Description
The Decadent Pecan Pie Cheesecake combines the rich flavors of cheesecake with the crunchy texture of pecans, creating a dessert that is truly special.
Ingredients
Scale
- 1 and 1/2 cups graham cracker crumbs
- 1/3 cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs
- 1 and 1/2 teaspoons vanilla extract
- 1 cup brown sugar
- 1/2 cup corn syrup
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 and 1/2 cups pecan halves
Instructions
- Begin your culinary adventure by preheating your oven to 325°F (163°C). In a medium-sized bowl, combine the graham cracker crumbs, melted unsalted butter, and the 2 tablespoons of granulated sugar. Mix until everything is well integrated and resembles wet sand. Press this mixture firmly into the base of your springform pan, creating a flat and even layer. Once done, bake the crust for about 10 minutes and then set it aside to cool.
- In a large mixing bowl, beat the softened cream cheese using a hand or stand mixer until it’s completely smooth and creamy. Gradually incorporate the 1 cup of granulated sugar, ensuring it blends well with the cream cheese. Add in the sour cream and 1 and 1/2 teaspoons of vanilla extract, mixing until unified. Next, add the eggs one at a time, beating on low speed after each addition to prevent over-mixing and incorporate air—this will help keep your cheesecake dense yet creamy.
- With the filling ready, gently pour it over the cooled graham cracker crust, spreading it out evenly. Wrap the bottom of the springform pan in aluminum foil to prevent water from seeping in. To bake, place the wrapped pan in a larger roasting pan filled halfway with hot water—this is your water bath. Bake for approximately 60 to 70 minutes, or until the center has a slight jiggle but is mostly firm. After baking, turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour.
- Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate it for a minimum of 4 hours or overnight. For the topping, combine the brown sugar, corn syrup, heavy cream, and 2 tablespoons of unsalted butter in a saucepan. Heat over medium until it comes to a gentle simmer—about 3 to 4 minutes. Remove from heat, then add the remaining 1 teaspoon of vanilla extract, salt, and pecans. Set aside to cool slightly. After your cheesecake has set, pour the pecan topping atop your chilled cheesecake, allowing it to rest for 10 to 15 minutes before slicing.
Notes
Remember to use room temperature ingredients; this elevates the texture of the cheesecake to a spectacular creaminess.
- Prep Time: 40 minutes
- Cook Time: 70 minutes
- Category: Dessert
Nutrition
- Calories: 520 kcal
- Sodium: 250 mg
- Protein: 6 g