Why choose between pecan pie and cheesecake when you can have the most decadent pecan pie cheesecake. Made with a buttery pecan graham cracker crust, delicious homemade cheesecake and caramel pecan pie frosting, this pecan pie cheesecake is calling your name.
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Pecan Pie Cheesecake
Am I the only one who wants something other than Thanksgiving cake?! Don’t get me wrong, I love a good pie, but sometimes you just want something a little different to close out your Thanksgiving. That’s where this Pecan Pie Cheesecake comes in.
What is Pecan Pie Cheesecake?
This pecan pie cheesecake is made up of 3 separate ingredients, all equally delicious on their own, but together… just perfection. You’ll make a buttery pecan graham cracker crust, silky smooth homemade cheesecake, and top it all off with a sweet and salty caramel pecan pie crust. It does take a bit more coordination to put it all together, but it’s so worth it for the show-stopping end result.
What do you need to make a pecan pie cheesecake?
Thanksgiving is basically my Super Bowl and shopping for it is an elite sport. Lucky for you I’m a pro, and I can confidently say that ALDI is going to be your one stop shop. ALDI always has everything you need at amazing prices, but this holiday season they’ve taken it to the next level. ALDI is hitting the rewind button by slashing prices on more than fifty Thanksgiving staples*. Lower prices mean you can get all the goodies you need for your Thanksgiving, from a cheese board fix to every topping you can think of to delicious wines. And the South Grove pecans you’ll need for this Pecan Pie Cheesecake are one of the carry-over items, so you won’t have to break the bank making pecan treats this Thanksgiving season.
You can shop in stores, via Instacart for delivery or do curbside pickup! Whichever way you choose to shop, here’s your grocery list:
- Southern Grove Pecan: Pecans are a staple for me year round, but Thanksgiving is really their time to shine. And thanks to ALDI rewind prices, you can stock up on them without breaking the bank.
- Benton’s Honey Graham Crackers: All good cheesecakes sit on top of a graham cracker crust! Make sure you use good graham crackers for best results.
- butter: You will use butter in both the graham cracker crust and the homemade salted caramel!
- Granulated Sugar in Baker’s Corner: You’ll need granulated sugar for all three parts of this cheesecake, so make sure you grab yourself a big bag.
- Happy Farms Cream Cheese: DUH. Of course the quality of your cream cheese is so important to the final product. We love Happy Farms Cream Cheese and you can’t beat the price!
- Friendly Farms sour cream: Sour cream is my secret ingredient for making a silky smooth cheesecake. I recommend using sour cream at room temperature so that it blends well with the other ingredients.
- Large brown eggs from the free-range golden range, grade A: Eggs will give your cheesecake the perfect amount of structure and rise. Make sure your eggs are at actual room temperature to prevent the batter from splitting!
- Stonemill Pure Vanilla Extract: Vanilla extract is a staple in most homemade baked goods for a reason. It really brings a delicious, nuanced flavor to all your sweet treats.
- Friendly Farms Heavy Whipping Cream: Heavy cream will mix into a dreamy salted caramel sauce.
- Salt: All sweet treats need a little salt to offset any overpowering sweetness.
Tips for making a perfect homemade cheesecake
Although cheesecake is a simple recipe, it can take a few steps on it to really figure out how to achieve that dreamy texture. Lucky for you, I’ve made thousands of cheesecakes, so I have all the perfect cheesecake tips and tricks you’ll ever need:
- Make sure all ingredients are at actual room temperature: I cannot stress how important this is. The cream cheese, eggs, and sour cream must all be at true room temperature for them to come together into a creamy, lump-free cheesecake. When your ingredients are at the same soft temperature, you won’t have to knead your cheesecake batter for as long, which means less air in your batter, which means a creamier cheesecake. I recommend leaving your ingredients out on the counter for at least two hours. I usually do it overnight.
- Don’t over beat the cheesecake: Over spooning the cheesecake causes air bubbles. And air bubbles mean one thing: cracks. Whip the cheesecake mixture just until creamy!
- Do not overbake the cheesecake: The last thing you want is an overbaked cheesecake. It turns out that he is rubbery and sad. Bake the cheesecake only until it sets in the middle – about 55 minutes!
- Bake the cheesecake at a low temperature with the addition of water: Fill a 9 x 13-inch pan with water and place it on the bottom rack of the oven while the cheesecake is baking. This will create homemade cheesecake’s favorite habitat: a steamy, moist oven. The extra moisture helps the cheesecake stay dense and moist, thus preventing any cracking.
