Sunday, November 8, 2009

Pecanless Pie Cheesecake

If you've seen my pecanless pie tarts, then you already know I'm not a fan of nuts, but I'm addicted to the sugary center and the buttery crust found in pecan pies. So a few weeks ago, I had a hankering for some pie and found this bookmarked recipe for pecan pie cheesecake. Perfect!

Well, I made the cheesecake with very few problems...until...I unhooked the latch on my springform pan. Once I lifted up the sides, all of the pecanless pie "juice" started leaking out!

In an attempt to transfer the pie to another plate, I cracked the top of the pie (now I know how a cracked cheesecake looks in person!) because it was stuck to the sticky syrup on the bottom of the pan. So, I just decided to let it stay where it was - on the springform base.

Despite the problems, the cheesecake was very good, and I'm sure it would have been better with more of the syrupy filling. If I ever make it again, I'm going to double the crust amount so that it can hold in all of the filling.

I topped the cheesecake with homemade caramel (OVERKILL, I KNOW! But I had to make up for the lost syrupy filling :D right?!) and whipped cream. Needless to say, it was VERY decadent and so delicious. This recipe came from Bake or Break - one of my favorite blogs for desserts. Her photos are so perfect. She uses macro on many of her drool-worthy shots.

Nilla Crust:
1 & 3/4 cups vanilla wafer crumbs
1/4 cup firmly packed brown sugar
1/3 cup butter, melted

Preheat oven to 350°. Combine wafer crumbs and brown sugar. Stir in melted butter. Press into bottom and up sides of a 9″ springform pan. Bake for 6 minutes. Set aside to cool.

Pecan(less) pie filling:
1 cup sugar
2/3 cup dark corn syrup (I used light)
1/3 cup butter, melted
2 eggs
(1 & 1/2 cups chopped pecans)
1 teaspoon vanilla extract

Combine all ingredients in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat and simmer until thickened, about 8-10 minutes, stirring constantly. Pour into crust and set aside.

Cheesecake portion:
3 (8-ounce) packages cream cheese, softened
1 & 1/4 cups firmly packed brown sugar
2 Tablespoons all-purpose flour
4 eggs
2/3 cup heavy whipping cream
1 teaspoon vanilla extract

Reduce oven to 325°. With a hand mixer or stand mixer, beat cream cheese at medium speed until creamy. Add brown sugar and flour and beat until fluffy. Add eggs one at a time, beating well after each one. Stir in cream and vanilla. Pour over pecan filling. Bake for 1 hour. Turn off oven and leave cheesecake in oven with the door closed for 1 hour. Remove from oven and run a knife along the outside edges to loosen cheesecake from sides of pan. Let cool. Chill for at least 4 hours before serving.


  1. I love that you added caramel on top! It looks fabulous!

  2. pecan or no pecan, this cheesecake is to die for! Totally awesome!

  3. Barbara - I'm glad I added the caramel, too. I thought it would be too sweet, but it complemented the cheesecake pretty well.

    Ellie - Thanks! It was really good. I still remember how it tasted haha.

  4. There's no such thing as "overkill" when it comes to caramel. You can never have enough, in my opinion!

    It looks fabulous!


  5. Oh my! Cracked or not this looks absolutely mouthwatering! I could really go for a slice of this right now!

  6. Gracious - I totally agree! but others may think the caramel is overkill. I liked it, though!

    Cheri - Thanks. It was very good despite all the trouble. You should make this so you can have as many slices as you want haha.

  7. Yeah, total overkill. But don't we all need a bit of that every now and then :)

  8. My husband would agree with you! He hates nuts and loves cheesecake and such. I swear you right this blog so he can tell me I'm just a crazy nut lover lol.

    Memoria, this looks fantastic.


  9. Girl, I am totally speechless! Okay, not totally, but this cheesecake looks like it is to die for (sorry about the ending preposition). Anyway, awesome photograph, awesome recipe, just pure awesomeness. Although I love nuts, I would take this pecanless cheesecake, devour it in a heartbeat and love on it like . . . well, I would just love on it :o)

  10. Who cares about a few little cracks? that cheesecake looks heavenly!

  11. Mom - You speechless?! HAH! Thanks, mom!

    Susan - Thanks! The cracks didn't bother me at all since it wasn't for anyone but me and whoever wanted some!

  12. Cooking Photographer - I'm glad there's someone out there who gets me about the nuts haha.


English: Feel free to write a comment in your own language!
Español: ¡Siente libre de dejar un comentario en tu propio idioma!
Italiano: Sentitevi liberi di scrivere un commento nella vostra lingua!
Português: Fique à vontade de deixar um comentário no seu próprio idioma!
OR français, 한글, or another language!