Pecan Pie Cheesecake 🍰🥧
This Pecan Pie Cheesecake combines two beloved desserts—classic pecan pie and creamy cheesecake—for an irresistible treat that’s rich, sweet, and perfect for the holidays! Each bite features a layer of gooey pecan filling, smooth cheesecake, and crunchy pecans.
Ingredients: Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/3 cup melted butter Pecan Pie Filling:
1 cup chopped pecans
1/2 cup light brown sugar, packed
1/2 cup dark corn syrup
1/4 cup melted butter
2 large eggs
1 tsp vanilla extract Cheesecake Layer:
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1/4 cup sour cream
3 large eggs
1 tsp vanilla extract
Pecan Topping:
1 cup whole or halved pecans
1/2 cup light brown sugar
1/4 cup heavy cream
1/4 cup butter
Instructions:
- Prepare the Crust:
Preheat oven to 350°F (175°C) and grease a 9-inch springform pan. Mix graham cracker crumbs, sugar, and melted butter in a medium bowl. Press the mixture into the bottom of the pan and bake for 10 minutes. Let cool.
- Make the Pecan Pie Filling:
In a saucepan over medium heat, combine brown sugar, corn syrup, melted butter, eggs, and vanilla. Stir constantly until the mixture thickens, about 8-10 minutes. Remove from heat and stir in chopped pecans. Pour the filling over the baked crust and set aside.
- Prepare the Cheesecake Layer:
In a large bowl, beat cream cheese and sugar together until smooth. Add sour cream and vanilla, and mix until combined.
Add eggs one at a time, beating just until incorporated (do not overmix).
Pour the cheesecake batter over the pecan filling layer in the pan.
- Bake the Cheesecake:
Place the cheesecake in the oven and bake for 60-70 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and leave the cheesecake in the oven for 1 hour. Then, cool completely on a wire rack before refrigerating for at least
4 hours or overnight.
- Pecan Topping:
In a small saucepan, combine brown sugar, heavy cream, and butter over medium heat. Stir until sugar is dissolved and mixture thickens, about
5 minutes.
Remove from heat and stir in whole or halved pecans. Let cool slightly, then pour over the chilled cheesecake before serving.
Details: Prep Time: 30 minutes Cook Time: 1 hour 20 minutes Chill Time: 4 hours or overnight Total Time: ~6 hours
Servings: 12-14 slices Calories: ~450 per slice
Tips: Crack-Free Cheesecake: Place a pan of water on the rack below the cheesecake to add moisture to the oven, reducing cracks.
Make Ahead: The cheesecake can be made 1-2 days ahead and topped with pecans just before serving.
Indulge in the creamy richness of cheesecake, the gooey goodness of pecan pie, and the crunch of caramelized pecans—all in one! 🥧🍰 View the attachments for this post at: