Description
This Pecan Pie Cheesecake is a rich and creamy dessert with a buttery graham cracker crust, a silky cheesecake filling, and a gooey pecan pie topping. It’s the perfect combination of nutty, sweet, and creamy flavors, making it a showstopper for any occasion!
Ingredients
Units
Scale
- :
- For the Crust:
- 1 1/2 cups graham cracker crumbs (about 12 crackers)
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon (optional)
- 5 tablespoons unsalted butter, melted
- For the Cheesecake Filling:
- 24 oz (3 blocks) cream cheese, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 1 tablespoon all-purpose flour (optional, for structure)
- For the Pecan Pie Topping:
- 1 cup chopped pecans
- 1/2 cup brown sugar
- 1/4 cup light corn syrup
- 1/4 cup heavy cream
- 3 tablespoons unsalted butter
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- :
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
- Make the crust: In a bowl, mix graham cracker crumbs, brown sugar, cinnamon, and melted butter. Press into the bottom of the springform pan. Bake for 8-10 minutes, then let cool slightly.
- Prepare the cheesecake batter: In a large bowl, beat cream cheese and sugars until smooth. Add eggs one at a time, mixing on low speed. Stir in vanilla, sour cream, heavy cream, and flour until just combined.
- Bake the cheesecake: Pour the batter over the crust. Wrap the pan in foil and place it in a large roasting pan filled with 1 inch of hot water (water bath method). Bake for 60-70 minutes, or until the center is set but slightly jiggly.
- Cool & chill: Turn off the oven and leave the cheesecake inside with the door cracked for 1 hour. Then, refrigerate for at least 4 hours (preferably overnight).
- Make the pecan topping: In a saucepan over medium heat, combine brown sugar, corn syrup, heavy cream, and butter. Cook until bubbling and slightly thickened (about 3-5 minutes). Stir in pecans, vanilla, and salt. Let cool slightly.
- Assemble & serve: Pour the pecan topping over the chilled cheesecake. Let set for 15 minutes before slicing. Serve and enjoy!
Notes
- :
- A water bath helps prevent cracks, but you can skip it if needed.
- For extra crunch, toast the pecans before adding them to the topping.
- Cheesecake stores well in the fridge for up to 5 days or can be frozen for up to 2 months.
Nutrition
- Calories: ~450
- Sugar: 35g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 110mg