Description
This rich and indulgent Pecan Pie Cheesecake combines the creamy texture of classic cheesecake with a decadent pecan pie topping. It features a buttery graham cracker crust, a smooth cream cheese filling lightly sweetened with brown sugar and vanilla, and a luscious pecan pie glaze with corn syrup and pecan halves. Perfect for holiday gatherings or special occasions, this dessert offers a delightful blend of flavors and textures in every bite.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Cheesecake Filling
- 24 ounces cream cheese, softened
- 1 cup packed light brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
Pecan Pie Topping
- 1 cup packed light brown sugar
- 1/2 cup light corn syrup
- 1/2 cup unsalted butter
- 3 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 2 cups pecan halves
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan thoroughly to prevent sticking.
- Make the Crust: In a bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly moistened. Press the mixture firmly and evenly into the bottom of the prepared springform pan to form the crust.
- Prepare Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and light brown sugar together until smooth and creamy. Add eggs one at a time, beating well after each addition to ensure a smooth batter. Blend in the vanilla extract and sour cream until the mixture is homogenous and silky.
- Pour and Bake Cheesecake: Pour the cheesecake filling over the prepared crust, smoothing the top with a spatula. Bake in the preheated oven for 45 to 50 minutes, or until the edges are set but the center remains slightly jiggly. This ensures a creamy texture once fully chilled.
- Make the Pecan Pie Topping: In a saucepan over medium heat, combine light brown sugar, light corn syrup, and unsalted butter. Stir constantly until the butter is melted and the sugar dissolves completely. Remove the mixture from heat and allow it to cool slightly to prevent cooking the eggs in the next step. In a separate bowl, lightly beat the eggs, then gradually whisk the cooled sugar mixture into the eggs to temper them. Stir in vanilla extract and fold in the pecan halves evenly.
- Add Topping and Bake Again: Carefully pour the pecan pie topping evenly over the partially baked cheesecake. Return the pan to the oven and bake for another 30 to 35 minutes, or until the topping is set and slightly bubbly.
- Cool and Refrigerate: Remove the cheesecake from the oven and place it on a wire rack to cool completely while still in the pan. Once cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to fully set and develop flavor.
- Serve: Remove the sides of the springform pan with care. Slice the cheesecake into portions and serve chilled. Optionally, garnish with whipped cream or a drizzle of caramel sauce for extra indulgence.
Notes
- Ensure cream cheese is fully softened for a smooth batter.
- Do not overbake the initial cheesecake layer to keep the filling creamy.
- Tempering the eggs for the pecan topping prevents curdling.
- Refrigerate overnight for best texture and flavor development.
- Use a water bath if desired to prevent cracks in the cheesecake.
- Pecan halves can be lightly toasted for enhanced flavor before mixing.
