Pecan pie cheesecake combines the rich, creamy texture of cheesecake with the classic flavors of pecan pie. Here’s a recipe to help you create this decadent dessert:
Ingredients:
For the Crust:
- 1 1/2 cups (about 150g) graham cracker crumbs
- 1/4 cup (50g) granulated sugar
- 1/2 cup (115g) unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (680g) cream cheese, softened
- 1 cup (200g) granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup (60ml) heavy cream
For the Pecan Pie Topping:
- 1 cup (200g) light brown sugar, packed
- 1/2 cup (120ml) light corn syrup
- 1/4 cup (60g) unsalted butter
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups (180g) pecan halves
Instructions:
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease a 9-inch (23cm) springform pan with butter or non-stick cooking spray.
2. Prepare the Crust:
- In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until well combined.
- Press the mixture into the bottom of the prepared springform pan, forming an even layer.
- Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden. Remove from the oven and let it cool while you prepare the filling.
3. Make the Cheesecake Filling:
- In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and heavy cream until fully incorporated.
- Pour the cheesecake filling over the cooled crust in the springform pan, spreading it out evenly.
4. Prepare the Pecan Pie Topping:
- In a saucepan, combine the brown sugar, corn syrup, and unsalted butter. Cook over medium heat, stirring constantly, until the sugar has dissolved and the mixture is smooth.
- Remove the saucepan from the heat and let it cool slightly.
- In a separate bowl, beat the eggs and vanilla extract together. Gradually pour the egg mixture into the cooled sugar mixture, stirring constantly until well combined.
- Stir in the pecan halves until they are evenly coated with the sugar mixture.
5. Assemble and Bake:
- Carefully pour the pecan pie topping over the cheesecake filling in the springform pan, spreading it out evenly.
- Place the assembled cheesecake on a baking sheet to catch any drips, then transfer it to the preheated oven.
- Bake the cheesecake for 50-60 minutes, or until the center is set and the pecan pie topping is golden brown.
- Once baked, remove the cheesecake from the oven and let it cool completely at room temperature. Then, refrigerate it for at least 4 hours or overnight to chill and set.
6. Serve:
- Once chilled, carefully remove the sides of the springform pan.
- Slice the pecan pie cheesecake into portions and serve chilled.
- Optionally, garnish each slice with whipped cream or a drizzle of caramel sauce before serving.
Enjoy this indulgent pecan pie cheesecake, a perfect combination of two beloved desserts in one!