Description
Pecan Pie Cheesecake is a rich dessert that combines the creamy texture of classic cheesecake with the nutty sweetness of pecan pie. It’s a perfect blend of flavors and textures, ideal for any special occasion.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 6 tablespoons granulated sugar
- 1/2 cup unsalted butter, melted
- 32 ounces full-fat cream cheese, softened
- 1 cup packed light or dark brown sugar
- 1 cup full-fat sour cream, at room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon ground cinnamon
- 3 large eggs, at room temperature
- 1 1/2 cups pecan halves
- 1/4 cup unsalted butter
- 1/2 cup packed light or dark brown sugar
- 6 tablespoons heavy cream
- Pinch of salt
- 1 tablespoon light corn syrup
- Optional: Brown sugar whipped cream for garnish
Instructions
- Preheat your oven to 350°F (175°C). Mix graham cracker crumbs, sugar, and melted butter. Press into a springform pan and bake for 10 minutes. Let cool.
- In a bowl, beat cream cheese and brown sugar until smooth. Add sour cream, vanilla, lemon juice, and cinnamon. Mix well.
- Beat in eggs one at a time on low speed. Pour the filling over the crust and smooth the top.
- Prepare a water bath by placing the springform pan in a larger pan filled with 1 inch of boiling water. Bake for 55-70 minutes, until the center is set but jiggly.
- Turn off the oven and let the cheesecake cool in the oven for 1 hour. Then, cool completely at room temperature and refrigerate for at least 4 hours or overnight.
- Preheat the oven to 300°F (150°C) and toast pecans for 8-10 minutes. In a saucepan, melt butter, sugar, cream, salt, and corn syrup. Stir in the toasted pecans, then cool.
- Once cooled, remove the cheesecake from the springform pan and top with the pecan mixture. Optionally, garnish with brown sugar whipped cream.
Notes
- Ensure that all ingredients, especially cream cheese and eggs, are at room temperature for a smoother batter.
- Use a springform pan to easily remove the cheesecake without damaging it.
- Do not open the oven door while baking to prevent cracking.
- If the edges of the cheesecake brown too much, tent with aluminum foil.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of the cake)
- Calories: 450
- Sugar: 38g
- Sodium: 180mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg
Keywords: Pecan Pie Cheesecake, cheesecake recipe, pecan dessert, cheesecake with pecan topping, easy cheesecake recipe, pecan pie dessert