Irresistible Pecan Pie Cheesecake

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If you’ve ever been torn between the rich indulgence of cheesecake and the gooey delight of pecan pie, this Pecan Pie Cheesecake is the perfect solution. Combining a nutty graham cracker crust, creamy cheesecake filling, and a decadent pecan pie topping, this dessert is as impressive as it is delicious. Perfect for holidays, special occasions, or simply treating yourself, this recipe is sure to wow any crowd.

Ingredients

Pecan Graham Crumb Crust:

  • 1 cup pecans – Adds a nutty crunch.
  • 2 cups graham cracker crumbs – Forms the crust base.
  • ¼ cup brown sugar – For sweetness.
  • ½ teaspoon cinnamon – Enhances the warm, nutty flavor.
  • ½ cup unsalted butter – Melted to bind the crust.

Cheesecake Filling:

  • 24 ounces cream cheese – Full-fat, brick-style, for a creamy texture.
  • ¾ cup white sugar – Sweetens the filling.
  • ½ cup brown sugar – Adds depth of flavor.
  • ½ teaspoon cinnamon – A hint of spice.
  • 1 tablespoon cornstarch – Ensures a smooth consistency.
  • 1 cup sour cream – For tanginess and creaminess.
  • 1 teaspoon vanilla extract – Enhances the flavor.
  • 3 large eggs – To bind the filling.

Pecan Pie Topping:

  • ⅓ cup unsalted butter – For richness.
  • ¾ cup brown sugar – Adds sweetness.
  • ¾ cup heavy cream – Makes the topping luxurious.
  • 1 teaspoon vanilla extract – Adds depth.
  • 1 tablespoon corn syrup – For a glossy finish.
  • ½ teaspoon cinnamon – Complements the pecans.
  • 2 cups pecan halves – The star of the topping.

Instructions

Step 1: Make the Crust

  1. Preheat the oven to 325°F (160°C). Grease the sides of a 9-inch springform pan and line the bottom with parchment paper.
  2. Finely chop the pecans or pulse them in a food processor. Combine with the graham cracker crumbs, brown sugar, cinnamon, and melted butter. Mix until evenly combined.
  3. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then remove and let cool.

Step 2: Prepare the Cheesecake Filling

  1. Beat the cream cheese, white sugar, and brown sugar in a large bowl until smooth and creamy. Add the cinnamon and cornstarch, mixing until combined.
  2. Beat in the sour cream and vanilla extract, ensuring a smooth mixture. Add the eggs one at a time, mixing gently after each addition until just combined—be careful not to overmix.
  3. Pour the cheesecake batter over the cooled crust and smooth the top.

Step 3: Bake the Cheesecake

  1. Place the springform pan in a larger roasting pan. Fill the roasting pan with hot water, making sure it reaches halfway up the sides of the springform pan to create a water bath.
  2. Bake for 55-65 minutes, or until the edges are firm but the center still has a slight jiggle. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
  3. Remove from the oven and let cool to room temperature. Refrigerate for at least 4 hours, or preferably overnight, to allow it to fully set.

Step 4: Make the Pecan Pie Topping

  1. In a medium saucepan, melt the butter over medium heat, allowing it to gently liquefy.
  2. Stir in the brown sugar, heavy cream, vanilla extract, corn syrup, and cinnamon. Cook until the mixture begins to bubble, then simmer for 2–3 minutes, stirring frequently.
  3. Remove from heat and stir in the pecan halves. Allow the topping to cool slightly.

Step 5: Assemble and Serve

  1. Spoon the pecan pie topping evenly over the chilled cheesecake, letting the gooey mixture cascade over the edges.
  2. Chill for an additional 30 minutes to set the topping before slicing.

Conclusion

This Pecan Pie Cheesecake is the ultimate fusion of two classic desserts. The buttery pecan crust, creamy cheesecake filling, and rich pecan pie topping create a luxurious treat that’s perfect for any occasion. Each bite delivers a perfect balance of textures and flavors, making this dessert an unforgettable experience. Prepare to impress your guests and savor every indulgent slice!