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Pecan Pie Cheesecake

Pecan Pie Cheesecake Walnut cake cheesecake is an ingenious combination of two favorite desserts. This delicious recipe gives you all the cr...

Pecan Pie Cheesecake

Walnut cake cheesecake is an ingenious combination of two favorite desserts. This delicious recipe gives you all the crispy flavors of a classic nut cake combined with the creaminess of a traditional cheesecake. This is a dessert you don't want to miss. It's the perfect crowd shooter for the holidays.


You need: 

½ cup of salted butter, melted
⅓ cup of packed, light brown sugar
2 cups of graham cracker crumbs 


2 eggs

1 cup of granulated sugar

⅓ cup of salted butter

1 ½ cups of pecans, chopped

1 teaspoon vanilla extract

1 cup of light corn syrup


½ cup of sour cream

2 (8-ounce) packages of cream cheese, softened

1 tablespoon of vanilla extract

3 eggs

1 ½ tablespoon of all-purpose flour

¼ teaspoon of salt

1 cup of granulated sugar


1 cup of roughly chopped pecans

¼ cup of salted butter

¼ cup of heavy cream

⅓ cup of light brown sugar

½ teaspoon of vanilla extract

directions :


Preheat oven to 325°F.

Place a 9-inch round detachable pan with parchment paper and spray with nonstick cooking spray.

Start by preparing the crust. Mix the graham cracker crumbs, brown sugar, and melted butter until well blended. Press the crust into the prepared detachable pan and lift it approximately to the middle of the sides of the pan.

Place the crust in the freezer to cool while the filling is being prepared. 

Pecan Filling

In a 2-quart saucepan, melt ⅓ cup butter over medium heat. Add eggs, vanilla, chopped walnuts, corn syrup, and sugar to the melted butter and cook over medium heat for a total of about 10 minutes. The mixture will be brought to a boil.

Once the mixture boils, reduce heat to medium and continue simmering until the mixture is browned and thickened. Stir constantly as the mixture boils to make sure it doesn't stick or burn on the bottom or sides of the saucepan.

Pour the nut pie filling into the cold crust and spread it in an even layer. 


Mix the cheesecakes, cream cheese, and sugar until completely blended and fluffy.

TIP: If you turn the cheesecake upside down, too much air is added to the dough, causing it to swell when baking and then crack as it cools.

Add salt and flour.

Carefully add the vanilla extract and egg at once until completely mixed. 

Add the sour cream and beat until smooth. 

Pour the cheesecake mixture evenly over the pecan filling mixture. 

TIP: When you place the cheesecake on top of the walnut cake layer, spoon it around the top instead of pouring everything in the middle and then spread. This prevents the nut cake filling from shaking and keeps the two layers separate and more even. Wrap the base of the detachable mold in 1-2 layers of foil. Place the pan in a larger pan and pour water into the larger pan until it rises about 1 inch around all sides of the detachable pan and forms a water bath for the cheesecake.

Place the package in a water bath in the oven and bake for 1 hour until the cheesecake is slightly wobbly. Turn off the oven and leave the cheesecake inside for 30 minutes with the oven door closed. Then open the door for another 30 minutes while the oven and cheesecake cool down. When the cheesecake has completely cooled, cover it with plastic wrap and place it in the refrigerator overnight. After cooling, remove the cheesecake from the detachable tray and make the nut topping. 

Pecan Topping

Melt the nut butter and brown sugar in a small saucepan over medium heat.

Bring to a boil and cook for 2 to 3 minutes more. The mixture is deepened in color. 

Remove from heat and add the vanilla extract and cream. Beat the whisk until smooth. 

Stir in the pecans and spoon over the cheesecake. 

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