Caramel Pecan Pie Cheesecake is nothing more than a sweet bite of a scrumptious cake topped with sweet caramel sauce. More and more pecans are the slogan for this unbelievable, heavenly cake.
Soft, consistent, yes caloric, but tasty and nutty – this pecan cheesecake recipe is out of this world. I am nuts about this cake.
If you like pecan cakes that much I like, then you will find my recipe fabulous and easy to make. Crunchy buttery crust, creamy and soft on the inside, with lots of pecans coated in caramel – this pie in another version of something delicious and delicacy.
If you are looking for a cake recipe to nicely surprise your family or friends, then you can easily make it and be a star that night. Everyone will appreciate this great tasting cake and will be delighted by its simple pecan look that tastes amazing.
A rich and decadent combination to be enjoyed with a cup of coffee or tea. This caramel pecan pie cheesecake is a sweet dessert to die for. I really scream more for this sweet cake.
Even though you make think that it is too sweet and pungent, you may be fooled, because the filling is made of cream cheese that isn’t sweet at all. So this combination of a sweet pecan top with the less sweet inside filling is just perfect and ideal. If you will try my recipe you will see that this pecan pie has an ideal balance.
Best Shortcrust pastry:
Best Shortcrust pastry:After testing different methods and techniques finally I found my true favorite recipe for the best shortcrust pastry that I stand by. I still haven’t tried it in a salty version but sweetened is utterly delicious. This fluky crust is buttery, crunchy, and absolutely flavorful. I discovered this shortcrust pastry recipe by chance when looking for the recipe for poppy seeds pie. With this authentic French pie recipe, I will be back soon. So keep watching us. So, watch an easy recipe of shortcrust pastry recipe topped with creamy cheesecake and sweet and super flavored caramel with pecans.
For this tasty and crunchy crust, besides basic, ingredients you will need much more sugar (for better texture preferable brown sugar) and more eggs than usual. Comparing with other shortcrust recipes described on our blog, ingredients for this crust should be at room temperature. And the main ingredient – butter- if in most recipes should be as cold as possible, for this shortcrust pastry it should be soft like a paste. Now you know all foolproof tricks and can use this shortcrust pastry recipe for delicious Cherry pie, Creamy & fluffy butternut squash pie, or the best Cheesecake.
Below you will find the list of ingredients needed for a standard 9- inch crust:
White sugar – ½ cup
Brown sugar – ½ cup
Unsalted butter – ⅔ cup
Eggs -1 small
Yolks – 2
All-purpose flour – 2 full cups (probably a little more)
Baking powder – 1 tsp
Salt – a pinch.
This shortcrust pastry is absolutely freezer – friendly. You can easily make this dought in double or triple quantity. Then portion the dough, form balls, and sent to the freezer. Store refrigerated for 1 week, or in the freezer for about 2 months.
How to make Pecan Pie Crust?
Once you have prepared all ingredients for this recipe, let’s start making the best pecan pie. For an easier and a little quicker process, use your stand mixer. But telling you the truth I prefer to make my shortcrust pastry without my kitchen helper (as it is made as easy as with the food processor) and I am just lazy pulling out and then cleaning my food processor.
In a mixing bowl whisk sugar with butter. Mix until the butter is fluffy and smooth. Then add in egg and egg yolks.
Whisk again. In a separate bowl combine sifted all-purpose flour, baking powder, and salt. Now combine buttery mixture with dry ingredients. Knead the dough with your hands just until ingredients are fully incorporated. The dough will be a little sticky but at the same time elastic. Make a ball and send it to the fridge for at least two hours ( but ideal overnight).
Before filling the crust with the filling I recommend pre-bake it. So take the pastry and roll it in a circle to about 1/4 inch thick on a working surface lightly dust with flour. Work fast as the butter warms pretty quickly and the dough will become sticky. A great tip that will easier your work is rolling the dough between 2 pieces of parchment paper. Also, this will help you easily press it into the pie tray.
Now transfer the base carefully in a pie form greased with butter and prick it with a fork. Cover it with baking parchment paper and fill with some weight (rice, beans, or whatever you have). Bake the base for 15 minutes at 400°F. Once the time elapsed, remove the weight and return to the oven for another 5-10 minutes.
How to make cheese filling?
