If you’re looking for the ultimate indulgent dessert that combines two classics, this Pecan Pie Cheesecake is the perfect solution. It has all the flavors of a traditional pecan pie with the creamy, rich texture of cheesecake. With a buttery graham cracker crust, a layer of pecan pie filling, a smooth cheesecake center, and a decadent pecan topping, this dessert is sure to impress everyone at your table.
Ingredients
For the Graham Cracker Crust:
- 2 cups graham crackers, crumbled
- ⅓ cup light brown sugar, packed
- ½ cup butter, unsalted and melted
For the Pecan Filling:
- ⅓ cup butter, salted
- 1 teaspoon vanilla extract
- 2 eggs
- 1 cup light corn syrup
- 1 cup white granulated sugar
- 1 ½ cups chopped pecans
For the Cheesecake:
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- ¼ teaspoon salt
- 1 ½ tablespoons all-purpose flour
- 1 tablespoon vanilla extract
- 3 eggs
- ½ cup sour cream
For the Pecan Topping:
- ¼ cup butter, salted
- ⅓ cup light brown sugar
- ½ teaspoon vanilla extract
- ¼ cup heavy cream
- 1 cup chopped pecans
Step 1: Prepare the Graham Cracker Crust
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the crumbled graham crackers, packed light brown sugar, and melted butter. Stir until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan, forming an even layer.
- Bake the crust for 10 minutes, then set aside to cool while you prepare the pecan filling and cheesecake layers.
Step 2: Make the Pecan Filling
- In a medium saucepan, melt the salted butter over medium heat.
- Stir in the light corn syrup, granulated sugar, vanilla extract, and eggs. Mix well.
- Continue stirring over medium heat until the mixture thickens slightly (about 5-7 minutes). Be careful not to let it boil.
- Stir in the chopped pecans and set the filling aside to cool slightly.
Step 3: Prepare the Cheesecake Layer
- In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
- Add the all-purpose flour, salt, and vanilla extract, and mix until combined.
- Add the eggs one at a time, beating well after each addition. Make sure the mixture is smooth and lump-free.
- Finally, mix in the sour cream until fully combined.
Step 4: Assemble the Cheesecake
- Pour the cooled pecan pie filling over the baked graham cracker crust and spread it into an even layer.
- Pour the cheesecake batter on top of the pecan filling, smoothing it out evenly.
- Bake the cheesecake at 350°F for 50-60 minutes, or until the center is set but still slightly jiggly.
- Remove the cheesecake from the oven and let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
Step 5: Make the Pecan Topping
- In a medium saucepan, melt the salted butter over medium heat.
- Add the light brown sugar, heavy cream, and vanilla extract, stirring constantly until the sugar is fully dissolved and the mixture thickens slightly (about 3-4 minutes).
- Stir in the chopped pecans and cook for another 2 minutes.
- Remove from heat and let the topping cool slightly before pouring it over the chilled cheesecake.
Step 6: Serve and Enjoy!
Once the cheesecake has been topped with the pecan topping, let it chill in the refrigerator for another 15-30 minutes to set the topping. Slice and serve this rich, decadent dessert for an indulgent treat!
Cooking Notes:
- Room Temperature Ingredients: Make sure the cream cheese, eggs, and sour cream are at room temperature to ensure a smooth and creamy cheesecake batter.
- Water Bath Option: For an even smoother texture, you can bake the cheesecake in a water bath. Simply wrap the springform pan in aluminum foil and place it in a large roasting pan filled with about an inch of hot water.
- Storage: Leftover cheesecake can be stored in the refrigerator for up to 5 days. It also freezes well if tightly wrapped.
Variations:
1. Chocolate Pecan Pie Cheesecake
For a chocolate twist, add 1/2 cup of melted chocolate to the pecan pie filling or drizzle melted chocolate over the top of the cheesecake before adding the pecan topping.
2. Bourbon Pecan Cheesecake
For a Southern-inspired variation, add 1-2 tablespoons of bourbon to the pecan filling and the pecan topping. The bourbon enhances the caramel flavors in the filling and topping.
3. Maple Pecan Cheesecake
Replace the corn syrup with maple syrup in the pecan filling and add a splash of maple extract to the topping for a sweet, autumn-inspired dessert.
Frequently Asked Questions (FAQs)
Q: Can I make this cheesecake ahead of time?
A: Yes! This cheesecake actually tastes even better the next day, as the flavors have more time to meld. You can make it a day or two ahead of time and keep it refrigerated until ready to serve.
Q: How do I prevent cracks in my cheesecake?
A: To prevent cracking, be sure to use room-temperature ingredients and avoid over-mixing the batter. Baking the cheesecake in a water bath also helps maintain a smooth texture. Additionally, avoid opening the oven door during baking to keep the temperature consistent.
Q: Can I use store-bought caramel for the pecan topping?
A: Yes, if you’re short on time, you can use store-bought caramel sauce and simply mix it with the pecans for the topping.
This Pecan Pie Cheesecake is the ultimate combination of two beloved desserts — rich, creamy cheesecake layered with the sweet, nutty flavors of pecan pie. Whether you’re serving it for a holiday gathering, a dinner party, or just to satisfy a sweet craving, this dessert is sure to impress. Each bite is filled with buttery graham cracker crust, luscious cheesecake, and a caramelized pecan topping that’s absolutely irresistible.
Enjoy this decadent treat, and don’t hesitate to experiment with the variations for a unique twist!
