Hey there, dessert lovers!
Are you craving something sweet but don’t want to turn on the oven? I’ve got you covered!
Today, I’m excited to share my no-bake pecan pie cheesecake recipe.
It’s rich, creamy, and packed with that classic pecan pie flavor we all love.
And the best part? You don’t have to bake a thing!
Let’s dive right in and whip up this delicious treat!
Possible Ingredient Alternatives
For the graham crackers, consider using crushed gluten-free cookies or almond flour for a gluten-free option. Adjust the melted butter quantity to achieve the desired consistency. Cream cheese can be substituted with dairy-free alternatives like cashew cream cheese or silken tofu blended with lemon juice for a vegan version. Use a 1:1 ratio, but expect a slightly different texture. Dark corn syrup can be replaced with maple syrup or a combination of honey and molasses for a more natural sweetener. Use the same amount, but note that the flavor profile may change slightly. When using maple syrup, reduce other liquid ingredients by about 1 tablespoon to maintain the proper consistency.
Preparation Time | 30-45 minutes |
Cooking Time | 90-100 minutes |
Total Time | 120-145 minutes |
Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 3800-4200
- Protein: 45-50 g
- Fat: 250-280 g
- Carbohydrates: 300-340 g
Ingredients
- 2 cups crushed graham crackers (around 18 whole crackers)
- 1 cup ground pecans
- 1/4 cup packed light brown sugar
- 1/2 cup melted unsalted butter
- 16 ounces softened cream cheese
- 1/2 cup white sugar
- 1/2 cup room temperature sour cream
- 1 tablespoon vanilla essence
- 1/4 teaspoon salt
- 2 room temperature large eggs, lightly whisked
- 1 cup packed light brown sugar
- 2/3 cup dark corn syrup
- 1 tablespoon dark rum
- 1/4 cup unsalted butter
- 3 large eggs
- 1/4 cup heavy cream
- 1/4 teaspoon salt
- 2 1/2 cups roughly chopped pecans
Step 1: Prepare the Pan and Crust
Preheat your oven to 350°F and position the oven rack in the middle.
Line the bottom and sides of a 9-inch springform pan with parchment paper or aluminum foil, then lightly spray it with nonstick spray.
Wrap foil around the outside bottom of the pan as well to avoid leaks.
Set it aside.
In a bowl, mix graham cracker crumbs, ground pecans, brown sugar, and melted butter until it resembles wet sand.
Press this mixture firmly onto the bottom and up the sides of the pan, at least 3/4 of the way up.
Bake for 10 minutes, then set aside to cool.
Reduce the oven temperature to 300°F.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat cream cheese with an electric mixer on medium to medium-high speed until smooth, about 1 minute.
Add sugar, sour cream, vanilla, and salt, and continue to beat until well combined.
Gently stir in the eggs using a silicone spatula, mixing just until combined.
Pour the filling into the cooled crust and spread it evenly using an offset spatula.
Step 3: Bake the Cheesecake
Bake the cheesecake for 40 minutes at 300°F.
Meanwhile, start preparing the pecan topping.
After the cheesecake has baked for 40 minutes, remove it from the oven.
Step 4: Prepare the Pecan Topping
In a medium saucepan, combine brown sugar, corn syrup, rum, and butter.
Cook over medium heat, stirring constantly until it boils.
Boil for 2 minutes before removing from heat to cool.
In another bowl, whisk together eggs, salt, and cream, then set aside.
Once the sugar syrup has cooled, slowly whisk it with the egg mixture until well combined, then stir in the chopped pecans.
Step 5: Add Topping and Finish Baking
Gently spoon the pecan topping over the cheesecake, ensuring it stays within the crust to prevent leaking.
Return the cheesecake to the oven and bake for another 40-50 minutes, until the topping is golden brown and crisp.
If the pecan edges brown too much, cover them with foil.
Step 6: Cool and Serve
Transfer the cheesecake to a wire rack to cool completely.
Cover and refrigerate for at least 4 hours.
To release, carefully loosen the springform pan sides using a butter knife if needed.
Transfer the cheesecake to a serving platter.
For neat slices, freeze the cheesecake for 1-2 hours before slicing.
Use a hot, dry knife to slice the cheesecake, rinsing and drying the blade between each cut.
Allow slices to sit at room temperature for 30 minutes if frozen before serving.
Enjoy your meticulously crafted cheesecake!