Description
This **Pecan Pie Cheesecake Recipe** combines two irresistible classics — the rich, velvety creaminess of cheesecake with the gooey, caramel pecan topping of a Southern pecan pie. 🥧💛 Follow these 7 simple steps for a holiday dessert that’s decadent, impressive, and absolutely blissful.
Ingredients
Scale
-
- For the Crust:
- 1 and 1/2 cups graham cracker crumbs
- 1/4 cup brown sugar
- 1/2 cup unsalted butter, melted
-
- For the Cheesecake Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup brown sugar
- 3 large eggs
- 1 cup sour cream
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- For the Pecan Pie Topping:
- 1/2 cup brown sugar
- 1/3 cup light corn syrup
- 1/4 cup heavy cream
- 1/4 cup unsalted butter
- 1 teaspoon vanilla extract
- 1 and 1/2 cups chopped pecans
Instructions
- Step 1: Preheat oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
- Step 2: Mix graham cracker crumbs, brown sugar, and melted butter. Press firmly into the pan to form the crust. Bake for 10 minutes and set aside to cool.
- Step 3: In a large bowl, beat cream cheese and brown sugar until smooth. Add eggs one at a time, mixing after each. Stir in sour cream, flour, and vanilla extract.
- Step 4: Pour the filling over the crust. Wrap the pan in foil and place in a larger roasting pan filled halfway with hot water (water bath).
- Step 5: Bake for 60–70 minutes, or until the center is just set. Turn off the oven, crack the door, and let cool inside for 1 hour. Then refrigerate for at least 4 hours or overnight.
- Step 6: For the topping: In a saucepan, combine brown sugar, corn syrup, butter, and heavy cream. Bring to a simmer and cook for 3–4 minutes until thickened. Stir in vanilla and pecans, then cool slightly.
- Step 7: Pour the pecan topping over the chilled cheesecake, spread evenly, and refrigerate for 30 minutes before serving. Slice and enjoy the irresistible layers!
Notes
- 💡 Tip 1: Use full-fat cream cheese for a rich and creamy texture.
- 💡 Tip 2: Bake in a water bath to prevent cracks in your cheesecake.
- 💡 Tip 3: Let the cheesecake cool gradually to avoid sinking.
- 💡 Tip 4: Toast your pecans before adding for extra flavor.
- 💡 Tip 5: Chill overnight for the best texture and flavor.
- 💡 Tip 6: For a bourbon twist, add 1 tablespoon bourbon to the pecan topping.
- 💡 Tip 7: Serve with whipped cream or a drizzle of caramel sauce for extra indulgence.
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert, Holiday Recipes
- Method: Baked
- Cuisine: American, Southern
Nutrition
- Serving Size: 1 slice
- Calories: 560
- Sugar: 42g
- Sodium: 290mg
- Fat: 38g
- Saturated Fat: 17g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 130mg
Keywords: pecan pie cheesecake, southern dessert, holiday cheesecake, thanksgiving dessert