Description
Indulge in the perfect dessert with this decadent Pecan Pie Cheesecake recipe. Discover a delicious new treat to try today!
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened (3 packages)
- 3/4 cup granulated sugar
- 3 large eggs, room temperature
- 1/4 cup heavy cream
- 2 teaspoons vanilla extract
- 1 tablespoon all-purpose flour
- 1/2 cup brown sugar, packed
- 3 tablespoons unsalted butter, melted
- 1/3 cup light corn syrup
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 large egg, lightly beaten
- 1 1/2 cups pecans, roughly chopped
Instructions
- Step 1: Prepare the Pan and Preheat Position your oven rack in the middle position and preheat to 325°F (165°C). Wrap the outside of a 9-inch springform pan with a double layer of heavy-duty aluminum foil, making sure it comes at least 2 inches up the sides. This waterproofing prevents any water from seeping into your **Pecan Pie Cheesecake** during baking.
- Step 2: Make the Crust In a medium bowl, combine graham cracker crumbs and sugar, then pour in the melted butter. Mix until the mixture resembles wet sand and holds together when pressed. Press this mixture firmly into the bottom and about 1 inch up the sides of your prepared springform pan. Use the bottom of a measuring cup to compact it evenly. Bake for 10 minutes until lightly golden, then remove and let cool while preparing the filling.
- Step 3: Create the Cheesecake Layer In a large mixing bowl, beat the softened cream cheese on medium speed until completely smooth, about 2 minutes. Add the sugar gradually and continue beating until incorporated. Add eggs one at a time, mixing just until each is incorporated before adding the next. Pour in heavy cream, vanilla, and sprinkle in flour, mixing on low speed just until combined. Be careful not to overmix—this introduces air bubbles that can cause cracking.
- Step 4: Pour and Bake the Cheesecake Base Pour the cheesecake batter over the cooled crust. Place the foil-wrapped springform pan in a larger roasting pan and carefully add hot water to the roasting pan until it reaches halfway up the sides of the springform pan. Bake for 55-60 minutes, until the edges are set but the center still has a slight jiggle.
- Step 5: Prepare the Pecan Pie Topping While the cheesecake is baking, make your pecan topping. In a medium saucepan, combine brown sugar, melted butter, corn syrup, and salt over medium heat, stirring until the sugar dissolves completely. Remove from heat and let cool for 5 minutes. Whisk in vanilla and the beaten egg until smooth, then fold in the chopped pecans, ensuring they’re well coated.
- Step 6: Add the Pecan Layer and Finish Baking When the cheesecake has baked for about 45 minutes, carefully remove it from the oven (leave the water bath in place). Gently spoon the pecan mixture over the partially baked cheesecake, starting from the center and working outward. Return to the oven and continue baking for another 30-35 minutes, until the pecan topping is set and slightly caramelized.
- Step 7: Cool Properly Turn off the oven, crack the door open slightly, and let your **Pecan Pie Cheesecake** cool in the oven for 1 hour. This gradual cooling prevents cracking. Then remove from the water bath, discard the foil, and cool completely on a wire rack. Refrigerate for at least 8 hours or overnight before serving.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg