Make Ahead

Pecan Pie Cheesecake

May 20, 2013
0 Ratings
  • Serves 12
Author Notes

A pecan pie AND a cheesecake together? It's amazing two great desserts in one.
The recipe slightly modifiedis from my favorite blogger Bake or Break. —mookies

What You'll Need
  • For the crust: & pecan filling:
  • 10 ounces graham cracker or digestive crumbs
  • 1/2 cup butter, melted
  • 3/4 cup sugar
  • 1/2 cup corn syrup
  • 1/3 cup butter, melted
  • 2 eggs
  • 1 & 1/2 cups chopped pecans
  • 1 teaspoon vanilla extract
  • For the cheesecake:
  • 25 ounces cream cheese, softened
  • 3/4 cup sugar
  • 2 tablespoons all-purpose flour
  • 4 large eggs
  • 2/3 cup sour cream
  • 1 teaspoon vanilla extract
  1. For the crust: & pecan filling:
  2. Preheat oven to 175° C (350° F) degrees. All ingredients at room temp.
  3. Mix together biscuits and 1/2 cup melted butter, stirring well to combine. Press into bottom and up sides of 23cm (9?) pan.
  4. Bake for 10 minutes and set aside to cool.
  5. Mix sugar, corn syrup, 1/3 cup butter, eggs, chopped pecans and vanilla extract in a medium saucepan.
  6. Bring to a boil over medium-high heat. Reduce heat and simmer until it thickens, about 8-10 minutes, stirring constantly. Pour the filling into the biscuit crust and set aside.
  1. For the cheesecake:
  2. Reduce oven to 160° C (325° F) degrees.
  3. With a mixer, beat the cream cheese at medium speed until creamy. Add sugar and flour and beat until fluffy. Add eggs one at a time, beating well after each addition. Reduce speed to low, and add sour cream and vanilla. Beat until well combined and pour over the filling of pecans.
  4. Put in the oven and bake for 1 hour. Turn off the oven and leave the cheesecake inside with the door closed for 1 hour.
  5. Remove from the oven and run a knife along the outside edges to loosen cheesecake from the sides of pan.
  6. Let in pan to cool completely. Let it chill for at least 4 hours before serving, or even better 24 hours, to mature the flavor.

See what other Food52ers are saying.

  • LitBy Kristen
    LitBy Kristen
  • mookies
  • Condolini
  • Baconist

6 Reviews

Condolini November 23, 2016
Use a 10" pan. The crumb crust is a bit thick in a 9" pan and there is an out 3/4 cup excess cheesecake mixture.
25 ounces of cream cheese when the standard US package of cream cheese is 8 ounces??? :-)
LitBy K. November 8, 2015
In an Italian recipe, there has never been the inclusion of sour cream....why do they do that in the U.S.? I feel like mascarpone, and lemon would create a more authentic cheesecake. Save the sour cream for potatoes.
mookies November 9, 2015
I agree with you. After all a delicious cheesecake just need good quality cream cheese, eggs, sugar and lemon!
Rachel November 23, 2016
What an arbitrary comment. If I am baking a French recipe I don't think to myself, "hmm, the French should really use Italian ingredients"... Sour cream is used to achieve the silky finished product and to give some other flavor along with the cream cheese...much as mascarpone.
Baconist November 21, 2013
I see that some details are metric. I was wondering if you have made this pie using the U.S. measurements and temperatures? Just checking - don't want to have any surprises the day before Thanksgiving :)
mookies November 22, 2013
The recipe slightly modifiedis from Bake or Break