Pecan Pie Cheesecake
A decadent fusion of creamy cheesecake and rich pecan pie, this dessert is perfect for any special occasion. With a buttery crust, velvety filling, and crunchy pecan topping, each bite delivers a symphony of flavors and textures.
Equipment
- 9-inch springform pan
- Mixing bowls
- Hand or stand mixer
- Medium saucepan
- Large baking dish
- Aluminum foil
- Spatula
Ingredients
- For the Crust:
- 1 and 3/4 cups 175g graham cracker crumbs
- 1/4 cup 50g granulated sugar
- 1/4 cup 60g unsalted butter, melted
- 1 cup 120g chopped pecans
- For the Cheesecake:
- 3 8-ounce packages (680g) full-fat cream cheese, softened
- 1 cup 200g granulated sugar
- 3 large eggs
- 1 tablespoon 15ml vanilla extract
- 1 cup 240ml sour cream
- For the Pecan Pie Topping:
- 3/4 cup 150g granulated sugar
- 3/4 cup 180ml light corn syrup
- 1/3 cup 75g unsalted butter
- 3 large eggs
- 1 teaspoon 5ml vanilla extract
- 1 and 1/2 cups 180g pecan halves
Instructions
- Prepare the Crust: Preheat the oven to 325°F (160°C). In a medium bowl, mix graham cracker crumbs, sugar, melted butter, and chopped pecans. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then cool.
- Make the Cheesecake Filling: Beat softened cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Stir in vanilla and sour cream until fully combined. Pour the filling over the cooled crust and smooth the surface.
- Bake the Cheesecake: Wrap the springform pan's base with foil. Place the pan in a larger baking dish and fill the dish with hot water halfway up the springform pan. Bake for 50–60 minutes or until the edges are set and the center jiggles slightly. Cool on a wire rack.
- Prepare the Pecan Pie Topping: In a medium saucepan, combine sugar, corn syrup, and butter over medium heat. Stir until smooth and the butter is melted. Whisk in eggs and vanilla. Add pecan halves and stir to coat. Pour the mixture over the cooled cheesecake.
- Chill: Refrigerate the assembled cheesecake for at least 4 hours or overnight to set.
- Serve: Remove the cheesecake from the springform pan. Slice and serve with optional whipped cream or ice cream.
Notes
For an alternative topping, replace corn syrup with maple syrup or honey.
Ensure all dairy ingredients are at room temperature for a smooth filling.
Use a water bath (bain-marie) to prevent cracks in the cheesecake.
Ensure all dairy ingredients are at room temperature for a smooth filling.
Use a water bath (bain-marie) to prevent cracks in the cheesecake.