Is pecan pie cheesecake gluten-free?

Traditional pecan pie cheesecake, like the one we're making, uses a graham cracker crust, which typically contains gluten. However, you can easily adapt it to be gluten-free by using gluten-free graham crackers. Make sure to check that all other ingredients, especially processed ones, are certified gluten-free. Always keep an eye on cross-contamination if you have a gluten sensitivity.

Can I make pecan pie cheesecake without baking?

While a no-bake version is possible, this recipe requires baking to achieve its signature texture and flavor. For a no-bake alternative, you can use gelatin to set the cheesecake layer. However, the pecan pie topping might not achieve the same caramelized richness without baking. Be prepared for a slightly different, though still delicious, experience.

How can I make Philadelphia pecan pie cheesecake?

This recipe closely resembles what you'd expect from a classic Philadelphia pecan pie cheesecake. To ensure the creamy texture associated with Philadelphia cream cheese, use high-quality cream cheese and allow it to soften before mixing. Philadelphia brand cream cheese is well-regarded for its smooth consistency. This will help achieve that perfect balance of creamy cheesecake and rich pecan pie topping.

What are some tips for the perfect pecan pie cheesecake?

Start with room temperature ingredients to ensure a smooth and creamy filling. When baking, use a water bath to prevent cracks in your cheesecake. This involves placing the springform pan in a larger pan filled with hot water. Finally, let the cheesecake cool gradually to avoid sudden temperature changes, which can lead to splitting. Patience is key for a flawless finish!

Delicious Pecan Pie Cheesecake Recipe

Name: Decadent Pecan Pie Cheesecake: A Sweet Fusion Adventure
Prep time: 40 min
Cook time: 1 h 40 min
Total time: 6 h 20 min
Cuisine: American
Ingredients: For the crust; 2 cups graham cracker crumbs; 1 cup pecans, finely ground; 1/4 cup light brown sugar, packed; 1/2 cup unsalted butter, melted; For the filling; 16 oz cream cheese, softened; 1/2 cup granulated sugar; 1/2 cup sour cream, room temperature; 1 tablespoon vanilla bean paste; 1/4 teaspoon salt; 2 large eggs, room temperature, lightly beaten; For the topping; 1 cup light brown sugar, packed; 2/3 cup dark corn syrup; 1 tablespoon dark molasses + apple juice; 1/4 cup unsalted butter; 3 large eggs; 1/4 cup heavy cream; 1/4 teaspoon salt; 2 1/2 cups coarsely chopped pecans

Description

Pecan Pie Cheesecake with real pecan pie filling on top of a creamy cheesecake base nestled in a graham cracker crust.

Ingredients

Scale

For the crust

2 cups graham cracker crumbs

1 cup pecans, finely ground

1/4 cup light brown sugar, packed

1/2 cup unsalted butter, melted

For the filling

16 oz cream cheese, softened

1/2 cup granulated sugar

1/2 cup sour cream, room temperature

1 tablespoon vanilla bean paste

1/4 teaspoon salt

2 large eggs, room temperature, lightly beaten

For the topping

1 cup light brown sugar, packed

2/3 cup dark corn syrup

1 tablespoon dark molasses + apple juice

1/4 cup unsalted butter

3 large eggs

1/4 cup heavy cream

1/4 teaspoon salt

2 1/2 cups coarsely chopped pecans

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Instructions

1. Move oven rack to the middle position and heat oven to 350°F. Line a 9-inch springform pan with parchment paper and spray with nonstick spray. Wrap foil around the outside of the pan.

2. Stir graham cracker crumbs, ground pecans, brown sugar, and melted butter until it resembles wet sand. Press into the pan, at least 3/4 of the way up the sides.

3. Bake for 10 minutes. Set aside to cool.

4. Reduce oven temperature to 300ºF. Beat cream cheese until smooth. Add sugar, sour cream, vanilla, and salt; beat until combined.

5. Gently stir in eggs until just combined. Pour into crust and spread evenly.

6. Bake for 40 minutes.

7. For topping, combine brown sugar, corn syrup, molasses + apple juice, and butter in a saucepan. Cook over medium heat until it boils. Remove and cool.

8. Whisk eggs, salt, and cream. Slowly combine with cooled sugar syrup. Stir in pecans.

9. Spoon topping over cheesecake. Bake for another 40-50 minutes. Cool on a wire rack, then refrigerate for at least 4 hours.

10. Loosen springform pan. Freeze cheesecake for 1-2 hours before slicing. Serve.

Notes

Substitute dark corn syrup with maple syrup or honey for a flavor variation.

Press crust up the sides to hold the filling and topping.

Cheesecake can be refrigerated for up to 4 days or frozen for up to 2 months.

Prep Time: 40
Cook Time: 100
Category: Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 560 kcal
Sugar: 42 g
Sodium: 280 mg
Fat: 36 g
Saturated Fat: 16 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 56 g
Fiber: 3 g
Protein: 7 g
Cholesterol: 140 mg