Brown sugar, molasses, pecan butter, cream cheese, eggs and cornstarch are all you need to put this fantastic pecan butter cheesecake souffle together, and it’s a great addition to your seasonal repertoire.
What would a cross between a creamy cheesecake and a nutty pecan pie taste like? Well, I found out, and it tastes awesome. Let’s start from the beginning. I was looking for a dessert for fall that didn’t call for pumpkin because a friend that will remain anonymous doesn’t like pumpkin. Can you believe it?
Still, I wanted the dessert to be seasonal; it had to taste like fall. I immediately focused on the pecan pie and experimented a bit until I ended up with this fantastic pecan butter soufflé cheesecake.
Creamy, velvety and airy, the key here is whipping a bunch of egg whites with sugar and molasses until fluffy, then mixing in the pecan butter, egg yolks and cornstarch. You get the idea.
The result, though, will surprise you! A golden, puffy cheesecake with the loveliest nutty personality. This is one tastes like fall for sure, and although its sweetness reminds you of a few traditional fall desserts, it’s something entirely new.
Ingredients Used to Make This
**I’ve linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂
- Cream Cheese – I used a reduced fat cream cheese (aka Neufchâtel cheese), but you can also use full fat cream cheese for a creamier texture.
- Sugar – I like using light-colored sweeteners such as raw cane sugar in this recipe because it doesn’t affect the color of the final product. Coconut, date, and maple sugars are less processed, more natural granulated sugars, but it results in a browner, darker donut so I don’t recommend them here. I usually use honey powder, since it’s light in color as well as less processed. For this recipe I have not yet tried using a sugar free substitute, so keep that in mind if you’re feeling adventurous!
- Pecan Butter – Pecan butter is the key ingredient to this fall inspired cheesecake! You can buy one here, or you can make pecan butter at home by blending roasted pecans (and 1-2 Tbsp of neutral oil, if desired) in the food processor until smooth
- Water – room temperature water is fine. If you’d like to make this cheesecake richer you can also use almond milk, regular milk or even half and half.
- Butter – softened at room temperature. You can also a vegan butter if you’d like.
- Eggs – large eggs, with the yolks separated from the whites.
- Cornstarch – while traditional souffle cheesecakes DO use wheat flour, I’ve found that cornstarch is enough to keep the cake fluffy, creamy, as well as gluten-free. Feel free to use arrowroot flour if you don’t have it at home.
More Recipes You’ll Love for Fall
How to Make
Pecan Butter Souffle Cheesecake
Whip egg whites with 4 Tbsp sugar, set aside.
In a new bowl, whip the cream cheese with the pecan butter, molasses and sugar until light and fluffy.
Add the water to the cream cheese mixture. Whisk well, or use a hand mixer or standing mixer to ensure even mixing. Now add the corn starch and egg yolks and whisk until well incorporated.
Finally, fold in the whipped egg whites from step 1 to the cream cheese mixture using a silicone spatula. Being careful not to overmix. The resulting batter will have a thin, liquidy consistency.
Prepare springform pan by lining it with parchment paper and wrapping the pan in aluminum foil
Bake in a water bath for best results (not required if you don’t mind the cracks on the top)
Carefully remove from the cake pan once the cake is cool enough to handle. For best results, let the cake cool and rest overnight in the fridge before eating!
Drizzle with pecan butter sauce (recipe here)
Recipe Variations and Optional Add Ins:
- Don’t like pecan butter? You can try using almond butter, cashew butter, peanut butter or even tahini
- Love Chocolate? Just add 2 Tbsp of cocoa powder with the cornstarch, and fold in some chocolate chips to the batter at the very end.
- Are you a Coffee or mocha fan? Add either a teaspoon of coffee extract or espresso powder into the cream cheese mixture.
- Chai or Cardamom Pecan Butter Cheesecake: Try adding a tsp of Cardamom Powder or Chai Tea Powder to the batter with the other dry ingredients.
- With natural flavoring / extracts. Feel free to add a teaspoon of vanilla extract (I didn’t feel like it was essential so I left it out in this recipe), or other flavorings or extracts, such as caramel flavoring, hazelnut extract or almond extract.
What are some ways you can eat these?
- Plain and warm, served with a dollop of whipped cream or ice cream
- Drizzled with honey, maple syrup, caramel or chocolate syrup
- Dusted with powdered sugar or sugar-free powdered sugar. Just make sure you use a sieve to sift the sugar on top!
How to Store
- You can store these cakes covered at room temperature for up to 6 hours. For longer storage, you can place them in an airtight container to store in the fridge for up to 4 days, or freeze up to 4 months.
- Use batter right away after prep. They will deflate over time, so I’ve found that you don’t want the batter sitting out on the counter for too long.
- Baking time (as well as serving size) will vary based on the size of your baking pan, the material (silicone vs metal) of the pan. Bake the cake until the color is golden-brown on the top, or until a toothpick comes out clean/dry when poked into the middle.
Click for more Souffle Cheesecake Recipes
Pecan Butter Souffle Cheesecake
- 5 large egg whites room temperature
- 3 Tbsp granulated sugar*
- 8 oz reduced (Neufchatel) fat cream cheese
- 5 Tbsp light brown sugar
- 3 Tbsp molasses
- 1/3 cup pecan butter heated in the microwave until warm
- 1/2 cup water room temperature
- 1/4 cup cornstarch
- 5 large egg yolks
- 1 recipe maple pecan butter sauce
- Whip egg whites with 3 Tbsp sugar, set aside.
- In a new bowl, whip the cream cheese, molasses, pecan butter and brown sugar until light and fluffy.
- Add the water to cream cheese mixture. Whisk well, or use a hand mixer or standing mixer to ensure even mixing.
- Now add the corn starch and egg yolks and whisk until well incorporated.
- Finally, gently fold in the whipped egg whites from step 1 to the cream cheese mixture
- Pour the batter into a parchment lined 8 inch springform pan, then baked in a 320F preheated oven for 50 minutes. Use a water bath for the best results.
- For best texture, let the cake cool and rest overnight in the fridge before eating!
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