Pecan Pie Cheesecake is the ultimate dessert for those who love the rich nuttiness of pecan pie combined with the creamy texture of classic cheesecake. This dessert brings together a buttery graham cracker crust, a luscious cream cheese filling, and a sweet, nutty pecan topping. Perfect for holiday gatherings or special occasions, this show-stopping treat is sure to impress. In this guide, we’ll take you step by step through the process of creating this masterpiece.
Preparation Time
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Chill Time: 4 hours (minimum)
- Total Time: 5 hours 45 minutes
Ingredients
For the Crust
- 2 cups of graham cracker crumbs
- ½ cup of salted melted butter
- ⅓ cup of light brown sugar
For the Pecan Pie Filling
- 1½ cups of chopped pecans
- 2 eggs
- ⅓ cup of salted butter
- 1 cup of granulated sugar
- 1 cup of light corn syrup
- 1 teaspoon of vanilla extract
For the Cheesecake Filling
- 16 ounces of softened cream cheese
- 3 eggs
- 1 cup of granulated sugar
- ½ cup of sour cream
- 1½ tablespoons of all-purpose flour
- 1 tablespoon of vanilla extract
- ¼ teaspoon of salt
For the Pecan Topping
- 1 cup of chopped pecans
- ⅓ cup of light brown sugar
- ¼ cup of salted butter
- ¼ cup of heavy cream
- ½ teaspoon of vanilla extract
Instructions
Step 1: Prepare the Crust
- Preheat your oven to 325°F (160°C).
- In a bowl, mix the graham cracker crumbs, melted butter, and brown sugar until the mixture resembles wet sand.
- Press the mixture evenly into the bottom of a 9-inch springform pan.
- Bake the crust for 10 minutes. Remove and let it cool completely.
Step 2: Make the Pecan Pie Filling
- In a medium saucepan, melt the butter over low heat.
- Stir in the sugar and corn syrup until combined.
- Remove from heat and allow the mixture to cool slightly before whisking in the eggs and vanilla extract.
- Fold in the chopped pecans and pour the mixture over the cooled crust.
- Bake for 20 minutes. Set aside to cool while preparing the cheesecake filling.
Step 3: Prepare the Cheesecake Filling
- In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the sour cream, flour, vanilla extract, and salt until just combined.
- Pour the cheesecake mixture over the pecan pie layer.
Step 4: Bake the Cheesecake
- Wrap the outside of the springform pan with aluminum foil and place it in a larger baking pan.
- Fill the larger pan with hot water until it reaches halfway up the sides of the springform pan.
- Bake at 325°F (160°C) for 55–60 minutes, or until the center is slightly jiggly but the edges are set.
- Turn off the oven and leave the cheesecake inside with the door slightly open for 30 minutes.
- Remove the cheesecake and let it cool to room temperature before refrigerating for at least 4 hours or overnight.
Step 5: Prepare the Pecan Topping
- In a small saucepan, combine the butter, brown sugar, and heavy cream over medium heat.
- Stir continuously until the mixture begins to bubble.
- Remove from heat and stir in the vanilla extract and chopped pecans.
- Allow the topping to cool slightly before spreading it over the chilled cheesecake.
Serving Suggestions
Serve this Pecan Pie Cheesecake with a dollop of whipped cream, a drizzle of caramel sauce, or a sprinkle of cinnamon for added flair. A scoop of vanilla ice cream pairs perfectly with the creamy cheesecake and nutty pecans for a delightful contrast of flavors and temperatures.
Pecan Pie Cheesecake combines two beloved desserts into one decadent creation. With its buttery crust, creamy filling, and rich pecan topping, it’s a dessert that satisfies every sweet tooth. Whether you’re hosting a holiday party or simply treating yourself, this cheesecake is a crowd-pleaser that’s worth the time and effort.
Enjoy every bite of this indulgent dessert, and don’t forget to share the recipe with friends and family who appreciate the finer things in life!