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Introduction:
If you’ve ever craved the indulgence of both a rich, creamy cheesecake and the caramelized crunch of a pecan pie, then this Pecan Pie Cheesecake recipe is your new best friend. The beauty of this dessert lies in its ability to combine the best of both worlds—an ultra-smooth cheesecake base topped with a sweet, nutty pecan pie filling that’s absolutely irresistible. Perfect for holidays, celebrations, or simply when you want a show-stopping dessert, this pecan pie cheesecake is sure to impress your guests and satisfy your sweet tooth.
Ingredients:
For the Crust:
1 ½ cups graham cracker crumbs
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/2 cup unsalted butter, melted
For the Cheesecake Filling:
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs, at room temperature
1/2 cup sour cream
1/4 cup heavy cream
For the Pecan Pie Topping:
1 cup pecan halves
1/2 cup unsalted butter
1 cup dark brown sugar, packed
1/4 cup heavy cream
1/2 teaspoon vanilla extract
Pinch of salt
Directions:
Prepare the Crust:
Preheat your oven to 325°F (163°C).
In a medium bowl, combine the graham cracker crumbs, sugar, and cinnamon. Add the melted butter and stir until the mixture is well combined.
Press the mixture into the bottom of a springform pan (9-inch works best), ensuring it’s evenly spread. Bake the crust for 10 minutes, then remove it from the oven and let it cool while you prepare the cheesecake filling.
Make the Cheesecake Filling:
Beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
Add the sugar and vanilla extract and continue mixing until fully incorporated.
Add the eggs one at a time, mixing well after each addition. Then mix in the sour cream and heavy cream until the filling is smooth.
Pour the cheesecake batter over the cooled crust in the springform pan. Smooth the top with a spatula and bake for 55-60 minutes, or until the center is just set with a slight jiggle. Turn off the oven and let the cheesecake cool inside for about 1 hour before transferring it to the fridge. Chill for at least 4 hours or overnight for best results.
Make the Pecan Pie Topping:
In a saucepan over medium heat, melt the butter. Stir in the brown sugar, heavy cream, vanilla extract, and salt. Bring the mixture to a simmer, stirring constantly, until it thickens (about 3-4 minutes).
Stir in the pecans and cook for another minute, then remove from heat. Allow the topping to cool slightly before pouring it over the chilled cheesecake.
Assemble the Cheesecake:
Once the cheesecake has fully chilled, carefully release it from the springform pan and place it on a serving platter.
Spoon the pecan pie topping over the cheesecake, spreading it evenly.
Return the cheesecake to the fridge for about 30 minutes to let the topping set.
Serving and Storage Tips:
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