This decadent Pecan Pie Cheesecake combines the rich, creamy texture of classic cheesecake with the sweet, nutty goodness of pecan pie. The buttery graham cracker crust provides the perfect foundation, while the layer of gooey pecan pie filling adds a delightful crunch and sweetness. Finished with a smooth, velvety cheesecake layer, and topped with more pecan pie filling, this dessert is an indulgent combination of two beloved treats, perfect for holidays or any special occasion when you want to impress.
Ingredients:
Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar
- ½ cup unsalted butter, melted
Pecan Pie Filling:
- 1 cup light corn syrup
- ½ cup brown sugar, packed
- 3 large eggs
- ¼ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 ½ cups chopped pecans
Cheesecake Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup heavy cream
Pecan Topping:
- 1 cup whole pecans
- ¼ cup light corn syrup
- 2 tablespoons brown sugar
Instructions:
- Prepare the Crust:
- Preheat oven to 325°F (160°C).
- In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 10 minutes, then set aside to cool.
- Pecan Pie Filling:
- In a medium saucepan, combine corn syrup, brown sugar, eggs, butter, and vanilla over medium heat.
- Stir constantly until the mixture thickens, about 5-7 minutes. Remove from heat and stir in chopped pecans.
- Pour the pecan pie filling over the cooled crust. Set aside.
- Cheesecake Layer:
- In a large mixing bowl, beat cream cheese and sugar until smooth.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla and heavy cream, beating until smooth and creamy.
- Pour the cheesecake mixture over the pecan pie filling layer in the pan.
- Bake:
- Wrap the springform pan in foil to prevent water from leaking into it.
- Place the pan in a large roasting pan and fill the roasting pan with enough hot water to come halfway up the sides of the springform pan.
- Bake for 60-70 minutes, or until the center is just set and jiggles slightly.
- Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour before removing.
- Pecan Topping:
- In a small saucepan, heat corn syrup and brown sugar until the sugar is dissolved.
- Remove from heat and stir in whole pecans. Let cool slightly.
- Spread the pecan topping over the cooled cheesecake.
- Chill:
- Refrigerate the cheesecake for at least 4 hours or overnight before serving.
Enjoy this rich and flavorful Pecan Pie Cheesecake!
