Indulge in the ultimate dessert with this Pecan Pie Cheesecake! Creamy, rich cheesecake meets gooey pecan pie topping for a decadent treat that’s perfect for the holidays or any special occasion.
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
For the Pecan Pie Topping:
- 1 cup brown sugar
- 1/3 cup light corn syrup
- 1/4 cup unsalted butter
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups pecan halves or chopped pecans
Instructions
- Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
- Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press into the bottom of the pan to form an even layer. Bake for 8–10 minutes, then set aside to cool.
- Make the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese and sugar until smooth. Add eggs one at a time, beating after each addition. Mix in vanilla extract and sour cream until combined.
- Pour the cheesecake batter over the cooled crust.
- Bake the Cheesecake:
- Wrap the springform pan in aluminum foil and place it in a larger roasting pan. Fill the roasting pan with hot water halfway up the sides of the springform pan to create a water bath.
- Bake for 55–65 minutes, or until the center is set but slightly jiggly. Remove from the water bath and let cool to room temperature. Refrigerate for at least 4 hours or overnight.
- Prepare the Pecan Pie Topping:
- In a saucepan over medium heat, combine brown sugar, corn syrup, and butter. Cook, stirring constantly, until the mixture thickens (about 5 minutes).
- Remove from heat and whisk in eggs and vanilla extract. Stir in pecans.
- Assemble the Cheesecake:
- Spoon the pecan pie topping over the chilled cheesecake, spreading evenly. Refrigerate for at least 30 minutes to set.
- Serve:
- Carefully remove the springform pan and slice. Serve chilled or at room temperature.
Nutrition (Per Slice):
- Calories: 520
- Carbohydrates: 47g
- Protein: 7g
- Fat: 34g
- Saturated Fat: 15g
- Fiber: 2g
- Sugar: 35g
- Sodium: 270mg
Tips for Perfect Pecan Pie Cheesecake
- Prevent Cracks: Use a water bath and ensure all ingredients are at room temperature before mixing.
- Use Fresh Pecans: Fresh pecans enhance the flavor and texture of the topping.
- Make Ahead: This cheesecake is even better the next day, making it a perfect make-ahead dessert.