Egg-Free Pecan Pie Cheesecake Recipe Highlights
This Eggless Pecan Pie Cheesecake is a real treat! If you love eggless pecan pie, you will LOVE eggless pecan pie cheesecake. It takes the best of both and marries them into one yummy dessert! Baked from scratch, a graham cracker crust is filled with a rich and creamy cheesecake filling and then topped with a luscious pecan pie topping. It’s not super sweet like a regular pie because the cheesecake layer perfectly cuts down the sweetness of the pecan filling, and still, you will enjoy a rich and decadent dessert. Let’s get baking!
You’ll need: For the Crust:
Graham cracker crumbs: A graham cracker crust is the most traditional to use for cheesecake, but I also love making this cheesecake with Biscoff cookies. Butter: The butter helps to bind the crust. You can use salted or unsalted. Brown sugar: You can use dark or light brown sugar.
For the Filling:
Cornstarch: You can substitute for potato starch 1:1.Cream Cheese: Make sure you use the full-fat version that comes in blocks.Brown sugar: I use and recommend light brown sugar for the filling. Sour cream: I recommend using the full-fat versions. If sour cream is difficult to find in your country, learn How to Make Sour Cream at Home.Sweetened condensed milk: Be sure you use the full-fat version.Vanilla extract: Reach for pure vanilla instead of imitation for optimal flavor. Even better, try homemade vanilla extract! If you are looking for non-alcoholic vanilla flavoring, I recommend Simply Organic Vanilla Flavoring.Heavy cream: Make sure it has at least 35% of fat content.
For the Topping:
Pecans: Can’t prepare this filling without pecans! I use and recommend pecan halves with no added salt. Brown sugar: You can use dark or light brown sugar. Heavy cream: Make sure it has at least 35% of fat content.Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.Ground cinnamon: Cinnamon adds an extra layer of flavor! Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
Step 3 – Make The Eggless Cheesecake Filling
Mix cornstarch and water in a small bowl until smooth. Set aside. Place the cream cheese in the bowl of an electric mixer, and beat on low speed until smooth and free of any lumps. Add sugar and sour cream and continue mixing until incorporated. Gradually add sweetened condensed milk and beat until creamy. Add vanilla extract and cornstarch mixture; beat until well incorporated. Add heavy cream and beat for 1 – 2 minutes
Step 1 – Preheat The Oven & Prepare The Pan
Grab two large pieces of heavy-duty foil. Place your springform pan on top of one piece of foil and fold the sides tightly around it. Repeat with the second piece of foil. This is to ensure no leakage from the water bath.
Step 2 – Make the Crust
Mix together the crust ingredients and press into the prepared pan. Bake for 10 minutes.
Step 4 – Pour Filling Over The Crust
Pour the cheesecake mixture over the graham cracker crust; tap gently to remove any air bubbles.
Step 6 – Make The Topping
Place all the pecan topping ingredients in a medium saucepan and cook until slightly thickened. PRO-TIP: to ensure the water won’t leak into the pan, in addition to the foil wrap, I also like to wrap the springform pan with a slow cooker liner. I place the springform pan in the middle of the slow cooker liner, grab all that excess baggage, wind it up, and tie the end with a knot.
Step 5 – Bake
Bake in a water bath until the edges are barely puffed but wobble in the center.
Step 7 – Decorate
Add the pecan topping on top of the cheesecake. Feel free to add dollops of whipped cream and drizzle with caramel sauce, if desired. IMPORTANT: the pecan topping thickens more as it cools. So, if you want a runny topping, you can warm it up for 30 – 50 sec in the microwave just before serving. On the other hand, if you want the topping to set over the cheesecake, add the cooled pecan topping to the top of the cheesecake and keep it in the refrigerator until it’s time to serve.
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Make sure all your ingredients are at room temperature. The leaky pans are a cheesecake’s arch-nemesis so make sure the cheesecake pan is well wrapped in multiple layers of foil. I like to line mine with a double layer of heavy-duty foil, covering the underside and coming all the way to the top. Avoid overcooking the cheesecake, or it will crack. The center of your cheesecake should still wobble when you remove it from the oven; it will continue to cook as it cools on the counter. To prevent cracks during cooling, it’s important to loosen the cheesecake from the sides of the pan after baking. First, cool the cheesecake on a wire rack for 15 minutes. Then carefully run a knife between the cheesecake and the inside of the pan. Don’t remove the sides of the pan yet. FREEZE: Eggless Cheesecake can be frozen for up to three months. To freeze your cheesecake, just follow these simple steps: When you’re ready to eat your cheesecake, thaw it overnight in the refrigerator. Add your toppings before serving a delicious Eggless Cheesecake.
Recipe Card 📖
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking. This recipe was originally published on November 2021. The recipe remains the same, but more notes, tips, photos, and information have been added to the post in October 2022 to make it as helpful as possible!
