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Pecan Pie Cheesecake

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This Pecan Pie Cheesecake combines a creamy, rich cheesecake layer with a buttery graham cracker crust and a gooey pecan pie topping. It’s the perfect decadent dessert for holidays or special occasions.

Ingredients

  • 1 and 1/2 cups graham cracker crumbs
  • 1/4 cup brown sugar
  • 1/4 tsp salt
  • 1/4 cup unsalted butter, melted
  • 3 (8 oz) blocks cream cheese, softened
  • 1 cup granulated sugar
  • 1/2 cup sour cream
  • 1/4 cup heavy cream
  • 1 tbsp vanilla extract
  • 3 large eggs
  • 1 cup chopped pecans
  • 1/2 cup brown sugar
  • 1/2 cup light corn syrup
  • 1/4 cup heavy cream
  • 1/4 cup unsalted butter
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with foil to prevent leaks.
  2. In a bowl, mix graham cracker crumbs, brown sugar, salt, and melted butter. Press into the bottom and slightly up the sides of the pan. Bake for 10 minutes and let cool.
  3. In a large bowl, beat the softened cream cheese until smooth. Add granulated sugar and mix well. Mix in sour cream, heavy cream, and vanilla.
  4. Add eggs one at a time, mixing on low speed just until combined. Do not overmix.
  5. Pour the cheesecake batter over the cooled crust. Place the pan in a larger pan filled with 1 inch of hot water (water bath).
  6. Bake for 60-70 minutes until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake sit inside with the door closed for 1 hour.
  7. Remove from oven and let cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
  8. For the pecan topping, combine brown sugar, corn syrup, heavy cream, butter, and salt in a saucepan. Cook over medium heat until bubbling. Remove from heat, stir in vanilla and pecans.
  9. Cool the topping slightly, then spoon over the chilled cheesecake before serving.

Notes

  • Make sure all dairy ingredients are at room temperature for the best texture.
  • The cheesecake can be made a day ahead and stored in the fridge.
  • Don’t skip the water bath; it helps prevent cracks.
  • Top the cheesecake with the pecan mixture just before serving for the best texture.

Nutrition

Find it online: https://yumfamilyrecipes.com/pecan-pie-cheesecake/