Decadent Pecan Pie Cheesecake A Heavenly Fusion of Flavors

Decadent Pecan Pie Cheesecake: A Heavenly Fusion of Flavors

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Delight your taste buds with this show-stopping Pecan Pie Cheesecake, a luscious combination of creamy cheesecake and gooey pecan pie. This recipe brings together the best of two classic desserts, creating a rich, indulgent treat perfect for holidays, family gatherings, or any special occasion. With a buttery graham cracker crust, smooth cheesecake filling, and a caramelized pecan topping, this dessert is sure to be the star of your table!

Ingredients:

For the Crust:

  • 2 cups (200g) graham cracker crumbs
  • 1/4 cup (50g) granulated sugar
  • 1/2 cup (115g) unsalted butter, melted

For the Cheesecake Filling:

  • 3 (8 oz) packages cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) heavy cream

For the Pecan Pie Topping:

  • 1 cup (200g) light brown sugar
  • 1/2 cup (120ml) light corn syrup
  • 1/4 cup (60ml) heavy cream
  • 3 tablespoons (45g) unsalted butter
  • 2 cups (250g) pecans, chopped and halved
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions:

Step 1: Prepare the Crust

  1. Preheat your oven to 325°F (163°C).
  2. Mix graham cracker crumbs, sugar, and melted butter in a bowl until well combined.
  3. Press the mixture firmly into the bottom of a 9-inch (23cm) springform pan. Use the back of a spoon or the base of a glass to smooth it out.
  4. Bake for 8–10 minutes, then let it cool completely.

Step 2: Make the Cheesecake Filling

  1. In a large bowl, beat the cream cheese and sugar until smooth and creamy.
  2. Add eggs one at a time, mixing well after each addition.
  3. Stir in vanilla extract and heavy cream until fully incorporated. Avoid overmixing.
  4. Pour the filling over the cooled crust and smooth the top.

Step 3: Bake the Cheesecake

  1. Wrap the outside of the springform pan with aluminum foil to prevent water from seeping in. Place the pan in a larger baking dish and fill the dish with hot water to create a water bath.
  2. Bake at 325°F (163°C) for 60–70 minutes, or until the center is set but still slightly jiggly.
  3. Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour.

Step 4: Prepare the Pecan Pie Topping

  1. In a saucepan over medium heat, combine brown sugar, corn syrup, heavy cream, and butter. Stir until the sugar dissolves and the mixture begins to bubble.
  2. Remove from heat and stir in vanilla, salt, and pecans. Let it cool slightly to thicken.

Step 5: Assemble the Cheesecake

  1. Once the cheesecake is completely cool, carefully remove it from the springform pan.
  2. Spoon the pecan topping over the cheesecake, spreading it evenly.
  3. Refrigerate for at least 4 hours or overnight to set completely.

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