination of sweet and nutty flavors.
- Gooey and mouthwatering dessert.
- Satisfying and fulfilling dessert for all occasions.
In addition, this recipe is surprisingly easy to make – you can have it ready in just a few hours. Also, they are adaptable, it can be made healthy as much as you want.
In this blog recipe, I’ll teach you how to make this decadent dessert at your home. So get baking! Your friends and family will be amazed by your culinary skills.
a delicious dessert you will love
Pecan Pie Cheesecake: Ingredients tips and substitutions!
This pecan pie cheesecake requires a few ingredients so go ahead and gather the ingredients that I will mention. They are easy to gather and easy to use in this recipe.
Oh, this pecan pie cheesecake is adaptable you can substitute those ingerdeints into plant-based or vegan. No worries, I got you I will let you know what is the vegan substitute.
To make the crust, you will need, graham cracker crumbs, pecans, light brown sugar, and unsalted butter.
For the filling, prepared the cream cheese, sugar, sour cream, vanilla extract, salt, and eggs.
And for the topping, light brown sugar, maple syrup, dark rum, butter, heavy cream, and eggs.
Ingredients Note
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- If you don’t have dark rum feel free to use Bourbon but if alcohol is not your thing you can replace pure vanilla extract.
All in all, they are probably in your kitchen. And they are easy to find in the supermarket. But first, below are the vegan substitute this is optional. If you are vegan and love to bake, feel free to use the ingredients below.
Vegan Substitute–optional!
Here in BBT, you have always an option! Some of the ingredients are can be substituted into vegan and some are naturally vegan. Yes, you can make this pecan pie cheesecake healthier than you thought.
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- Cream cheese, sour cream, heavy cream, and butter: Simply substitute a dairy-free or non-dairy. It is available in the supermarket or you can use a homemade one.
- Graham crumbs: Simply look for a vegan, or alternatively use ginger snaps.
- Light brown sugar: Look for unrefined, raw, or organic. They are all made plant-based.
- Eggs: I highly suggest 1 tbsp flax seed and stir in 3 tbsp of water. Visit Short Girl Tall Order to know more about vegan egg substitutes.
- Dark rum: Visit the Barnivore site; they are selling a lot of vegan liquors.
Looking for more baking vegan fall/thanksgiving day recipes?
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- Well, satisfy your tastebuds with our healthy and delicious: Mini Pumpkins Cream Puffs, Pumpkin Alfredo Pasta Recipe, Vegan Maple Pumpkin Overnight Oats, Vegan Pumpkin Pie Smoothie, Apple Cranberry Crisp, Pumpkin Alfredo Pasta Recipe, Butternut Squash Pancakes, 20-minute Pumpkin Soup, Air fryer Cinnamon Rolls, Delicious Dairy-Free Pumpkin Spice Latte Recipe, Pumpkin Spice Fudge, Sweet Potato Pie Cupcakes with Cinnamon Frosting, Autumn Salad, Apple Cinnamon Waffles, Autumn Pizza with Vegan Gouda Cheese, and Teriyaki Tofu-Tempeh Casserole. They are completely plant-based and ideal for your vegan meal. You can also our YouTube Channel as well as the Vegan Globetrotter site.
Please note that they are optional and if you have any questions about this recipe leave a comment below. We are happy to help you!
Anyway, are you so excited to make this pecan pie cheesecake right now? Well, grab the ingredients we needed, and let us make!
it’s baking time!
A quick guide on how to make this cheesecake
Finally, you will learn how to make this decadent dessert pecan pie cheesecake at your home. First, prepare the ingredients, second set your spring form pan and electric mixer.
Crust: Preheat the oven to 350F. In a medium bowl, combine graham cracker crumbs, ground pecans, sugar, and melted butter. Press mixture into the bottom and up the sides of a 9-inch springform pan. Bake for 10-15 minutes. Set aside.
Filling: In a large bowl, beat cream cheese until smooth. Add sugar, sour cream, and vanilla extract; mix until well blended. Add eggs; mix just until combined. Pour filling over the crust, and bake for 35-40 minutes.
Topping: In a small saucepan over low heat, combine maple syrup, brown sugar, butter, dark rum, and vanilla extract; stir until sugar is dissolved and the mixture is syrupy. Remove from heat; meanwhile beat the eggs, salt, pecans, and heavy cream, then combine them into syrup. Scoop pecan toppings and tope them into the baked cheesecake.
Baking: Bake for 55 to 60 minutes, or until cheesecake is firm around the edges and the topping is golden brown. Cool for 30 minutes; remove sides of the pan. Cool for an additional 30 minutes before serving. Enjoy!
