Pecan Pie Cheesecake
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Pecan Pie Cheesecake

Pecan Pie Cheesecake

Ever had a food-related daydream where two desserts get married? This Pecan Pie Cheesecake is the delicious result of that wedding between Cheesecake and Pecan Pie. It combines two of the best Dessert Recipes into one show-stopping Holiday Desserts option. This Easy Dessert is a surefire hit for any gathering.

What You Need to Know

This Pecan Pie Cheesecake Recipe takes 30 minutes to prepare. It needs 4 hours to chill. It serves 12 people.

Nutrition Information (per serving)
Calories: 720 | Fat: 49g | Saturated Fat: 23g | Carbohydrates: 65g | Sugar: 58g | Protein: 8g | Cholesterol: 155mg | Sodium: 320mg

Ingredients

For the Crust

  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar
Pecan Pie Cheesecake Crust Recipe

For the Filling

  • 24 ounces cream cheese, softened
  • 1 cup light brown sugar, packed
  • 3 large eggs, room temperature
  • 1/2 cup sour cream, room temperature
  • 1 teaspoon vanilla extract
Pecan Pie Cheesecake Filling Recipe

For the Pecan Pie Topping

  • 1/2 cup unsalted butter
  • 1 cup light brown sugar, packed
  • 1/3 cup heavy cream
  • 1/4 teaspoon salt
  • 2 cups whole pecans

How to Make Pecan Cheesecake Pie

  • Preheat your oven to 325 degrees Fahrenheit.
  • Make the Crust
    Mix the graham cracker crumbs, melted butter, and sugar in a bowl. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes. Let it cool.
  • Make the Filling
    Beat the cream cheese until smooth. Add the brown sugar and beat again. Add the eggs one at a time. Mix in the sour cream and vanilla. Pour the filling over the cooled crust.
  • Bake the Cheesecake
    Wrap the springform pan with foil. Place the pan in a roasting pan. Pour hot water into the roasting pan. Bake for 65-75 minutes. The center should jiggle slightly. Turn off the oven. Crack the door and let the cheesecake sit for one hour. Remove it and let it cool completely.
  • Make the Pecan Pie Topping
    Melt the butter in a saucepan. Stir in the brown sugar, heavy cream, and salt. Boil for 2 minutes, stirring constantly. Remove from heat. Stir in the pecans. Let the topping cool for 15 minutes.
  • Assemble the Dessert
    Spread the topping over the cooled cheesecake. Refrigerate for at least 4 hours. This Easy Baking Recipe requires patience for the best results. Release the springform clamp. Slice and serve your perfect Thanksgiving Desserts contender.

Helpful Notes

  • This recipe works best with room temperature ingredients.
  • The water bath ensures even baking.
  • Chilling the dessert is a required step for clean slices.

Enjoy this amazing Pecan Pie Cheesecake!

Pecan Pie Cheesecake

Pecan Pie Cheesecake

Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Additional Time: 4 hours
Total Time: 5 hours 40 minutes

A velvety, rich cream cheese filling sits atop a buttery, crisp crust, all crowned by a glossy layer of sweet, crunchy pecans in a caramel-like glaze. Each decadent bite is a perfect, irresistible contrast of smooth and crisp.

Ingredients

For the Crust

  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar

For the Filling

  • 24 ounces cream cheese, softened
  • 1 cup light brown sugar, packed
  • 3 large eggs, room temperature
  • 1/2 cup sour cream, room temperature
  • 1 teaspoon vanilla extract

For the Pecan Pie Topping

  • 1/2 cup unsalted butter
  • 1 cup light brown sugar, packed
  • 1/3 cup heavy cream
  • 1/4 teaspoon salt
  • 2 cups whole pecans

Instructions

  1. Prep: Heat oven to 325°F (165°C).
  2. Crust: Mix crumbs, melted butter, and sugar. Press firmly into a 9-inch springform pan. Bake 10 minutes. Cool.
  3. Filling: Beat cream cheese until smooth. Mix in brown sugar. Add eggs one at a time. Blend in sour cream and vanilla. Pour over cooled crust.
  4. Bake: Wrap pan base in foil. Place in a roasting pan. Add hot water to reach halfway up the side. Bake 65-75 min until edges are set but center jiggles. Turn off oven, crack door, and let rest for 1 hour. Remove and cool completely.
  5. Topping: Melt butter in a saucepan. Stir in brown sugar, cream, and salt. Boil 2 minutes, stirring. Off heat, stir in pecans. Cool 15 minutes.
  6. Chill: Spread topping over cooled cheesecake. Refrigerate at least 4 hours or overnight. Release from pan, slice, and serve.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 720Total Fat: 49gCarbohydrates: 65gSugar: 58g

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