If you love both pecan pie and cheesecake, then you’re in for a treat. Imagine combining these two classic desserts into one incredible creation—this Pecan Pie Cheesecake! Whether you decide to make it as cheesecake bars or a round cake, you’re guaranteed a dessert that’s creamy, nutty, and downright irresistible. This recipe is perfect for Thanksgiving, holiday dinners, or just any day you’re in the mood for something special.
The best part? This mashup takes the best elements of both desserts and combines them into a simple, easy-to-make dessert that will impress your guests. Trust me, once you try this pecan pie cheesecake, it’ll become your new go-to dessert for any occasion!
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Thanksgiving Dessert Mashup
We all know how tough it can be to choose between two delicious desserts like pecan pie and cheesecake. Well, why not have both? That’s where the magic of this pecan pie cheesecake comes in. By layering a rich, tangy cheesecake filling on top of a buttery graham cracker crust and topping it off with a sweet and gooey pecan pie topping, you get the best of both worlds in one decadent treat.
The flavor balance is what makes this dessert so unique. The sweetness of the pecan pie filling perfectly complements the tangy cheesecake filling, while the crunchy pecans give it a satisfying texture. This dessert will definitely be a hit at your Thanksgiving table, and it can easily be a showstopper for holiday dessert ideas!
Pecan Pie Cheesecake (Bars vs. Cake)
Now, let’s talk about your options. You can make this dessert either as pecan pie cheesecake bars or as a round cake—both are delicious, but each has its perks.
Pecan Pie Cheesecake Bars are perfect for those who want a quicker, easier dessert. They bake up in just 30-40 minutes, which makes them an excellent option for busy holiday planning or casual gatherings. Plus, they’re easier to slice and serve, making them ideal for large groups.
On the other hand, making a round cake is a great choice if you want a more traditional, elegant presentation. It takes a bit longer to bake (50-60 minutes), but the result is a thick, luxurious cheesecake with a beautiful pecan topping. The cake format makes for a more formal dessert and can be a real wow factor at any party or holiday meal.
Both options are delicious, so it really comes down to how much time you have and the kind of vibe you’re going for!
Ingredients
Before you get started, let’s talk about the ingredients you’ll need. This recipe comes together easily with just a few basic ingredients.
For the Crust:
- 1 ½ cups graham cracker crumbs
- ½ cup pecans (chopped)
- ¼ cup light brown sugar
- 6 tablespoons butter (melted)
For the Cheesecake Filling:
- 16 oz cream cheese (softened)
- ½ cup sour cream
- ¾ cup granulated sugar
- 2 large eggs
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
For the Pecan Pie Topping:
- 1 ½ cups pecans (whole or chopped)
- ¾ cup light brown sugar
- ¼ cup heavy cream
- 3 tablespoons butter
- 1 teaspoon cinnamon
- ¼ teaspoon salt
These ingredients combine to create a rich, flavorful dessert that is sure to satisfy any sweet tooth.
How to Make Pecan Pie Cheesecake Bars
Here’s the step-by-step process to make your pecan pie cheesecake bars. Don’t worry, I’ve broken it down into simple, manageable steps so you can follow along with ease.
- Make the Crust: Start by preheating your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, chopped pecans, and light brown sugar. Pour in the melted butter and mix until everything is evenly coated. Press the mixture into the bottom of a greased 9×13-inch baking dish. Bake the crust for about 10 minutes, then set aside to cool slightly.
- Prepare the Cheesecake Filling: In a large mixing bowl, beat the cream cheese and sour cream until smooth and creamy. Add the granulated sugar, eggs, flour, vanilla extract, and salt, and mix until everything is well combined. Pour the cheesecake mixture over the cooled crust and spread it into an even layer. Bake for 30-40 minutes, or until the center is set and slightly firm to the touch.
- Make the Pecan Pie Topping: While the cheesecake is baking, prepare the pecan pie topping. In a saucepan, melt the butter over medium heat. Add the brown sugar, heavy cream, cinnamon, and salt, and stir until the mixture is smooth and well combined. Bring it to a simmer, then let it cook for about 3-4 minutes until it thickens slightly. Remove from heat and stir in the pecans.
- Assemble the Bars: Once the cheesecake has finished baking, pour the pecan pie topping over the cheesecake. Return the dish to the oven and bake for an additional 10 minutes, or until the topping is bubbly and slightly caramelized.
- Cool and Refrigerate: Allow the bars to cool completely at room temperature. Once cooled, cover and refrigerate for at least 2 hours to set the cheesecake and topping.
