Description
Pecan Pie Cheesecake merges classic Southern dessert magic with creamy cheesecake indulgence. Luxurious layers of buttery graham cracker crust, silky cream cheese filling, and caramelized pecan topping create a dessert masterpiece you’ll crave again and again.
Ingredients
Scale
Crust Ingredients:
- 1 cup pecans
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup brown sugar
- ½ teaspoon cinnamon
Cheesecake Filling Ingredients:
- 24 ounces (680 grams) cream cheese, full fat, brick-style
- ¾ cup white sugar
- ½ cup brown sugar
- ½ teaspoon cinnamon
- 1 tablespoon cornstarch
Additional Ingredients:
(none specified in the original recipe)
Instructions
- Prepare the oven by heating it to 350°F (175°C) and carefully encase the springform pan with aluminum foil to prevent water seepage during baking.
- Create the crunchy foundation by finely grinding pecans, graham crackers, brown sugar, and ground cinnamon in a food processor until uniformly combined, then firmly press the mixture into the bottom of the prepared pan.
- Bake the crust for 10 minutes until slightly golden and let it cool completely while maintaining its structural integrity.
- In a large mixing bowl, thoroughly cream the cream cheese with granulated and brown sugars, incorporating ground cinnamon and cornstarch until smooth and free of lumps.
- Gently fold in sour cream, then gradually add eggs one at a time, ensuring each is fully integrated before adding the next, creating a silky and uniform cheesecake batter.
- Pour the velvety mixture over the cooled crust, spreading evenly to eliminate any air pockets.
- Place the cheesecake in a larger baking dish filled with hot water, creating a water bath to ensure even baking and prevent cracking.
- Bake for 50-60 minutes, or until the center is slightly jiggly but set, then remove from the oven and allow to cool completely in the water bath.
- Refrigerate the cheesecake for a minimum of 6 hours or overnight to achieve optimal texture and flavor melding.
- Prepare the luxurious pecan topping by melting unsalted butter with brown sugar, heavy cream, pure vanilla extract, corn syrup, and a touch of ground cinnamon in a saucepan.
- Stir the mixture until it becomes a rich, glossy caramel sauce, then fold in chopped pecans for added crunch and nutty flavor.
- Once the cheesecake is thoroughly chilled, generously drizzle the warm pecan caramel over the top, allowing it to cascade down the sides.
- Slice and serve the decadent pecan pie cheesecake chilled, revealing its layers of creamy and crunchy textures.
Notes
- Master bakers know this dessert combines two classic favorites: rich cheesecake and gooey pecan pie.
- Wrapping the springform pan prevents water from seeping into the delicate cheesecake during baking.
- Graham cracker and pecan crust provides a crunchy, nutty foundation that elevates the entire dessert experience.
- Cornstarch helps stabilize the creamy filling, ensuring a smooth and velvety texture that melts in your mouth.
- Slow cooling in the refrigerator allows flavors to develop and helps the cheesecake set perfectly without cracking.
- Decadent pecan topping adds a luxurious caramel-like glaze that transforms this dessert into a showstopping treat.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 660 kcal
- Sugar: 47g
- Sodium: 480mg
- Fat: 48g
- Saturated Fat: 20g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 120mg