Description
This Pecan Pie Cheesecake combines the creamy richness of classic cheesecake with the sweet, nutty topping of pecan pie. Featuring a buttery graham cracker crust and a luscious pecan pie topping, this dessert is perfect for holiday gatherings or special occasions, delivering a delightful blend of textures and flavors in every bite.
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
- 24 ounces cream cheese, softened
- 1 cup packed light brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
For the Pecan Pie Topping
- 1 cup packed light brown sugar
- 1/2 cup light corn syrup
- 1/2 cup unsalted butter
- 3 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 2 cups pecan halves
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan to prepare for baking.
- Make the Crust: In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Press this mixture evenly into the bottom of the prepared springform pan to form the crust.
- Prepare Cheesecake Filling: In a large bowl, beat the softened cream cheese with the brown sugar until smooth and creamy. Add eggs one at a time, blending well after each addition. Stir in vanilla extract and sour cream until the mixture is fully combined and smooth.
- Pour and Bake: Pour the cheesecake filling over the prepared crust in the pan. Bake in the oven for 45 to 50 minutes until the edges are set but the center remains slightly jiggly.
- Make Pecan Pie Topping: In a saucepan over medium heat, combine brown sugar, corn syrup, and butter. Stir constantly until the butter melts and the sugar dissolves. Remove from heat and allow the mixture to cool slightly. Lightly beat the eggs in a separate bowl, then gradually whisk the cooled sugar mixture into the eggs. Stir in vanilla extract and fold in pecan halves.
- Add Topping and Bake Again: Carefully pour the pecan pie topping evenly over the partially baked cheesecake. Return the springform pan to the oven and bake for an additional 30 to 35 minutes, or until the topping is set and golden.
- Cool and Chill: Remove the cheesecake from the oven and allow it to cool completely in the pan on a wire rack. Refrigerate for at least 4 hours or overnight to let the cheesecake fully set.
- Serve: Remove the sides of the springform pan gently. Slice the cheesecake, optionally garnish with whipped cream or caramel sauce, and serve chilled.
Notes
- Ensure cream cheese is at room temperature for a smooth filling.
- Be careful not to overbake the cheesecake; a slight jiggle in the center ensures creamy texture.
- Gradually whisking the cooled sugar mixture into the eggs prevents scrambling in the pecan topping.
- For ease of slicing, chill the cheesecake thoroughly before serving.
- Can be stored in the refrigerator for up to 4 days, or frozen for longer storage.