Recipe Note
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- Before slicing this freshly baked cheesecake, I suggest freezing it for at least 1-2 hours so that it will not crumble.
- This baked and chilled cheesecake can be kept in the refrigerator for up to 4-5 days with a tight cover.
- Pecan pie cheesecake can last for up to two months in the refrigerator. Before serving, let the slices defrost after cutting while frozen.
To sum up, this pecan pie cheesecake is easy to make and will wow you and your guests with its deliciousness.
Craving for more baking fall and thanksgiving recipes?
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- Make your taste buds happy with our Pumpkin Cheesecake Bars, Pumpkin Crullers With Caramelized Maple Glaze, Easy Pumpkin Pie Cheesecake, Healthy Pumpkin Cream Cheese Muffins, Air Fryer Pumpkin Banana Nut Bread, Puff Pastry Apple Turnovers, Baked Apple Blondies, Autumn Leaf Maple Cookies, Sweet Potato Cheesecake, Sweet Potato Cupcakes, Dried Plum and Cinnamon Scones, and Deliciously Moist Pumpkin Scones. They are the perfect addition to your cozy autumn days or even on regular days!
If you are satisfied with our rounded-up baking recipes share your experience or photos and we will feature them on our social media pages.
try this now!
It’s pecan pie cheesecake time! Below is the recipe card pin it or print it out and make yourself busy making this decadent pecan pie cheesecake.
It is already time to bring the pecan pie cheesecake on!
Pecan Pie Cheesecake
Ingredients
Crust:
- 2-3 cups graham cracker crumbs (see notes for all vegan substitutes)
- 1 cup pecans ground
- 4 tbsp brown sugar
- 9 tbsp unsalted butter melted
Filling:
- 2 cups cream cheese softened
- ½ cup granulated sugar
- ½ cup sour cream room at temperature
- 1-2 tbsp vanilla extract
- ¼ tsp salt
- 2 large eggs room at temperature and lightly beaten
Toppings:
- 8 oz. brown sugar
- 5 oz maple syrup
- 1 tbsp rum or bourbon
- ¼ cup butter unsalted
- 3 large eggs
- 2 cups heavy cream
- ¼ tsp salt
- 2 1/2 pecans chopped
Instructions
To make the crust:
- Preheat the oven to 350°F and prepare the springform pan with aluminum foil, then grease with nonstick spray.
- In a mixing bowl, stir to combine the graham crumbs, pecans, sugar, and melted butter. Pour and spread them into the springform pan, then bake for 10-15 minutes.
Cheesecake filling:
- Meanwhile, in a mixing bowl, using an electric mixer beat the cream cheese until smooth, then stir to combine the eggs, sugar, sour cream, vanilla extract, and salt until combined.
- Over a cheesecake crust, gently pour and spread the batter into the crust and bake for 25-40 minutes.
Toppings: a great addition!
- In a saucepan over medium heat, caramelize the sugar, maple syrup, rum, or Bourbon, and batter stir gradually for at least 2-3 minutes. Set them aside.
- Meanwhile, beat the eggs then, add the salt and heavy cream then add them into caramelized sugar and add the ground pecans; stir to combine.
- Using a spoon, scoop the pecan topping over the cheesecake and bake for 45-50 minutes or until golden brown and crisp. Place on a wire rack and let cool fully.
- Slice, serve, enjoy! (see recipe note)
Notes
- Sour cream, cream cheese, heavy cream, and butter: Simply substitute a dairy-free or non-dairy product. It is available in the supermarket or you can use a homemade one.
- Graham Crumbs: Choose a vegan or simply use ginger snaps.
- Light brown sugar: Look for unrefined, raw, or organic. They are all plant-based.
- Eggs: I highly suggest 1 tbsp flax seed and stirring in 3 tbsp of water. Visit Short Girl Tall Order to learn more about vegan egg substitutes.
- Dark rum: Visit the Barnivore site; they are selling a lot of vegan liquors.
Recipe Note
- Before slicing this freshly baked cheesecake, I suggest freezing it for at least 1-2 hours so that it will not crumble.
- This baked and chilled cheesecake can be kept in the refrigerator for up to 4-5 days with a tight cover.
- Pecan pie cheesecake can last for up to two months in the refrigerator. Before serving, let the slices defrost after cutting while frozen.
Nutrition
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To Wrap It All Up
If you’re in the mood for a delicious dessert that will WOW your guests, look no further than this pecan pie cheesecake. This recipe is simple to follow and can easily be adapted to fit dietary restrictions or preferences. So whether you are an experienced baker or just starting out, this recipe is sure to impress! Have you tried making this cheesecake before? What tips do you have to share? Let us know in the comments below.
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