Pecan Pie Cheesecake

This pecan pie cheesecake combines two classic desserts into one incredibly decadent treat! A pecan-graham cracker crust, filled with a no-bake pecan cheesecake, topped with sweet caramel pecan sauce.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 10

Total Time 30

Servings

Calories 527kcal

Author Allison Mattina

Ingredients

Graham cracker crust:

1½ cups graham cracker crumbs
3 tablespoons brown sugar or granulated sugar
3 tablespoons finely chopped pecans
6 tablespoons unsalted butter melted

Filling:

1 cup chilled heavy whipping cream
¾ cup powdered sugar divided
16 ounces cream cheese at room temperature
¼ cup pure maple syrup at room temperature
½ teaspoon pure vanilla extract
¼ teaspoon maple extract
1 cup finely chopped pecans

Caramel pecan sauce:

4 tablespoons unsalted butter cut into pieces
½ cup heavy cream
½ cup brown sugar (I used dark brown) packed
½ teaspoon pure vanilla extract
⅓ cup finely chopped pecans

Toppings/garnishes:

whipped cream, pecans optional

Instructions

Crust:

Preheat oven to 325°F. Combine graham cracker crumbs, sugar, pecans, and melted butter, stirring until well combined.
Dump into a 9 or 9 ½-inch pie plate that is approximately 2 inches high (not springform). Press the crumbs into the bottom and at least halfway up the sides (I use the bottom of a measuring cup). Bake for 8-10 minutes. Cool to room temperature.

Filling:

Using a hand mixer, or stand mixer with the whisk attachment, whip the heavy cream and ¼ cup powdered sugar until stiff peaks form. Transfer to the refrigerator and proceed with the recipe.
In a separate bowl, using a hand mixer or stand mixer with the paddle attachment, beat cream cheese, ½ cup powdered sugar, maple syrup, vanilla extract and maple extract. Beat until well combined, scraping the sides and bottom of the bowl as needed. Add the whipped cream and beat briefly, until just combined. Taste the mixture and if you'd like it sweeter you can add a little more powdered sugar. Remember, you're going to be serving it with caramel pecan sauce, so don't make it too sweet. Stir the pecans into the filling. Scoop the filling into the crust and spread into an even layer. Cover and refrigerate for at least 6 hours, preferably overnight, until firm and chilled.

Caramel pecan sauce:

In a medium saucepan, melt the butter. Add the cream, brown sugar, and a pinch of salt. Bring the mixture to a simmer, whisking occasionally, and simmer gently for 5 minutes. Stir in vanilla and pecans. Set aside to cool; it will thicken as it cools. If you are not using this within the next hour or so, transfer to the refrigerator.

Serving:

If desired, you can decorate the top of the pie with whipped cream and pecans. Serve each slice topped with caramel pecan sauce. If the sauce has been refrigerated, heat it in the microwave until it is slightly warm (not hot) before pouring it over each slice.

Notes

Serving and storage

Serve the pie chilled, with the sauce warmed just enough to be pourable.

Store in the refrigerator for up to 3 days.

Nutrition