Pecan Pie Cheesecake Recipe

Pecan Pie Cheesecake Recipe

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This Pecan Pie Cheesecake combines the rich, creamy texture of cheesecake with the sweet, nutty flavors of pecan pie. It features a graham cracker crust, a smooth cheesecake filling, and a gooey pecan topping, creating a decadent dessert perfect for holidays or special occasions.

Ingredients:

For the Crust:

  • 1 1/2 cups graham cracker crumbs  
  • 1/4 cup granulated sugar  
  • 6 tablespoons unsalted butter, melted  

For the Cheesecake Filling:

  • 32 ounces cream cheese, softened  
  • 1 1/2 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla extract  
  • 1/4 teaspoon salt  
  • 4 large eggs
  • 1 cup sour cream or heavy cream  

For the Pecan Topping:

  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup granulated sugar
  • 1/2 cup light corn syrup
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract  
  • 1/4 teaspoon salt
  • 2 cups pecan halves

Instructions:

  1. Prepare the Crust: Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan to create an even crust. Bake for 8-10 minutes until lightly golden. Let it cool completely.  
  2. Make the Cheesecake Filling: In a large bowl, using an electric mixer, beat the softened cream cheese until smooth. Gradually add the sugar and flour, beating until well combined. Stir in the vanilla extract and salt.
  3. Add Eggs and Sour Cream/Cream: Add the eggs one at a time, mixing on low speed until just combined after each addition. Stir in the sour cream or heavy cream until smooth.
  4. Bake the Cheesecake: Pour the cheesecake filling over the cooled crust in the springform pan. Bake for 50-60 minutes, or until the center is just slightly jiggly.
  5. Cool in Oven: Turn off the oven and let the cheesecake cool inside the oven with the door slightly ajar for 1 hour to prevent cracking.  
  6. Make the Pecan Topping: While the cheesecake is baking, prepare the pecan topping. In a medium saucepan, melt butter over medium heat. Add the sugar, corn syrup, heavy cream, vanilla extract, and salt. Bring to a simmer and cook for 5 minutes, stirring occasionally.
  7. Add Pecans: Stir in the pecan halves and remove from heat.
  8. Assemble the Cheesecake: Remove the cheesecake from the oven and pour the pecan topping evenly over the top.  
  9. Chill the Cheesecake: Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set firmly.  
  10. Serve: Run a thin knife around the edge of the cheesecake to loosen it from the pan. Remove the springform pan sides and slice the cheesecake into wedges.

Tips and Notes:

  • Room Temperature Ingredients: Make sure the cream cheese, eggs, and sour cream/cream are at room temperature for a smooth batter.
  • Don’t Overmix: Avoid overmixing the batter, especially after adding the eggs, to prevent incorporating too much air, which can cause cracking.
  • Water Bath (Optional): For an even smoother texture, you can bake the cheesecake in a water bath. Wrap the outside of 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.
  • Prevent Cracking: Allowing the cheesecake to cool slowly in the oven with the door ajar helps prevent cracking.  
  • Storage: Store leftover cheesecake in the refrigerator for up to 5 days.

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