Description
This Decadent Pecan Pie Cheesecake combines the rich, creamy texture of classic cheesecake with the sweet, nutty flavors of pecan pie. Featuring a buttery graham cracker crust, smooth cream cheese filling, and a luscious pecan topping, this dessert is perfect for special occasions or indulgent treats.
Ingredients
Scale
Crust
- 1 and 1/2 cups graham cracker crumbs
- 1/3 cup unsalted butter, melted
- 2 tablespoons granulated sugar
Cheesecake Filling
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs
- 1 and 1/2 teaspoons vanilla extract
Pecan Topping
- 1 cup brown sugar
- 1/2 cup corn syrup
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 and 1/2 cups pecan halves
Instructions
- Prepare the crust: Preheat oven to 325°F (163°C). In a bowl, mix graham cracker crumbs, melted butter, and 2 tablespoons granulated sugar until well combined. Press the mixture firmly into the bottom of a springform pan. Bake the crust for 10 minutes, then remove and let it cool while preparing the filling.
- Make the cheesecake filling: In a large bowl, beat softened cream cheese until smooth and creamy. Gradually add 1 cup granulated sugar and mix thoroughly. Add sour cream and 1 and 1/2 teaspoons vanilla extract, blending until combined. Incorporate the eggs one at a time on low speed, ensuring the mixture is just combined and smooth without overmixing.
- Bake the cheesecake: Pour the filling evenly over the cooled crust in the springform pan. Wrap the pan tightly in foil to prevent water seepage and place it in a water bath (a larger pan filled with hot water reaching halfway up the sides). Bake for 60 to 70 minutes until the center slightly jiggles when gently shaken. Turn off the oven, crack the oven door open, and let the cheesecake sit inside for 1 hour to cool gradually.
- Chill the cheesecake: Remove the cheesecake from the oven and water bath. Refrigerate it for at least 4 hours or preferably overnight to allow it to set fully and develop a creamy texture.
- Prepare the pecan topping: In a saucepan over medium heat, combine brown sugar, corn syrup, heavy cream, and 2 tablespoons unsalted butter. Stir occasionally and bring the mixture to a simmer for 3 to 4 minutes until it slightly thickens. Remove from heat and stir in vanilla extract, salt, and pecan halves. Let the topping cool slightly to thicken.
- Assemble and serve: Spoon the pecan topping over the chilled cheesecake evenly. Allow the topping to set for 10 to 15 minutes at room temperature before slicing and serving. Enjoy your decadent pecan pie cheesecake!
Notes
- Using a water bath prevents cracks and ensures even baking of the cheesecake.
- For best results, make the cheesecake a day ahead to allow flavors to meld and texture to improve.
- You can substitute light corn syrup with maple syrup or honey for a different flavor profile.
- Ensure cream cheese is softened to avoid lumps in the filling.
- Wrap the pan tightly in foil to avoid water leakage from the water bath.