Tips & Tricks
Here are a few tips to help you make the perfect pecan pie cheesecake bars:
- Cutting: Use a serrated knife to slice the bars for clean edges. If you’re making a round cake, you can use a sharp knife to carefully slice through the layers.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to a week. You can also freeze the bars for up to 3 months—just make sure to wrap them tightly in plastic wrap or foil before freezing.
- Troubleshooting: If your cheesecake cracks, don’t worry! A little crack won’t affect the taste, and you can always cover it up with the pecan topping. Just be sure to let the cheesecake cool completely to avoid cracks.
How to Make Pecan Pie Cheesecake as a Round Cake
Making a pecan pie cheesecake as a round cake is just as simple. Here’s how to adjust the recipe:
- Pan Adjustments: Instead of using a 9×13-inch baking dish, use a springform pan for the round cake. This makes it easier to remove the cheesecake once it’s baked.
- Baking Time: Since a round cake has thicker layers, it will take a little longer to bake. You’ll need to bake it for about 50-60 minutes, or until the cheesecake is set and slightly golden around the edges.
- Pecan Topping: For the round cake, use half the amount of pecan topping to avoid overflowing. Spread it evenly over the cheesecake after it’s done baking, then bake for an additional 10 minutes.
The result will be a beautiful, elegant dessert that’s perfect for any special occasion.
Frequently Asked Questions (FAQs)
Yes! You can freeze both the bars and the cake. Just wrap them tightly in plastic wrap or foil, then store them in an airtight container. Thaw overnight in the refrigerator before serving.
Yes! You can freeze both the bars and the cake. Just wrap them tightly in plastic wrap or foil, then store them in an airtight container. Thaw overnight in the refrigerator before serving.
Absolutely! You can substitute the cream cheese and sour cream with dairy-free alternatives like coconut milk cream cheese or almond-based sour cream.
No problem! You can crush the graham crackers and pecans by placing them in a zip-top bag and using a rolling pin to crush them. This method works just as well as using a food processor.
Yes, you can make this recipe gluten-free by using gluten-free graham crackers. The rest of the ingredients are naturally gluten-free!
Related recipes
If you’re looking for more delicious holiday dessert ideas, be sure to check out these other festive recipes:
- Caramel Toffee Crunch Cake: For another rich, decadent cheesecake option.
- Churro Cheesecake Bars: A seasonal favorite that pairs perfectly with your Thanksgiving spread.
- Thanksgiving Piecaken Recipe: A simpler version of this pecan pie cheesecake that’s perfect for any occasion.
Pecan Pie Cheesecake
- Total Time: 1 hour 10 minutes
- Yield: 12-16 bars
Description
This decadent Pecan Pie Cheesecake combines the creamy richness of cheesecake with the nutty sweetness of classic pecan pie. Perfect for Thanksgiving or any special occasion!
Ingredients
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup pecans (chopped)
- 1/4 cup light brown sugar
- 6 tablespoons butter (melted)
- For the Cheesecake Filling:
- 16 oz cream cheese (softened)
- 1/2 cup sour cream
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- For the Pecan Pie Topping:
- 1 1/2 cups pecans (whole or chopped)
- 3/4 cup light brown sugar
- 1/4 cup heavy cream
- 3 tablespoons butter
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C).
- Mix graham cracker crumbs, chopped pecans, and light brown sugar in a bowl.
- Stir in melted butter and press mixture into a greased 9×13-inch baking dish.
- Bake the crust for 10 minutes, then set aside to cool slightly.
- In a large bowl, beat cream cheese and sour cream until smooth.
- Add granulated sugar, eggs, flour, vanilla extract, and salt; mix until well combined.
- Pour cheesecake mixture over the cooled crust and spread evenly.
- Bake for 30-40 minutes, until center is set.
- While baking, make the topping: melt butter in a saucepan over medium heat.
- Stir in brown sugar, cream, cinnamon, and salt until smooth.
- Simmer for 3-4 minutes, then stir in pecans.
- Pour pecan topping over baked cheesecake and bake an additional 10 minutes.
- Cool completely at room temperature, then refrigerate at least 2 hours before serving.
Notes
To make this as a round cake, use a springform pan and bake for 50-60 minutes. Halve the pecan topping to avoid overflow. Store leftovers in the fridge for up to a week or freeze up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 350
- Sugar: 24g
- Sodium: 210mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Final thoughts
Enjoy making your Pecan Pie Cheesecake, and remember, whether you go for the bars or the round cake, this dessert is sure to steal the spotlight at your next gathering!
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