Pecan Pie Cheesecake

Cheesecake
November 10, 2022
Cheesecake
November 10, 2022

Pecan Pie Cheesecake

  • Prep time: 20 min
  • Cook time: 1 hr
  • Total time: 6 hr

Why choose between pecan pie and cheesecake when you can have the most decadent pecan pie cheesecake. Made with a buttery pecan graham cracker crust, luscious homemade cheesecake, and caramel pecan pie topping, this pecan pie cheesecake is calling your name.

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Pecan Pie Cheesecake

Why choose between pecan pie and cheesecake when you can have the most decadent pecan pie cheesecake. Made with a buttery pecan graham cracker crust, luscious homemade cheesecake, and caramel pecan pie topping, this pecan pie cheesecake is calling your name.

This post is sponsored by ALDI. Thank you for continuing to support the brands that help make Broma possible!

pecan pie cheesecake

Pecan Pie Cheesecake

Am I the only one who wants something other than pie for Thanksgiving?! Don’t get me wrong, I love a good pie, but sometimes you just want something a little different to close out your Thanksgiving feast. That’s where this pecan pie cheesecake comes in.

pecan pie cheesecake on a plate

What is pecan pie cheesecake?

This pecan pie cheesecake consists of 3 separate components all equally delicious on their own, but together….simply perfection. You’ll make a buttery pecan graham cracker crust, a silky smooth homemade cheesecake, and top it all off with a salty-sweet caramel pecan pie topping. It does take a little extra coordination to get everything together, but it is so worth it for the final, show stopping result.

pecan pie cheesecake ingredients

What do you need to make this pecan pie cheescake?

Thanksgiving is basically my super bowl and shopping for it is an elite sport. Lucky for you I am a pro, and I can confidently say ALDI is going to be your one stop shop. ALDI always has everything you need at incredible prices, but this holiday season they took it to the next level. ALDI is hitting the rewind button by dropping prices on MORE THAN FIFTY Thanksgiving staples*. Lower prices means you can get allllll the goodies you need for your Thanksgiving feast from cheeseboard fix-ins to every side dish you can think of to delicious wines. And the Southern Grove Pecans you’ll need for this pecan pie cheesecake are one of the rewind items so you don’t have to break the bank making any pecan treats this Thanksgiving season.

You can shop in stores, through Instacart for delivery or do curbside pickup! Whatever way you choose to shop, here’s your grocery list:

  • Southern Grove Pecans: Pecans are a staple ingredient year round for me, but Thanksgiving is really their time to shine. And thanks to ALDI rewind prices, you can stock up on them without breaking the bank.
  • Benton’s Honey Graham Crackers: All good cheesecakes sit atop a graham cracker crust! Make sure you’re using good graham crackers for best results.
  • Butter: You’ll use butter in both the graham cracker crust and the homemade salted caramel!
  • Baker’s Corner Granulated Sugar: You’ll need granulated sugar for all three parts of this cheesecake, so make sure you grab yourself a big ol’ bag.
  • Happy Farms Cream Cheese: DUH. Of course the quality of your cream cheese is so important to the final product. We love the Happy Farms Cream Cheese and you can’t beat the price!
  • Friendly Farms Sour Cream: Sour cream is my secret ingredient for making silky smooth cheesecake. I recommend using room temperature sour cream so it incorporates well with the rest of the ingredients.
  • Goldhen Free Range Large Brown Eggs Grade A: Eggs will give your cheesecake the perfect amount of structure and rise. Make sure your eggs are at true room temperature to prevent the batter from splitting!
  • Stonemill Pure Vanilla Extract: Vanilla extract is a staple ingredient in most homemade baked goods for a reason. It really brings a delicious, nuanced flavor to all your sweet treats.
  • Friendly Farms Heavy Whipping Cream: Heavy cream will mix up into a dreamy salted caramel sauce.
  • Salt: All sweet treats need a little salt to offset any overpowering sweetness.

pecan pie cheesecake with salter caramel

Tips for making the perfect homemade cheesecake

Even though cheesecake is a simple recipe, it can take a few go-s at it to really understand how to get that dreamy texture. Luckily for you I’ve made thousands of cheesecakes, so I have all the perfect cheesecake tips and tricks you’ll ever need:

  • Make sure ALL ingredients are at true room temperature: I cannot stress how important this is. The cream cheese, eggs, and sour cream must all be at TRUE room temperature in order to beat together into a creamy, clump-free cheesecake. When your ingredients are all the same soft temperature you won’t have to beat your cheesecake batter for as long, which means less air in your batter, which means a creamier cheesecake. I recommend leaving your ingredients out on the counter for at least 2 hours. I usually do it overnight.
  • Do not over beat the cheesecake: Over beating the cheesecake causes air bubbles. And air bubbles mean one thing: cracks. Only beat the cheesecake mixture until it’s creamy!
  • Don’t over bake the cheesecake: The last thing you want is an over baked cheesecake. It turns out to be rubbery and sad. Only bake the cheesecake until it is just set in the middle–about 55 minutes!
  • Bake the cheesecake at a low temperature with added water: Fill a 9 x 13 inch pan with water and place it on the bottom rack of the oven while the cheesecake bakes. This will create homemade cheesecake’s preferred habitat: a steamy, humid oven. The extra moisture helps the cheesecake stay dense and moist, thus discouraging any cracking.

