Pecan Pie Cheesecake
Pecan Pie Cheesecake combines the best of two desserts: a rich, creamy cheesecake base and a gooey, nutty pecan pie topping. Perfectly balanced with sweet and tangy layers, this indulgent treat is a guaranteed crowd-pleaser for holidays and special occasions.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup brown sugar
- 1/2 cup melted butter
- 24 oz cream cheese (3 blocks), softened
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 1/2 cup sour cream
- 3 large eggs
- 1/4 cup butter (for topping)
- 1/2 cup brown sugar (for topping)
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract (for topping)
- 1 1/2 cups chopped pecans
Instructions
- Preheat oven to 325°F (160°C) and wrap the outside of a springform pan with foil. Grease or line the bottom.
- Combine graham cracker crumbs, brown sugar, and melted butter. Press into the bottom of the pan and set aside.
- In a large bowl, beat softened cream cheese until smooth. Add granulated sugar, sour cream, and vanilla. Blend well.
- Add eggs one at a time, mixing on low speed until just combined.
- Pour cheesecake mixture over the crust. Place the pan into a large roasting dish and fill halfway with hot water to create a water bath.
- Bake for 55–65 minutes, or until the center is just set. Turn off the oven and let the cheesecake rest inside for 1 hour with the door slightly open.
- In a saucepan, melt butter over medium heat. Stir in brown sugar, heavy cream, and vanilla. Simmer for 2–3 minutes, then add chopped pecans and stir until coated.
- Once cheesecake has cooled, pour the pecan topping over the top and chill for at least 4 hours or overnight before slicing.
Notes
- Use room temperature ingredients for a smooth filling.
- Don’t overmix after adding eggs to avoid cracking.
- Chill overnight for best texture and flavor development.
Find it online: https://dishmio.com/pecan-pie-cheesecake/