Ingredients:

Spiced Gingerbread Crust

2 cups of gingerbread cookie crumbs
1/4 cup of brown sugar
1/2 tbsp cinnamon
1/4 tbsp nutmeg
1/4 tbsp ginger
1/2 cup unsalted butter, melted

Pecan Pie Filling Layer

1 cup sugar
⅔ cup dark corn syrup (see substitutes here)
⅓ cup unsalted butter, melted
2 large eggs, lightly beaten
1½ cups pecans, finely chopped
1 teaspoon vanilla extract
1 tbsp cinnamon
1/4 tbsp nutmeg

Cheesecake Mix Layer

24 oz cream cheese (3 blocks), room temp
1¼ cups light brown sugar
2 tbsps all-purpose flour
2 large eggs
2 egg whites
⅔ cup heavy whipping cream
1 teaspoon vanilla extract
1/4 cup greek yogurt (substitutable with sour cream)

Pecan Glaze Topping

1 cup toasted pecans, chopped
½ cup brown sugar
1/2 tbsp cinnamon
1 tsp nutmeg
¼ cup heavy whipping cream
3½ tbsp unsalted butter, melted

Extras

9-inch springform pan
Aluminum Foil
Non-stick spray
Cookie sheet or large pan
Medium saucepan

Directions:

Spiced Gingerbread Crust

01. Line the outside of a springform pan with aluminum foil. This will waterproof the pan for when it’s placed in water. I used an 9-inch spring form pan for this and was able to fill it to the brim. You can use a 10-inch pan and get a shorter cheesecake.

pecan spiced pie cheesecake recipe holiday christmas gingerbread crust
pecan spiced pie cheesecake recipe holiday christmas gingerbread crust

02. Crush your gingerbread cookies. I recycled some leftover cookies from a failed gingerbread house kit. Mix in the nutmeg, ginger and cinnamon into the gingerbread cookie dust. Add the melted butter until the gingerbread starts clumping or sticking to together. Keep in mind: gingerbread cookies from holiday kits are really dry and hard since they’re meant for building. You may need to use less butter if you make your crust with regular gingerbread cookies.

03. Spray the springform pan with non-stick spray and press the crust into the bottom of the pan.

04. Bake for 8 minutes at 375°F

Pecan Pie Filling Layer

05. While the crust is baking, combine the filling ingredients in a medium saucepan (sugar, dark corn syrup, melted butter, eggs, pecans, vanilla, cinnamon, and nutmeg). Bring everything to a boil on high medium heat. As it boils, the mix will thicken and cameralize. Reduce the heat and simmer the mix for 7 minutes or until it has a thick caramel-like consistency.

pecan spiced pie cheesecake recipe holiday christmas gingerbread crust

06. Once your gingerbread crust is ready and cooled, pour the pecan filling mixture on top of it. Set it aside and let it cool.

Cheesecake Mix Layer

07. Lower your oven’s temperature to 325°F.

08. In large bowl, combine the cream cheese, greek yogurt, flour, sugar, heavy whipping cream, and vanilla extract. Mix it together (or whisk with an electric mixer on medium) until it’s smooth and combined. Add the two eggs, one at a time (not the egg whites).

09. Beat the two egg whites until fluffy (think merengue consistency). Fold them into the cheesecake mixture. Your mix is ready so pour it into the springform pan.

pecan spiced pie cheesecake recipe holiday christmas gingerbread crust

10. Now that your three layers are ready, place the springform pan on the cookie sheet (or larger pan) and place it in the oven. Pour as much hot water into the cookie sheet as you can before it overflows. It’s easier to do this once it’s in the oven so you don’t risk spilling water everywhere trying to get a cookie sheet full of water into the oven.

11. Bake your cheesecake for an hour at 325°F. Then turn off the oven and leave the cheesecake in for an additional hour. This will set he cheesecake and cook the center without drying it or burning the edges. Remember: Check on your cheesecake occasionally so it doesn’t crack or dry out. An over cooked cheesecake will start cracking. Your cheesecake should look light golden and be a bit softer in the middle.

Pecan Glaze Topping

12. While your cheesecake is cooling, combine the glaze ingredients into a medium saucepan (pecans, sugar, cinnamon, nutmeg, whipping cream, and butter). You can reuse the same saucepan you used for the filling, the ingredients are almost the same.

13. The process is the same as before, bring the mixture to a boil on medium high heat. Simmer it for 5 to 7 minutes or until it thickens. This glaze will be thinner and more liquid because it’s meant to drip down the sides when you pour it on top.

pecan spiced pie cheesecake recipe holiday christmas gingerbread crust

14. Once the glaze topping is ready, pour it over your cool cheesecake. Start at the center and work your way out. You may need need a spoon to help spread it and drip down the sides. Once you’re satisfied with how it looks, put it in the fridge to chill for at least 8 hours.

pecan spiced pie cheesecake recipe holiday christmas gingerbread crust
pecan spiced pie cheesecake recipe holiday christmas gingerbread crust

Your final result will be a thick, gooey, and delicious cheesecake. The bit of greek yogurt and flour in the mix help balance out the sweetness and keep the pecan sugar from overpowering your tastebuds. And with the gingerbread crust… it’s all you ever wanted in a holiday dessert wrapped into one.

What did you bake over the holidays, if anything?

xx Coco

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Comments (4)
  1. Sara Chergui 5 months ago

    It looks so delicious !

    Sara
    http://www.thecrimeofashion.com

    Reply
  2. Frankly Flawless - 5 months ago

    This looks so delicious and I love how you have captured the photos x

    franklyflawless.com

    Reply

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