Description
This pecan pie cheesecake combines the creamy texture of a classic cheesecake with the nutty, gooey topping of a pecan pie. A decadent dessert perfect for holidays, with rich cream cheese filling, graham cracker crust, and caramelized pecan topping. Ideal for Thanksgiving, Christmas, or any special occasion.
Ingredients
1 ½ cups graham cracker crumbs
¼ cup unsalted butter, melted
24 oz cream cheese, softened
1 cup granulated sugar
3 large eggs
1 cup sour cream
1 tsp vanilla extract
½ cup brown sugar
½ cup corn syrup
¼ cup heavy cream
1 ½ cups chopped pecans
Instructions
1. Preheat oven to 325°F. Mix graham cracker crumbs and melted butter until combined. Press into bottom of a springform pan. Bake for 10 minutes. Let cool.
2. Beat cream cheese and granulated sugar until smooth. Add eggs one at a time, mixing just until incorporated. Stir in sour cream and vanilla. Pour over cooled crust.
3. Place the pan in a water bath and bake at 325°F for 60 minutes, or until edges are set and center is slightly jiggly. Cool completely, then refrigerate 4 hours or overnight.
4. In a saucepan, combine brown sugar, corn syrup, and heavy cream. Heat until smooth and bubbling. Stir in chopped pecans and let cool slightly.
5. Spoon the pecan topping over the chilled cheesecake. Chill again until topping is set. Slice and serve.
Notes
Use room temperature cream cheese for the smoothest filling.
Let the cheesecake cool gradually to prevent cracking.
Toast the pecans beforehand for extra flavor.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 530
- Sugar: 38g
- Sodium: 280mg
- Fat: 36g
- Saturated Fat: 17g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 120mg