OMG! I don’t even know what to say!
Pecan Pie Cheesecake is going to change your holiday baking status!
buttery shortbread crust, creamy cheesecake, Ooey gooey, drippy, decadent pecan pie on top!
I really don’t know where to start with this one, but more realistically I didn’t know where to stop!
Let me just tell you I could not stop eating this one! Pecan Pie Cheesecake is pure decadence!
Notes for Success:
As you see I used these little individual cheesecake 4″ tins today, but you can bake the entire recipe into an 8″ cake pan or springform instead. Although I never use springform pans for anything I prefer the cake pan method for baking my cheesecakes
MORE INFORMATION ON SPRINGFORM PANS & WHY I DISLIKE THEM
If you do opt for the larger size versus these small individuals, I would bake it for 45-50 minutes before adding the pecan pie filling. Also I would leave it in the oven for an entire hour after turning the oven off to make sure the whole thing sets properly
I only use Tofutti Cream Cheese for my baked cheesecake recipes. I have not had success with any other brand in my baked recipes. For some reason the other more expensive brands I’ve tried have broken down into an oily mess when baked.
CLICK HERE FOR MY COPY CAT TOFUTTI CREAM CHEESE RECIPE
Lactic acid will give your cheesecake that authentic tang we all love! If you do not want to buy it or cannot get it apple cider vinegar is a good substitution
Cornstarch is a very difficult ingredient to measure consistently with a volume spoons measure So while I list both measures below I cannot stress enough how the grams measure with a scale is going to give you the best results. Many times people have complained that their custard or cheesecake is like rubber and they don’t know why!
For those who cannot get or do not wish to use corn syrup you can use maple syrup or golden syrup instead
WATCH HOW TO MAKE THIS PECAN PIE CHEESECAKE!
Pecan Pie Cheesecake
Ingredients
For the Shortbread Crust
- 10 Tbs COLD Vegan Butter 140g
- ⅓ cup Granulated Sugar 75g
- 1⅓ cups All Purpose Flour 172g
- ¼ teaspoon Salt
- 1 teaspoon Vanilla Extract 5ml
For the Cheesecake
- 1 lb Vegan Cream Cheese 454g
- 2 Tbs Vegan Butter 28g
- 1 cup Granulated Sugar 200g
- 4 Tbs Cornstarch 32g
- 3 Tbs All Purpose Flour 24g
- 1 cup Plant Milk 237ml
- 1 teaspoon Vegan Lactic Acid
- 2 teaspoons Vanilla Extract 10ml
For the Pecan Pie
- 4 Tbs Vegan Butter melted 56g
- ¾ cup Light Brown Sugar 150g
- 3½ Tbs Cornstarch 28g
- pinch Salt
- ¾ cup Dark or light Corn Syrup 177ml
- 2 Tbs Rum or Bourbon *optional 30ml
- 2 teaspoons Vanilla Extract 10ml
- 1½ cups Halves or Pieces Pecans not toasted 225g
Instructions
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Preheat oven to 350°F & Prepare your cake pan(s) with grease & a parchment paper cut to fit into the bottom & then another strip of parchment to line the side of the cake pan(s).
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Prepare the shortbread base by combining the flour & sugar together in a mixing bowl. Add the salt & blend to mix well.
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Add the cold diced vegan butter & blend on low speed until it resembles course meal.
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Add the vanilla extract & continue mixing until it starts to come together to a soft dough
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Press the dough firmly into the bottom of the prepared pan(s) then using a fork, dock it to allow for steam to escape
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Bake in a preheated 305°F oven for about 20 minutes or until it is starting to get golden brown.
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Remove from the oven to cool while you prepare the cheesecake
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Placing all of the cheesecake ingredients into the work bowl of your food processor, pulse to blend. Scrape the sides of the bowl to ensure an even mix then blend again to a smooth mixture
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Pour the batter into the crust & bake in a water bath in a preheated 350°F oven for 35- 40 minutes or when the cheesecake is starting to set but is not fully baked, it will be slightly jiggly but not liquid in the centers. *It must be firm enough to hold the pecan pie filling without sinking through to the bottom of the cheesecake
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Now prepare the pecan pie recipe by combining all the ingredients together in a mixing bowl by hand with a whisk then fold in the pecans
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Carefully remove the cheesecake(s) from the oven when they are at the 35-40 minute mark & spoon the pecan pie filling evenly amongst the pans
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Return to the oven & bake for another 20 minutes. The pecan pie filling will be bubbling.
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Turn off the oven but leave the cheesecake in for another 30 minutes to cool slowly
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Remove from the oven to cool completely at room temperature then refrigerate for at least 2 hours to set or overnight
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Vegan Cheesecakes unmold very easily, just submerge the cake pan into hot water to loosen & run a thin spatula around the edges to release, the parchment paper overhang will help to remove them or just turn out onto your serving platter
Notes
Storage Pecan Pie Cheesecake must be kept refrigerated & will stay fresh for up to 5 days wrapped loosely. I do not freeze vegan cheesecake
