Pecan Pie Cheesecake
This Pecan Pie Cheesecake combines creamy cheesecake with a crunchy pecan topping, offering a delightful dessert perfect for gatherings and cozy nights in.
Ingredients
Pecan Graham Crumb Crust
- 1 cup pecans for crunch and flavor
- 2 cups graham crumbs for texture and structure
- 1/4 cup brown sugar adds sweetness
- 1/2 teaspoon cinnamon for warmth
- 1/2 cup unsalted butter to bind and enrich
Cheesecake Filling
- 24 ounces cream cheese, full fat, brick-style for creaminess
- 3/4 cup white sugar adds sweetness
- 1/2 cup brown sugar provides depth of flavor
- 1/2 teaspoon cinnamon for warmth
- 1 tablespoon cornstarch helps set the filling
- 1 cup sour cream adds tang and moisture
- 1 teaspoon vanilla extract for aroma
- 3 large eggs binds the filling
Pecan Pie Topping
- 1/3 cup unsalted butter for richness
- 3/4 cup brown sugar for sweetness
- 3/4 cup heavy cream for creaminess
- 1 teaspoon vanilla extract enhances flavor
- 1 tablespoon corn syrup adds sweetness and shine
- 1/2 teaspoon cinnamon for warmth
- 2 cups pecan halves for crunch and flavor
Instructions
Preparation
- Preheat the oven to 350°F.
- Wrap the outside of a 9-inch springform pan with aluminum foil.
- Pulse the pecans in a food processor until they are crushed.
- In a medium bowl, combine the crushed pecans, graham crumbs, brown sugar, and cinnamon.
- Mix in the melted butter until the mixture resembles damp sand.
- Press the mixture firmly into the bottom and up the sides of the springform pan.
- Bake the crust in the preheated oven for 10 minutes.
Cheesecake Filling
- In a very large bowl, beat the cream cheese until it’s soft.
- Mix in the white sugar, brown sugar, cinnamon, and cornstarch.
- Beat in the sour cream and vanilla extract until smooth.
- With the mixer on low speed, add the eggs one at a time.
- Pour the filling over the crust and smooth the top.
Baking
- Place the cheesecake in the middle of a large roasting pan.
- Pour about 1 to 1.5 inches of hot water into the roasting pan around the springform pan.
- Bake the cheesecake in the oven for 50 to 60 minutes, or until it has a slight wobble in the center.
- After baking, remove the cheesecake and let it cool in the roasting pan at room temperature.
- Carefully remove the cheesecake from the roasting pan while still in the springform pan.
- Remove the aluminum foil and cover the pan, then chill it in the fridge for at least six hours or preferably overnight.
Pecan Pie Topping
- In a medium saucepan over low-medium heat, melt the butter and brown sugar together.
- Bring the mixture to a gentle simmer for 2-3 minutes.
- Stir in the cream, vanilla extract, corn syrup, cinnamon, and pecans.
- Allow the topping to simmer for at least 5 minutes, stirring gently.
- Remove the topping from the heat and let it cool slightly.
Serving
- Remove the cheesecake from the fridge when you’re ready to serve.
- Spoon the pecan pie topping over the cheesecake.
- Slice the cheesecake using a thin, sharp knife.
Notes
Allow the cheesecake to cool slowly to prevent cracking. For the best flavor and texture, chill overnight. Add the pecan topping just before serving.