The cheese layer in this Pecan pie is optional. Lately, I do not prefer too sweet pies. Moreover, as my kids eat homemade pastry in huge quantities I opt for a more healthy version less sweetened. That is how I included the cheese layer in my classic pecan pie. In a stand mixer beat 24 oz cream cheese with 1 cup of sour cream until fluffy. Then add 1 cup of brown sugar, ⅓ teaspoon of cinnamon powder, and 1 teaspoon of vanilla extract. Beat until combined and start adding 3 eggs and 2 yolks. Beat until smooth. Then stir in 2 tablespoons of all-purpose flour and beat on low speed until combined.
Take prebaked crust and gently pour the cheese filling. Send it to a preheated oven at 320 °F for 40-50 minutes.
Once the time is over, remove the cake from the oven and leave it cool completely.
How to make Caramel Pecan Pie Cheesecake?
Till the cheesecake is cooling prepare the pecan topping. In a saucepan over low heat, melt ⅓ cup of the butter. When you see it bubbling add ½ cup of brown sugar and continue cook, stirring constantly with a whisk, until the sugar has melted completely. When you feel the nutty smell add 1 tbsp of bourbon, ⅓ tsp cinnamon powder, and 1 tsp vanilla extract. Cook for extra 30 seconds and add in ½ cup heavy cream. Continue cooking until the mixture thicker and looks like caramel, it will take you about 2 more minutes. Remove caramel from heat, and stir in 2 cups of pecan nuts. Cool completely.
Top cooled cheesecake with caramel topping and send it to the fridge overnight.
An extra creamy cheesecake infused with dolce pecan sauce and lots of cinnamon. A fall feeling and a delicious and different version of pecan pie.
Caramel Pecan Pie Cheesecake
Equipment
- stand mixer
- pie tray
Ingredients
For the crust:
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2/3 cup unsalted butter
- 1 small egg
- 2 egg yolks
- 2 cups all purpose flour
- pinch of salt
- 1 tsp baking powder
For the cheese filling:
- 24 oz cream cheese
- 1 cup sour cream
- 1 cup brown sugar
- 1/3 tsp cinnamon powder
- 1 tsp vanilla extract
- 3 eggs
- 2 egg yolks
- 2 tbsp all-purpose flour
For the Pecan Pie Topping:
- 1/3 cup butter
- 1/2 cup brown sugar
- 1 tbsp bourbon
- 1/3 tsp cinnamon powder
- 1 tsp vanilla extract
- 1/2 cup heavy cream
- 2 cups pecan nuts
Instructions
For the crust:
- In a mixing bowl whisk sugar with butter. Mix until the butter is fluffy and smooth. Then add in egg and egg yolks. Whisk again. In a separate bowl combine sifted all-purpose flour, baking powder, and salt.
- Now combine buttery mixture with dry ingredients. Knead the dough with your hands just until ingredients are fully incorporated. The dough will be a little sticky but at the same time elastic. Make a ball and send it to the fridge for at least two hours.
- Before filling the crust with the filling I recommend pre-bake it. So take the pastry and roll it in a circle to about 1/4 inch thick on a working surface lightly dust with flour. Work fast as the butter warms pretty quickly and the dough will become sticky. A great tip that will easier your work is rolling the dough between 2 pieces of parchment paper. Also, this will help you easily press it into the pie tray.
- Now transfer the base carefully in a pie form greased with butter and prick it with a fork. Cover it with baking parchment paper and fill with some weight (rice, beans, or whatever you have). Bake the base for 15 minutes at 400°F. Once the time elapsed, remove the weight and return to the oven for another 5-10 minutes.
For the cheese filling:
- In a stand mixer beat 24 oz cream cheese with 1 cup of sour cream until fluffy. Then add 1 cup of brown sugar, ⅓ teaspoon of cinnamon powder, and 1 teaspoon of vanilla extract. Beat until combined and start adding 3 eggs and 2 yolks. Beat until smooth. Then stir in 2 tablespoons of all-purpose flour and beat on low speed until combined.
- Take prebaked crust and gently pour the cheese filling. Send it to a preheated oven at 320 °F for 40-50 minutes.
For the Pecan Pie Topping:
- Till the cheesecake is cooling prepare the pecan topping. In a saucepan over low heat, melt ⅓ cup of the butter. When you see it bubbling add ½ cup of brown sugar and continue cook, stirring constantly with a whisk, until the sugar has melted completely. When you feel the nutty smell add 1 tbsp of bourbon, ⅓ tsp cinnamon powder, and 1 tsp vanilla extract. Cook for extra 30 seconds and add in ½ cup heavy cream. Continue cooking until the mixture thicker and looks like caramel, it will take you about 2 more minutes. Remove caramel from heat, and stir in 2 cups of pecan nuts. Cool completely.
Nutrition
