Pecan Pie Cheesecake Recipe

Ingredients:

For the crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup finely ground pecans
• 6 tablespoons unsalted butter, melted

For the cheesecake filling:

• 24 ounces (3 blocks or 24 tablespoons) full-fat cream cheese, room temperature
• 3/4 cup granulated sugar
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract

For the pecan pie topping:

• 1 cup packed brown sugar
• 1/3 cup light corn syrup
• 1/3 cup heavy whipping cream
• 1/4 cup (2 ounces or 4 tablespoons) unsalted butter, cut into 4 pieces
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 2 cups chopped pecans

Instructions:

1. Preheat oven to 350°F (175°C).
2. Make the crust: Combine graham cracker crumbs, ground pecans, and melted butter in a medium bowl. Press the mixture into the bottom and up the sides of a 9-inch springform pan. Bake for 6 minutes and let cool.
3. Make the cheesecake filling: In a large bowl, beat cream cheese and sugar with an electric mixer on medium speed until smooth and creamy. Beat in eggs one at a time, then stir in vanilla extract.
4. Make the pecan pie topping: In a saucepan, combine brown sugar, corn syrup, heavy cream, butter, salt, and vanilla extract. Bring to a boil over medium heat, stirring constantly. Reduce heat and simmer for 5 minutes. Stir in chopped pecans.
5. Assemble the cheesecake: Pour the cheesecake filling into the prepared crust. Carefully pour the hot pecan pie topping over the cheesecake filling.
6. Bake: Place the springform pan in a water bath (optional) and bake for 45-55 minutes, or until the center is set but still slightly jiggly.
7. Cool: Turn off the oven and leave the cheesecake inside for 1 hour to cool slightly. Then, remove the cheesecake from the water bath and let it cool completely on a wire rack before refrigerating for at least 4 hours, or overnight.
8. Serve: Cut into slices and enjoy!

Tips:

• For a richer flavor, use dark brown sugar in the pecan pie topping.
• To make a water bath, place the springform pan in a larger baking pan and fill the larger pan with hot water halfway up the sides of the springform pan.
• If you don’t have a springform pan, you can use a regular 9-inch pie pan. However, the cheesecake may be more difficult to remove from the pan.

Enjoy your delicious Pecan Pie Cheesecake!