Pecan Pie Cheesecake
A delightful blend of creamy cheesecake and sweet, nutty pecan pie flavors, perfect for special occasions or as a comforting dessert.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs Provides a sweet, slightly crunchy base.
- 0.5 cups crushed pecans Adds nutty flavor and crispness.
- 0.33 cups brown sugar Adds warm sweetness.
- 0.5 cups unsalted butter, melted Brings richness and helps bind.
For the cheesecake filling
- 3 packages (8-ounce) cream cheese, softened Creates a rich and velvety texture.
- 1 cup granulated sugar Balances the creaminess.
- 3 large eggs Helps set the cheesecake.
- 1 teaspoon vanilla extract Adds warm, aromatic note.
- 0.5 cups sour cream Contributes creaminess and tang.
For the pecan topping
- 1 cup dark brown sugar Enhances the caramel flavor.
- 0.5 cups light corn syrup Adds sweetness and gooey texture.
- 0.5 cups heavy cream Ensures a rich topping.
- 0.25 cups unsalted butter Adds richness to the topping.
- 2 large eggs Helps bind the pecan topping.
- 1.5 cups pecans, roughly chopped Adds crunch and nutty flavor.
- 1 teaspoon vanilla extract Enhances overall taste.
- 1 cup whole pecans, for decoration For a beautiful presentation.
- to taste caramel sauce For drizzling over top.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Mix graham cracker crumbs, crushed pecans, brown sugar, and melted butter. Press into a 9-inch springform pan.
- Bake for 10 minutes and let cool completely.
Cheesecake Filling
- Beat softened cream cheese with granulated sugar until smooth.
- Add eggs one at a time, beating well after each addition.
- Stir in sour cream and vanilla extract until combined.
- Pour over cooled crust and bake at 325°F (160°C) for 45-55 minutes. Center should be slightly jiggly.
- Turn off the oven and leave cheesecake inside for an hour to set.
- Cool to room temperature and then refrigerate for at least 4 hours.
Pecan Topping
- Combine dark brown sugar, light corn syrup, and eggs in a saucepan. Bring to boil then reduce heat and simmer until thickened.
- Stir in butter, vanilla extract, and chopped pecans, then let cool.
- Pour cooled pecan topping over cheesecake and chill for 3 hours.
Serving
- Remove sides of the springform pan, slice the cheesecake, and garnish with whole pecans and caramel sauce.
Notes
Make sure cream cheese is fully softened before use to avoid lumps. Consider using a food processor for a smoother filling. Store leftovers in an airtight container for up to 5-7 days.