Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

The Best Pecan Pie Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Chef Emma
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 6 hours (includes chilling time)
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This pecan pie cheesecake combines the rich, creamy texture of classic cheesecake with the gooey, nutty topping of a traditional pecan pie. It’s a decadent dessert perfect for holidays and special occasions.

Ingredients

Units Scale
  • 1 3/4 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 24 oz cream cheese, softened
  • 1 cup packed brown sugar
  • 1/4 cup sour cream
  • 3 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup light corn syrup
  • 1/2 cup packed brown sugar (for topping)
  • 3 large eggs (for topping)
  • 1/4 cup unsalted butter, melted (for topping)
  • 1 1/2 teaspoons vanilla extract (for topping)
  • 2 cups chopped pecans

Instructions

  1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the bottom in aluminum foil to prevent leaks.
  2. Combine graham cracker crumbs, granulated sugar, and melted butter in a bowl. Press mixture into the bottom of the pan. Bake for 10 minutes, then set aside to cool.
  3. In a large bowl, beat cream cheese and brown sugar until smooth and creamy.
  4. Add sour cream, eggs, vanilla extract, cinnamon, and salt. Mix until well combined.
  5. Pour cheesecake filling over the cooled crust and smooth the top.
  6. Bake for 60-70 minutes, or until the center is set but still slightly jiggly. Turn off oven, crack the door, and let cheesecake cool for 1 hour in the oven.
  7. Remove and chill in the refrigerator for at least 4 hours or overnight.
  8. For the topping, in a medium saucepan over medium heat, whisk together corn syrup, brown sugar, eggs, melted butter, and vanilla. Cook until thickened, about 8-10 minutes, stirring constantly.
  9. Stir in chopped pecans and remove from heat. Let cool slightly.
  10. Pour topping over chilled cheesecake and spread evenly. Refrigerate until set, at least 1 hour before serving.

Notes

  • Ensure cream cheese is fully softened for a smooth filling.
  • Use a water bath to help prevent cracks in the cheesecake.
  • Chill overnight for best texture and flavor development.

Nutrition

  • Serving Size: 1 slice
  • Calories: 610
  • Sugar: 40g
  • Sodium: 300mg
  • Fat: 42g
  • Saturated Fat: 20g
  • Unsaturated Fat: 18g
  • Trans Fat: 0g
  • Carbohydrates: 52g
  • Fiber: 2g
  • Protein: 7g
  • Cholesterol: 140mg

Find it online: https://healthyhomeeats.com/the-best-pecan-pie-cheesecake-recipe/