Description
This Pecan Pie Cheesecake is a decadent dessert combining the rich, creamy texture of classic cheesecake with the sweet, nutty flavor of pecan pie. Featuring a graham cracker crust, a luscious cream cheese filling, and a gooey pecan topping, this recipe yields 12 generous slices that are perfect for holiday gatherings or special occasions.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- 1/3 tablespoon light brown sugar (packed)
- 1/2 cup butter (melted)
Pecan Pie Topping
- 1 cup granulated sugar
- 1 cup corn syrup
- 1/3 cup melted butter
- 2 large eggs
- 1 1/2 cups chopped pecans
- 1 teaspoon pure vanilla extract
Cheesecake Filling
- 3 (8 ounce) packages cream cheese (softened)
- 1 cup sugar (packed)
- 3 tablespoons all-purpose flour
- 3 eggs
- 1/2 cup heavy cream
- 2 teaspoons vanilla extract
Additional Topping
- 1/4 cup butter (melted)
- 1/3 cup light brown sugar (packed)
- 1/2 teaspoon vanilla extract
- 1/4 cup heavy cream
- 1 cup chopped pecans (toasted)
Instructions
- Prepare the Crust: Preheat your oven to 325°F (163°C). In a mixing bowl, combine the graham cracker crumbs, 1/3 tablespoon packed light brown sugar, and melted butter until the mixture resembles wet sand. Press this mixture evenly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then set aside to cool.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth. Gradually add 1 cup sugar and 3 tablespoons flour, mixing well to combine. Add in the eggs one at a time, followed by the heavy cream and 2 teaspoons vanilla extract, beating until the mixture is creamy and uniform. Pour the cheesecake filling over the cooled crust in the springform pan.
- Prepare the Pecan Pie Topping: In a separate bowl, whisk together the granulated sugar, corn syrup, 1/3 cup melted butter, eggs, chopped pecans, and 1 teaspoon vanilla extract until fully blended. Gently pour this pecan pie topping over the cheesecake filling, spreading it evenly.
- Bake the Cheesecake: Place the springform pan onto a baking sheet and bake in the preheated oven for about 50 minutes or until the cheesecake is mostly set but still slightly jiggly in the center. Remove from the oven and let cool completely at room temperature, then refrigerate for at least 4 hours or overnight to set.
- Prepare the Additional Topping: In a small saucepan, combine 1/4 cup melted butter, 1/3 cup packed light brown sugar, 1/2 teaspoon vanilla extract, and 1/4 cup heavy cream. Cook over medium heat, stirring frequently until the mixture thickens slightly, about 3-5 minutes. Remove from heat and stir in the toasted chopped pecans.
- Serve: Before serving, drizzle the additional pecan topping over each slice of cheesecake to add an extra layer of flavor and crunch. Slice into 12 pieces and enjoy!
Notes
- Make sure the cream cheese is softened to room temperature for a smooth filling.
- To toast pecans, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes until fragrant, stirring occasionally.
- Use a springform pan to easily remove the cheesecake after baking.
- Chill the cheesecake for several hours or overnight to achieve the best texture and flavor.
- If desired, line the bottom of the springform pan with parchment paper before pressing in the crust to prevent sticking.
- Allow the cheesecake to come to room temperature for about 15 minutes before serving for easier slicing.
