Description
This Pecan Pie Cheesecake combines the rich, creamy texture of classic cheesecake with the sweet, nutty topping of pecan pie. Featuring a buttery graham cracker crust, a smooth cream cheese filling, and a decadent pecan pie topping, this dessert is perfect for holidays or any special occasion, delivering a luscious blend of flavors and textures.
Ingredients
Scale
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the cheesecake filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs
For the pecan pie topping:
- 1 cup light brown sugar
- 1/2 cup light corn syrup
- 1/3 cup heavy cream
- 1/4 cup unsalted butter
- 1 teaspoon vanilla extract
- 1 1/2 cups chopped pecans
Instructions
- Prepare crust: Preheat the oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan with foil and grease the inside lightly. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter until the mixture is uniform. Press this crust mixture evenly into the bottom of the springform pan. Bake for 10 minutes, then remove from oven and let cool.
- Make cheesecake filling: In a large bowl, beat softened cream cheese until smooth and creamy. Add granulated sugar, sour cream, and vanilla extract, and beat until blended. Add eggs one at a time, mixing on low speed just until combined after each. Pour this filling over the cooled crust in the springform pan.
- Bake cheesecake in a water bath: Place the springform pan inside a larger baking dish. Pour hot water into the larger dish until it reaches halfway up the sides of the springform pan to create a water bath, which ensures gentle baking. Bake in the preheated oven for 55 to 65 minutes, or until the center is almost set but still slightly jiggly. Turn off the oven and crack the door open, allowing the cheesecake to cool slowly inside for 1 hour.
- Prepare pecan pie topping: While the cheesecake cools, combine light brown sugar, corn syrup, heavy cream, and unsalted butter in a saucepan over medium heat. Bring to a gentle simmer and cook for 3 to 4 minutes, stirring constantly to avoid burning. Remove from heat and stir in vanilla extract and chopped pecans. Allow the mixture to cool slightly so it thickens.
- Assemble and chill: Pour the pecan topping evenly over the cooled cheesecake. Refrigerate the finished cheesecake for at least 4 hours, preferably overnight, to set completely and enhance flavor before slicing and serving.
Notes
- You can prepare the cheesecake a day ahead for the best flavor and easier slicing.
- Use a sharp knife dipped in hot water to cut clean, neat slices.
- Wrapping the springform pan with foil prevents water from leaking in during the water bath baking.
- Allowing the cheesecake to cool slowly in the oven prevents cracking on the surface.