pecan pie cheesecake slice with salted caramel

Tips for making this pecan cheesecake ahead of time

Now I know this cheesecake takes a bit longer than other sweet treats, but a lot of the prep time is hands off, so if you plan it out properly it can feel like a breeze! I like to bake off the cheesecake a day in advance so it can set in the fridge overnight. You can also make the caramel pecan topping ahead of time to make assembly a breeze! This is the schedule I like to follow:

  1. Make the graham cracker crust and your cheesecake batter the day before you are planning on serving it.
  2. Bake off the cheesecake according to the directions and place it in the fridge to set overnight.
  3. While the cheesecake is baking, make the salted caramel and set it aside. You can do this up to 3 weeks in advance if you want to get ahead.
  4. When ready to serve, heat up the caramel sauce, combine with the pecans and top your cheesecake.
  5. Serve!

pecan pie cheesecake with salted caramel sauce

We hope you enjoy this pecan pie cheesecake just as much as we do! Enjoy!

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*Disclaimer: 2019 Thanksgiving Price Rewind on select ALDI products based on average retail at ALDI from November 2–29, 2019. Available in store and online from November 2-19, 2022. Taxes and online and delivery fees not included. Products with reduced prices are marked with the Thanksgiving Price Rewind icon. Prices for other Thanksgiving-related products may be higher than 2019 prices at ALDI. Wine and beer available at select ALDI stores.

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Pecan Pie Cheesecake

Why choose between pecan pie and cheesecake when you can have the most decadent pecan pie cheesecake. Made with a buttery pecan graham cracker crust, luscious homemade cheesecake, and caramel pecan pie topping, this pecan pie cheesecake is calling your name.

Why choose between pecan pie and cheesecake when you can have the most decadent pecan pie cheesecake. Made with a buttery pecan graham cracker crust, luscious homemade cheesecake, and caramel pecan pie topping, this pecan pie cheesecake is calling your name.

Units:
Scale:

Ingredients

For the pecan graham cracker crust

  • 1/2 cup unsalted butter, melted
  • 1/4 cup Baker’s Corner Granulated Sugar
  • 1/2 cup Southern Grove Chopped Pecans
  • 12 full sheets Benton’s Honey Graham Crackers
  • pinch salt

For the cheesecake

  • 3 packages (8 ounces each) Happy Farms Cream Cheese, room temperature
  • 8 ounces Friendly Farms Sour Cream, room temperature
  • 1 1/4 cups Baker’s Corner Granulated Sugar
  • 4 large Goldhen Free Range Large Brown Eggs Grade A, room temperature
  • 1 tablespoon Stonemill Pure Vanilla Extract

For the caramel pecan pie topping

  • 2 cups Southern Grove Chopped Pecans
  • 1 cup Baker’s Corner Granulated Sugar
  • 6 Tablespoons unsalted butter
  • 1/3 cup Friendly Farms Heavy Cream
  • 1 teaspoon salt

Instructions

  1. Preheat the oven to 325°F and line a 9 or 10 inch springform pan (or a cheesecake pan if you have it!) with parchment paper on the bottom and grease the sides of the pan well.
  2. Combine the graham cracker crumbs, pecans, melted butter, sugar, and salt, stirring together until combined. The mixture will be dry and sandy. Press the graham cracker crust into the prepared pan, pressing it firmly into an even layer. Set aside.
  3. Fill a 9 x 13 inch pan with water and place in the oven to create a water bath for the cheesecake. This will help to prevent any cracks.
  4. While the oven preheats, make the cheesecake. Whip the softened cream cheese, room temperature sour cream, and granulated sugar together in a stand mixer with the paddle attachment for 2 minutes until smooth and creamy. Add the vanilla extract and then the eggs one at a time, beating until just combined.
  5. Pour the cheesecake batter over the graham cracker crust in the springform pan. Drop the pan on the counter a few times to get rid of any air bubbles.
  6. Carefully place in the middle rack of the oven and bake for 55 minutes, rotating the cheesecake halfway. Do not over bake! The cheesecake will still be wobbly in the center, but this is correct!
  7. At the 55 minutes mark, turn off the oven and open the door to the oven slightly. Leave the cheesecake in the turned off oven for an hour to allow the cheesecake to cool down gradually.
  8. After an hour, take it out of the oven, run a knife along the edges to release from the pan and set on a cooling rack for 1 hour to come to room temperature. Cover the cheesecake with tinfoil and place it in the fridge to set overnight.
  9. While the cheesecake cools, make the caramel pecan pie topping. In a heavy bottomed saucepan, heat the sugar on medium low heat until its completely melted, swirling the pan gently every 20 seconds or so. The sugar will start to form clumps before melting slowly. Be patient and keep an eye on it to make sure it does not burn.
  10. Once melted, remove from heat immediately and stir in the butter. The mixture will violently bubble. You’re doing it right. Next, pour in the heavy cream and salt. Stir until everything is combined.
  11. Pour the caramel into a container or bowl to cool. Add the Southern Grove Pecans to the caramel and use a rubber spatula to coat.
  12. Once the cheesecake is set and you are ready to serve it, release the springform pan and remove the rim of the pan carefully. Top the cheesecake with the caramel pecan topping and gently spread into an even layer. Slice into 16 servings and enjoy!

 

 

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