So use whichever you prefer or have on hand. I like using pecan halves for the topping, because I think they are more visually appealing than chopped pecans, but they do make it a little harder to cut and serve the cheesecake. Pecans - You’ll need finely chopped pecans for the crust and additional pecans for the topping.I’ve also used cinnamon-flavored cookies or the Populares brand cookies. I personally love the Gamesa Maravillas vanilla-flavored cookies. So I use any other type of cookie crumbs. Cookie crumbs - Traditionally, cheesecake crust is made with graham cracker crumbs, but here in Mexico they’re hard to find.Here are the ingredients you’ll need to make this pecan pie cheesecake But when it comes to this pecan pie cheesecake, I love it! The tangy cream cheese filling balances out the sweetness of the pecan pie topping and the toasted pecans give it a nutty, earthy flavor. It’s overly sweet in my opinion and I can hardly eat a piece without feeling a little sick.
Now, I’ll be honest, I personally do not care for pecan pie. By following my detailed instructions you’ll be able to bake a perfect cheesecake at home! The cheesecake has a cookie/pecan crust, a creamy, tangy filling and a caramel pecan pie topping. This pecan pie cheesecake combines two favorite classics into one delicious dessert.
