Pecan pie cheesecake

Think a baked cheesecake couldn’t get any more indulgent? Well, cross it with the rich gooeyness of a pecan pie and you’ve got the most decadent cheesecake.

A classic baked cheesecake sweetened with brown sugar, with a rich layer of pecan pie filling on the base, and a crisp layer of pecan pie topping. For when you can’t decide between cake or pie! Having pecan pie inside and on top provides opportunity for both textures.

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This was created for the brother’s birthday. He generally requests some kind of cheesecake (understandably - cheesecake is great), but sometimes asks for pecan pie.

So this is a combination of the two. The best of both worlds. You get the classic baked cheesecake with biscuit base, but also the rich and gooey pecan pie filling. But wait! That’s not all! You also get the crisp topping!

Top it with whatever you want - a dollop of whipped cream, a scoop of ice cream, a drizzle of caramel - or just have it as is. All options are good options.

The topping and filling are essentially the same. The filling is simply cooked longer so that it is not too liquid. This helps to maintain the layers between the cheesecake and the pecan filling. The topping needs to be runnier so that it can evenly coat the top and the pecans without having to be spread. If it is too thick and needs to be spread, you risk puncturing the top of the cheesecake and you won’t really get the layered effect.

This cheesecake is a little more involved than just a plain baked cheesecake, but it is SO worth it.

It involves making the base first, then chilling in the fridge. Then, the pecan pie filling, leaving it to cool at room temperature. Next, you whip up the cheesecake batter. At this point, the filling should be cooled enough to pour into the base. Pour the cheesecake batter on top of the filling, then bake. BUT we’re not resting yet! While it’s baking, cook up the topping. Take the cheesecake out partway (about 40 min), arrange the pecans in whatever pattern you want, then carefully pour the topping on. Then you’re going to have to bake again until fully cooked and the topping is lovely and brown.

I wouldn’t stress too much about cracking with this cheesecake, because once the cake has cooled and deflated, the topping would cover any cracks (unless it was severely overbaked and had full on VALLEYS in the cake).

No photography thought process for this one because, gonna be honest, I had zero thoughts. I mean, we could talk about subconscious decisions I made, but I went into the shoot with zero intention. My conscious mind was absent that day (as you can probably tell by how varied the shots are. It’s like a flashback to back when I’d do super varied moods for all my shoots (see my old posts)).

Tips for making a pecan pie cheesecake

• Make your life easier by putting a tray of boiling water on the rack beneath your cheesecake in the oven instead of putting it IN the water. This way, you won’t have to spend your time wrapping the cake pan tightly with foil.

• Make your life easier with the topping too by skipping arranging the pecans in a pattern. Instead, simply roughly chop the pecans, mix them into the topping liquid, and spoon or gently pour it onto the top of the cheesecake when it is ready.

• To avoid lumps, ensure that:
  - your cream cheese is at room temperature and is beaten by itself first
  - you mix the corn flour with the sugar to prevent corn flour lumps
  - you mix the sour cream by itself (just with a spoon) to loosen it up
  - you beat on a LOW speed with the paddle attachment

• When removing the cheesecake from the pan, don’t forget to run a thin spatula around the cake, between the pan walls and the cake, to ensure it is not sticking. The pecan pie topping will likely have dripped down the sides of the cake, so if it feels a little stuck just loosen it. Otherwise, the biscuit sides will break.

Recipe

For the pecan pie cheesecake

Makes 1 23cm round cheesecake

INGREDIENTS:

For the base:

• 375g plain biscuits

• 180g unsalted butter, melted

For the filling:

• 40g unsalted butter

• 100g brown sugar

• 160g golden syrup

• 2 eggs

• 2/3tsp vanilla extract

• pinch of salt

• 100g pecans, roughly chopped

For the cheesecake:

• 500g cream cheese

• 135g brown sugar

• 2tsp corn flour

• pinch of salt (approx. 1/2tsp, a little more is OK)

• 100g sour cream

• 3/4tsp vanilla extract

• 2 eggs

For the topping:

• 130g pecan halves, approximately (enough to cover the top)

• 20g unsalted butter

• 50g brown sugar

• 80g golden syrup

• 1 egg

• 1/3tsp vanilla extract

• pinch of salt

METHOD:

Assemble the base.

1. Line a 23cm springform cake tin with baking paper. Wrap the outside with foil to prevent butter leakage when baking.
Use a food processor to blend the biscuits until fine. Pour in the melted butter and process to combine until it’s like wet sand. Press this mixture into the prepared tin. Start by pressing it up the sides, then once the sides are done press the bottom down. Transfer to the fridge to chill.

Cook the pecan pie filling.

2. In a pot, combine all ingredients EXCEPT the pecans. Over a medium heat, bring it to a boil, stirring constantly with a whisk. Once boiling, add the chopped pecans. Reduce the heat and continue to simmer until it has thickened. Set aside to cool.

Make the cheesecake batter and prepare for baking.

3. Preheat your oven to 160°C. Boil a kettle full of water and keep it hot. Place a large roasting pan at the bottom of your oven.

4. Mix the sugar, corn flour, and salt together in a small bowl until evenly mixed. This prevents the corn flour from clumping.

5. Using the paddle attachment, beat the cream cheese in a stand mixer on a low to medium-low speed until loosened and smooth. Add the sugar mixture and beat at the same speed until smooth and creamy. Periodically scrape down the sides and base of the bowl with a spatula to ensure an evenly mixed batter.

6. In a small bowl, mix together the sour cream and vanilla until evenly mixed. Add this mixture to the cream cheese mixture and beat on low until fully incorporated. Make sure to keep scraping the sides and base of the bowl.

7. Beat the eggs in on a slow speed, one at a time, ensuring each egg is fully incorporated before adding the next. Scrape the bowl between each addition.

8. Remove the biscuit base from the fridge and pour in the cooled pecan pie filling. Spread evenly. Over the top of the filling, pour the cheesecake batter. Lightly bang the pan on your benchtop or other surface to smooth it out and get rid of any large air bubbles.

Bake.

9. Pour the boiling water into the roasting pan at the bottom of your oven and place your cheesecake into the oven. Bake for 40 minutes or until the top if dry and firm enough to place your pecans on top. The middle will still be very jiggly.

10. Remove the cake from the oven and quickly place the pecan halves on top. Gently pour over the pecan pie topping. The entire top of the cake and the pecans should be coated.

11. Return to the oven and continue to bake for another 20-30 minutes. The top should be browned and the edges should feel spongy when lightly pressed. It’s OK if there’s some jiggle, as long as it’s jiggly like set jelly or like a Japanese cheesecake.

12. Turn the oven off and leave the door only slightly ajar (you can wedge a wooden spoon or something between the door if it doesn't stay open by itself). Leave it to cool in the oven until room temperature.

13. Once room temperature, run a thin knife, spatula, or other utensil around the side of the pan to ensure the cheesecake is not sticking to the sides. Refrigerate for at least 4 hours before running that thin utensil around the sides of the pan once again and removing from the pan.

That’s it!

Store in the fridge. To serve, slice with a hot knife and top with cream, ice cream, or caramel if desired.