Pecan Pie Cheesecake
This Pecan Pie Cheesecake is where Southern charm meets creamy delight, melding two classic desserts into an irresistible masterpiece. With its buttery pecan-studded crust and lusciously smooth cheesecake, it’s a dessert that promises to steal the show at any gathering.
Ingredients You’ll Need
For the Crust:
- Graham crackers form the crust’s base. You can substitute with digestive biscuits or vanilla wafers for a similar texture.
- Pecans bring a nutty crunch to the crust and the topping. Walnuts can step in if you’re out of pecans.
- Granulated sugar sweetens both the crust and cheesecake. Substitute with coconut sugar or raw cane sugar can do the trick.
- Salt enhances the dessert’s flavors. No real substitution here, but it’s optional based on preference.
- Unsalted butter binds the crust together. Melted coconut oil is a great dairy-free alternative.
For the Cheesecake:
- Cream cheese is the heart of the cheesecake layer, offering that rich and creamy texture we all love. I love using Philadelphia cream cheese, which I think is best for cheesecake.
- Brown sugar adds depth and a molasses note to the cheesecake and topping. You can replace with muscovado sugar or granulated sugar with a touch of molasses.
- Vanilla extract introduces a fragrant aroma and classic flavor. You can substitute with vanilla bean paste.
- Eggs bind and set the cheesecake and pecan pie topping.
For the Pecan Pie Topping:
- Light corn syrup gives the pecan pie topping its signature gloss and sweetness. You can use golden syrup or maple syrup instead.
- Heavy cream enriches the pecan pie topping. Feel free to substitute full-fat coconut milk for a dairy-free option.