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pecan pie cheesecake

Delicious Pecan Pie Cheesecake
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This Pecan Pie Cheesecake combines the creamy richness of cheesecake with the sweet, nutty goodness of pecan pie. It’s the perfect dessert for holidays or any special occasion.

Ingredients

Scale
  • For the Crust:
  • 1 1/2 cups graham cracker crumbs
  • 5 tablespoons unsalted butter, melted
  • 1/4 cup granulated sugar
  • For the Cheesecake Filling:
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1/2 cup heavy cream
  • For the Pecan Pie Topping:
  • 1 cup packed light brown sugar
  • 1/2 cup unsalted butter, melted
  • 1/4 cup heavy cream
  • 1 tablespoon corn syrup
  • 1 teaspoon vanilla extract
  • 2 cups pecan halves

Instructions

  1. Make the Crust: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of a 9-inch springform pan.
  2. Make the Cheesecake Filling: In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla extract. Add eggs one at a time, beating well after each addition. Stir in heavy cream.
  3. Pour the Filling: Pour the cheesecake filling over the crust.
  4. Bake: Bake in a preheated oven at 325°F (160°C) for 60-70 minutes, or until the edges are set and the center is slightly jiggly.
  5. Make the Pecan Pie Topping: While the cheesecake is baking, prepare the topping. In a medium saucepan, combine brown sugar, melted butter, heavy cream, corn syrup, and vanilla extract. Bring to a simmer over medium heat, stirring constantly.
  6. Add Pecans: Remove from heat and stir in pecan halves.
  7. Pour Topping: After the cheesecake has baked for 60-70 minutes, carefully remove it from the oven and pour the pecan pie topping evenly over the cheesecake.
  8. Bake Again: Return the cheesecake to the oven and bake for an additional 10-15 minutes, or until the topping is bubbly and golden brown.
  9. Cool: Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
  10. Chill: Remove from the oven and refrigerate for at least 4 hours, or preferably overnight.
  11. Serve: Run a thin knife around the edge of the springform pan before releasing the sides. Serve chilled.

Notes

Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra decadent treat.

Find it online: https://mommiesmore.com/pecan-pie-cheesecake/