Description
This Pecan Pie Cheesecake is an incredible dessert that combines the rich flavors and textures of traditional pecan pie with a creamy, tangy cheesecake. It features a crisp, buttery crust, a smooth cheesecake filling, and a decadent pecan pie topping.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 3 (8 ounce) packages cream cheese, softened
- 1 1/4 cups granulated sugar
- 1/4 cup all-purpose flour
- 1 tablespoon vanilla extract
- 4 large eggs
- 1 cup light corn syrup
- 1/2 cup packed light brown sugar
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 large eggs, lightly beaten
- 1 1/2 cups pecan halves
Instructions
- Preheat oven to 350°F (175°C).
- **For the Crust:** In a medium bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and 6 tablespoons melted butter. Press mixture into the bottom and 1 inch up the sides of a 9-inch springform pan. Bake for 10 minutes. Remove and set aside. Reduce oven temperature to 325°F (160°C).
- **For the Cheesecake Filling:** In a large bowl, beat the softened cream cheese until smooth. Gradually beat in 1 1/4 cups granulated sugar and flour until combined. Stir in 1 tablespoon vanilla extract. Beat in the 4 large eggs one at a time, mixing just until combined.
- Pour the cheesecake filling over the pre-baked crust.
- Bake at 325°F (160°C) for 50 to 60 minutes, or until the center is almost set (it will still jiggle slightly).
- Turn off the oven and let the cheesecake cool inside the oven with the door slightly ajar for 1 hour.
- Remove the cheesecake from the oven and let it cool completely on a wire rack. Cover and refrigerate for at least 4 hours, or preferably overnight.
- **For the Pecan Pie Topping:** In a medium saucepan, combine corn syrup, brown sugar, 1/4 cup melted butter, 1 teaspoon vanilla extract, and salt. Bring to a boil over medium heat, stirring constantly. Remove from heat and let cool slightly.
- Whisk in the 2 lightly beaten eggs. Stir in the pecan halves.
- Pour the pecan pie topping over the chilled cheesecake.
- Refrigerate for at least 30 minutes before serving to allow the topping to set.
Notes
- Ensure the cream cheese is fully softened for a smooth, lump-free filling.
- Do not overbake the cheesecake; it should still be slightly jiggly in the center.
- Cooling the cheesecake slowly prevents cracking.
- For a richer color and flavor, you can toast the pecans lightly before adding them to the topping.
- This dessert is best made the day before serving.
- Prep Time: 45 minutes
- Cook Time: 60-70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American