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Pecan Pie Cheesecake

Pecan Pie Cheesecake
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Indulge in this rich and creamy Pecan Pie Cheesecake, a perfect fusion of velvety cheesecake and nutty, caramel-sweet pecan pie topping. Featuring a buttery graham cracker crust, smooth cream cheese filling, and a crunchy pecan layer, this dessert offers a delightful balance of textures and flavors ideal for holidays, celebrations, or any sweet craving.

Ingredients

Scale

Crust

  • 1 ½ cups graham cracker crumbs
  • 6 tablespoons unsalted butter, melted

Cheesecake Filling

  • 24 oz (3 packages) cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • ½ cup heavy cream

Pecan Topping

  • 1 cup pecans, chopped
  • ½ cup brown sugar
  • ¼ cup light corn syrup

Instructions

  1. Prepare the Crust: Preheat your oven to 325°F (163°C). In a mixing bowl, combine the graham cracker crumbs with the melted unsalted butter until evenly coated. Press this mixture firmly into the bottom of a 9-inch springform pan to form a compact layer. Bake the crust for about 10 minutes, then remove and let it cool while you prepare the filling.
  2. Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add the granulated sugar, mixing until combined. Beat in the eggs one at a time, fully incorporating each before adding the next. Stir in the vanilla extract and heavy cream until the batter is smooth and luscious. Pour the filling over the cooled crust and smooth the top with a spatula.
  3. Prepare the Pecan Topping: In a separate bowl, mix together the chopped pecans, brown sugar, and light corn syrup until the nuts are well coated. Spread this pecan mixture evenly over the cheesecake batter, creating a glossy, nutty layer.
  4. Bake the Cheesecake: Bake for 50 to 60 minutes, or until the edges are set and the center slightly jiggles but is not liquid. To avoid cracking, place a pan of water on the lower oven rack to provide moisture. Once baked, turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually.
  5. Chill and Serve: After cooling to room temperature, refrigerate the cheesecake for at least 4 hours or overnight to firm up. When ready, release the springform pan, slice generously, and serve with optional garnishes like whipped cream or caramel sauce for a perfect finish.

Notes

  • Use room temperature ingredients (cream cheese, eggs) for a smoother batter without lumps.
  • Do not overmix the batter to prevent air bubbles that cause cracks during baking.
  • Bake the cheesecake in a water bath (bain-marie) to maintain even heat and moisture.
  • Chop pecans evenly for consistent crunch and easier slicing.
  • Cool the cheesecake gradually in the oven with the door ajar to avoid cracking.

Nutrition

Keywords: pecan pie cheesecake, creamy cheesecake, pecan topping, holiday dessert, nutty dessert, gluten free cheesecake

Find it online: https://lillysplate.com/pecan-pie-cheesecake/