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Pecan Pie Cheesecake

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Pecan Pie Cheesecake combines the creamy richness of classic cheesecake with a sweet, buttery pecan pie topping. This impressive dessert is perfect for holidays, special occasions, and anyone who loves the combination of crunchy pecans and smooth cheesecake.

Ingredients

  • Graham cracker crumbs
  • Granulated sugar
  • Unsalted butter, melted
  • Cream cheese, softened
  • Granulated sugar
  • Brown sugar
  • Eggs
  • Sour cream
  • Vanilla extract
  • Butter
  • Brown sugar
  • Heavy cream
  • Vanilla extract
  • Pecan halves, toasted

Instructions

  1. Preheat the oven to 325°F (165°C).
  2. Grease a 9-inch springform pan and wrap the outside with foil if using a water bath.
  3. Combine the graham cracker crumbs, sugar, and melted butter in a bowl.
  4. Press the mixture firmly into the bottom of the prepared pan.
  5. Bake the crust for 8 to 10 minutes, then allow it to cool.
  6. In a large mixing bowl, beat the cream cheese until smooth.
  7. Add the granulated sugar and brown sugar and continue mixing until creamy.
  8. Beat in the eggs one at a time, mixing on low speed after each addition.
  9. Mix in the sour cream and vanilla extract until fully combined.
  10. Pour the cheesecake batter over the cooled crust.
  11. Bake for 55 to 70 minutes, or until the edges are set and the center slightly jiggles.
  12. Turn off the oven, crack the door open, and allow the cheesecake to cool gradually.
  13. Refrigerate for at least 4 hours or overnight.
  14. For the topping, melt the butter in a saucepan over medium heat.
  15. Stir in the brown sugar, heavy cream, and vanilla extract.
  16. Cook until the mixture becomes smooth and slightly thickened.
  17. Remove from the heat and stir in the toasted pecans.
  18. Allow the topping to cool slightly before spreading it over the chilled cheesecake.
  19. Slice and serve.

Notes

  • A water bath helps reduce cracking and creates a smoother texture.
  • Add a splash of maple syrup to the pecan topping for extra flavor.
  • Use a chocolate cookie crust for a chocolate-pecan variation.
  • Drizzle caramel sauce over the finished cheesecake if desired.
  • Store covered in the refrigerator for up to 5 days.
  • Freeze for up to 2 months and thaw overnight before serving.

Nutrition

Find it online: https://thefamilycooking.com/pecan-pie-cheesecake-2/