Pecan Pie Cheesecake
Indulge in the decadence of a classic Southern dessert reimagined with this luxurious Pecan Pie Cheesecake. This recipe combines the rich creaminess of a silky cheesecake with the irresistible crunch and caramelized sweetness of a pecan pie topping. Featuring a buttery graham cracker crust, a velvety cream cheese filling, and a luscious layer of caramelized pecans infused with brown sugar, corn syrup, and vanilla, this dessert is a show-stopping centerpiece for any gathering. Perfectly baked with a water bath to ensure a crack-free finish, it is then topped with a glossy pecan glaze that adds texture and flavor to every bite. Whether you’re celebrating the holidays or simply treating yourself, this Pecan Pie Cheesecake is the ultimate dessert indulgence.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 3 tablespoons Granulated sugar
- 0.3333 cup Unsalted butter, melted
- 24 ounces Cream cheese, softened
- 1 cup Brown sugar
- 0.5 cup Granulated sugar
- 3 tablespoons All-purpose flour
- 2 teaspoons Vanilla extract
- 4 large Eggs, room temperature
- 0.5 cup Heavy cream
- 1.5 cups Pecans, roughly chopped
- 0.5 cup Corn syrup
- 1 teaspoon Vanilla extract (for topping)
- 0.25 cup Brown sugar (for topping)
- 2 tablespoons Unsalted butter (for topping)
Instructions
Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.
To make the crust, combine the graham cracker crumbs, granulated sugar, and melted butter in a bowl. Mix until the crumbs are evenly coated.
Press the mixture firmly into the bottom of the prepared springform pan, creating an even layer. Bake for 10 minutes, then let it cool while you prepare the filling.
In a large mixing bowl, beat the cream cheese until smooth and creamy, about 2 minutes.
Add the brown sugar, granulated sugar, and flour to the cream cheese. Beat until well combined.
Mix in the vanilla extract, then add the eggs one at a time, beating on low speed after each addition until just combined. Avoid overmixing.
Stir in the heavy cream until the mixture is smooth and creamy.
Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
Place the springform pan inside a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan (this water bath helps prevent cracking).
Bake for 75-90 minutes, or until the cheesecake is set but still slightly jiggly in the center.
Once baked, turn off the oven and leave the cheesecake inside for 1 hour to slowly cool. Then, remove from the oven and let it cool completely at room temperature before refrigerating for at least 4 hours or overnight.
To make the pecan topping, combine the chopped pecans, corn syrup, vanilla extract, brown sugar, and unsalted butter in a saucepan over medium heat. Cook and stir until the sugar is dissolved and the mixture is bubbling.
Let the topping cool for 5-10 minutes, then spread it evenly over the chilled cheesecake.
Refrigerate for another 30 minutes to set the topping before serving.
Carefully remove the sides of the springform pan, slice, and enjoy your Pecan Pie Cheesecake!
Nutrition Facts
Calories |
7664 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 525.3 g | 673% | |
| Saturated Fat | 244.2 g | 1221% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1852 mg | 617% | |
| Sodium | 3734 mg | 162% | |
| Total Carbohydrate | 684.6 g | 249% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 539.2 g | ||
| Protein | 99.5 g | 199% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 1207 mg | 93% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 2253 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