Tips for making this pecan cheesecake ahead of time
Now I know this cheesecake takes a little longer than other sweet treats, but a lot of the prep time is in the hands, so if you plan it right it can feel like a breeze! I like to bake the cheesecake a day in advance so it sets in the fridge overnight. You can also make the caramel pecan topping ahead of time to make assembly easy! This is the schedule I like to follow:
- Make your graham cracker crust and cheesecake batter the day before you plan to serve it.
- Bake the cheesecake according to the instructions and place it in the refrigerator to set overnight.
- While the cheesecake is baking, prepare the salted caramel and set aside. You can do this up to 3 weeks in advance if you want to move forward.
- When ready to serve, heat the caramel sauce, mix with the pecans and top with your cheesecake.
- to serve!
We hope you enjoy this pecan pie cheesecake as much as we do! have fun!
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*Disclaimer: Thanksgiving 2019 price return on select ALDI products based on average retail at ALDI November 2-29, 2019. Available in-store and online November 2-19, 2022. Excludes taxes and online shipping. Products with reduced prices are marked with the Thanksgiving symbol for price refunds. Prices for other Thanksgiving-related products may be higher than 2019 prices at ALDI. Wine and beer available at select ALDI stores.
Why choose between pecan pie and cheesecake when you can have the most decadent pecan pie cheesecake. Made with a buttery pecan graham cracker crust, delicious homemade cheesecake and caramel pecan pie frosting, this pecan pie cheesecake is calling your name.
singularity:
Component
For pecan graham cracker crust
- 1/2 Goblet Unsalted butter, melted
- 1/4 Goblet Granulated Sugar in Baker’s Corner
- 1/2 Goblet Chopped Southern Grove Pecans
- 12 Honey filled sheets of Benton’s graham crackers
- Pinch of salt
for the cheesecake
- 3 packages (8 ounces each) Happy Farms Cream Cheese, room temperature
- 8 ounces Friendly Farms sour cream, room temperature
- 1 1/4 cups Granulated Sugar in Baker’s Corner
- 4 Grade A large brown eggs, room temperature
- 1 tbsp Stonemill pure vanilla extract
Caramel pecan pie topping
- 2 cups Chopped Southern Grove Pecans
- 1 Goblet Granulated Sugar in Baker’s Corner
- 6 spoons unsalted butter
- 1/3 Goblet Friendly Farms Heavy Cream
- 1 teaspoon Salt
Instructions
- Preheat the oven to 325°F and line a 9- or 10-inch springform pan (or a cheesecake pan if you have one!) with parchment paper on the bottom and grease the sides of the pan well.
- Combine the graham cracker crumbs, pecans, melted butter, sugar and salt, mixing until combined. The mixture will be dry and sandy. Press the graham cracker crust into the prepared pan, pressing it firmly into an even layer. set aside.
- Fill a 9×13 inch pan with water and place in the oven to create a water bath for the cheesecake. This will help prevent any cracks.
- While the oven is heating up, prepare the cheesecake. Beat the soft cream cheese, sour cream at room temperature and granulated sugar together in a mixer with the paddle attachment for 2 minutes until a smooth and creamy texture is obtained. Add the vanilla extract and then the eggs one at a time, while mixing until a uniform mixture is obtained.
- Pour the cheesecake batter on the graham cracker crust in the springform pan. Drop the pan on the counter a few times to get rid of air bubbles.
- Carefully place on the middle shelf of the oven and bake for 55 minutes, turning the cheesecake halfway through. Do not over bake! The cheesecake will still wobble in the center, but that’s right!
- At the 55 minute mark, turn off the oven and open the oven door slightly. Leave the cheesecake in the turned off oven for an hour to allow the cheesecake to cool gradually.
- After an hour, take it out of the oven, run a knife along the edge to release it from the mold and place it on a cooling rack for an hour until it comes to room temperature. Cover the cheesecake with foil and place in the refrigerator to set overnight.
- While the cheesecake is cooling, prepare the caramel pecan pie frosting. In a heavy-bottomed saucepan, heat the sugar over medium-low heat until it melts completely, stirring the pan gently every 20 seconds or so. The sugar will begin to form lumps before slowly melting. Be patient and keep an eye on it to make sure it doesn’t burn.
- Once melted, immediately remove from the heat and stir in the butter. The mixture will bubble vigorously. you make it right. After that, pour in the heavy cream and salt. Mix until everything comes together.
- Pour the caramel into a vessel or bowl to cool. Add the Southern Grove pecans to the caramel and use a rubber spatula to coat.
- After the cheesecake is set and you are ready to serve it, release the springform pan and carefully remove the rim of the pan. Spread the cheesecake with the caramel pecan coating and spread gently into an even layer. Slice into 16 portions and enjoy!
