Indulge in the ultimate dessert with this Pecan Pie Cheesecake! This decadent treat combines the creamy richness of cheesecake with the gooey, nutty topping of pecan pie. Perfect for 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 Layer:
- 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 pecans, chopped or halved
Instructions
- Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
- Mix graham cracker crumbs, sugar, and melted butter until combined. 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 Layer:
- In a large bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, beating well after each addition. Mix in vanilla extract and sour cream until fully combined.
- Pour the cheesecake batter over the cooled crust and smooth the top.
- 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.
- 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, butter, and eggs. Cook, stirring constantly, until the mixture thickens (about 5–7 minutes). Remove from heat and stir in vanilla extract and pecans.
- Assemble the Cheesecake:
- Spoon the pecan pie topping over the chilled cheesecake. Spread evenly to cover the top. Refrigerate for 30 minutes to set.
- Serve:
- Carefully remove the springform pan and slice. Serve chilled or at room temperature.
Nutrition (Per Slice):
- Calories: 520
- Carbohydrates: 46g
- Protein: 6g
- Fat: 34g
- Saturated Fat: 18g
- Fiber: 2g
- Sugar: 36g
- Sodium: 230mg
Tips for Perfect Pecan Pie Cheesecake
- Prevent Cracks: Use a water bath to ensure even baking and prevent cracks in the cheesecake.
- Room Temperature Ingredients: Let cream cheese, eggs, and sour cream come to room temperature for a smoother batter.
- Make Ahead: This dessert is even better the next day, making it perfect for prepping ahead of time.
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